"Positive, Energetic, Innovative"

"With more than two decades of experience in the hospitality industry, Chef Dibyendu Roy joined the iconic Taj Fort Aguada Resort & Spa as the Executive Chef in October 2022 and since then there has been no looking back. Working with well known brands like Hyatt, Marriott and The Taj within the country and overseas has taught him to be more adaptable leader, respecting ethnicities, diversities and cultures. In his 23 years of professional journey, he has served diplomats and has curated meals and experiences for several dignitaries. Chef Roy attributes his philosophy behind the food he cooks to the experience that he creates for his guests. To quote him "the emotion that comes out on the very first bite tells my success story". In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more...

- Sharmila Chand

What is your philosophy of cooking?

My philosophy is the experience that I create for my diners Their first expression with the first bite tells my success story. I always prefer to use local grown products. "Go Local" is my motto.

What is your area of expertise?

Roast is my area of expertise: I have curated plenty of exclusive dishes and I am learning every day to make it better. Personally I think roasting or pork crackling with burnt onion and apple chutney is one of my signature dishes which always stand out from my others recipes.

Had you not been a chef then what?

I always wanted to be a musician though I don't know how to play a single instrument. Perhaps it is about creativity and harmony that come out through my culinary skills.

What is your source of inspiration?

I always wanted to try something different which is interesting and fun as career. I come from a Bengali foodie family where everyone is fond of good food. During my school days I used to watch roadside vendors chopping vegetables with such expertise, they had no degree but their talent was such an inspiration.

During summer my mother used to make home grown vegetable pickles which lasted for six months that was another high point in my life as inspiration. During this process I started developing interest for different spices and finally I joined culinary school.

How has the journey been so far?