Bengaluru, November 14, 2020: Renaissance Bengaluru Race Course Hotel has elevated Chef Nitish Kumar Singh to the position of Executive Chef. In his new role, he is delegated to take over complete culinary operations at the hotel. Chef Nitish is a passionate culinary expert who has won much recognition in the food and beverage industry and provides the highest level of service by combining efficiency and skills with the right attitude to ensure customer satisfaction.
With his 10 years’ experience around the world, Chef Nitish has developed his repertoire to provide an outstanding food experience. He will focus on the development of new menu, designing unique dining experiences and training as well as mentoring teams. In his new role as the Executive Chef of the hotel, he embarks on a new journey that will see him bring forth his decade long learnings into his culinary craft to create more innovative and delicious gastronomical experiences to the patrons of Renaissance Bengaluru Race Course Hotel.
Chef Nitish has been a part of the industry for over a decade and has hands on experience in complete food operations. He believes in encouraging creativity by empowering the team members and guiding them. An individual with an innovative bent, he is known to adopt unique approaches in the kitchen with much enthusiasm.
Prior to joining Renaissance Bengaluru Race Course Hotel in 2018, he has worked with some of the finest brands across the globe such as Airways Hotel & Residences in Australia as Executive Sous Chef. A passionate and self -driven individual, Chef Nitish successfully performed his roles that has made him a brilliant culinary professional that he is today. Before moving to Australia, he worked as an Executive Sous Chef at Accor Hotels in Jaipur, Courtyard by Marriott Chakan in Pune. He started his career with Swissotel Hotel & Resorts as a chef and was part of the pre-opening team. Later he joined Carnival Cruise Lines Miami, Florida as Sous-chef.
The opportunity to travel and work across the globe has proved to be a great learning experience for him and contributed to his ability to inject unique touches to his menus.
Corporate Comm India (CCI Newswire)
