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About Me

Father to a lovely daughter, chef and traveller. Born in 1981, raised by working parents, cooking became my passion while helping mom since childhood in all her daily chores and it has taken me places. Different cuisines and cultures deeply inspires the stories I tell and the food I cook. In my blog I try to share those experiences about the food and travel journeys that touched my heart.

From a young age I dreamt of becoming a chef so that I could travel the world, meet new people and create memorable meal experiences. I cooked my first dish at the age of 10 as I would help my mother prepare our meals. My passion lies in creating a value addition to the society whilst challenging my existence continuously and hence creating each and every work that are true to themselves and highlight the fundamentals of my believe to excel myself.

I am originally trained in various cuisines and started to walk the culinary industry since the age of 19. Whilst studying, I have also studied various other fields to prepare myself for my entrepreneurial journey which I started walking since end of 2017.


Cooking Shows

I have been hosting Cooking Shows in television (120 episodes) and also hosted the most acclaimed TV show of Bangladesh SHERA RADHUNI on National TV Channel MAASRANGA TELEVISION for consecutive two seasons (50 episodes). YouTube Link



I have been an official columnist for many leading weekly magazines and daily newsprint lifestyle section. Links are available in my blog
I am also a professional blogger and Youtube recipe content producer. My channel
My last project was with Carlson Rezidor Hotel as Executive Chef at Radisson HITEC, Hyderabad. A 202 rooms property with five F&B outlets and banquets.



My last assignment prior to Radisson was with The Millennium Group as Cluster Executive Chef for two Millennium hotels in Muscat, Oman, i.e. Grand Millennium Muscat and Millennium Executive Apartments Muscat with a total inventory of 439 rooms, 1000 pax ballroom, 8 meeting rooms and 8 F&B outlets. The hotel was pre-opening property which helped me to gather substantial knowledge in terms of F&B procurement, concept development, hiring, recipe development, standardizing concepts and implementing different processes. It also gave me enough banqueting and volume feeding business experience, be it wedding, MICE, Govt. organisation or private booking.


The Westin Dhaka

In 2013, I served my assignment with The Westin Dhaka, Bangladesh in the capacity of Head Chef and have managed the hotel culinary operations successfully for nearly 2 years. The most remarkable experience in the field was catering to Indian Prime minister H.E. Narendra Modi and his fleet of cabinet ministers on his first visit to Bangladesh as the Head Chef for the occasion operating Pan Pacific Sonargaon Kitchen along with The Westin Dhaka kitchen brigade.


Taj Mahal Mumbai

I have also worked with the 112 years old Taj Mahal Mumbai, India and have experienced to work hands-on with various cuisines and kitchen for 9 years and 1 year with Taj Bengal, Kolkata, India.



Completed Two Years’ Post Graduate Diploma in Management (PGDM) with first division from All India Management Association, approved by AICTE – UGC with CGPA 3.56/04

Hotel Administration

Completed from Executive Education School of Hotel Administration, Cornell University (eCornell)

  • Master Certificate of Hospitality Management
  • Certificate Program in Food Service Management
  • Certificate Program in Restaurant Revenue Management Programme

Completed from American Hotel and Lodging Educational Institute (AHLEI)

  • Management of Food & Beverage Operations
  • Convention Management & Service
  • Managing Front Office Operations

Lead auditor’s course for Food safety management system (HACCP / ISO 22000)

Attended www.winespectatorschool.com online certification courses ABC of Wine Tasting.

“Enhancing managerial skills of Taj Management Trainees” Conducted by Fore school of management, New Delhi, July 2004

Graduated under Taj Management Training Programme- Food Production

Graduated in Science (Hospitality) with 59.8% aggregate from IHM, Kolkata under the aegises of National Council of Hotel Management, Catering Technology and Applied Nutrition, New Delhi, India.

Passed I.C.S.E & I.S.C from Orient Day School, Kolkata with 71% and 60% marks, respectively.

© 2018, Subhabrata Maitra