Chef
Krishnamurti Damarjati
Hotel Amari Dhaka
Photographs
by Sakib Muhtasim
It
started with dicing carrots and boiling potatoes for his mother’s catering
service, which led Chef Krishnamurti to realise that his passion lies in the
kitchen.
In 1996,
a young Krishnamurti was confused about his career path. His love for cooking
guided him to Jakarta International Tourism Academy, starting his career in the
Grand Hyatt Jakarta. His journey as a professional chef led him to the Grand
Hyatt Dubai where he worked for 6 years as an apprentice, honing his technique
by working wherever a cooking hand was needed including the banquet hall, the
café and the deli of the hotel.
He
states, “In 2002, I had received my position as the head chef of the main
kitchen of the Grand Hyatt Dubai, being in charge of the cold kitchen creating
any kind of dressing, canopies and salads from scratch.”
In 2004,
he became the supervising chef of an Italian restaurant, Andiamo, which
broadened his experiences and his guilty pleasure, tiramisu. The chef’s passion
for all things Italian led him to perfect the herb crusted lamb chops with
ratouille and mashed potatoes.
Chef
Krishnamurti returned to hotels as the Senior chef de Partie for the Address
Hotel in Dubai after 4 years of pasta and pastries. “I wanted to perfect my
skills as a chef of a major hotel and this led me to the Park Hyatt Jeddah,
where I was promoted to the head chef. It was the first time I was in charge of
all outlets and a staff of approximately 70 chefs,” he postulates.
It was a
turning point in his life as he was given the responsibility of a creating the
menu, ensuring the day to day menu, maintaining food quality and exquisite
service. After a year, he moved on to a bigger endeavours by transferring to
the Fairmont Hotel Kingdom in Saudia Arabia.
Chef
Krishnamurti advanced his career to head chef after moving back closer to home
as the Head Chef of Xana Beach Club Complex in Angsana Laguna Phuket focusing
on Mediterranean and Thai cuisine.
His
fervour to progress led him back to Saudia Arabia, where he acquired the
position of Chef De Cuisine/ Assistant Executive Chef at the Bellevue Group
(Nutritional Food Co, Jeddah). He explains, “I decided that I needed to expand
my abilities as a chef by catering to the corporate scene and the large events
from schools and major companies. It was something of a challenge that would
push my boundaries as a chef being in charge of 7 restaurants and a staff of
220.”
From his
time in Thailand, his second home, he discovered Amari and was interested to
work with a company that had rapidly expanded throughout Asia. The General
Manager he had known in Phuket offered him the position of Executive Chef of
Amari Dhaka. Today, he is in charge of all the restaurants, room service and
events that is hosted by the hotel that overlooks Central Dhaka.
Advice for chefs Allow your passion to be
the guidance for the dishes that you will prepareFavorite dessert Tiramisu
One dish you have mastered Lamb chops with ratatouille and gratin
Midnight Snack Cheese platter
Breakfast for dinner or dinner for breakfast Dinner for breakfast
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