• B.Com Honours (1987-90)
• Diploma in Hotel Management from IHM Kolkata (1990-93)
• Advanced F&B course from the Hotel School, The Hague, Netherlands (1995)
• We all had our roles to play; Ramani my colleague has always been the dreamer and the sales driver, Sushanta my batch mate - the chef, while my role was to execute the promise – in short planning and F&B services.
• Today SHPL has a turnover of 30 crores with over 250 employees.
• Along with my colleagues we are the proud brand owners of 6 Ballygunge Place the premium Bengali restaurant of the city.
• Also SHPL are the market leaders in ODC segment.
After completing diploma in Hotel Management from Institute of Hotel Management, Kolkata, Ms. Bimal started her career as a management trainee at India Tourism Development Cooperation (ITDC). Other previous assignment include serving the position of Assistant Manager, Housekeeping, Hotel Ashok, New Delhi (1989-1994), Assistant Manager Operation, Hotel Airport Ashok, Kolkata. (1996-89), Executive Housekeeper (Hyderabad House (1994-2000), Manager operations at Hyderabad House(2000-2010) and promoted as its unit head.
Currently working as the Additional Comptroller, Presidents Household, Rashtrapati Bhavan.
Year of Passing out of IHM – 1989. Career History – Presently Executive Chef Amaya since 2004. Won "My Michelin Star 2006" and since retained year after year.
I have been working as executive chef of Amaya since its opening in September 2004.Prior to that I held the position of executive chef at the Taj Holiday Village in Goa, Taj exotica Goa and Taj Khajuraho, Sous Chef Taj Palace hotel New Delhi. However, much of my training was in London - at The Dorchester, Four Seasons, The Ritz & Claridge's.The opening of Amaya saw my return to London, with the restaurant shooting to fame, among its awards our BMW Square Meal Award for Best New Restaurant Spring 2005. I personally won the Ethnic chef award by craft guild of chefs 2011
I was recruited from India by Masala World for the post of executive chef at Amaya in Belgravia.As a holder of a catering diploma from catering college in Kolkota, I was selected to join the prestigious Taj Hotels chef management programme. I trained in the western cuisine stream specialising in French cooking and was appointed chef in charge of Orient Express, the top French restaurant in New Delhi located in the Taj Palace Hotel. I have has now been at Amaya for more than eleven years and during this time it is one of the few Indian restaurants to be awarded a Michelin star, and the rare distinction of winning two prestigious restaurant awards - the Tio Pepe ITV award for best restaurant as well as the best new restaurant award.
This was the first time these awards had been presented to a restaurant serving non-European food. I have over the year’s sets high standards and the combination of ingredients and spices that create a complexity of tastes.
Chef Rajesh Dubey is the face of Speciality Restaurants Cuisine. He serves as the Chief Culinary Officer of Speciality Restaurants Limited and is Quintessential Culinary Personality and has been in the Industry for last 28 years.
He has pioneered numerous culinary concepts and has mastered the art of Chinese cuisine and Pan Asian cuisine. He passed out from IHM Kolkata in the year 1988 and worked for Taj Group of hotels for 12 years .In the Year 2000 he joined Speciality restaurants limited and has been with the company since then.
He is part of the team in introducing various niche cuisines to the Indian Palate. Extremely capable, inventive and passionate Chef Dubey accounts for the success of the brands like Mainland china, Haka, Oh Calcutta , Global Grill, Flame and Grill ,Café Mezzuna and awe inspiring Asia Kitchen Series.
Samrat Datta has been posted as General Manager Taj Bengal since June 2015. Prior to joining Taj Bengal, Samrat Datta worked with Vivanta by Taj-Connemara. He has had an opportunity to lead the teams as the GM at the historic Jai Mahal Palace in Jaipur and at Taj Pamodzi Hotel, a business hotel in Lusaka, Zambia.
Having spent almost 22 years in the hospitality industry, Samrat has been associated with Taj Hotels Resorts and Palaces for close to 14 years. Starting his career at the Taj Bengal, he spent six fruitful years in learning the nuances of the hospitality industry at Bengal’s finest luxury hotel. He then moved to Dubai, where he worked with well-known hospitality brands like Le Meridien, Fairmont Hotels and later with Shangri La Muscat in the Food & Beverages department. Samrat is proud to have introduced Spectrum on One - a restaurant with multi-ethnic open kitchens at one of the hotels, a dining experience that went on to win the Whatson Best Restaurant award in UAE. As a Food & Beverages Manager, he has the accolade for launching nine specialty outlets in the 6 star wing of the Shangri La Barr al Jissah. He also recalls managing the Barasti Bar of Le Meridien Mina Seyahi as one his most rewarding experiences, this bar has recently been rated as world’s top 10!
Samrat returned to the Taj Group to work with the iconic Taj Rambagh Palace, Jaipur as Executive Assistant Manager – Food & Beverages, following which he took over the mantle of General Manager of the historic Jai Mahal Palace, Jaipur. Having launched unique F&B concepts, hosted several high-profile influencers, political honcho, celebrity weddings and winning several awards for the Palace including the Best Hotel Award by the Department of Tourism, Govt of India. He has successfully launched the Vintage cool concept in Vivanta by Taj Connemara and spearheaded great initiatives to position the elegant old hotel in a bright youthful light. He comes back to Taj Bengal after almost 16 years with the varied experience and refined managerial skills which he wishes to leverage with the talent mix of his team in order to bring up the iconic hotel further ahead in the line of glory.
Samrat Datta says, ‘ Kolkata is where my heart has always been. Being an alma mater of the prestigious IHMCTAN Taratala, Kolkata, from where I was selected as HOMT for the Taj Hotels, it has been a very exciting journey completing a full circle! Now being at the helm of affairs at my favourite hotel Taj Bengal, I wish to take it to greater heights with continuous innovation and consistent delivery of services. I wish to thank my teachers, mentors, colleagues and leaders who have given me the support and helped me learn and grow over the years’.
Graduated from the institute in 1977
Starting as a Management Trainee with the Ashok Group of Hotels, India - rose up to the position of Unit Manager with multi department work experience in various large and leisure destinations within India and abroad: (Kovalam – Kerala, Kolkata, New Delhi, Udaipur-India, Bangalore and overseas assignments in US etc.). Handled Training Functions for the Eastern Zone Hotels – nine in number as well. Managing Team Leader for the Asian Games Catering in New Delhi, Team Leader for catering for overall hospitality for the 101 Heads of States Non Aligned Meet Programme and the 44 Heads of States programme for CHOGM.
General Manager, Vivanta by Taj - Rebak Island, Langkawi, Malaysia – A 390 acre, 5 star island resort – managed by the Taj Group of Hotels. Houses the finest marina and hard stand complex in Malaysia – which is also managed by the Taj group. From the year 2011 to now - we have been able to push overall revenues up by an overall 77% and profitability from bottom line negative figures to a positive 23% of revenues. The resort was an unbranded Taj property and we have been able to successfully integrate this to an upper upscale brand – Vivanta by Taj ( May 2014 ).