Remarkable Journey of Avilash Mukherjee: From Kolkata Kitchens to Executive Chef

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Remarkable Journey of Avilash Mukherjee: From Kolkata Kitchens to Executive Chef


Early Life and Background

Early Years

India’s energetic and culturally diverse city of Kolkata is where Avilash Mukherjee was born on December 27, 1979. Avilash was exposed to a fusion of contemporary urban influences and traditional Bengali culture while growing up in Kolkata. From an early age, his love of the culinary arts and his curiosity were fostered by this special environment. His early years in Kolkata had a significant influence on the development of his personality and professional goals.


Family and Influences

Avilash was born into a middle-class Bengali family that valued education, tradition, and community. His parents were supportive and encouraged him to pursue his interests. They noticed his keen interest in cooking and hospitality early on and fostered this passion. Family gatherings, festivals, and community events often centered around food, which further sparked Avilash’s interest in the culinary world.



Avilash was a mediocre student at his neighborhood school in Kolkata, but he had a great interest in extracurricular activities—especially those that required creativity and practical knowledge. During school functions and competitions, his teachers and peers acknowledged his passion and culinary prowess.

Nightingale Institute of Management Studies (NIMS)

After completing his schooling, Avilash decided to pursue a career in hospitality and enrolled in the Nightingale Institute of Management Studies (NIMS) in Kolkata. He completed a three-year diploma in hotel management in 2003. During his time at NIMS, Avilash gained a comprehensive understanding of various aspects of the hospitality industry, including kitchen operations, food and beverage management, and customer service. His education at NIMS laid a strong foundation for his future career.


Early Career


Taj Bengal and Taj Sats Air Catering (2003–2009)

Avilash’s professional journey began with Taj Bengal and Taj Sats Air Catering, prestigious establishments in the hospitality industry. He joined as a Commi 1 and worked in the Indian Curry section. During his tenure, he was responsible for maintaining high standards of food quality and hygiene, including adhering to HACCP and ISO standards. This experience was instrumental in honing his culinary skills and understanding the intricacies of kitchen operations.

Challenges and Learnings

Working in such reputable organizations presented Avilash with numerous challenges. The high expectations and rigorous standards required him to consistently perform at his best. He learned the importance of precision, discipline, and teamwork in delivering exceptional culinary experiences. These formative years were crucial in shaping Avilash’s work ethic and professional approach.

Career Growth and Development

Chef In Charge at Pantaloons Retail (India) Ltd. (2009–2010)

From July 2009 to December 2010, Avilash held the position of Chef in Charge at Pantaloons Retail (India) Ltd., having gained significant experience at Taj Bengal and Taj Sats. He was in charge of staff training, managing menu pricing, and creating annual budgets in this capacity. He thrived in this role due to his resource management prowess and creative menu-creation talent.

Executive Chef at Chocolate Hotels Pvt. Ltd. (2011–2015)

Avilash began working as an executive chef for Chocolate Hotels Pvt. Ltd. in January 2011. He was instrumental in overseeing the food operations of a sizable hotel with several dining and banquet spaces over the course of the following four years. His culinary prowess and leadership style enhanced customer satisfaction and the caliber of the services provided. During his time at Chocolate Hotels, Avilash accomplished a number of noteworthy goals, such as creative menu design, effective event planning and execution, and cost control management.

Key Milestones

The Waterfront Shaw Lavasa (2015–2016)

Avilash started working as the executive chef at The Waterfront Shaw Lavasa in September 2015. He oversaw a 78-room hotel with several dining establishments and banquet spaces, and he was in charge of maintaining the highest standards of food preparation and sanitation. His efforts at The Waterfront Shaw Lavasa were crucial in building the hotel’s renown for its superb food offerings and first-rate customer care.


Club Mahindra Holiday Resort, Kanha (2016–2017)

Avilash worked as the Executive Sous Chef at the Club Mahindra Holiday Resort in Kanha from July 2016 to August 2017. In this capacity, he oversaw kitchen operations and upheld standards for quality and hygiene. His efforts in staff training and menu planning greatly improved the resort’s culinary offerings, which raised visitor satisfaction.

