Subyendu Roy Appointed as Executive Chef at Four Seas Hotel, Dubai

Subyendu Roy embarks on an exciting journey as he assumes the role of Executive Chef at Four Seas Hotel in Dubai. With a solid background in culinary arts and extensive experience in various hospitality establishments, Subyendu is well-equipped to lead the culinary team and elevate the dining experience at the prestigious hotel.

His most recent position as the Executive Chef at Ramada By Wyndham Gandhidham, where he spearheaded pre-opening operations, showcases his leadership skills and ability to deliver exceptional culinary experiences. During his tenure, he focused on kitchen budgeting, cost optimization, recipe standardization, and menu engineering, contributing to the overall success of the establishment.

Prior to his role at Ramada By Wyndham Gandhidham, Subyendu served as the Executive Sous Chef and Sous Chef at several renowned hotels and resorts in India and the United Arab Emirates. His hands-on experience in restaurant management, kitchen operations, and menu standardization has honed his culinary expertise and management abilities.

Subyendu's culinary journey began as a Commis Chef at Le Méridien, where he developed his skills and passion for cooking. Over the years, he has held various positions, including Demi Chef de Partie, and Chef de Partie, gaining invaluable experience in different facets of the culinary industry.

In addition to his practical experience, Subyendu holds a Bachelor of Science (B.Sc) degree in Food Preparation/Professional Cooking/Kitchen Assistant from NIPS School of Hotel Management Kolkata. His academic background, combined with his hands-on experience, equips him with a comprehensive understanding of culinary arts and kitchen management.

With his culinary prowess, leadership skills, and dedication to excellence, Subyendu Roy is poised to make a significant impact as the Executive Chef at Four Seas Hotel, Dubai. His innovative approach and commitment to quality will undoubtedly enhance the dining experience for guests and solidify the hotel's reputation as a culinary destination.