Chef Devendra Bungla, corporate pastry chef, Hyatt Regency, New Delhi, is known to add his own unique touches to his recipes. In his 35-year career stint with the Hyatt, he has won many accolades for his work and continues to be the reason behind Sidewalk's success.
As a pastry chef, Devendra Bungla possesses the rare ability to play with every aspect of taste and texture. No wonder then he looks upon baking as a game of flavours. He has been with the Hyatt Regency, New Delhi since 1982, and has deeply invested in teaching his staff while continuing with his innovations. Speaking about how he got into the profession, Chef Bungla says, “I was initially interested in joining the army but was equally passionate about art, science, architecture and desserts. I decided what I wanted to do on the day I prepared my first roti. Baking fascinated me since I was a kid and I always looked upon it as a form of art. Experimenting with flavours in cooking is like a game for me whether it’s baking cakes, making chocolates or creating a dessert. With encouragement from his family, he started working at a local bakery in Dehradun before making a move to Delhi and applying for a kitchen apprenticeship at a leading five-star hotel.
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