Chef Vikramjit Roy was exposed to the hospitality industry as an industrial trainee at Grand Hyatt, New Delhi where he worked with all the major departments like food production, F&B service, front office and housekeeping. However, realising that food was his calling, he joined Oberoi Hotels & Resorts in 2004 as a commis to learn the finer nuances of cooking and understand how to manage different F&B business areas and maintain inventory.
He later worked with brands like Intercontinental Eros, Taj Mahal Hotel in New Delhi before joining ITC Hotels in 2015. Over the years, he has learnt the knack of making his food a gastronomic affair that is also a feast for the eyes. He uses his ingenuity in mixing ingredients imaginatively and presenting it to diners in a fashion that will enthral all their five senses and keep them coming back for more.
