Friday Nov 15, 2024
Friday Nov 15, 2024
Saturday, 28 May 2022 00:05 - - {{hitsCtrl.values.hits}}
Weligama Bay Marriott Resort and Spa has announced the appointment of Deepak Barua as the new Executive Chef.
Chef Barua has held leading culinary positions in several acclaimed luxury and premium hotels in Asia, including Courtyard Marriott in Mumbai. His appointment as Executive Chef marks his first endeavour in Sri Lanka and is sure to be instrumental in creating superior dining experiences at the resort.
“We are excited to welcome Chef Deepak Barua to Weligama Bay Marriott Resort and Spa, where he will be leading a talented and dynamic team in enhancing the hotel’s culinary portfolio. We look forward to working together to implement his ideas and create outstanding dining experiences for our guests,” said Weligama Bay Marriott Resort and Spa General Manager Piyush Tyagi.
Chef Deepak Barua is a graduate of the Indira Gandhi National Open University in India, where he earned a bachelor’s degree in Science in Hospitality Management. He also achieved a Diploma in Hotel Management from the Institute of Hotel Management in Chandigarh, India.
“The Marriott brand is well-known worldwide for providing refining dining experiences and flawless service, which are in line with my own culinary ethos. I look forward to working with the team to incorporate new culinary styles and enriched flavours into the dining experiences at Weligama Bay Marriott Resort and Spa,” said Chef Deepak Barua.
Barua believes that food should bring the ultimate joy to guests and the innovative approach to cuisine provides a compelling reason to get together at the table.
Today, Chef Deepak Barua delights the guests of Weligama Bay Marriott Resort and Spa with delectable cuisine prepared with international flair and a unique charisma acquired over 20 years in India, Bhutan and Tajikistan.
As the Executive Chef at Welgama Bay Marriott Resort and Spa, Barua oversees overall culinary operations of Weligama Kitchen, specialty restaurant, Big Fish, Tides Lounge, Surf’s Up Pool and Beach Bar, Mirissa Baking Company, banquets operation and in-room dining.
