Laguna Bintan Appoints First Indian Chef
Chef Deepak Bhatt brings 17 years of culinary experience in the hospitality industry to the integrated holiday destination of Laguna Bintan.
Originally from northern India’s Uttarakhand, Chef Deepak brings with him 17 years of culinary expertise gained from rising through the ranks within various luxury hotels. Having begun his career with Deccan Continental Hyderabad as 2nd Commis, and Golkonda Hyderabad as 1st Commis, Chef Deepak later left his home country to embark on a career in the Maldives. He is no stranger to the award-winning hospitality group Banyan Tree Hotels & Resorts, starting off at Angsana Velavaru as 1st Commis, Jumeirah Dhevanafushi as Demi Chef, and returning to Angsana Velavaru in the capacity of Demi Chef. Prior to his appointment with the Laguna Bintan resorts, Chef Deepak was serving as Demi Chef at Conrad Rangali Island Resort Maldives.
In his new role, Chef Deepak will be tasked with overseeing the menu engineering, culinary operations and banquet functions for the provision of all Indian cuisine within the Laguna Bintan integrated resort complex.
BREAKFAST STAPLES: dosa (on left); paratha (on right), usually eaten with raita, curry, sambal or chutney
Chef Deepak’s passion for food and cooking blossomed through assisting his father, a culinary whiz himself, in the kitchen when he was a young boy. Cooking was very much a family affair in Chef Deepak’s household, and he recalls with great fondness his earliest memory of cooking chicken curry with his parents and siblings.
Now as a Chef, he is driven to share that same zest for authentic Indian cuisine with hotel guests. Staying true to his roots, Chef Deepak has a penchant for rich spices and aromatic flavours in his repertoire of continental Northern and Southern Indian dishes. Besides quintessential fare like samosas, paratha and naan, Chef Deepak takes particular pride in his signature dishes such as chicken biryani, tandoori chicken and an assortment of curries.
CURRY SELECTIONS: sambar (vegetable curry); palak paneer (spinach curry); kadhi pakora (yogurt curry)
“Whether for those who want a taste of home or are keen on sampling Indian food while staying with us, I try my best to curate inspirational dining experiences for every guest,” said the passionate Chef. “I have always been fascinated with the combination of fresh produce with traditional herbs and spices to bring out the rich flavours of Indian cuisine. I am very excited to be given the opportunity to introduce Indian food to our guests in Bintan now.”
MAIN HIGHLIGHTS: chicken biryani with mango chutney (on left); tandoori chicken with salad (on right)
Alpha Eldiansyah, General Manager of the Laguna Bintan hotels, shared, “I am delighted to welcome Chef Deepak back to our Group and to have him on board. The team and I are looking forward to diversifying our existing culinary offerings for our valued guests, and to begin catering for the dining needs of the growing Indian market in Bintan.”
FINGER FOOD: chicken spring rolls (on left); samosas (on right)
Following his appointment, Banyan Tree Bintan and its sister resorts are now setting their sights on the Indian business and leisure segments, ranging from corporate functions and grand weddings, to business travellers and families with children. Guests of Banyan Tree and Angsana Bintan can also already look forward to a rotating selection of classic Indian fare, available for breakfast at Treetops Restaurant and Lotus Café.