Anishkumar started his career in 2005 at The Leela Palace Kempinski, a 5-star luxury palace hotel in Bangalore, India, where he refined his skill and knowledge in food production and kitchen management.

 

Two years later he moved on to One&Only Royal Mirage, Dubai where he honed his culinary skills. He subsequently joined the pre-opening team at Vivanta by Taj in India, where he was also responsible for creating menus and standard operating manuals.

 

His experience with Seabourn Cruises, Monaco, helped him to develop his own unique style and flavor in the culinary field. He went on to join Sheraton Bangalore, India, as a sous chef where he was in charge of operations of the All-day dining restaurant as well as banquet kitchen.

 

His vast experience and passion to excel had him working with the award-winning Windjammer restaurant of Delta Beausejour by Marriott as restaurant chef in Canada. He established his own food truck business to serve up Indian cuisine and reach out to people across Canada.

 

Anishkumar’s golden rules in the kitchen are maintaining a high hygiene level, avoiding food wastage and producing food with the highest quality and taste as possible.

 

With an exceptional talent and extensive experience in the culinary field, Chef Anishkumar is committed to delivering great food with excellent service for guests.

 

Professional Qualifications

Qualified in Hotel And Hospitality Management

Presidency College of Hotel Management, (Affiliated to American hotel and Lodging Association, USA)

Bangalore, India.

 

Red seal certified from NBCC, Moncton NB Canada.