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Know your Marriott Chefs

Raheel Ahmad, executive chef of the star hotel, has been part of the opening team of 12 projects. He is best known among friends for his Butter Chicken and Biryani.

“At first we thought of opening a restaurant that covered the Spice Route. But after doing a recce and speaking to people, we realised that Calcutta loves its Chinese and Thai. In fact, this is the second Asian restaurant from the house of JW Marriott. There is only one more which is Dashanzi in JW Marriott, Juhu.”

Sudip Misra, executive sous chef, owned and ran his own restaurant called Malabar in New Zealand for 13 years. On a trip to India last year, he bumped into general manager Ranju Alex and the next thing we know, he sold off his restaurant and was home.

“The menu is 60 per cent Chinese and 40 per cent Thai. Some ingredients are imported from Thailand like the soft-shelled crabs while some are locally available and better — for example gondhoraj is used instead of Kaffir lime in the Thai Green Fish Curry”.

Tan Kwang Aik is the Oriental chef and comes from Mandarin Oriental in Kuala Lumpur. His favourite dish from the Vintage Asia menu is the Szechuan Chicken.

“I came here in search of new experiences and challenges. I have heard that Calcutta loves its seafood, so we have plenty
on the menu.” 

Somruethai Suksamai is the Thai speciality chef. Better known as ‘chef Ninja’ because she moves quickly when at work! What keeps her going in the kitchen? A can of Coca-Cola. What keeps her young? Laughter.

“My favourite item on the Vintage Asia menu is Pad Thai because it is my mama’s recipe!”

Pictures: Rashbehari Das