The Chef with Midas Touch
Chef Goswami has an interesting track record of over three decades with India’s top Hotel brands. With specialization in western cuisine, he also has a varied experience in Indian and Asian food. Chef Goswami also has deep domain expertise in delicatessen products.Having worked as Executive Chef in The Oberoi Group, Hyatt and IHG groups, his competence as a F&B team leader goes beyond the kitchen. He excels in culinary setup and planning, manpower management, food photography and presentation.
An Alumni of Calcutta IHM, Chef Goswami has worked with the top brands in the industry. Starting his career with The Oberois (1985 batch of erstwhile OSHM – now known as Oberoi Centre for Learning and Development), he worked for the group for 15 years in various capacities across India. He also had a short stint of working in Germany. After Oberois, he joined Hyatt group in 2001, and was a part of the opening team of Hyatt regency, Mumbai.
His second launching experience was at Ista, in Bangalore, a boutique hotel that has now become a part of The Hyatt group.
Chef Goswami was involved in the opening of Radisson Blu New Delhi (Pashchim Vihar). This was the focus hotel for Radisson group in India, subsequently he moved to Lalit group of hotels, working in Mumbai and Delhi with them. Thereafter he joined IHG group with Crowne Plaza property in Greater Noida. It is a 400-key hotel with 48000 sq. ft of banqueting space, and is the flagship hotel for IHG in Southwest Asia. In 2017, he was made the Culinary Champion for North and West for IHG group south west Asia, involved in planning and execution for culinary division for 11 hotels.
Chef Goswami’s expertise goes way beyond the kitchen, since he has been an active part of hotel launch teams across brands. His three decades of deep activity in the hospitality industry has given him a string base with the right vendors, skilled resources and all aspects of setting up and running a really efficient hospitality operation, in a cost-effective manner.
In addition to being an expert chef, Subroto also is a proactive food photographer and presentation expert. His long experience across hotels and exposure to international cuisine has given him a specialty skill of conceptualizing and executing International and Indian cuisine festivals. While doing pre-openings, he was actively involved in kitchen planning and layout and execution of newly launching restaurants and kitchens.
Chef Goswami has been awarded the “Best Chef of the Year (North) 2019”, by special Jury of India International Hospitality Expo, at Greater Noida Expo Mart. Under Chef’s leadership, the Crowne Plaza Adyar Park, Chennai has received the “Top 30 Best Restaurant Award” by Condé Nast Traveller Magazine.
Chef Subroto Goswami
Videos By Chef Subroto Goswami
Sindhu Roy
I am a professional photographer, specializing in food, nature and people. In photography, my professional skill is in making things and experiences come alive for the viewer by capturing it in a textural and sensitive way.
