Chef Anupam Sarkar

Chef Anupam Sarkar is an accomplished hospitality and culinary professional with more than 15 years of industry exposure, progressing from industrial training and operational kitchen roles to senior culinary leadership. He currently serves as Sous Chef with Ayatana Resort & Spa,Goa (ITC WelcomHeritage) as the culinary HOD, following his initial assignment at Ayatana Coorg.

His career reflects extensive experience across hotels, resorts, restaurants and institutional food-service operations in India and the Middle East. Before joining Ayatana, he worked as Executive Sous Chef at Morvee Hotels, Durgapur, where he was responsible for a diverse operation encompassing a fine-dining restaurant, two banquet venues, nightclub, high-street food counter, rooftop café, online food operations and room service.  His earlier professional journey includes Surya Kiran Heritage Hotel in Goa, Al-Mudhaf & Al-Kulaib Group in Kuwait, Universal Sodexo in Saudi Arabia, Hotel Sea Princess in Mumbai, Club Mahindra Kodagu Valley and Sarovar Aditya Hometel in Hyderabad.  

Chef Anupam brings broad multi-cuisine expertise, including Continental, North Indian, Bengali, Chinese and Arabic cuisines, along with hot and cold kitchen operations, bakery, tandoor and fruit carving. His professional responsibilities and stated career objective also emphasize menu planning, food quality and presentation, kitchen-team training, inventory management, food costing and food-safety standards.  

Academically, he holds a Bachelor of Science in Hotel Management and Tourism from Annamalai University (2008–2011). His professional development includes food-safety and hazard training in Kuwait, food-safety training in Saudi Arabia and FOSTAC Food Safety Supervisor training under FSSAI. He is also familiar with hospitality and restaurant systems including Petpooja, WINHMS and IDS.

His recent accomplishment as “Best Leader of the Year 2026” at Azora by Ayatana, complementing a career characterized by operational exposure, team supervision and progressive culinary responsibility.