Executive Chef – The Ritz-Carlton Bangalore
“Being part of The Chef and Tea makers program was a very special experience– exploring the different terroirs of the Sri Lankan tea country, discovering the amazing versatility of Ceylon tea and its place as an essential ingredient in modern gastronomy. Not only is Dilmah the world’s first producer owned tea and the world’s first ethical tea, they are also the first to genuinely explore the true potential of tea within the realm gastronomy and mixology.
To add to the whole experience, the company of 10 amazing, passionate and creative Chefs, the genuine warmth and hospitality of the team makes the experience stand out in memory. The collaboration and exchange of ideas was truly inspiring and it was a real eye opener to learn so many new things and facts about tea which we have known forever.
If I had to pick out one instance which really inspired me was the luxurious but delicate depth of flavour tones of Silver Tips—handpicked, sundried and handmade in Nawalapitiya at an elevation of about 3,000 feet in the Meda Watte region. A rare tea with lots of potential in gastronomy.”
India’s first Michelin Star Chef and the current Executive Chef of the prestigious Ritz-Carlton, Bangalore, Anupam Banerjee is responsible for entire kitchen, menu planning and overseeing the daily culinary operations of all 7 restaurants and bars, in-room dining, catering and special events.
A veteran of luxury hotel kitchens, Chef Banerjee’s enthusiasm for exploring innovative culinary possibilities is well-established and like many of the world’s best culinary artists he is obsessed with fresh ingredients and clean, subtle flavors. After beginning his career at the Oberoi Centre of Learning & Development, Chef Banerjee spent two years at the historic Raffles Hotel in Singapore before moving to Mandarin Oriental Hyde Park, London which featured one Michelin Star and 4 AA Rosettes. He then moved to Mandarin Oriental, Geneva. Prior to moving to Bangalore Chef Anupam Banerjee was the Executive Chef for Mandarin Oriental, Washington D.C
Anupam was awarded One Star Michelin in 2010 and 2011 and 15 points on Gault Millau (out of 20). His mastery of the craft is such that when he was being awarded his Michelin Star, Paul Bocuse, the father of French gastronomy, made the four-hour trip to Geneva from Paris especially to see him and congratulate him.
He also had a short stint with Chef Alain Soliveres in his 2-Star Michelin restaurant in Hotel Vernet, Paris, France. He also had a short stint with Chef Pierre Gagnaire in his 3-Star Michelin Restaurant in Paris, France and worked alongside Charlie Trotters, Jeun Fleury, Lea Linster, among others.