Chef Abhishek Basu, Executive Chef, JW Marriott Mumbai Juhu

JW Marriott Mumbai Juhu is placed on the sands of Mumbai, India’s popular Juhu Beach with a breathtaking view of the Arabian Sea. Its 5-star accommodations are located in the heart of the suburbs, enjoying proximity to the commercial and industrial estates in North Mumbai as well as the tourist hub of South Mumbai. A preferred choice among luxury hotels in Mumbai, as it provides the perfect destination to both business & leisure travellers. JW Marriott Mumbai Juhu also houses some of the city’s most renowned restaurants offering a host of various authentic culinary experiences. And these restaurants are headed by the very talented – Chef Abhishek Basu.

Chef Abhishek Basu, Executive Chef, JW Marriott Mumbai Juhu leads the culinary team at the hotel and is primarily responsible for the curation of innovative menus, pricing, cost planning out of the many other responsibilities. At the JW Marriott Mumbai Juhu, he steers the hotel’s award-winning distinctive restaurants along with the dynamic culinary teams of the hotel. His excellence in the food and beverage industry facilitates the hotel’s commitment and efforts towards extending world-class dining offerings to their patrons and consequently enriching guest experiences.

Here is an interview with Chef Abhishek Basu, where he shares his views about the scenario of the food industry and about his culinary journey.

Abhishek Basu has trained in authentic Italian cuisine under the prestigious Le Cordon Bleu in Paris, having learned from some of the most globally renowned chefs. In addition to training in culinary arts, he has also received extensive managerial training in the past few years and is well-versed in leadership and people management. He has recently gained industry recognition as ‘Noteworthy Talent of the Year’, awarded by BW Hotelier’s Indian Hospitality Awards and has represented the Indian Culinary Forum at FHA (Food & Hotel Asia) 2018 in Singapore. He has been a part of various such forums in the past and was also a member of The Week Magazine’s jury which picks India’s Best Restaurants.

How was your journey from Delhi to Mumbai?

Delhi was definitely a brilliant experience for food memories. From street food to gourmet, it was my favourite stint as a culinary professional. Mumbai, the city of dreams opens up a whole new world of gastronomy for me. It has been three years and I can’t help admitting that I am in love with the city.

What is your food philosophy?
Diversity in food! I enjoy representing cuisines and cultures.

How has the hospitality industry as a whole changed due to the pandemic?
During the pandemic, food moved from ‘at the restaurant to their homes’. Our guests continued to enjoy our signature dishes with Marriott Bonvoy on Wheels (MBOW). Presently, our patrons are enjoying the best of both – our restaurants and MBOW.

How do you see the food scene changing in India?
Sous vide to organic and farm-fresh to plant-based menus. The new concepts and food trends keep adding to the food repertoire, giving guests many options to flavour and experience.

Is there anything that you won’t cook with, that you hate?

I love to cook and experiment with varied ingredients.

Is there a secret ingredient that you love to cook with?
It’s my secret ingredient! So, I’m not telling you!

Which is your best experience of being a Chef and which is the most challenging?

The best experience is to see teams that I have trained grow successfully in their roles. It is a matter of pride to see them handle their responsibilities so effortlessly. My greatest challenge is to groom my teams well to handle anything that’s handed over to them.

What is your advice to young chefs looking to make a mark?

Stay focused and consistent!

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