Sumit Batra Joins Oberoi Bengaluru as Senior Sous Chef

Chef Sumit Batra has arrived in Bengaluru as the Oberoi’s new Senior Sous Chef.

Batra is a graduate IHM Pusa (2002 to 2005) and of the Oberoi Centre of Learning and Development (2007-2009) before spending four years with Oberoi Hotels and Resorts in Kolkata, Udaipur and Mumbai, from 2009 to 2013.

He then went on to work and lead the kitchen as Executive Chef at the Amangalla, the Aman Resorts property in Galle Sri Lanka between 2013 and 2015.

Batra then spent a stint training under James J Kent and Daniel Humm at the 1 Star Nomad restaurant in New York City.

Batra then decided to return to India and take up his current position at the Oberoi Bengaluru.

The hotel has launched him in the city with a special menu, which shows off his talents in the kitchen.

Batra told BW Hotelier that the idea and inspiration behind the menu was to marry simple and fresh ingredients with innovations in technique and rendition.

“The flavours are not complicated but the surprise elements are built through new culinary techniques and textures. I hope diners will appreciate it,” he said.

Batra said he would like to explore local markets and the hinterland to understand and discover local, seasonal produce.

“The idea would be to come up with seasonal menus involving local produce, but keep innovating on the play of flavours and textures,” Batra added.

On the occasion of the launch of the new menu and the introduction of the new chef to his guests, Anshul Kaul, General Manager of The Oberoi, Bengaluru said, “We are extremely happy to have Sumit (Batra) on board our kitchen team. He comes with a wealth of experience having worked with some great chefs across our own chain and of course at NoMad, New York”.

Kaul said that he was personally very impressed with the new menu, and as a seasoned traveller, felt that Batra’s food was impressive and inspirational.

“Having worked with icons like Daniel Humm and J. James Kent, Sumit will bring a wave of new thoughts into creating a great menu in our western cuisine repertoire and render an element of surprise for our diners,” he added.