Indore Marriott Hotel appoints Rakesh Rana as their Executive Chef

Chef Rakesh Rana is the newly appointed Executive Chef at Indore Marriott Hotel with immediate effect. He will lead the culinary team and will be responsible for the kitchen management such as pricing, cost management, curation of innovative menus, maintaining food quality and guest satisfaction across all five restaurants at Indore Marriott Hotel.
Chef Rana is armed with a graduate degree from the Institute of Hotel Management and Catering Technology from Goa and has gained excellent skills in the art of plated food presentations and menu engineering. He is a master when it comes to Italian Cuisine, Continental, Indian and European Cuisine. In his 15 years of experience, he has worked with various luxury brands in the hospitality industry like Hyatt, The Imperial New Delhi and Oberoi prior to joining Indore Marriott Hotel.

With the distinction of being trained under expert guidance of International chefs, he is proficient in planning, inventory management and maintaining hygienic standards at work.
On the appointment of Chef Rana, Devesh Rawat, General Manager, Indore Marriott Hotel, “We are pleased to have Chef Rakesh Rana on board and are confident that he can unleash his culinary magic amongst Indoreans. His expertise with luxury brands will help in redefining the team’s kitchen skills and bring a new wave in organizing and introducing new food trends.”

On moving to Indore, Chef Rakesh Rana, Executive Chef, Indore Marriott Hotel said, “It is a pleasure to join the Indore Marriott Hotel team. I am eager to discover the local flavours of Indore and bring in my skillsets and be able to provide new and authentic dishes for our guests to experience an unforgettable dining experience.”

He has an ardent passion for homemade pastas and likes to experiment with different flavours, colours, shapes and stuffing. He enjoys food prepared through slow cooking and believes that there is no shortcut to the authenticity of food. Chef Rakesh Rana is a genius at using local seasonal products that compliments his culinary knowledge to create tongue tingling dishes.

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