A Journey Rooted in Tradition and Ambition
Chef Pranjal's culinary voyage began at Radisson MBD Noida, where he started as a commie in the Indian speciality restaurant, Made in India. His unyielding determination and talent propelled him through the ranks, leading him to the renowned Oberoi Cecil in Shimla, where he reached the coveted position of CDP Indian within just six months.
Chef Pranjal's quest for excellence didn't stop there. He continued his gastronomic journey at the Taj Mahal New Delhi and then sailed to Carnival Cruise Line in Miami, USA, as a Junior Sous Chef. In 2013, his heart brought him back to India, where he joined the Jaypee Palace Hotel Agra as a Sous Chef. From there, he ascended to become the Executive Chef at Lalit Laxmi Villas and later, at Marriott International Indore.
Chef Pranjal's global explorations didn't end with India. He embarked on a culinary adventure to Kathmandu for a pre-opening project before settling at Courtyard by Marriott Chennai. For the past five years, he's been enchanting diners at Marriott International, Goa Benaulim.
When asked about his culinary motivation, Chef Pranjal humbly acknowledges his mother as his greatest influence. He attributes his culinary prowess to the kitchen lessons he learned from her, nurturing a deep-seated passion for food and cooking.
この記事は Incredible Goa の December 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Incredible Goa の December 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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