Chef Anurudh Khanna‘s remarkable culinary journey is a testament to the power of hard work, dedication, and a passion for culinary excellence. From his humble beginnings as a Commis at Best Western Surya in New Delhi, he hans risen through the ranks to become the Multi-Property Director of Culinary at Marriott International, overseeing The Westin Gurgaon and The Westin Sohna. Let’s delve into his inspiring story.
Starting Small: Best Western Surya New Delhi
Anurudh Khanna’s culinary odyssey began with a six-month industrial exposure at Best Western Surya in New Delhi. This initial experience ignited his passion for the culinary arts and set the stage for a remarkable career.
Hyatt Regency New Delhi: A Stepping Stone
At Hyatt Regency New Delhi, Chef Anurudh Khanna began as a Commis. He steadily worked his way up, mastering various aspects of kitchen operations, including Continental cuisine and pasta preparation. His time at Hyatt Regency laid the foundation for his future success.
The Taj Mahal Hotel, New Delhi: Rising through the Ranks
Anurudh Khanna’s tenure at The Taj Mahal Hotel in New Delhi showcased his versatility and dedication. Starting as a Senior Sous Chef, he excelled in overseeing the All-Day Dining restaurant, MACHAN, and other prominent outlets. His role as Executive Sous Chef involved managing the Continental section of the Banquet kitchen, butchery, and garde manger, where he achieved remarkable results in maintaining high standards and staff training.
The Park New Delhi: Executive Chef Extraordinaire
From September 2010 to July 2013, Anurudh Khanna served as the Executive Chef at The Park New Delhi, managing the culinary operations for a 220-room property. His leadership extended to three restaurants, a renowned bar and nightclub, and extensive banqueting facilities. Under his guidance, the hotel maintained an impressive food cost of 21%.
The Westin Pune, Koregaon Park: A Taste of Luxury
Anurudh Khanna’s journey continued at The Westin Pune, Koregaon Park, Maharashtra, from July 2013 to October 2016. As the Executive Chef, he contributed to the property’s reputation as the city’s top choice, earning numerous accolades, including Times Food and Nightlife awards and outstanding hygiene audit scores. The hotel’s substantial F&B revenue of 50 crores was a testament to his leadership.
The Shangri-La Hotel Bangalore: Culinary Excellence
Before joining The Westin, Anurudh Khann
a served as the Executive Chef at The Shangri-La Hotel Bangalore from October 2016 to March 2019. Here, he oversaw the culinary operations of Bangalore’s most luxurious hotel, which featured 397 rooms and 11 food and beverage venues. His leadership was instrumental in maintaining the hotel’s reputation for exceptional dining experiences.The Westin Gurgaon and The Westin Sohna: Director of Culinary
Anurudh Khanna’s journey at The Westin Gurgaon and The Westin Sohna began in March 2019 when he took on the role of Cluster Executive Chef. Managing two prestigious properties was no small feat, but his culinary expertise ensured the delivery of authentic global cuisine to discerning guests.
A Journey of Dedication and Excellence
Chef Anurudh Khanna’s inspiring journey from a Commis to the Multi-Property Director of Culinary at Marriott International is a testament to his unwavering commitment to culinary excellence, guest satisfaction, and team leadership. His story serves as a shining example of what can be achieved through passion, perseverance, and a dedication to maintaining the highest standards of service and quality. Anurudh Khanna’s legacy continues to inspire aspiring chefs and hospitality professionals, showcasing the remarkable heights that can be reached in the culinary world.
