Experience:
Executive Chef
Turaco Spice Tree – A Tribute Portfolio Marriott — February 2026 – Till Date
Leading kitchen operations for Business hotel with 58 keys; Marriott Brand Standard compliance, menu
development, Buffet planning, budget management, guest relations and team learning & development.
Executive Chef
Amaan Kendwa Beach Resort, Zanzibar — June 2025 – December 2025
Leading kitchen operations for beach resort with 98 keys; menu development, budget management, guest
relations, and team development.
Executive Chef (Pre-Opening)
Safira Blu Luxury Resort & Villas, Zanzibar — June 2022 – June 2025
Built kitchen operations from ground up for luxury resort. Created signature dining experiences including Bush
Dining (locally-sourced ingredients with traditional techniques), Sand Bank Experience (catch-and-cook on
private sandbar), and Farm-to-Table tours. Cooked for President of Tanzania.
F&B Consultant & Executive Chef
RT Hospitality Services (Chef Rakesh Talwar) — Dec 2021 – June 2022
Consulted on restaurant openings across India, Dubai, and Zanzibar including Grape County Eco Resort,
Saffron Restaurants, and Veganesha Dubai. Kitchen design, staffing, menu development, and SOP creation.
Executive Chef (Pre-Opening)
VICE Global Tapas Bar, India — Jan 2020 – Dec 2021
Launched modern tapas concept featuring global cuisines; menu curation, seasonal concepts, and full kitchen
management.
Executive Chef (Pre-Opening)
O2 Group, India — Mar 2019 – Jan 2020
Modern Indian cuisine focus; traditional dishes with contemporary presentation.
Executive Chef
Butterfly High BKC, Mumbai — June 2017 – Feb 2019
Full kitchen oversight for upscale Mumbai venue; menu design, staff management, quality standards.
Chef de Partie (Pre-Opening)
Oceania Cruises — July 2014 – May 2017
Pan-Asian, French, and American steakhouse stations on luxury cruise line; USPH compliance.
Earlier Experience
Hard Rock Café Mumbai (Cook, Pre-Opening, 2013–14) • Hyatt Regency Mumbai (Trainee, 2011)
Education:
Bachelor's Degree in Hospitality & Food Technology — Mumbai University, 2013 (First Class)
Skills:
Pre-opening operations & kitchen planning • Menu development & costing • Budget management & cost control • HACCP & food safety compliance • Staff hiring, training & mentoring • Farm-to-table & sustainable concepts
Additionally:
Award-winning Executive Chef with 12+ years in luxury hospitality, having led 7 pre-opening projects across 3 continents (India, UAE, East Africa). Track record of building kitchen operations from the ground up for high-end resorts and restaurants, including Safira Blu Luxury Resort where signature dining concepts attracted presidential-level clientele. Combines rigorous cost control and HACCP compliance with creative menu development — from modern Indian tapas to farm-to-table experiences featured in South African travel media.
Career Trajectory: Well-positioned for a Corporate Executive Chef, Director of Culinary Operations, or multi-property F&B leadership role where pre-opening expertise and cross-cultural experience can drive brand expansion.
