Presenting, Chef Anjan! - Anjan Goud

 

“Since my father was a scientist in ISRO, everyone expected that I would choose something related to science, but I had a different aim. Later, I took admission in the International Institute of Hotel Management in Pune and after 3 years, I got my degree from the University of West London.

I started my career in 2014 with Oberoi Hotels and Resorts, in Italian specialty. In 2017, I got promoted to Chef De Partie, and a year later I shifted to All Day Dining, which is a multi-cuisine 24-hours running restaurant. There, I was in charge of the western cuisine.

In 2019, I got a call from The Leela Hotels and Resorts, and I joined them in Chennai, and got promoted to Junior Suos Chef. Here I took care of the continental cuisine. During the first lockdown, there was not much activity, but after that, when the India-England Cricket Series happened here, I was made a part of the bio-bubble for the series. Later in March when the IPL started, I was part of it for the Royal Challengers Bangalore team, since they were staying with us.

In my journey I have learnt a lot of things, and learning to make hand-made pastas in my early career is something that I’m really proud of, because people hardly realize how difficult that really is. I’ve learnt to work seamlessly in a team when we cater to hundreds of guests at a time. My family, and especially my father, have been instrumental in my success because they have supported me all along.

Now I am known among a lot of celebrities and sports personalities, and I feel happy that I could make my family proud. This July 1^st will mark the completion of 7 years of my career, and I am happy with everything that I have achieved.” – Anjan Goud.