‘Great Potential in Using Home-Grown Ingredients’

Prior to joining Le Meridien, Gurgaon Roy has worked with many reputed brands such as The Park Bengaluru, Park Hyatt Goa, Grand Hyatt Mumbai, The Leela Goa, The Oberoi Mumbai and The Trident Nariman Point Mumbai.

“I was always challenging my creativity since my childhood. As I grew up in a food centric family and environment, it got on to me and rest is a combination of my conviction and being with the right people at the right time,” he said.

Roy loves to cook for his family in his personal time and has an interest in workout, movies and music. In his illustrious career he has also worked with International properties like Al Faisaliah Hotel, a Rosewood Hotel and Resort, Saudi Arabia.

 “I am an avid reader and follow the culinary world very passionately. To be in line with the pace of the creative minds, you have to be at par with the global trends. I aim in keeping the flavours simple and  focus on the most basic attribute of a dish – its taste, and be creative enough to work on how it appeals visually and inviting,” said Roy.

Speaking about the challenges in his Journey, he said, “I am constantly pushing myself to make the best of what is available. The biggest challenge however is to educate the diners of what is the real essence of food is in terms of its authenticity.”

Roy sees a great potential in using home-grown ingredients. Speaking about the F&B Industry in India, he said, “I see a bright future for the culinary industry in India. People are more educated about food, love to experiment and travel more than ever before. All these elements combine together to make India gain a centre stage at the global level. Organisations are also investing passionately to influence the careers of shining stars of hospitality.”