The Fern Residency Gandhinagar, Series by Marriott, has appointed Anant Bansode as Executive Chef, bringing experience in hotel culinary operations, pastry production, kitchen management and food and beverage development. In his new role, Bansode will oversee the property’s culinary operations, including menu planning, food quality, kitchen administration and culinary team leadership.
Bansode joins the property from Boond Hospitality, where he served as Head Chef. His professional background includes assignments with Chalet Hotels Limited, Fariyas Hotels & Resorts, Cogent Foods, Marriott International, Novotel, Radisson Hotel Group, The Raintree Hotels & Resorts and The Park Hotels. His experience across hotel kitchens, pastry operations and food service management will support the development of the property’s dining offerings.
This leadership addition aligns with Marriott’s growth ambitions, reflecting executive movements in hotels.To Lead Culinary Operations at The Fern Residency Gandhinagar
As Executive Chef, Bansode will be responsible for managing the hotel’s culinary department and overseeing food production across its dining operations.
His responsibilities will include developing menus, supervising kitchen teams, maintaining food quality and coordinating culinary activities in line with the hotel’s operational requirements.
The role will also involve managing kitchen resources and supporting consistency in food preparation and presentation.
Most Recent Role as Head Chef at Boond Hospitality
Before joining The Fern Residency Gandhinagar, Bansode served as Head Chef at Boond Hospitality.
The assignment added to his experience in culinary leadership and kitchen operations.
Head chefs are responsible for coordinating food production, supervising culinary teams and maintaining standards across kitchen activities.
The position also requires attention to menu execution, ingredient utilisation and daily operational requirements.
Bansode’s experience at Boond Hospitality forms part of his progression through different culinary and management responsibilities.
His move to The Fern Residency Gandhinagar marks the next stage in his career, with responsibility for overseeing the hotel’s wider culinary operations.
Cluster Pastry Chef at Chalet Hotels Limited
Earlier in his career, Bansode worked as Cluster Pastry Chef at Chalet Hotels Limited.
The role contributed to his experience in pastry production and culinary coordination within a multi-property hospitality environment.
Cluster-level culinary assignments involve working across different operational teams and maintaining consistency in production standards.
Bansode’s experience as Cluster Pastry Chef adds a specialised dimension to his culinary background, complementing his wider experience in hotel kitchen management.
Pastry Chef at Fariyas Hotels & Resorts
Before his assignment with Chalet Hotels Limited, Bansode served as Pastry Chef at Fariyas Hotels & Resorts.
The position provided experience in the preparation and management of pastry and dessert offerings within a hotel environment.
Experience in Food Service Operations at Cogent Foods
Bansode’s professional background also includes serving as Assistant Operations Manager at Cogent Foods.
This assignment provided experience beyond traditional kitchen production, adding exposure to food service operations and management processes.
Culinary Assignments with Marriott International
Bansode has also held culinary positions with Marriott International, including assignments at Courtyard by Marriott Chakan and Four Points by Sheraton Pune.
These positions contributed to his experience in hotel food production and kitchen operations.
Bansode’s assignments within Marriott properties added to his understanding of hotel culinary operations.
His return to a Marriott-affiliated property through The Fern Residency Gandhinagar, Series by Marriott, represents another stage in his professional association with the group’s hospitality environment.
Early Career Across Established Hospitality Brands
Bansode began his hospitality career with culinary assignments at Novotel, Radisson Hotel Group, The Raintree Hotels & Resorts and The Park Hotels.
These roles involved exposure to kitchen production, food preparation and pastry operations.
Early culinary assignments provide opportunities to develop technical cooking skills, understand kitchen organisation and gain experience in different food service environments.
Working across multiple hospitality brands can also introduce chefs to different operating procedures, menu formats and guest dining expectations.
Bansode’s early professional experience helped establish the foundation for his subsequent positions in pastry management, food service operations and culinary leadership.
The supplied announcement does not provide a precise chronology for these initial assignments.
Developing the Hotel’s Food and Beverage Offerings
At The Fern Residency Gandhinagar, Bansode will contribute to the development of the hotel’s food and beverage offerings.
Menu development involves understanding guest preferences, selecting suitable dishes and coordinating kitchen production requirements.
It also requires consideration of ingredient availability, preparation methods and consistency in food quality.
Bansode’s experience across different culinary functions will support these activities.
His background in pastry production may also contribute to the development of desserts and bakery offerings alongside the hotel’s wider menus.
The appointment brings a chef with experience in both specialised pastry operations and overall kitchen management to the property.
