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The Ritz-Carlton, Abama, Tenerife, introduces Indian speciality menus

Aditya Sisodia joins the resort as sous chef to curate Indian speciality menus for banquets, events, weddings and guests wishing to experience fine Indian dining.

TENERIFE – The Ritz-Carlton, Abama, in Tenerife is delighted to welcome Aditya Sisodia to its stable of prestigious chefs. In response to a growing demand for Indian cuisine, Sisodia joins the resort as sous chef to curate Indian speciality menus for banquets, events, weddings and guests wishing to experience fine Indian dining.

Sisodia brings with him rich and inspired experience having trained at India’s finest restaurant, Bukhara at ITC Maurya, Delhi, hailed as one of the top 50 restaurants in the world. It was here that the new sous chef also completed his Management Kitchen Executive Training Programme with The Welcomgroup Management Institute. Sisodia joins The Ritz-Carlton Abama from his most recent position as Sous Chef at Atul Kochhar’s Rang Mahal restaurant at JW Marriott Marquis Dubai where he was part of the launch team from its opening in 2012. Previous posts were held at The Oberoi and Taj Residency Bangalore.

Growing up in a family where a mix of cultures existed, Sisodia discovered a palette for simple yet subtle homemade food and was inspired heavily by his mother’s cooking. Having an affinity with cooking right from his childhood days, Sisodia’s professional gastronomic journey started following his graduation from the College of Hotel Management, Bangalore, where he spent four years in training specialising in Food Production. At this stage the chef began to develop dishes he knew that even his mother would be proud of, honing and refining his technical skills.

“I am honoured to be introducing my style of Indian cuisine to this prestigious resort and am delighted to be part of an establishment that continues to push the boundaries of the destination’s gourmet reputation”, adds Sisodia. “Creativity and imagination is constantly required in my life as a chef. I dream and breathe food constantly even when I’m not in the kitchen. Having a career that I love is very important to me and constantly changing trends makes being a chef very exciting, enjoyable and challenging. It is exciting to see the demand in Indian events and weddings in this stunning European location and I look forward to being a part of creating these special moments for hotel guests.”

Tatiana Rokou

Tatiana is the news coordinator for TravelDailyNews Media Network (traveldailynews.gr, traveldailynews.com and traveldailynews.asia). Her role includes monitoring the hundreds of news sources of TravelDailyNews Media Network and skimming the most important according to our strategy.

She holds a Bachelor's degree in Communication & Mass Media from Panteion University of Political & Social Studies of Athens and she has been editor and editor-in-chief in various economic magazines and newspapers.

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