W Goa is set to add a new dimension to its culinary scene with the appointment of veteran chef Abhijeet Bagwe as the Executive Chef of W Goa.<\/p>\n\n\n\n
With over fourteen years of strong culinary experience at a number of luxurious hotel brands in India and internationally, including Ritz Carlton, Park Hyatt, Protea By Marriott,
Renaissance Mumbai and Viking Cruises, Abhijeet is geared up to accelerate W Goa\u2019s mission of initiating a worldwide W B&F revolution.<\/p>\n\n\n\n
\u201cI enjoy experimenting with standard ingredients to morph them into unique and exciting flavor profiles that surprise guests with every bite. My passion for painting has allowed me
to curate aesthetically appealing dishes with the perfect blend of flavors. W Goa is known for boldly coloring outside the lines of the ordinary, making it the ideal fit for me to explore
my true potential in curating all-\u00ad\u2010new culinary inventions,\u201d adds Chef Abhijeet Bagwe, Executive Chef, W Goa.<\/p>\n\n\n\n
\u201cW Goa, strives to consistently deliver authentic and exciting B&F experiences with unmatched local relevance on an unparalleled global scale. As a former Chef at W Goa myself, I see the same drive in Abhijeet to reinvent the global culinary scene to cater to those in search of an epicurean lifestyle,\u201d shares Tanveer Kwatra, General Manager, W Goa.<\/p>\n\n\n\n
Chef Abhijeet looks forward to bringing his international expertise and skills that he developed over the past 2 years in Uganda to bring an all-\u00ad\u2010new flavor profile to the Indian market.<\/p>\n","protected":false},"excerpt":{"rendered":"
W Goa is set to add a new dimension to its culinary scene with the appointment of veteran chef Abhijeet Bagwe as the Executive Chef of W Goa. With over fourteen years of strong culinary experience at a number of luxurious hotel brands in India and internationally, including Ritz Carlton, Park Hyatt, Protea By Marriott,Renaissance […]<\/p>\n","protected":false},"author":1,"featured_media":3051,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-3050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appointment"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/derty-3-3.png","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/3050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=3050"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/3050\/revisions"}],"predecessor-version":[{"id":3053,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/3050\/revisions\/3053"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/3051"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=3050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=3050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=3050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}