JW Marriott New Delhi Aerocity has appointed Sukanta Das as Executive Pastry Chef for Delhi Baking Company – the hotel patisserie. Das started his career in the year 2000 as an industrial trainee at Swosti Hotel and moved on to join Renaissance Mumbai and Convention Centre and Marriott Executive Apartment in 2002 as a culinary associate in Pastry and was promoted to demi chef de partie in 2004.
He moved to Lemuria Resorts, Seychelles as demi chef de partie in pastry that year and worked his way up to become chef de partie. His core responsibilities included menu development, and dessert selection for buffet and a la carte. Following this stint, he joined Shangri-la’s Barr al Jissah Resorts and Spa, Muscat during the pre-opening phase in 2005 as chef de partie and later became the junior sous chef. Two years later, he joined in Grand Regency Hotel, Qatar as an assistant pastry chef. From 2008 – 2012, Chef Das worked with Taj Hotels in Goa and Hyderabad as pastry chef. He shifted to New Delhi in 2012 and worked at Radisson Blu Plaza as the executive pastry chef and then moved to Shangri-la Eros Hotel, Delhi as the executive pastry chef before joining JW Marriott New Delhi Aerocity
