This is Sanjay Thakur a very passionate chef from the Himalayas Himachal Pradesh( India )been cooking now for more than 11 years .Started my studies with Hotel management college Chandigarh in India then joined as STEP trainee with Oberoi group of hotels which is regarded one of the best programs in India due to better…
This is Sanjay Thakur a very passionate chef from the Himalayas Himachal Pradesh( India )been cooking now for more than 11 years .Started my studies with Hotel management college Chandigarh in India then joined as STEP trainee with Oberoi group of hotels which is regarded one of the best programs in India due to better opportunity for further studies I moved to Melbourne Australia to Pursue Hospitality management with Holmes colleges alongside studies .
I was fortunate enough to kick start my journey in Melbourne with Langham hotel one of the finest properties in heart of Melbourne after an year time I moved on with an event venues which helped me grow in different sectors for which I worked through out the year for different seasonal work which includes Melbourne cup , AFL league ,Australian open , international cricket tournaments and Caulfield race cup .Adapting different style of events with serving high end guests and celebrities I grew my skill pretty quick which helped me get a chance at Australia best hotel Crown casino where worked with banquet team for an year
Watching my dedication Chef d cuisine of Nobu gave me chance to work for Nobu which is one of the very high end restaurant in crown casino after working with great team of Nobu my target was to get knowledge of different cuisines and how they are rated on an fine dinning level for which I joined few big names over the time period which comprises of Shannon Bennett at vue de monde ,George colambaris team at press club , chef Bellucci
In short span of time my aim was to adapt as many different kind of cuisines I can as I was very much determined to learn things quick and put 200 percent of my devotion to it working with crown I had opportunity to work with world biggest names for exclusive events including chef, Nobu , Atul Kochhar , Morimotto , David Burke Phillip mouchel And list goes on Countless hours and hard work was well paid off
During my work at Etihad stadium Melbourne I came to knew about inflight chef profession so I was tempted to know about it and my temptation bought me to Abu Dhabi where my work inspired lot of people around the 2014 have been a great year where I got selected from India to represent in bocuse d or Asia pacific which is regarded as the biggest title in culinary world and dream for many passionate chefs 2014
was also awarded as culinary champion for Etihad which motivated me to excel in what I am good at 2015 was another year where I was fortunate enough to represent Middle East and Etihad in San Pelligrino young chef held at Cape Town where I finished as second best in Middle East. 2016 was an icing on cake where I got selected second time to represent India in bocuse d or which was an really great achievement for me as only Indian chef to represent twice in Bocuse d or so far my journey every year just been fantastic and being member of IFCA have just opened a lot of doors of opportunities for me
Maluna university awarded me for my contribution.
At Young chef conference in New Delhi By IFCA I was honored to be part of live demonstrations. Alongside chef Hirotoshi and other great dignitaries and later was awarded for my outstanding work in culinary world
Recently Feb 2017 at Hospitality fest at AIMS Bangalore I was awarded as an outstanding chef which was an great honor to me
Conducted Pop ups around 7 countries to promote Indian cuisine
Associated with more than 12 Universities collages as an lecturer on Future of Indian cusine
It’s a great feeling when young students get inspired with what I do and learn from it.