Its a pleasure to introduce you all to the amazing chef, Mr. Narayan Salunke. Know more about Sr. Excecutive Sous Chef at Radisson Blu Resort & Spa, Alibaug.
Narayan Salunke, Sr. Executive Sous Chef, Radisson Blu Resort & Spa Alibaug
Having experience over 15 years, Chef Narayan Salunke is the Sr. Executive Sous Chef at Radisson Blu Resort & Spa Alibaug. Having worked with premium hospitality brands, at Radisson Blu Alibaug, he is accountable for overall success of kitchen operations while exhibiting culinary talents and leading the staff while managing all food related functions. He is also responsible for ensuring exceptional customer service and maintaining high culinary standards at the property.
Chef Salunke has a diversified background in gastronomical science and kitchen management and has worked in all positions at major hotels and restaurant chains. In his previous stint, he was the Chef De Cuisine at The Westin, Pune. Prior to this, he was associated with Holiday Inn – Pune, Citrus and The Hilton to name a few. He has a proven record of absorbing new concepts and adapting to highly demanding and ever-changing industry norms and situations. He has strong interpersonal and team work skills.
Holding a diploma in Hotel Management & Travel and Tourism, Salunke is also a post graduate in literature from Fergusson College, Pune.
Chef Narayan Salunke’s food philosophy – Food for him is all about authenticity and flavors of spices, freshness of ingredients, natural and organic produce from the local markets. For him flavors and colors love each other and so do colors to colors match each other.
His vision for Radisson Blu Alibaug – Presenting the authentic cuisine across the entire city with specialty in kebabs, curry and flavorful biryanis. Salunke aims at taking the culinary experience at Radisson Blu Alibaug to completely different level with new modern ingredients used in Indian, classical and authentic cuisine paired up with modern style of presentations.
His Hobbies & Passion – Listening to music, travelling, reading, cooking.