Chef Uttam Kumar Bhattacharjee

Chef Uttam Kumar Bhattacharjee is an accomplished culinary professional with over 29 years of hospitality experience, including more than 15 years in Executive Chef leadership roles. His career spans luxury resorts, hotels, clubs, large-scale catering, banqueting, and high-volume culinary operations across India and the Middle East. He currently serves as Executive Chef with Tamimi Global on the NEOM project in Saudi Arabia, overseeing high-volume operations with a strong emphasis on ISO 22000 and HACCP standards, food-cost management, digital kitchen systems, and sustainable zero-waste practices.

Over the course of his career, Chef Bhattacharjee has held senior culinary positions with Hotel Chariot, The Citi Residenci, Floatel Hotel, Sterling Holiday Resorts, Toshali Sands Ethnic Village Resort, and Vedic Village Spa Resort. His experience ranges from developing farm-to-table and wellness-focused dining concepts to managing destination-resort kitchens, large culinary brigades, VIP events, banquets, procurement systems, and menu development.

A graduate of IHM Calcutta with a Hotel Management qualification and a Bachelor of Commerce from Calcutta University, he is also certified in Level 3 Food Safety through Highfield Qualifications. His core strengths include menu planning and engineering, food-cost optimisation, ISO 22000 and HACCP compliance, brigade leadership, coaching, and digital kitchen workflows.

With a culinary journey that began at The Park Hotel in 1991, Chef Bhattacharjee represents a blend of extensive operational experience, disciplined kitchen leadership, food-safety expertise, and an evolving approach to sustainable and technology-enabled culinary management.