Chef Satbir Bakshi began his career at The Oberoi, Mumbai in 2003 as a senior kitchen executive and later helmed the affairs at the kitchen as executive chef in 2014. Currently, as he heads the F&B production portfolio with a team of 75 chefs at The Oberoi, Mumbai. Lately, he has been focusing on sourcing and promoting small vendors to get the best produce, which will also give his property a competitive edge over standalone restaurants. In the past year, he ran 24 F&B promotions and had six wine dinners at the property.
Key food events included the Japanese food promotion, where the property made an incremental revenue of INR 1 lakh daily. In Vetro, he did the white truffle promotion, which contributed to an additional INR 22 lakh of sale in a week. Additionally, he revamped Vetro’s menu along with the Italian chef, and the restaurant’s sales grew by 8 percent over last year, besides garnering excellent guest feedback.
