RADISSON BLU HOTEL & SPA, NASHIK ANNOUNCES ANIRBAN DASGUPTA AS EXECUTIVE CHEF

Executive Chef Anirban Dasgupta Brings his Culinary Expertise to the Hotel’s Signature Restaurants: The Smoked Vine, Le Bistro, The Orient House, and Numerous High-Profile Events

September 2021: Radisson Blu Hotel & Spa, Nashik is proud to welcome Anirban Dasgupta as Executive Chef. A culinary maestro with an illustrated career spanning over two decades of hospitality and culinary proficiency, Chef Anirban will not only oversee the hotel’s signature restaurants, the banquet kitchen and in-room dining operations but also spearhead the experiential and eclectic food and beverage concepts at the hotel. 

As the Executive Chef, he will helm the hotel’s culinary operations at The Smoked Vine - the international all-day-dining restaurant, The Tuscan – an experiential Italian cantina offering modern interpretations of classic Italian delicacies, Le Bistro – the hotel’s Indo-Parisian eatery and the soon to be launched Chinese specialty restaurant – The Orient House. 

His culinary prowess extends across a wide variety of local and global cuisines ranging from Indian, East Asian, and Japanese, to Italian and Mediterranean. Chef Anirban is a specialist in developing unique dining concepts and adapting sustainable cooking techniques based on his food philosophy –'Locally Sourced, Globally Inspired!'. 

Commenting on his appointment, Chef Anirban Dasgupta - Executive Chef, Radisson Blu Hotel & Spa, Nashik said, “I am excited to be part of Radisson Blu Hotel & Spa, Nashik’s dynamic team. I look forward to exploring the rich heritage and diverse culture of Nashik’s culinary landscape as an inspiration to curate unique gastronomic experiences for our guests”. 

Chef Anirban brings with him a wealth of experiences specializing in the pre-openings of hotels such as Hilton Bangalore, Vivanta by Taj Guwahati, and Hyatt Regency Pune where he has been instrumental in launching award-winning specialty restaurants, designing world-class kitchens, commissioning a talented team of young energetic chefs, curating innovative dining concepts, and crafting eclectic menus. With successful stints at leading Indian and international luxury hotel chains such as Marriott International, IHCL’s Taj Hotels, ITC Hotels, Hilton Hotels & Resorts, and Hyatt Hotels & Resorts, he has always aspired to creating unique and memorable culinary experiences for every guest; from well-heeled fine dining food connoisseurs to the new-age Instagram foodies.  

He has been the recipient of the Best Sustainable Chef of the Year by Asia Food Congress in 2020 and has also been awarded by Hyatt International for the highest growth in Gross Operation Profit India-wide during his stint at Hyatt Regency Pune from 2016 to 2021.