The Executive Chef of Hilton Bangalore Embassy GolfLinks has been appointed to Chef Gaurav Paul. Gaurav will use his knowledge to help the hotel better fulfil its commitment to provide distinctive and gastronomic activities. Gaurav has broad and varied experience spanning more than 19 years in the hospitality business.
Gaurav will be in charge of organizing, implementing, and planning new menus while also hosting food festivals, promoting food, and hosting wine dinners in his new position as a chef. Along with overseeing large banqueting events and various hotel outlets, he would ensure they adhered to quality standards.
Talking about the appointment, Tejus Jose, General Manager, of Hilton Bangalore Embassy GolfLinks said, “Chef Gaurav’s culinary knowledge has the vision to cultivate and maintain the finest culinary experience for our guests. We warmly welcome him to Hilton Bangalore Embassy Golflinks and look forward to his unique gastronomic creations.”
Chef Gaurav has also won several accolades such as below:
● Times Food Award for the best European restaurant in Bengaluru in 2014.
● Selected amongst “Top 3 Hotelier Guns In Bangalore Under 30” in 2015.
● Awarded the overall champions trophy in the National Culinary Expo organized by AIMS College in collaboration with ALMA a professional culinary school in Italy-Bengaluru in March 2015.
● Rated amongst the top 10 restaurants in the country by FOOD LOVERS magazine
● Planned and executed 10,000 pax outdoor catering for BIOCON Indian in 2019 Bangalore
● Chief Veg Cook of the main galley in Carnival legend with a guest capacity of 2750 + crew in the year 2010
● DCDP in the most prestigious 120-cover table de‘hote Steakhouse restaurant of the Carnival cruise line in Carnival Conquest with a guest capacity of 3750 +crew in the year 2011
● All India chef competition runners up in Banarsidas Chandiwala Institute of Hotel Management in New Delhi -2004
● Gold medalist for the year 2002-2005 session from Nips School of Hotel Management Kolkata an ISO-approved institute
● Received a national level scholarship as a stage (intern) in VATEL-Ecole d’hotellerie Nimes France and specialized in French gastronomic cuisine in their 1 Michelin star restaurant Les Palmier and later awarded as the best trainee- France in 2007.
● Awarded with numerous HYSTAR ( Hyatt Employee Recognition Award)
● Best Employee of the Month Award in Carnival Cruise Lines
Chef Gaurav expressed his excitement at joining the staff at the Hilton Bangalore Embassy GolfLinks in response to his appointment. I’m excited to improve the dining experience while collaborating closely with the team to uphold safety and sanitation requirements and become an expert in all facets of food preparation.
A passionate and vivacious character The master of selecting recipes with a variety of cuisines for every palette is Gaurav. His previous clients include the Hyatt Regency Kolkata, Vivanta by Taj MG Road Bangalore, Radisson Chandigarh, The Chancery Pavilion, and Bangalore Carnival Cruise Line, among many more. His diploma in hotel and tourism management from the NIPS School of Hotel Management in Kolkata is in addition to that.
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