Morning briefings set the tone for the day ahead, ensuring he’s updated on daily goals, challenges, and expectations. But his responsibilities extend far beyond meetings. Breakfast service is one of the most important parts of his day. Chef Mitra views breakfast as more than just a meal. He says it’s an opportunity to leave a lasting impression on every guest. He engages with diners as he moves through the buffet stations, ensuring their experience exceeds expectations.

The rest of his day unfolds with precision. Daily check-ins with multiple departments ensure smooth culinary operations. Meetings with chefs to finalize menus, inspections of restaurant readiness, and collaborations with food and beverage managers on upcoming events may seem mundane to an outsider. Still, these detail-oriented tasks transform a hotel visit into a memorable experience. If you think his day ends here, think again. This is just half a day for Chef Mitra. His afternoons are filled with kitchen briefings, where chefs discuss hygiene standards, banquet preparations, and menu adjustments. Later, he makes rounds through each restaurant, his keen, eye-catching details others might overlook, a garnish lacking flair, a table needing alignment, or a service protocol requiring refinement. This rigorous routine is the culmination of years spent mastering his craft. But where did his story begin?

The Beginning of a Chef Life

Chef Mitra’s journey started in India, where he graduated from IHM Bangalore and honed his skills at the Oberoi Centre of Learning and Development (OCLD). “It was a transformative phase,” he recalls. “OCLD shaped my skills and gave me the confidence to step into professional kitchens.” His time at OCLD laid a solid foundation and paved the way for a meteoric rise within the Oberoi Group, where he became the youngest Executive Chef during his tenure.

“I was fortunate to grow within the Oberoi ecosystem, where I learned not just technical skills but also the nuances of leadership,” he says.

Moving to Dubai, the Mecca of Diverse Cuisine

Chef Mitra’s ambitions soon stretched beyond Indian borders. A move to Scotland in 2004 introduced him to international culinary landscapes. At Hilton Glasgow, he encountered the diversity and complexity of global cuisines. “It was an eye-opener,” he shares. “I realized how vast and interconnected the culinary world is.” His next big career leap came in Dubai with roles at Jumeirah Hotels & Resorts and later JW Marriott Dubai, where he spent nearly seven years refining his craft, managing award-winning restaurants, and earning promotions to Executive Chef. “Dubai taught me the art of scale—catering to royalty and creating gastronomic experiences that push boundaries,” he reflects.

By 2019, Chef Mitra had expanded his expertise to food and beverage operations at The Westin Abu Dhabi Golf Resort & Spa, where he learned to balance the demands of both kitchen and service teams. This holistic understanding of F&B operations led to his current role at Marriott Resort Palm Jumeirah, overseeing a 602-room luxury property with ten award-winning food and beverage outlets.

“Pre-opening this property was a monumental challenge,” he admits. “From hiring to menu design, every detail required precision and creativity. Starting from scratch requires vision and resilience. Every detail matters, from the kitchen layout to the tone of a restaurant’s ambience.”

Despite his success, Chef Mitra remains grounded in the culinary industry's challenges. “In Dubai, you can access the best ingredients from around the globe, but it’s not always sustainable. Balancing quality with environmental responsibility is a constant struggle,” he says. Another challenge, he points out, is retaining talent in a fast-paced industry. “People rise quickly but often burn out. My goal is to nurture sustainable careers, not just successful ones.”

Beyond Work

Outside the bustling world of hospitality, he values spending time with family and friends. “But my schedule doesn’t always cooperate. I’ve arrived late to countless gatherings, but those who know me understand the demands of this life,” he adds.

Would he choose this path again? Without hesitation. “But next time, I’d want to do it my way—as an entrepreneur, building something truly my own.”

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