IN CONVERSATION with Chef Abhishek Basu, presently working as Exec Chef with Park, Connaught Place, New Delhi.....

Cooking is an art and for perfection, hard work, perseverance, patience and dedication is required. Exec  Chef Abhishek Basu , working with Park, Connaught Place is one such person whose learning for the subject has made him so from Kitchen Executive to Exec Chef in a decade’s time. A very courteous, disciplined and jovial Chef Abhishek ….time flies while chatting with him.

At the tender age of four year, he has set his eyes on a toy cooking set, and gradually he started showing interest in cooking through his mother, who used to cook only once in a while to cook something different from the regular meals.

After schooling he joined Army Institute of Hotel Management, Bangalore which is affiliated with Bangalore University and has the same curriculum as any other Institute of Hotel Management. After finishing three years course he joined Par Hotel Delhi as management trainee then moved to Park Chennai.

In the journey of fifteen plus years in the industry from Kitchen Executive to Exec Chef he got the chance to get trained under many renowned International Chefs. He travelled extensively through Italy to enhance his skills. Worked under Chef Willi, Chef Nocita from Cordon Bleu, Chef Andrea Sposini, to name a few.

Has played the key role in pre opening hotels at various places of Park Hotels in training food production team. Recently been awarded by BW Hotelier for his culinary expertise and innovations.