Sumit Rawat, Executive Sous Chef, JW Marriott Golfshire Resort and Spa Bengaluru, Karnataka
Stellar leadership for its exceptional culinary team
JW Marriott Bengaluru Prestige Golfshire Resort & Spa has now hired three new chefs to lead their culinary team. The Executive Sous Chef for the property is now Chef Sumit Rawat. With expertise that go far and beyond just culinary, Chef Sumit possesses a plethora of skills that he uses to overcome the diverse challenges of this field and go above and beyond to make every meal extraordinary. He has worked with Hyatt Regency Mumbai, Grand Hyatt Goa and then moved to Marriott International at Sheraton Grand Bengaluru Whitefield. Chef Sumit brings over a decade of experience to this new property where he leads the kitchen operations throughout the property, oversees all outlets and maintains and develops the cuisines and concepts of all the outlets amongst various other responsibilities.
Chef Sangeet is a pastry chef with an expertise in pre-opening hotels and standardizing new pastry kitchens as per the latest technologies and food trends. He has a Strong culinary experience of 14 years with leading brands in the industry. He started his culinary journey at The Oberoi Hotels New Delhi and went on to work in Fairmont Hotel and Convention Center Jaipur, JW Marriott hotel and convention centre Pune, Hyatt Regency Hotel Ahmedabad, The Leela Ambience, Gurugram as a Pastry Chef. He rose to become the senior sous chef at The Oberoi Hotels and Resorts, Bangalore, Karnataka and The Oberoi Hotels and Resorts, Gurugram, India and now has secured the position of executive pastry chef at JW Marriott. He was a part of the pre-opening team for this 301-rooms property with an Asian restaurant, an all-day dining, an Indian specialty restaurant and a convention center.
East, The Asian kitchen is headed by Indonesian Chef Saiful Agam who has over twenty years of experience behind the wok. He started from humble beginnings as a steward crew and then specialized in Asian cuisine at Niyama Hotel & Resort Maldives. He then worked in Shangri-La Maldives and then became Head Chef of RIN, a Japanese restaurant in Australia. His years of skill and expertise in the Asian specialties will be on display at East with authentic Japanese, Korean and Cantonese cuisine taking modern interpretations. Conversant in English and Indonesian, Chef Saiful is known for his amiable personality. His passion for the culinary arts, an outstanding portfolio of Asian specialties and personable nature make him an extraordinary host at East.
