Regan Barua Chowdhury appointed as Junior Sous Chef at Courtyard By Marriott Bengaluru Hebbal

Courtyard By Marriott Bengaluru Hebbal has appointed Regan Barua Chowdhury as Junior Sous Chef.  As a continental chef in five-star hotels across India, for brands such as Marriott, Westin, and Taj Group of Hotels, he has enriched his career and honed his knack for preparing Continental, Italian dishes and he hopes to bring this flair to the menus of Courtyard By Marriott Bengaluru Hebbal.

In his current role at the hotel, he would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table. He has an artistic hand in preparing authentic Italian and western food with a lot of options with homemade pasta, and salads. He also specialised in Seafood like grilled lobster, ceviche, crab, oyster, and Mediterranean cuisine which are the main attraction of the brunches and buffets at The Hebbal Café. Regan has also mastered the skill of preparing the best steaks, soups, and sauces.

Regan hails from Siliguri and graduated from NIPS School of Hotel Management at the West Bengal University of Technology. He started out his career in the Novotel Kolkata Hotel and Residence in 2015. After that he worked with Marriott Whitefield Bangalore, Park Hyatt Goa Resort and Spa Goa, Taj Club House Chennai, and Westin Hyderabad Mindspace. Prior to joining Courtyard By Marriott Bengaluru Hebbal, he was associated with W Goa as Chef de partie.

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