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The Westin Mumbai Garden City appoints Amit Rao as executive sous chef
Thursday, 28 November, 2019, 14 : 00 PM [IST]
Our Bureau, Mumbai
A seasoned culinary professional Amit Rao has been appointed as the executive sous chef at The Westin Mumbai Garden City. Bringing with him an extensive experience of over 16 years in the hospitality industry, handling numerous specialty restaurants and working alongside Michelin Star chefs, Rao hones a dynamic and proficient career in the culinary space. In his new role, he will expertly supervise and assist in kitchen operations, from crafting innovative menus, ensuring the customers are well attended to, to managing & mentoring the culinary team, amongst others.

Growing up around his grandmother and watching her cook is where his true inspiration towards food began. Over the years, Rao has acquired a deep understanding of the exceptional and modern aspects of the F&B industry and his impeccable attention to detail and hardworking nature has led to his achievements in the gastronomy.

Rao began his career in 2001 at Hotel Taj President, Mumbai, now known as Vivanta by Taj, where he worked at Trattoria and learnt the nuances of Italian cuisine. He then moved to Dubai where he worked at Grosvenor House West Marina Beach, Dubai, and subsequently moved to Mahindra Holidays & Resorts India. He has also been associated with popular cruise lines and hotels across USA.

During his tenure, Rao had the opportunity to work with distinguished leaders in the culinary space including renowned chefs like Gary Rhodes and Vineet Bhatia which help hone his expertise in cooking. He also worked alongside chef Guy Fieri for almost a decade, and ultimately mastered the art of crafting almost 25 variations of burgers.

Through his culinary journey, Rao has been learning and mastering the cuisines of the world. Though he specialises in Continental, Mexican and Italian fare, he has an innate skill to whip up mouth-watering traditional Indian delicacies as well, with his signature dish being ‘Pulled Chicken in traditionally smoked Makhani sauce’. Rao’s expertise does not stop in the kitchen, his unique ideas, distinct techniques, organisational skills and leadership qualities add value to his role in a leadership position.

Rao is an alumnus of IHM Mumbai, where he studied food production & patisserie.  Subsequently, in 2001 he received a diploma in culinary arts & kitchen administration from IHM Aurangabad.

In his spare time, he enjoys spending the day with his kid, swimming and playing badminton. Rao also truly believes in a simple philosophy i.e., “A recipe has no soul; the chef puts the soul into a recipe,” and this is evident in the superlative work he displays. With his experience, culinary expertise and new role, he is all set to elevate himself, as well as his team to a whole new culinary level.
 
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