After 28 years in this profession, it is no longer challenging to cook a dish, which happens automatically. Chef is more interested in what happens if he mix and match and that's what drives him. He is not one of the young chefs who attained Nirvana in the early years of life. Every day, his team look forward to an experience of producing unique combination of spices, which have character and depth. A dish, which would give my guests a pleasure both visually and gastronomically.
A Diploma in Hotel Management, Institute of Hotel Management, Catering Technology & Applied Nutrition, Kolkata, Chef Roy has worked under Internationally acclaimed 3 star Michelin chef Chef Anton Mossiman at his Moss man's Club in London.
He is also recipient of CHEF OF THE YEAR in India by Vir Sanghvi and Lonely Planet in 2017.
