Roger’s tryst with food began from his very early days, fondly cooking with his mother in their family kitchen, and as per him he never thought of any other career other than one in food. He formally started his journey in culinary with a three-year apprenticeship at the Hotel Central in Laufen, thereafter moved on for his Masters to Grindelwald, Canton of Bern and then joined the very famous Victoria Jungfrau Grand Hotel & Spa, located amid the mountains of the Bernese Highlands, overlooking the Jungfrau, in Switzerland and thereon his inherent skills & talents led to his rapid ascent within the world of culinary, internationally.
As a seasoned Chef, Roger has worked all over the world, including Singapore, Shanghai, London, Ireland, Dubai, and Switzerland.
For Roger, the Hyatt Group is an important part of his professional career and has been a part of the Hyatt family since 2009; the first assignment with the group was as the Executive Sous Chef, Grand Hyatt Shanghai, then moved on to Hyatt on the Bund, Shanghai and later, in 2014, he then relocated to Dubai as the Executive Chef, Grand Hyatt Dubai and is currently in India, as the Director Food & Beverage, Grand Hyatt Mumbai since 2018.
His move from Dubai to India was really a very big step for him, and a much-needed change as well, for him to grow in his career. His stint in Dubai had put him into a comfort zone as he was only doing what he did best and when a new kind of opportunity came by, he knew he had to take it, to keep up his game.
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“I am one of those very few who made a conscious decision to move from the Chefs White Jacket to a formal Suit, and I would do it again, as I have learned so much more now. This is exactly what everyone at this level should do, both for personal and professional development”, says Roger.
When asked about working in India, “It is an incredible place to work, great people, great food, and lots of challenges too! An experience I would recommend to everyone. The Grand Hyatt Mumbai is famous for its lavish Indian Weddings and large events. I have done my fair share of famous Bollywood weddings, receptions, and events, which were both fun and absolutely hectic as well.”
Skilled in Menu Engineering, Food & Beverage and Catering, Cost Analysis, and Hotel Management, Roger, being fully ready, is now aiming for the much-coveted position of a General Manager within the Hyatt properties, globally.
Roger is an inspirational leader with a clear vision. He believes in hard work, planning, and personal development, and also practicing what he preaches to be the difference, and always says, “I believe without hard work nothing will come. Always push yourself to the next level and don’t be afraid to fail. Failure is good; out of failure you will learn and grow even more. I have failed many times; I agree it’s not always easy to accept, but once you realize it, you learn a lot out of it, as a rock bottom will teach you lessons that the mountain top never will. And, above all, stay humble; it doesn’t matter who you are, ensure you are always approachable to anybody.”
When outside of the kitchen and his duties, he personally is fond of photography and exploring new places, people, and cultures and imbibing this knowledge to help evolve into a better person and as a professional.
Image Courtesy: hauteliving, arabianindustry.
Roger’s tryst with food began from his very early days, fondly cooking with his mother in their family kitchen, and as per him he never thought of any other career other than one in food. He formally started his journey in culinary with a three-year apprenticeship at the Hotel Central in Laufen, thereafter moved on for his Masters to Grindelwald, Canton of Bern and then joined the very famous Victoria Jungfrau Grand Hotel & Spa, located amid the mountains of the Bernese Highlands, overlooking the Jungfrau, in Switzerland and thereon his inherent skills & talents led to his rapid ascent within the world of culinary, internationally.
As a seasoned Chef, Roger has worked all over the world, including Singapore, Shanghai, London, Ireland, Dubai, and Switzerland.
For Roger, the Hyatt Group is an important part of his professional career and has been a part of the Hyatt family since 2009; the first assignment with the group was as the Executive Sous Chef, Grand Hyatt Shanghai, then moved on to Hyatt on the Bund, Shanghai and later, in 2014, he then relocated to Dubai as the Executive Chef, Grand Hyatt Dubai and is currently in India, as the Director Food & Beverage, Grand Hyatt Mumbai since 2018.
His move from Dubai to India was really a very big step for him, and a much-needed change as well, for him to grow in his career. His stint in Dubai had put him into a comfort zone as he was only doing what he did best and when a new kind of opportunity came by, he knew he had to take it, to keep up his game.
“I am one of those very few who made a conscious decision to move from the Chefs White Jacket to a formal Suit, and I would do it again, as I have learned so much more now. This is exactly what everyone at this level should do, both for personal and professional development”, says Roger.
When asked about working in India, “It is an incredible place to work, great people, great food, and lots of challenges too! An experience I would recommend to everyone. The Grand Hyatt Mumbai is famous for its lavish Indian Weddings and large events. I have done my fair share of famous Bollywood weddings, receptions, and events, which were both fun and absolutely hectic as well.”
Skilled in Menu Engineering, Food & Beverage and Catering, Cost Analysis, and Hotel Management, Roger, being fully ready, is now aiming for the much-coveted position of a General Manager within the Hyatt properties, globally.
Roger is an inspirational leader with a clear vision. He believes in hard work, planning, and personal development, and also practicing what he preaches to be the difference, and always says, “I believe without hard work nothing will come. Always push yourself to the next level and don’t be afraid to fail. Failure is good; out of failure you will learn and grow even more. I have failed many times; I agree it’s not always easy to accept, but once you realize it, you learn a lot out of it, as a rock bottom will teach you lessons that the mountain top never will. And, above all, stay humble; it doesn’t matter who you are, ensure you are always approachable to anybody.”
When outside of the kitchen and his duties, he personally is fond of photography and exploring new places, people, and cultures and imbibing this knowledge to help evolve into a better person and as a professional.
Image Courtesy: hauteliving, arabianindustry.
