My first meeting with Chef Suprabhat Roy Chowdhury was at Eros Hotel Nehru Place where I was invited to review Street Food Festival at Singh Sahib. It is one of the finest Indian speciality restaurant known for its food from undivided Punjab. After our first interaction, that impressed me, I have always had conversations that was insightful and engaging and since then it was never looking back!
Chef Suprabhat comes across as calm, composed and very knowledgeable chef. He is one of the finest and cool chef I have met over the years. The numerous food festival that Eros Nehru place has conducted, I have had the privilege to attend it.
Every Festival that has been organized, showcases their research on the food and culinary history. Their menu has the charm of the intensive research that has been done. Well, the credit also goes to F&B head Umesh Dalal (I have known his since the time he was associated with Courtyard Gurgaon) for actively promoting F&B at Eros.
Some of the festivals that Eros Nehru curated, have been unique and also been first in Delhi for its food lovers.
Over the years, I have developed and enjoyed great bonding with the Chef and he has always helped me with my questions with an ever smiling face.
On my recent visit at Eros, he had shared that he was moving to Le Meridian Gurgaon as Executive Chef. I was celebrating his success and was happy for him as with the merger of Marriott and Starwood, he will be part of one of the largest hotel group in the world.
Chef Suprabhat is an IHM Mumbai passout. He started his journey with Taj Group and then also worked with Hyatt and then later on worked with Nina at Dubai. He has not only mastered Indian cuisine, but also has great calibre of working on fusion and modern cuisine as well.
I also met him last week at Le Meridien Gurgaon over lunch at Latest Recipe. This was to discuss on his future plans. He shared that he is currently looking at everything holistically and will try and make changes gradually. His initial focus will be to work on the menu of Latest Recipe. I am sure it’s going to be great.
Chef is also working on some presentation of selected dishes of Bella Cucina which is opening on 4th November. Though its menu tasting had been done, Chef is focusing on fine tuning some of the dishes.
I wish him all the best and really looking forward to immense development of F&B at Le Meridian Gurgaon