JW MARRIOTT New Delhi Aerocity, has appointed Sukanta Das as the Executive Pastry Chef for Delhi Baking Company – the hotel patisserie. Chef Das comes with over 16 years of experience in handling kitchen operations and management.
Das started his career in the year 2000 as an Industrial Trainee at Swosti Hotel and moved on to join Renaissance Mumbai and Convention Centre and Marriott Executive Apartment in 2002 as a Culinary Associate in Pastry and promoted to Demi Chef de Partie in 2004.
Later that year, he moved to Lemuria Resorts, Praslin, Seychelles as Demi Chef de Partie in Pastry and worked his way up to become Chef De Partie. His core responsibilities included menu development, and dessert selection for buffet and a la carte. Following this stint, he joined Shangri-la’s Barr al Jissah Resorts and Spa, Muscat during the pre-opening phase in 2005 as Chef de Partie and later became the Junior Sous Chef. After a period of two years he shifted to Doha, Qatar where he worked in Grand Regency Hotel as an Assistant Pastry Chef.
From 2008 – 2012, Das worked with Taj Hotels in Goa and Hyderabad as Pastry Chef. He shifted to New Delhi in 2012 and worked at Radisson Blu Plaza as the Executive Pastry Chef where he was responsible for menu design, maintaining consistency of the products and setting up training programmes. He then moved to Shangri-la Eros Hotel, Delhi as the Executive Pastry Chef before joining JW Marriott New Delhi Aerocity.
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