Operation Chef, West
Ashish Damle often says, ‘A chef brings soul to the recipe’. Chef Ashish Damle is a graduate in hospitality management from Rizvi Collage, Mumbai. He started his professional career with The Grand Hyatt Mumbai as a Commis Chef. He’s currently working with Unilever Food Solutions as the Operational Chef. His strengths are Indian and Continental cuisine. Creating modern recipes and reading about Indian food history are his major interests. Chef Ashish Damle has 13 years of experience in the hotel industry and believes, ‘Eating is necessity, but cooking is art’. In his spare time, he loves collecting currencies, travelling, singing, and playing cricket.
Operation Chef, South
Kamal Pasupathy believes in the value local produce brings to a meal. Chef Kamal Pasupathy has completed a craftsmanship course in food production from the Institute of Hotel Management Catering Technology and Applied Nutrition (IHMCTAN), Chennai. He’s also a graduate in Tourism & Hospitality Management form Madurai Kamaraj University. Enthusiastic and observant, Kamal started his professional career with Taj Chennai. He’s currently working with Hindustan Unilever Limited as the Operations Chef. When he’s not obsessing over mocktails and desserts, he’s watching movies.
Pankaj Kumar Jha
Operation Chef, North
Chef Pankaj Kumar is a graduate in Hospitality & Hotel Administration from Institute of Hotel Management Catering Technology and Applied Nutrition (IHMCTAN), Chennai. His first professional assignment with a hotel was with Hilton Garden Inn, New Delhi. He’s currently working with Hindustan Unilever Limited as the Operations Executive Chef. His primary job is to advice the sales force of Out Of Home division Unilever Foods with the culinary competence to sustainably convert new customers in the key target channel. Chef Pankaj Kumar has served in the hotel industry for 13 years. He’s extremely passionate about his life as a chef. An innovator at heart, he works hard each day to bring a smile on the face of the diner. In his free time, he watches football, reads and travels. He’s also interested in photography and astronomy.
Chef Pushpender Singh’s tryst with cooking began early; he learnt to cook from his mother at the age of ten. He took his passion for cooking further and graduated in Hospitality & Hotel Administration from Institute of Hotel Management Catering Technology and Applied Nutrition (IHMCTAN), Chennai. He started his professional career by working as the Hotel Operation Management Trainee at Blue Ginger. He’s currently working with Unilever Food Solutions as the Operational Chef where he’s responsible for conducting food product demonstration and also looks at menu planning for the outlet customer amongst other things. Chef Singh is a high voltage wok master and loves creating new fusion dishes. Reading novels is another passion of his.
Operation Chef, Mumbai & Gujarat
Chef Bedh Thapa is ambidextrous, agile and passionate about the culinary arts. A graduate in Hotel Management from Arun Muchalla Institute of Hotel Management and Catering Technology, Bedh Thapa started his professional career with Nosh Rest. He’s an expert at preparing Continental and Mediterranean cuisine. He’s currently working as the Operational Chef with Unilever Food Solutions. While Bedh loves cooking and creating new dishes, he also loves conducting cookery classes. He comes from a family of culinary enthusiasts. While he learnt his basics from his parents, his wife also happens to be gelato ice cream and pastry chef. When he’s not in the kitchen, he’s either playing cricket, football or reading culinary books.