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Nov, 21 2015

Chef Vikas Pant appointed as Executive Chef at Radisson Blu, Paschim Vihar

He holds a strong background in Fine Dining Restaurants, banquet operations, food production management and guest relations.

Chef Vikas Pant, has been appointed as the Executive Chef for Radisson Blu Hotel New Delhi PaschimVihar.

With a strong flare for uniqueness in his food sense, Chef Vikas has an experience of nearly 17 years with leading hotel chains in the industry.

He holds a strong background in Fine Dining Restaurants, banquet operations, food production management and guest relations.

He embarked on his journey by joining Café kitchen at Hyatt Regency, Delhi and also worked in various sub departments.

He then underwent his training in Trainer certified by Hyatt International, USA and at the Hilton Worldwide University for Code of Conduct, Information Security and privacy training, Operation Audit, Behavior Base Interviewing, and Management Development Program. He has also been trained in Japanese kitchen at Hyatt Regency Osaka.

With his extremely capable, inventive and passionate stint inleading hotel chains.Chef Vikas has brought a fresh and innovative culinary skill to his kitchens inspired by his classic training and world travels.

Chef Vikas accounts for his successes with expertise in various cuisines. He aims to be instrumental in planning, implementing and overseeing the diverse and unique food and beverage offerings at the hotel. His vision and unparalleled creativity will bring a new and exciting dining experience at Radisson Blu Hotel New Delhi, Paschim Vihar.

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