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New Executive Sous Chef Appointed at Intercontinental Sanctuary Cove Resort

June 20, 2013 Appointments No Comments Email Email

InterContinental Sanctuary Cove Resort is pleased to announce the appointment of Parashuram Pathak as Executive Sous Chef.

519986 Parashuram comes to the Resort from his previous role as Sous Chef at InterContinental Sydney where he was able to use his international culinary skills to introduce new methods of cooking and help change the philosophy of dining at the resort.

Born in Nepal, Parashuram’s love for cooking started at an early age as he helped his mum pick fresh produce from the farm to sell at the markets and create the meals for the family. He learned great respect and appreciation for fresh produce and what goes into growing it  and this is evident in his great passion to source and use as much fresh local produce that he can when creating his menus.

Parashuram joined IHG Group at InterContinental Dubai where he spent two years working in this five-star hotel and doing after hours learning the art of Japanese cooking.

From Dubai he worked on a Caribbean cruise line before moving to one of America’s oldest hotels, The InterContinental Mark Hopkins where he worked between that hotel and InterContinental San Francisco.  Parashuram was part of the team when Luce Restaurant at InterContinental San Francisco was awarded their first Michelin Star in 2010, amongst many other prestigious awards.

After three years in San Francisco Parashuram decided to see what it was like down under.  He had heard a lot about the fabulous fresh produce available in Australia and was looking forward to the challenge of menu planning and being a part of the food revolution in a new country.

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In order to get a role at InterContinental Sydney, Parashuram took a position starting  as a  Commis Chef role but it wasn’t long before he was again in the role of Sous Chef.

“I am thrilled to be here at InterContinental Sanctuary Cove Resort.  It is a lovely property and I am looking forward to exploring the local area, talking to growers and including as much local produce as I can on the menu.

“I am a huge fan of  the Resort’s signature restaurant The Fireplace.  Having chefs preparing meals right in the front of the guests in the wood-fire oven provides a magical atmosphere and gives us the opportunity to create a unique menu not seen anywhere else,” he said.

General Manager Monique Harmer is thrilled to have Pathak on the team.

“Parashuram is a very passionate and talented chef with a thorough understanding of the InterContinental brand and  resort operations.

“We are looking forward to having Parashuram work closely with local suppliers to create amazing new menus for the resort’s restaurants, banquets and in room dining,” Monique said.

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