Mr. Avishek Singha’s journey to becoming the Executive Pastry Chef at Marriott Bengaluru White Field is nothing short of inspiring. With a career spanning over a decade in the culinary world, Avishek has honed his skills and expertise through dedication, passion, and hard work.
Avishek’s culinary journey began as a Operational Trainee Chef at Oberoi Hotels & Resorts, where he cultivated the foundational skills necessary for success in the kitchen. His commitment to excellence and willingness to learn propelled him forward, leading to roles at Trident Hotels and later at Conrad Hotels & Resorts as a Chef De Partie and then as a Pastry Sous Chef.
Continuing to rise through the ranks, Avishek’s journey brought him to JW Marriott, where he started as an Assistant Pastry Chef. His talent and determination did not go unnoticed, and he quickly ascended to the role of Executive Pastry Chef at JW Marriott Goa then in Marriott White Field Bengaluru. In this capacity, Avishek oversees the pastry operations, ensuring that every dessert delights the palate and leaves a lasting impression on guests.
Prior to his current role, Avishek also served as a Pastry Sous Chef at Conrad Hotels & Resorts and held various positions within the culinary teams at Marriott International and Hyatt Regency Kolkata.
Throughout his career, Avishek has demonstrated a mastery of pastry arts, from crafting intricate chocolate creations to perfecting delicate breads and cakes. His expertise in food and beverage operations, combined with his creative flair, has earned him recognition and admiration within the industry.
As the Executive Pastry Chef at Marriott White Bengaluru Avishek continues to push the boundaries of pastry craftsmanship, delighting guests with his innovative creations and impeccable execution. His journey serves as a testament to the power of passion, perseverance, and dedication in achieving one’s dreams in the culinary world.