ITC Fortune Vapi, Gujarat (2017–2018)

When Avilash started working as an executive chef at ITC Fortune Vapi in Gujarat in August 2017, his career took off. Here, he oversaw all dining establishments and made sure that food production and hygiene met strict guidelines. His ability to lead and cook was crucial to the success of the many food festivals and other events the hotel hosted.

Leadership Roles


Country Inn & Suites by Radisson, Jammu (2018–2019)

In November 2018, Avilash was appointed as the Executive Chef at Country Inn & Suites by Radisson, Jammu. He played a key role in opening and setting up the kitchen for the new property. His responsibilities included training staff, menu planning, and ensuring food quality and hygiene. Avilash’s efforts contributed to the successful launch of the hotel’s food and beverage operations.

Sterling Holiday Resort (2019 – 2020)

From November 2019 to June 2020, Avilash served as the Executive Chef at Sterling Holiday Resort. Managing food quality and hygiene for a 79-room property, he planned and executed various food festivals and guest activities. His innovative approach to menu creation and dedication to maintaining high standards made a significant impact on the resort’s culinary offerings.

Recent Roles

The Park Group of Hotels, Jammu (2020–2022)

In July 2020, Avilash joined The Park Group of Hotels in Jammu as an Executive Chef. Over the next two years, he handled food operations for a four-star hotel with multiple dining and banquet facilities. His work included implementing cost control measures, planning new menus, and organizing special events. Avilash’s contributions were pivotal in enhancing the hotel’s reputation for excellent culinary services.

ITC Fortune Park BBD, Lucknow (2022–2023)

In November 2022, Avilash took on the role of Executive Chef at ITC Fortune Park BBD in Lucknow. Here, he managed all food outlets and maintained high food service standards. His responsibilities included menu planning, stock control, and staff training. Avilash’s leadership and culinary expertise played a crucial role in the hotel’s success.

Club Mahindra Kanda Ghat (2023–Present)

Currently, Avilash serves as the Executive Chef at Club Mahindra Kanda Ghat, a role he took on in July 2023. Managing a 100-room property with multiple dining facilities, he continues to maintain food quality and kitchen hygiene. His dedication to staff training, menu planning, and organizing food festivals has further solidified his reputation as a top-tier hospitality professional.


Personal Attributes and Interests

Personal Traits

Avilash Mukherjee is known for his keen sense of humor, loyalty, and strong common sense. He possesses excellent interpersonal skills, which have helped him build strong relationships with colleagues, staff, and guests throughout his career. His ability to remain calm under pressure and his proactive approach to problem-solving have been key to his success in the hospitality industry.

Hobbies and Interests

Outside of his professional life, Avilash enjoys cooking, mixing cocktails, listening to music, and interacting with people. His hobbies reflect his passion for the culinary arts and his love for engaging with others. Avilash’s interest in cooking extends beyond his professional duties, as he often experiments with new recipes and techniques in his personal time.


Impact and Legacy

Professional Impact

Avilash Mukherjee’s extensive experience and dedication to the hospitality industry have made him a valuable asset to every organization he has been a part of. His commitment to quality, innovation, and guest satisfaction has earned him a reputation as a highly respected professional in the field. Avilash’s contributions to various hotels and resorts have resulted in improved service standards, enhanced guest experiences, and successful culinary events.

Mentorship and Leadership

Throughout his career, Avilash has been a mentor and leader to many aspiring chefs and hospitality professionals. His emphasis on staff training and development has helped numerous individuals grow and succeed in the industry. Avilash’s leadership style, characterized by empathy, encouragement, and a focus on excellence, has left a lasting impact on those he has worked with.


Future Aspirations

Looking ahead, Avilash Mukherjee continues to seek new challenges and opportunities to contribute to the growth and success of the hospitality sector. His passion for the culinary arts and his dedication to maintaining high standards of service will undoubtedly drive him to achieve even greater heights in his career.


Avilash Mukherjee’s journey from a young boy with a passion for cooking in Kolkata to a distinguished Executive Chef in the hospitality industry is a testament to his hard work, dedication, and talent. His extensive experience, innovative approach, and commitment to excellence have made a significant impact on the hospitality sector. Avilash’s story is an inspiring example of how passion and perseverance can lead to a successful and fulfilling career.


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Ahmed Mainul

My self Ahmed Mainul Mondal, and I'm the founder of the hospitality career profile website. I'm writing blogs and news posts as per user preferences.

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