Chef Ravi-Courtyard by Marriott

Topics: Chef, Marriott International, Courtyard by Marriott Pages: 1 (258 words) Published: May 27, 2013


Chef Ravi
Banquet Manager
Courtyard by Marriott

Chef Ravi Shankar Sharma joined Courtyard by Marriott, Bhopal as the Banquet Chef in May 2013. With over 11 years of experience in Gardemanger operations in the hospitality industry in India, he previously worked as Sous Chef with JW Marriott, Mumbai and 7 years overall with the company. He possesses extensive experience in setting up buffets and creating original menus.

Chef Ravi brings in a vast range of culinary expertise which focuses on introducing new recipes and menu engineering, maintaining superior customer service facilities and implementing training programs for associates. He has been the recipient of various gastronomic accolades, although he covets the appreciation of satisfied customers above all.

Chef Ravi kick-started his career with working as a Kitchen Assistant for ‘The Park’,Vishakapatnam in 2001. He then worked as a Prep Cook at TGIF, New Delhi after which he worked as Demi Chef de Partie at’ “The Triumph Residency’,Bhubaneshwar. Subsequently, he started his culinary romance at JW Marriot, an affair he pursued passionately for 3 years before dropping it for a brief stint at Taj Lands End,Mumbai. However, the Marriott flame was far from extinguished and he returned after a year, to work as Sous-Chef there, before eventually being designated Banquet Chef in May,2013.

When he is not conspiring with the gastronomical gnomes on how to propel his customers’ taste-buds to its pinnacle, Chef Ravi likes to explore his creative side by sketching, water color painting and ice and vegetable carving.
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