Our Speakers

Since September 2010, Chef Ajit Bangera was the first person to be hired by the project and have seen it in a raw state before the tiles, paint and even some of the bricks were laid. ITC hotels realised the importance of having the chef on board very early especially with the magnitude of the food and beverage operations of the hotel. The importance of pre-opening work ie menu planning, hiring staff, training staff, endless work setting standards, food tasting, and repetition in cooking recipes to ensure consistency and quality.

Chef Bangera was part of the preopening team and since the successful launch of the hotel; his job profile has been evolving as the hotel is increasingly emerging as the preferred food destination in Chennai. He actively interacts with guests and prepare custom-designed menus.

His role has grown from being the Senior Executive Chef to also looking after hotels in the southern region. Mentoring the chefs, conducting training sessions, food promotions and recruiting chefs into the region have become part of my responsibilities.