Mr. Sangeet Panwar’s illustrious career in the culinary arts began modestly at Oberoi Hotels & Resorts in New Delhi in August 2008. Starting as a commis, his innate talent and relentless dedication quickly propelled him up the ranks to Chef de Partie (CDP) in pastry and bakery. His early years were marked by an eagerness to learn and master the complexities of culinary arts, setting a strong foundation for his future endeavors.
Sangeet’s journey took him to prestigious institutions like Fairmont Hotels & Resorts, where he was part of the pre-opening team for India’s first Fairmont in Jaipur. His role was critical in launching the bakery section, where he excelled in breads and baked goods production, hygiene maintenance, and manpower training.
Moving to JW Marriott Pune in July 2013, Mr. Panwar handled significant responsibilities in the kitchen, including buffet setups, banquets, cost control, and staff management. His leadership skills were finely honed here, preparing him for greater challenges ahead.
Hyatt Regency and The Leela Palaces: Stepping into Prominent Roles
At Hyatt Regency Ahmedabad, Mr. Panwar excelled as a Pastry Sous Chef, where he initially led the pastry department and managed staff hiring, menu compilation, and vendor relationships. His stint at The Leela Palaces, Hotels and Resorts further enriched his profile as he supervised the entire pastry operations of a 422-room business property.
His tenure as a Pastry Chef and Sr. Sous Chef at The Oberoi Group in Bengaluru and Gurugram saw him playing pivotal roles in overseeing pastry operations across multiple restaurants, contributing to renovation projects and significantly enhancing the dining experience.
Current Role: Executive Pastry Chef at JW Marriott Bengaluru Prestige Golfshire Resort & Spa.
Today, Mr. Sangeet Panwar is the Executive Pastry Chef at JW Marriott Bengaluru Prestige Golfshire Resort & Spa., where his career has come full circle with the Marriott family. Since January 2022, he has been part of the pre-opening leadership team at South Asia’s largest resort by Marriott International. He leads the pastry and bakery operations of this grand 301-key property which includes 6 F&B outlets and a convention center capable of hosting 5,000 guests.
Under his leadership, the property ensures excellence in product quality, cost control, food safety, and event management. His team thrives under his mentorship and benefits from his vast experience in culinary management and attention to detail.
Mr. Panwar’s journey from a budding chef to an executive pastry chef is a testament to his passion, dedication, and the pursuit of excellence in the culinary field. His story is an inspiration to aspiring chefs everywhere, showcasing that with hard work, skill, and a bit of creativity, one can rise to the top of this dynamic and rewarding industry.
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