ANUJ SARKAR: JOURNEY OF A LUCKNOW LOCALITE TO HEAD CHEF IN TURKEY

Anuj Sarkar is a reputable name when one talks about exquisite culinary and appetizing multi- cuisines.

Anuj is a resident of Lucknow and has marked his name proudly as a professional chef with an excellent 15 years of experience. He offers a wide range of specialized cuisines, some of them are Mexican, Peruvian, Eurasian and Argentinian cuisines.

His remarkable professionalism and international projects makes him one of the best chef’s and a marvelous culinary artist.

Anuj has graduated specializing in Hospitality and Hotel Management from IHM Guwahati and is now executing as a Head Chef in Turkey.

His fondness in cooking can be tasted in his recipes and for the same he has been awarded with several prestigious awards. His optimal quality in cooking and leadership skills make him most desirable for any organization.

His experience comprises, frequently leading events and lounges, he excels in attending VIP clients, coordinating various pre opening projects at remarkable restaurants and organized Chaine des Rotisseurs twice at Nemo at December 2019 and January 2022.

Chaine des Rotisseurs founded in Paris in 1248 is an International Association of Gastronomy established in over 75 countries that brings together inspiring people who share beliefs of fine dining, culinary arts and hospitality.

He has served in A rated renowned restaurants like Nemo, ZASYA and Ava. With his delightful and refined cuisines, he also has been immensely praised for maintaining food standards, keeping a tidy kitchen and creating perfect ambience for the visitors.

His professional journey from Mumbai to Turkey is momentous, starting in 2007 at Four Seasons Hotel in Mumbai, where he organized a pre-opening project with a fresh Asian restaurant concept. Later he served his appetizing cuisines and solicitous services as Chef de Partie at Fairmont Hotel, Jaipur and contributed a meticulous job on an all-day dining pre-opening project.

He was elevated as Chef de Partie at Ritz Carlton, Dubai where he accomplished the pre-opening project for the Club lounge setup. Consequently, he became Sous Chef at Rixos Premium Dubai, and now this victorious journey has got him as Head Chef at Rixos, Turkey.

He has an extraordinary skill when it comes to managing responsibilities, he has a record full of events that he has successfully managed including show kitchen for live food cooking and designing food for the best looks and taste.