What inspired you to become a chef?

It all started with my love for food as a child. My inspiration came from my mother, who was an outstanding home chef, seeing her immaculate skills inspired me to become one. I completed my hotel management and joined the prestigious Oberoi Centre of Learning & Development in 1996 and worked with various Oberoi hotels. In 2002, I moved to Spainand then to New Zealand in the following year to launch an Asian and Indian fusion restaurant. I returned to India in 2016 and joined JW Marriott Kolkata before I moved to Bangalore only a year ago and joined Bengaluru Marriott Whitefield as the Executive Chef.

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

The cuisine I enjoy the most is Asian. I like working with Asian flavors and accentuating the ingredients to bring out the unique and robust flavors of the cuisine.

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

In the course of my career, I have had the pleasure of working with 2 amazing and exceedingly talented chefs – Chef Alvin Leung and Chef Julien Royer. I also admire the works of Chef Thomas Keller and Chef David Thompson and last but not least – Mr. Jiggs Kalra.

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

I believe hard work and the mindset to constantly keep learning are the key drivers of success. With the cut-throat competition in the industry today, I feel it is vital to create your own style and build your own identity. I have also recognized the importance of traveling and exploring new cultures. The learnings from one travel experiences are showcased in a dish through new flavors and innovative techniques. So I suggest, travel as much as you can and taste everything that comes your way.

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

Dream big, because anything is possible and never lose your hunger to learn new things.

ABOUT Sudip Misra | Executive Chef | Bengaluru Marriott Hotel Whitefield

Sudip Misra is the Executive Chef at Bengaluru Marriott Hotel Whitefield. In this role, he leads the culinary operations and oversees the property’s F&B outlets. Having spent nearly two decades in the hospitality industry, Sudip’s immense culinary knowledge and guidance brings a dynamic energy to any dining experience. His various assignments across both Indian and international markets, has helped him steadily built his career and hone his proficient in preparing a vast range of cuisines and experimenting with a variety of ingredients.

Prior to joining Bengaluru Marriott Hotel Whitefield, Sudip worked as the Executive Sous Chef at the JW Marriott Kolkata where he supervised the overall culinary functions. In 2002, Sudip took up an assignment in Spain where he worked as a Chef at La Finca Restaurant and La Manga Club. He also successfully ran his own restaurant ‘Malabar’ for 13 years. Sudip started his career in 1998 with Oberoi Hotels & Resorts, Mumbai, where he worked at the 24-hour coffee and later moved to spearhead a team of chefs in the all-day dining kitchen of The Palms.

I ROCK INDIA