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Mar, 27 2015

Chef Hemant Oberoi bid adieu to his 40 years glorious journey at the hotel

Chef Oberoi who changed the Indian map in global food spectrum has exported India in a different way, beyond the boundaries of biryani and tandoori chicken.

Chef Hemant Oberoi, Executive Grand Chef and corporate chef at Taj’s luxury division in Mumbai has bid adieu to his 40 years glorious journey at the hotel.

The corporate chef put in his papers yesterday. “I have enjoyed every bit of my cooking and I still do not believe that 40 years have passed,” Chef Oberoi told Restaurant India.

Chef Oberoi who has served Indian as well as the global Diaspora with his culinary skills has revealed that he will continue his stint but as a consultant for the hotel from April onwards.

“I will be working as a consultant to the hotel for next one year. And then let’s see where destiny takes,” he maintained.

However, Amit Chowdhury, Executive Chef at Taj Mansingh, New Delhi, will take over the duties of Executive Grand Chef and will look after culinary duties at Taj, Mumbai.

Chef Oberoi who changed the Indian map in global food spectrum has exported India in a different way, beyond the boundaries of biryani and tandoori chicken.

"This hotel has been my home,  it was like am married to Taj," shared Chef Oberoi, who has introduced celebrity restaurants like Zodiac Grill, Wasabi, Varq, Souk, Blue Ginger and Masala Kraft in Taj’s vast menu.

Chef Oberoi is also working on a concept right now, which he do not want to disclose and has spent two months in a particular country to go about the details involved in preparing the cuisine of that particular region., as doing something different was what he always believed.

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