Chef Deepak Dandge is the Director of Culinary, Pullman Chennai Anna Salai.
His journey to becoming a chef has been tremendously interesting. Carrying an experience of 25 years, he had the chance to work with some of the key names in the hospitality industry such as Sofitel, Marriott, Taj, Starwood, Orchid, Raintree, amongst others.
A student of Institute of Hotel Management (IHM), Chef Deepak Dandge strikes inspiration from seemingly mundane places. Since his early college days, he would wander around the highways near Mumbai and observe the way food was cooked at dhabas.
Hailing from a Maharashtrian family, a simple but delectable mutton dish with coconut gravy that his mother cooks was the dish that got him his first job. A few of the dishes served at the hotel today are recipes that he has learnt from his mother, who also happens to be his finest critic along with his wife and daughter.
Italian, French, Mediterranean and South African are some of the cuisines that chef Deepak enjoys cooking. He believes that these cuisines give him a lot of room to innovate and just like Indian cuisines, they have an interesting legacy
RI PASS