Signature Dish(es) :-- Pan seared Chilean sea bass fillet served with carrot, zucchini, asparagus, broccoli and seafood bisque -Goong phad ki mao (Stirred fried prawn in ’kimao’ crispy basil sauce & vegetables) -Singapore Chili soft shell crab Stirred fried soft shell crab with homemade Singapore chilli sauce
Awards & Recognitions :-Executive Chef Of the year 14th Annual International Hospitality India& Travel Awards-2018
Favourite Dessert(s) :-Tab tim gorb (Water chestnut in jasmine syrup and coconut cream with jackfruit)
Favourite Drink(s) :-Bella Bellini
What inspired you to become a chef?
Growing up I imagined myself becoming as a chef. my mother would always be cooking something or the other for the guest at home. My father also took a keen interest in food and their liking made it easy for me to enter this field. Even though I was pursuing engineering I left the course halfway because I knew my heart lay in the culinary world Through dedication and practice, I soon developed the aptitude required for a culinary professional to be successful.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Italian cuisine, particularly homemade tortellini, risotto, pan-seared chill ion seabass as it offers an abundance of taste and simplicity. I really enjoy cooking Thai cuisine as it involves distinctive and very interesting cooking techniques and a whole range of flavorsome ingredients.
When are you happiest at work?
When I create a dish and it’s admired by guests. The feedback is important to be it positive or negative. As a chef, it gives me immense satisfaction when the guests are happy and relish the food we prepare. As a chef, I am the happiest when I see young chefs and team experimenting and using creativity in food. Creativity gives me immense happiness.
What have been the key drivers for the success of your journey?
Keep learning from your mistakes and move on. Most of the times inspiration comes from your day-to-day life, so keep on doing new things, learn from every source possible. My journey has been a roller-coaster ride with multiple outlets, lots of cuisines and some really talented Chefs that have given me the emphatic way to learn in this industry.
Do you have any advice for someone wanting to become a chef?
You need to be hands-on cooking, know your basics well and keep on honing your skills whenever you get an opportunity.
Yes! Focus, patience and hard work are very important. It’s important to know what you want as this is a skill and passion-based job. Planning and execution are very important.
ABOUT Chef Agnimitra Sharma | Executive Chef Hyatt Regency | Gurgaon |
Executive Chef Agnimitra Sharma has an impressive 22 years of hospitality experience. After completing Hotel Management, Chef did his training with Oberoi Group of Hotels and has worked with some of the well-known hotels in India including Park Hyatt Hyderabad, J W Marriott Pune, Hyatt Regency Kolkata, Hyatt Regency Mumbai, Crowne Plaza, Radisson Blu, Le Royal Meridian, Taj Group of Hotel and presently working with Hyatt Regency Gurgaon. Sketching a fine line between tradition and innovation, Sharma is passionate about culinary art, possessing a flair for inventive cooking and experimenting with new flavor’s, yet retaining simplicity at the core of every meal that he designs.
Sharma is a prominent culinary maestro amongst the bandwagon of chefs of Indian origin, whose food philosophy lies in cultivating and maintaining only the finest of culinary operations. Committed to building quality ingredients, Chef focusses on hygiene and sanitation requirements, which eventually enhances quality standards and ultimately guest satisfaction.
Commenting on his appointment, Sharma said, “I am delighted to join Hyatt Regency Gurgaon and take up this challenge as I believe in excelling in competitive and diverse environments. I look forward to bringing new and exciting dining experiences to the table, and truly showcase the finest cuisine to our guests.”
My goal is to continue in my career of working for world-renowned hospitality organizations in food & beverage, further establishing and enhancing standards, increasing quality, productivity and ultimately guest satisfaction.
I have a multitude of experience in operational projects, pre-openings; I aim towards the highest of quality, driven by creativity as well as constantly following world trends and presentations. I am also focused on hygiene and sanitation requirements. I am passionate about, guest relation, team building, creativity, and training development and finally always ahead in the market.