Sudeep Sinha is the new executive chef at Fairfield by Marriott Jodhpur

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Ahmed Mainul
Ahmed Mainulhttps://www.hospitalitycareerprofile.com
Ahmed Mainul (Mainul Mondal) is a seasoned journalist with extensive experience in hospitality news, executive appointments, biographies, and industry updates. Having worked with reputed hotel brands like Marriott, Taj, and others, he brings a wealth of industry knowledge to his writing. His deep understanding of the hospitality sector and his commitment to delivering insightful stories make him a trusted contributor to Hospitality Career Profile
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Jodhpur’s Fairfield by Marriott has appointed Sudeep Sinha as its executive chef.

We are pleased to announce that Chef Sudeep Sinha has been appointed as the new Executive Chef at Fairfield by Marriott Jodhpur. With nearly two decades of extensive experience across Asia, the UK, and the Middle East, Chef Sinha brings a wealth of knowledge and innovation to Fairfield’s esteemed culinary team.

Chef Sinha, an alumnus of the Institute of Hotel Management, Chennai, pursued a prestigious career in some of the world’s most prestigious hotel brands, such as Oberoi, Taj, and Premier Inn, after his passion for culinary arts was sparked during his studies. In his prior position as Cluster Head Chef at Premier Inn Doha, he embraced Middle Eastern cuisines and combined them with beloved European dishes to create distinctive culinary experiences. This is evidence of his versatility and inventiveness.

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Chef Sinha will be in charge of the culinary operations at Fairfield by Marriott Jodhpur, where his ability to seamlessly combine various cuisines will be essential. In order to ensure that dishes not only appeal to guests but also highlight the health benefits and exquisite presentation, he intends to introduce creative menus that highlight Middle Eastern influences catered to the local palate.

“We are thrilled to have Chef Sudeep Sinha join our team,” stated Fairfield by Marriott Jodhpur’s hotel manager, Suranjit Sengupta. “His innovative approach, leadership qualities, and amazing culinary skills will definitely elevate our dining offerings and continue to enhance our guests’ experiences at our hotel.”

In addition, Chef Sinha intends to launch a number of programs that will support sustainable and zero-waste practices and celebrate regional cuisine. His vision includes integrating locally sourced ingredients and unique regional flavours into the menu, promising an exciting new culinary chapter for the hotel.

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