With passionate Bengali genes he was raised and inspired by the vibrant food landscape of the city of joy, Kolkata. His career has been as exciting and adventurous at the yellow brick road to the Emerald city. He took on culinary challenges amidst the competitive milieu of capital city New Delhi, pushed food and beverage concept boundaries in the emerging market of Pune, soaked in the power of indigenous traditions in Assam and dabbled with myriads of roles from the druid of soul food, the wizard of contemporary creativity and the guardian of authenticity and culinary lineage. Although it is his second home coming to our Uru, Chef Anirban Dasgupta has sprinkled his pixie dust and made dining at The Oberoi, Bengaluru a whole lot more magical. Chef Anirban has worked with eminent hospitality brands like the Taj, Hilton, Hyatt and Marriott across two decades. He has led many turnkey projects from opening new restaurants to hotels and even entrepreneurial projects. Chef Anirban’s personal passion for travel has shaped his cooking. From exploring local cooking traditions and techniques to working with fresh ingredients which are seasonally sourced and focused on sustainability. He marries his rich skill of cooking with international flair but primarily using local produce which is high on quality and flush with potential to support indigenous sources.
RI PASS