ANDAAZ Restaurant, renowned for its innovative approach to Indian cuisine, is pleased to announce the appointment of Chef Mohammad Sameer as its new Executive Pastry Chef. With over a decade of expertise in pastry and bakery arts, Chef Sameer will bring his unique skill set and creative vision to elevate the dessert offerings at ANDAAZ Restaurant, New Jersey further enhancing the dining experience for guests.
Chef Sameer’s culinary career began in India at the prestigious Taj Mahal Hotel, New Delhi, where his passion for pastry earned him accolades such as Best Star Employee in Food Production (2014) and Employee of the Year (2015). During his tenure, he mastered the art of bread-making, viennoiseries, and other pastry specialties, building the foundation for his successful career.
Further refining his craft, Chef Sameer moved to Andaz by Hyatt, New Delhi, where he quickly rose to the role of Sous Chef. At Andaz, he made significant contributions to team mentorship, operational excellence, and innovative menu development, shaping a culinary team dedicated to delivering exceptional dining experiences.
Chef Sameer’s journey took him abroad to Saudi Arabia, where he thrived in pre-opening roles for several high-profile restaurants, including Naya Daur, Vanguard, and Umbrella. As Pre-Opening Head Chef, he was instrumental in designing kitchens, creating operational protocols, and engineering menus that aligned with each restaurant’s vision. His attention to detail and ability to build efficient, high-performing culinary teams earned him recognition as a specialist in launching successful dining concepts.
At ANDAAZ Restaurant, Chef Sameer will curate a sophisticated and innovative dessert menu, blending classical techniques with contemporary flavors. His dedication to quality and creativity promises to add an exciting new dimension to the restaurant’s celebrated culinary offerings.
Chef Sameer expressed his excitement about the opportunity: “Joining ANDAAZ Restaurant is an exciting opportunity to create desserts that not only satisfy but leave a lasting impression. I look forward to contributing to the restaurant’s vision of delivering extraordinary dining experiences.”
