Good food, cooking and gourmet connoisseurship passed down through generations kindled the passion for cooking for Chef Debraj Bhaumik. An alumnus of IHM Taratola in Kolkata, he started his career as a Management Trainee with Radisson and now, with 26 years of experience backing him, Chef Debraj knows for sure how to tickle the taste buds. He has had the opportunity to learn Mexican from the famous chef duo-Roberto & Sergio and working in Muscat provided him with a good learning of Greek and Lebanese cuisine as well. Working with Chef Fabio, he specialized in Italian, but later, his childhood love for Indian food led him to extensive research of different regional cuisines in India, and he conducted Indian cuisine training in Mauritius, promoted by the Mauritian Chefs Association. He is currently researching Coorg food and hopes to incorporate it into the mainstream culinary industry.
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