Sunit Sharma, Cec Email & Phone Number

Certified Executive Chef by IFCA & WACS. Team member Guinness World Record, 2017, largest fishcake. Worked at the “Cidade de Goa”, second oldest 5 star hotel in Goa, India. Opened the “LISGOA”- Goan food restaurant in Lisbon, Portugal and have been actively involved in the Pre- ops of “AARVLI” a 40 room boutique spa resort (first phase) to be opened in Sindhudurg, Maharashtra. We have “Alfama” European (Goan inspired) speciality restaurant, “Café Azul” an all day dining, “Laranja” multi cuisine buffet restaurant and a seasonal open air “Barbeque”. The Alfama and Barbeque have been awarded by the Times Food Guide several years. Events are in “Grand Sala” and “Sala de Banquete” and several Lawns holding a total capacity of aprox 2000 covers.Previous stint as a Pre Opening Chef for “Four Points by Sheraton Hotel and Serviced Apartments Pune” of Starwood, overseeing the Culinary Operations of 217 keys (including 48 service apartments), 10,000 sqft of Events Space, specialty pan Asian restaurant “Panash” of 60 covers, an All day dining “Eatery” of 110 covers and a Bar “The Best Brew” . A Chef of International experience and repute, worked 21 years with the world leaders of hospitality like “The Ritz Carlton Hotels”, “Planet Hollywood” and “Taj Hotels Resorts and Palaces”. Listed by Hospitality Biz -top “50 Chefs of India” in 2012 and 2013. Member “Chaine des Rotisseurs”. A keen supporter and member of “Slow Food”, Italy, propagating clean fair and traditional foods and “Chefs for Peace” initiative -Middle East. Won several awards in competitions- “Taj Culinary Olympics 2000” , “All India Chefs Competition”, appreciated for supporting Social Responsibility. Recognized for exceptional culinary skills with features on NDTV, newspapers and magazines. Participated in “Salone del Gusto” & “Terra Madre” Turin, Italy 2006, 2008 and 2010 of “Slowfood” as a Chef-Demonstrator. Bachelors Degree in Arts, Economics, Osmania University, Diploma in Hotel Management, IHM Hyderabad.

Listed skills include Fine Dining, Pre Opening, Cuisine, Menu Development, and 15 others.