Karan Talpade joins Ajman Saray, the beachside luxury collection resort, as the property’s new executive sous chef
Sited along the Ajman coast and just a short drive from major international airports and the emirates of Dubai, Sharjah and Umm al Quwain, Ajman Saray is a Luxury Collection Resort that offers an enchanting coastal sanctuary.
The property has recently appointed a new executive sous chef, Karan Talpade who brings a wealth of culinary expertise to his new role, alongside strong leadership and management skills.
The gastronome previously held a role as chef de cuisine at The Ritz-Carlton, Dubai where he managed the culinary operations at La Baie Lounge and Palm Grill, whilst overseeing a team of 14 chefs and excelling in the creation of contemporary dishes.
Prior to that, chef Karan’s career has seen him assume roles at distinguished properties within the region including the title of chef de cuisine at the Marriott Marquis City Center Doha Hotel where he managed various culinary operations ranging from their all-day dining restaurant to their pool lounge, all the way to the hotel’s executive lounges.
Chef Karan’s expertise also stretches across Asia as he played a vital role in executive level responsibilities at Frangipani at Trident Nariman Point, in Mumbai, India.
Speaking of his announcement, chef Karan said, “I am excited to be re-joining the Marriott Hotels portfolio as a part of the extremely talented team at Ajman Saray. The property truly is Ajman’s hidden gem with its unmatchable location and abundance of culinary choices, not to mention the incredible recognition it has received over the years. It is my honour to serve the guests at the property and to use my expertise to break new ground and explore the possibilities of a modern outlook towards food and restaurant planning.”
Welcoming the talented chef, Ahmed Kamal, General Manager at Ajman Saray commented that the entire team at Ajman Saray was delighted to have Chef Karan become a part of their brilliant team; and that they anticipate him taking all dining experiences to greater heights across all our F&B outlets.
Karan’s culinary arts’ experience extends beyond restaurants, as he has achieved various honourable recognitions, ranging from being inducted as Super User for the Winnow Food Waste Management Solution (a pilot venture across the Marriott Hotels in Doha) and representing The Oberoi Hotels as Master Chef for a successful Indian Food Festival at The Mandarin Oriental, Kuala Lumpur.
The established chef holds a bachelor’s degree in Hospitality and Hotel Administration from the institute of Hotel Management, Catering Technology and Applied Nutrition in Goa, as well as a Post Graduate Diploma from the Oberoi Center for Learning and Development in New Delhi.
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