Four Points by Sheraton has appointed Chef Avisek Biswas as their Sous Chef. Avisek is a Le Cordon Bleu and University of South Australia alumnus. He brings along immense experience and is outgoing, dynamic and creative chef.
Chef Avisek has a track record of effectively leading and managing food and beverage outlets of many Australian and Indian based hospitality establishments as a hard core continental chef. He trained under renowned Chefs like Chef Philip Pope, Chef Carl Middleton, Chef Tamas Pamer, Chef Vikas Milhoutra to name a few, to specialize in Continental cuisine.
Having served in various hospitality food and beverage positions from around the globe, he recently has ventured
into Fusion cuisine. Recently he dined at Sepia in Sydney the famous award winning Chef Martin Benn and his work have influenced him lot to continue his endeavor. In his previous stints, he has been associated with renowned hospitality operators like Hilton hotel, Intercontinental hotel, Taj hotel, National Wine Centre of Australia.
Apart from cooking, Chef Avisek is passionate about photography and cooking and takes inspiration from new trends and evolution in culinary to better himself in technique and flavor to offer his gusts the best gastronomical experience. He loves working with ingredients like Truffle, Sea salt flakes and porcini.
“I’m so excited to see so many types of delectable dishes at Four Points by Sheraton, and I’m ready to share my experience with my new family and offer an unparalleled dining experience to Pune,” said Chef Avisek on his appointment.