Chef John Biswas | Executive Chef | Radisson Hyderabad


Signature Dish(es) :-Seas Bass in Mustard Sauce & White Rice

Awards & Recognitions :-Bronze Medal from The Emirates Guild Competitions held on February 2005 in The World Trade Centre, Dubai, United Arab Emirates for Kempinski Junior Chef E.C.G member. Times Food Award 2012 & 2014 Best All Day Dinning, JW Marriott Pune. Best Brunch 2016 What’s On Abu Dhabi, Beach Rotana Abu Dhabi FOOD FOOD Awards North Region 2018 in 3 Categories: Best World Cuisine – K3 / Best New Bar & Lounge – Playground / Best Japanese – Akira Back in JW Marriott New Delhi. Star Manager of the Month for September 2012 & October 2014 in J.W. Marriott Hotel, Pune, India. Received Three “The Spirit to Serve” awards from Marriott International Bethesda, USA. Certified as the ’Kitchen employee of the Month’ of February 2007in Fairmont Southampton Hotel, Bermuda. I was recognized only after 3 months of service. Promoted as a Kitchen Trainer from Line Cook on July 2002 in Chilis American Grill, Jeddah, Kingdom of Saudi Arabia .I was the youngest Trainer among the others.

Favourite Restaurant(s) :-Noma in Copenhagen, Denmark (If I get a chance will visit and learn from them)

Favourite Dessert(s) :-Thapthim Krop – Thai Dessert although I belong to Kolkata

Chef John Biswas:

His vision is that today people comes to hotel not only to dine it’s all about “Creating Experience” that it will be remembered for rest of their life.



What inspired you to become a chef?

I come from a family background where my Uncle was a Chef .He started his career way Back in 70’s. He worked almost all over Middle East. He used to travel a lot and that attracted me to become a chef. As Teenager I thought if I became a Chef I would be able to travel overseas in many new countries and explore places.



What is the one cuisine that you are most comfortable cooking? Enjoy the most

Any easy Meat, Chicken or fish preparation that is done in shallow frying with using a Simple pan .The marination or seasoning could be anything that has bit of spicy and tangy flavors.



Is there a chef you admire the most? Who and why?

There is two Gentlemen I admire most. Chef Gordon Ramsay and Chef Sanjeev Kapoor. Chef Ramsay style of cooking is User friendly. Simple, easy, best ingredient and the focus is in Taste and freshness. I even have a book gifted to me by the team in Bahrain when I was leaving Ritz Carlton Bahrain.

Chef Kapoor is the Indian first chef to became so popular in of sorts of Media. His way of Marketing and always be active in Electronic & digital media  Always keeps me awake and teaches me, that if we want to be Noted & Spotted in today’s world we have to be active in media too. Lucky to meet him in JW Marriott Delhi during Food Food Awards 2018



Do you have any advice for someone wanting to become a chef?

Yes, especially for the budding youngster freshly graduated from Colleges. Once you are in the Training explore maximum and spend maximum time in the Hotel. After completing the Training do analyze that ‘Do you really Want to become Chef/Hotelier or not.



Which is your favorite home cooked food?

Anything that my Mother makes. Deep Fry Hilsa & Kosha Mangsho with Potatoes Lovely hot white rice my any day favorite.


ABOUT John Biswas | Executive Chef | Radisson Hyderabad


He comes from Kolkata, after graduated from IHMCTAN Kolkata 2000, He started working in the middle as Cook in grill section and then Kitchen Trainer in Jeddah in Saudi Arabia. He has worked in most of the Middle Eastern Countries, Bermuda, and Africa & India. In 2010 with the Pre-Opening of the Iconic 500th Marriott Hotel Worldwide, Pune Marriott, He came back to India after 9 years of overseas experience.
He has worked with Fairmont, Kempinki, IHG,Grand Hyatt, Rotana,JW Marriott, Renaissance , Ritz Carlton and now as an Executive Chef in Radisson Hi-Tec City Hyderabad . Prior to this He was the Executive Sous Chef in JW Marriott Aerocity Delhi.
His culinary strength is mostly all day dining, Italian & steak house with pre – opening experience Throughout his career he had the pleasure of experiencing many genres of food service from Ala carte, banqueting to 3 meals Restaurant. All of this has taught him the importance of food safety, working in a diverse environment and being a leader. He prides Himself in the ability to teach, multitask, follow policies and continually exceed goal. Client satisfaction is his true passion.
He consider himself’s as a People’s Man….Crazy fan and a good Cricketer also. Passion is Networking and Socializing