Chef Nirmal Sudhanshu
Nirmal’s career has covered 3 countries, India, UK, UAE. During this time, Nirmal worked with, supervised & managed chefs from around the world. His career started at the age of 19, where he worked as a casual assistant to catering chefs in India. His first official employment was at the magnificent Oberoi Rajvilas Jaipur, Rajasthan India. From there, Nirmal moved to Mumbai to the Taj Lands End & then the hunger to play and learn the fresh ingredients pushed me to travel to the UK, where he scrubbed and polished in some of the greatest Michelin star restaurants the city has to offer. After a few years in London, Nirmal joined Starwood hotels at One O One (UK’s #1 Seafood restaurant) where he worked for another 2 years before moving out to the UAE. Spearheading the Hilton Resort & Spa Ras Al Khaimah as a Sous Chef in charge for 5 specialty restaurants, 2 pool bars & 2 bars (Asian, Brazilian, Italian, pool, sea food specialty). He then joined Le Royal Meridien Abu Dhabi as Executive Sous Chef, where he opened 6 venues after a full refurbishment and concept change. Moving forward, Nirmal became the culinary-in-charge for the whole F&B operation and remained within that role for a further 2 years. During this time was in charge for all menu changes in all the outlets, establishing PJ’s Brunch, laying the foundations for the Fizz Factory Royal brunch in 3 venues together. After this, Nirmal moved to set up and open a successful Aloft Al Ain and quickly became the number 1 dining option in the city. Curated promotions like Eat, Sip, Swim & Repeat, Roof Top Saturday Roast, pop up Steak house (which became so popular that it stayed). Lastly Nirmal joined Marriott Hotel Al Forsan Abu Dhabi in October 2018 as Executive Chef and had a daunting task of setting up & fixing a newly opened hotel. The team, the concepts, the product, the costs, the training and development, the overall welfare of the whole team of 107. Launched quirky promotions like Tokyo to Casablanca, Street Fleet, Weight is Over, Chill & Grill, Curryosity by Splash, New Appaloosa menu, BYOF Brunch concept and lastly a new direction for The Grill.