The Kitchen King : From Dhaka to Campus JIHS
Krishna Damarjati Executive Chef Amari Dhaka Bangladesh
It started with dicing carrots and boilling potatoes for his mother’s catering service, which led Chef Krishna Damarjati to realise his passion lies in the kitchen. In 1996, a young Krishnamurti was confused about his career path. His love cooking guided him to Jakarta International Hotels Tourism Academy ( JIHS now).Starting his in Grand Hyatt Jakarta. His journey as a professional chef led him to the Grand Hyaat Dubai where he worked for 6 years apprentice, honing his technique by working wherever a cooking hand was needed including banguethall, the cafe and the deli of the hotel.
He states, ” in 2002, I had received my position as the Head Chef of Main Kicthen at The Grand Hyatt Dubai.being incharge of cold kitchen creating anybkind of dressing,canapees, and salad from scratch. In 2004, he became Supervisor of Italian restaurant, Andiamo,which broandened his experience and his guilty pleasure, tiramisu. The chef’s passion for all thing Italian led him to perfect to the herb crusted lamb chop with ratouille mashed potatoes.
Krishnamurti returned to hotel as a senior chef de partie the Adress Hotel in Dubai after 4 years pasta and pastry. I wanted to perfect my skill as a chef of major hotel and led him to the Park Hyatt Jeddah, where I was prmoted as a Head Chef. It was the first time I was incharge of all outlets and I have 70 chefs under my supervision.It was turning points in his life as he was given the responsible of creating the menu, ensuring the day to day menu, maintaining food quality and exquiste service. After a year, he moved to bigger endeavours by transferring to Fairmont Hotel Kingdom of Saudi Arabia. Chef Krishnamurti advance his career to head chef after moving back closer to home as a head chef of Xana Beach Club Complex in Angsana Laguna Phuket focusisng on mediteranian and thai cuisine.His fervour to progess led him back to Saudi Arabia,where he acquired the position of Chef de Cuisine at the Bellevue group. 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 major school and company. It was challenge me that would push my boudaries as a chef being incharge of 7 reataurants and 22o staffs. Now, He is incharge as a Executive Chef of Amari Hotel Dhaka, Bangladesh.