Mr. TEJ – B. SARU has been appointed as the “Chef De Cuisine – Asian” – Vintage Asia at JW Marriott Kolkata.
In his current role, he has joined as the Oriental Specialty Chef of Vintage Asia at JW Marriott Kolkata. His responsibilities include inculcating novel trends in and around the country and offer the best & most innovative food offerings to the patrons.
Chef Tej, a master chef with extensive experience in cooking and curating the ideal dining experience for guests, will be responsible for ensuring the smooth and safe operation of the Vintage Asia kitchen operations, developing and tailoring menus to suit the guests’ and the hotel’s needs, and ensuring that all health, safety, service standards are met.
With over 2 decades of culinary experience, Nepal born Chef Tej – B. Saru brings vivacious and innovative energy to JW Marriott Kolkata’s diverse culinary scene. In his current role, he has joined as the Oriental Specialty Chef of Vintage Asia at JW Marriott Kolkata. His responsibilities include inculcating novel trends in and around the country and offer the best & most innovative food offerings to the patrons. Chef Tej, a master chef with extensive experience in cooking and curating the ideal dining experience for guests, will be responsible for ensuring the smooth and safe operation of the Vintage Asia kitchen operations, developing and tailoring menus to suit the guests’ and the hotel’s needs, and ensuring that all health, safety, service standards are met.
After graduating from Everest College Thapathali in Kathmandu, Chef Tej began his culinary career in 2000 at Shilon Resort Shilon Bagh Shimla Commi as a Kitchen job training & Kitchen assistant, before moving to Noida and joining Radisson MBD Hotel in 2004. Having worked at hotels such as Uppal Orchid an Ecotel Hotel, Hyatt Regency Delhi, Royal Orchid Chinese & Thai Restaurant Marina Walk Dubai U.A.E, and Royal Orchid Chinese & Thai Restaurant Marina Walk Dubai U.A.E, M-Grill (Paragon Group) Dubai & Calicut Kerala, later in the year 2013 he was appointed the Executive Sous-chef of Kylin Premier in Delhi where he was responsible for preparing and modifying food according to customer taste and ensuring the quality of food, analyse guest’s comments in detail and initiate action plans to solve food quality & Food Safety issues.
Chef Tej’s strong understanding of all aspects of hotel management, exceptional leadership qualities, excellent problem-solving and critical thinking abilities, and ability to analyse budgets for hotel departments and restaurants have all been stepping stones to his exponential success. In 2015, he moved on to Cape Town South Africa where he was appointed as the Pan Asian Chef at Haiku Asian Tapas. His key responsibilities included looking after the day to day operations and ensuring maintenance of the quality of service offered. After building an oeuvre in Oriental cuisine, Chef Tej moved to Bahrain and worked as the Sous Chef at Katsuya By Starck where he was a crucial part of the pre-opening team. In 2018, he returned to India and began working at the Radisson Blu, Jaipur. He assisted the Chef in the preparation of dishes, and further honed his skills in the preparation of authentic Chinese delicacies. In March 2019 he got associated with The Acacia Ocean View Morjim North Goa as Executive Chef.
Before joining JW Marriott Kolkata, this culinary aficionado played a pivotal role in The Leela Palace Chennai in 2020 as Sr, Sous Chef who was in charge of CHINA XO where he brought out his global expertise. He is an exceptionally committed and dedicated hotelier with a strong work ethic and excellent leadership skills who enjoys innovating and experimenting in order to evolve with the times. His dexterity stems from his extensive experience and knowledge gained from working with national and international brands.
Tej is an avid traveller who also enjoys listening to music and playing volleyball in his spare time.
