Regan Barua Chowdhury appointed as Jr. Sous Chef at Courtyard By Marriott Bengaluru Hebbal

In his current role at the hotel he would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table.
  • Nusra Deputy Features Editor
Chef Regan

Courtyard By Marriott Bengaluru Hebbal has appointed Regan Barua Chowdhury as Junior Sous Chef. 

Regan developed his specialism as a continental chef through his experience in five-star hotels across India, for brands such as Marriott, Westin and Taj Group of Hotels.

Using his progressive experience in the industry, he has enriched his career and honed his knack for preparing Continental, Italian dishes and he hopes to bring this flair to the menus of Courtyard By Marriott Bengaluru Hebbal.

In his current role at the hotel he would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table.

He has an artistic hand in preparing authentic Italian and western food with lot of option with home-made pasta, salads. He also specialised in Seafood like grilled lobster, ceviche, crab, oyster and Mediterranean cuisine which are the main attraction of the brunches and buffets at The Hebbal Café. Regan has also mastered the skill in preparing the best steaks, soups and sauces.

Regan hails from Silliguri and graduated from NIPS School of Hotel Management West Bengal University of Technology. He started out his career in the Novotel Kolkata Hotel and Residence in 2015. After that he worked with Marriott Whitefield Bangalore, Park Hyatt Goa Resort and Spa Goa, Taj Club House Chennai, Westin Hyderabad Mindspace. Prior to joining Courtyard By Marriott Bengaluru Hebbal, he was associated with W Goa as Chef de partie.

He loves playing cricket, watching movies and also takes keen interest in cooking and learning new cuisines.

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