Parag Samant

Executive Chef with International & National experience. As a Bachelors In HM , Started Culinary journey as a Chef Trainee 21 years ago in 2003 till date with various structures of kitchen at Marriott, Pan Pacfic, Taj ,Luxury 5 star hotels , Boutique Hotel , Airport Hotel, Business Hotel, Brands Kitchen, Conventions Centers, Banquets kitchen, Line kitchen.

*Sfm Caterers & Foodworks , Mumbai, India [Executuve Chef 2019 - till date]

*Dueck GMC , Vancouver ,Canada [ Executive Chef 2013 - 2018]

*Executive Hotel Le soliel, Vancouver,Canada [ Sous Chef 2010 - 2016]

*Pan Pacific Hotel , Vancouver ,Canada [ Chef de Partie 2010 - 2016]

*Neelams Grand Resort , Goa, India[ Chef de Partie 2009 - 2010]

*Baltimore Marriott Waterfront , Maryland, USA [Management Trainee 2008 - 2009]

*Edinburgh Marriott Hotel, Scotland [Chef Trainee 2007- 2008]

*Taj Hotels IHCL [ GSA Culinary 2006 -2007]

*Bachelors In Hotel & Tourisim Management [ 2003 -2006]

*Bachelors In Commerce [2000- 2003]

Certified Wedding Event Planner [ Marriott Hotels & Resorts]

Elementary Food Hygine Certificate , Scotland

Food Safe level Certificate ,Canada

Marriott International Training & Development Certificate