Alok Shailesh Assumes Role at Marriott International as Sous Chef

Alok Shailesh has recently been appointed as the Sous Chef at Marriott International. With a robust background in culinary arts and extensive experience in various prestigious hospitality establishments, Alok is set to bring his culinary expertise and innovative approach to Marriott International's kitchen.

Prior to this role, Alok served as a Junior Sous Chef at Shangri-La Group in Bengaluru and at Radisson Hotel Group in Indore, where he demonstrated exceptional culinary skills and leadership in the kitchen, contributing significantly to menu development and kitchen operations.

His experience also includes serving as a Team Member, followed by Culinary Associate, and then Tr Chef De Partie at St. Regis Goa (formerly known as The Leela Goa). These roles allowed him to develop a comprehensive understanding of kitchen operations and refine his culinary techniques. He then progressed to the role of Demi Chef De Partie at Ramada Caravela Beach Resort Goa, further honing his culinary expertise.

Alok's culinary journey began with an Internship Trainee position at Radisson Blu Udaipur Palace Resorts & Spa, where he gained foundational skills and experience in a professional kitchen environment.

His experience includes serving as Chef De Partie at Oberoi Hotels & Resorts in Hyderabad, where he was responsible for overseeing specific kitchen sections and ensuring high standards of food quality and presentation.

Alok holds a Bachelor's Degree in Hotel/Motel Administration/Management from IHM Hajipur, providing him with a solid educational foundation in hospitality management.

With his diverse experience and culinary expertise, Alok Shailesh is poised to excel in his role as Sous Chef at Marriott International, bringing creativity and excellence to the culinary team.