Loofre

Chef Pankaj Jha | Executive Chef Fortune Park Panchwati – Member of ITC hotels. | Kolkata |

LOOFRE CHEF OF INDIA

Signature Dish(es) :-Mutton Galouti and truffle scented mushroom Galouti

Favourite Restaurant(s) :-The Great kabab factory

Favourite Dessert(s) :-Tiramisu

Favourite Drink(s) :-Sparkling wine

 

What is the philosophy of cooking?

Food had been made from the heart and enjoying while cooking believe me it will give the better taste rather than following the recipe.

 

 

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

I love cooking all type of cuisines that I know, but Indian fusion the no 1, as it my home
cooking and I love when I twist my Indian food differently in terms of platting, presentation ,
taste and texture keeping authenticity of food

 

 

 

When are you happiest at work?

What makes me happy at work is the grin, the smile on the faces of the guest I serve. It is the word of appreciation from them which motivates me to do better.

 

 

What have been the key drivers for the success of your journey?

I would like to attribute my success to my team who give their best and never leave any stone unturned to make our guest’s happy. They always have been my support in all the busy times and came up with fantastic ideas to deliver only the best.

 

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

Follow the basics, cook with your heart and be passionate towards the art.

 

ABOUT Pankaj Jha | Executive Chef Fortune Park Panchwati – Member of ITC hotels. | Kolkata |

 

He started his journey with hotel management course from IIAS Darjeeling after finishing the course joined Carlson Rezidor (Asia Pacific) group as a management trainee. His last assignment was with Radisson Kolkata, worked more than 12 years in Radisson Hotel Group across India, and worked well known iconic property as an Executive chef The Suraya New Delhi, with overall experience of almost 18 years in the culinary world. He is  Specializes in Indian cuisine with skilled hands in Asian, Continental, Italian, butchery and Bakery kitchen. He
has done project work for 04 “The Great Kebab Factory” outlets with Radisson hotels in different parts of India. He is worked as pre-opening of Radisson in Indore and Pune.