Biswajit Chef Takes Charge as Executive Chef at Hycinth By Sparsa, Thiruvananthapuram

Biswajit Chef has recently been appointed as the Executive Chef at Hycinth By Sparsa in Thiruvananthapuram. With a robust career spanning multiple prestigious hotels and resorts, Biswajit brings a wealth of culinary expertise and leadership to his new role.

Before joining Hycinth By Sparsa, Biswajit served as Chef De Cuisine at Madhubhan Resort & Spa in Anand. He also held the position of Executive Chef at Hotel Tokyo Inn in Digha, where he was responsible for overseeing all kitchen operations and ensuring high standards of food quality and presentation. 

His extensive experience includes working as Indian Chef De Cuisine at Hilton Chennai and Indian Masterchef at The Leela Palaces, Hotels & Resorts in Thiruvananthapuram. Biswajit also served as Senior Sous Chef (Second in Command) at lebua Hotels & Resorts in Udaipur and Sous Chef at The Raintree Hotel, Annasalai. At Keys Klub Hotel Parc Estique in Pune, he was the Sous Chef (Second in Command).

Biswajit's career began with roles such as Chef De Partie at The Leela Kempinski Kovalam, Commis 1 at The Residency Hotels, Cook at Hotel Horizon, and Assistant Cook at Hotel Fort Manor in Thiruvananthapuram. He started his journey in the culinary field as a Kitchen Helper at Palki Indian Restaurant in Kolkata.

Biswajit completed his Higher Secondary education in Arts from Gobra I.N.K.M. High School in West Bengal.

With his extensive background in various culinary roles and a deep passion for creating exquisite dishes, Biswajit Chef is poised to elevate the dining experience at Hycinth By Sparsa, ensuring exceptional culinary offerings for all guests.