Anirban Dasgupta appointed as Executive Chef at Hyatt Regency Pune

Hyatt Regency Pune has recently appointed Anirban Dasgupta as the new Executive Chef at the hotel. A self-motivated professional with 16 years of experience in the culinary field, Anirban’s expertise in world cuisine, and his innovative approach to food and keen interest to develop new F&B concepts has brought him a long way in the hospitality industry.

Prior to joining Hyatt Regency Pune, Anirban was pre-opening Executive Chef for the first Taj hotel in Guwahati where he overlooked the culinary operations of the 150 keys property with varied food & beverage offerings including an all-day dining restaurant specializing in global cuisine and also a modern Chinese & Japanese specialty restaurant. The hotel also featured a banqueting capacity of 25,000 sq. ft. which earned its reputation as one of the most sought after wedding spaces.

Prior to this Anirban played an instrumental role in successfully launching the first Hilton in Bangalore, a 247 keys, upper upscale hotel situated at the heart of the country’s IT capital. Earlier to this, he worked with Taj Hotels and Resorts for 6 years, where his last assignment was as Executive Sous Chef at the iconic Taj Mahal Hotel, New Delhi. The hotel was also voted as the 7th best hotel in Asia by Travel & Leisure Magazine in 2012.

A jovial person with a “team first” attitude, Anirban likes to focus on sustainable cooking practices, and is keen on developing new food and beverage concepts, fair-trade sourcing, and will also be re-introducing the concept of “Go Local, Cook Global”. Apart from this Anirban would also be playing a major role in the planning of projects, budgeting of operational expenses, maintaining cost control, right hiring and development of potential chefs and ensuring the hotel is in compliance with HACCP standards.

Anirban’s extensive travels across India have equipped him with a firm understanding of different food cultures, helping him to thus evolve as a culinary expert with a profound knowledge in cuisine. His culinary styles vary from international cuisine to classical Indian and Italian, and also eastern Mediterranean and Japanese.

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