Chef Abhijit Nag – Executive Chef | Global Culinary Strategist & Hospitality Leader Sterling Holidays, Puri
Born on October 19, 1971, in India, Chef Abhijit Nag was destined for a life infused with flavors, aromas, and a deep-rooted passion for culinary artistry. Growing up in a culturally rich Indian household where food was central to daily life and celebration, he developed a profound appreciation for ingredients, regional spices, and traditional cooking methods from an early age. His childhood experiences ignited a flame of curiosity and creativity that eventually shaped his pursuit of a professional culinary career.
While many are introduced to cooking out of necessity, Chef Nag was drawn to it by pure fascination. He often found himself observing elders in the kitchen, intrigued by how simple ingredients could be transformed into soul-satisfying dishes. This early exposure instilled in him not only technical curiosity but also a respect for food as a medium of emotional and cultural connection.
His journey from these humble beginnings led him to pursue formal training in hospitality, eventually launching a career that would take him across the globe. From working on luxury cruise liners navigating the high seas to leading prestigious resorts and hotels in India, the UK, the USA, and Africa, Chef Nag’s path has been defined by passion, discipline, and a global perspective.
Over more than 15 years, he has meticulously carved a reputation for excellence in culinary execution, team leadership, and innovative food strategies. His story is one of continuous evolution—from a curious young boy watching pots bubble in an Indian kitchen to becoming a respected Executive Chef and Hospitality Leader, inspiring culinary teams worldwide and redefining guest experiences with every plate he serves.
Academic Foundation in Hospitality
To formalize his passion and develop technical expertise, Chef Nag pursued a 3-year Diploma in Hotel Management, Catering Technology, and Applied Nutrition from the prestigious IIBM Patna (Patna Catering College). Graduating in 1996, he acquired foundational knowledge in food production, hospitality operations, and nutrition science, enabling him to start his journey with a well-rounded understanding of culinary arts and hotel management.
His educational training laid the groundwork for what would become a richly diversified international culinary career.
The Formative Years – Climbing the Culinary Ladder
Journey Across the Seas – Cruise Line Experience
Chef Nag soon expanded his culinary horizons by entering the luxury cruise industry, a domain that demands world-class food quality, precision, hygiene, and global flavor palettes.
Cook Rounds – Royal Caribbean Cruises (1998–2000)
Aboard the Royal Caribbean International, Chef Nag served as Cook Rounds, contributing to high-volume meal production and ensuring strict compliance with USPH (United States Public Health) standards.
His responsibilities included:
- Timely food preparation based on daily menus
- Adhering to hygiene protocols in the galley
- Recipe execution under the supervision of the Chef de Partie
- Food storage and inventory processes
Demi Chef de Partie – Princess Cruises (2001–2003)
Progressing to Demi Chef de Partie with Princess Cruises, Chef Nag handled advanced mise-en-place, meal presentation, and coordination during large-scale events and dinner services. Operating under the highest international hygiene and culinary standards, he became adept at multi-cuisine offerings and rigorous galley operations.
Chef de Partie – Celebrity Cruises (2003)
Culminating his cruise line stint, Chef Nag joined Celebrity Cruises as a Chef de Partie, preparing meals for passengers on elaborate buffet lines and gala dinners. With responsibility for both quality and timeliness, he worked alongside multicultural teams to deliver exceptional service on a floating five-star environment.
Leading on Land – Executive Chef Roles in Top Indian Hotels
After gaining valuable international exposure, Chef Nag returned to India, where he took on a series of leadership roles in prestigious hospitality establishments.
Executive Chef – The Raj Palace, Jaipur (2004–2005)
Chef Nag joined The Raj Palace, a member of Small Luxury Hotels of the World, as Executive Chef, overseeing the hotel’s entire food and beverage operations. Here, he:
- Designed and engineered seasonal and banquet menus
- Managed a brigade of 29 chefs and 15 utilities
- Enforced quality, portion, and cost controls
- Ensured HACCP standards were maintained across all kitchen operations
- Delivered fresh, high-quality meals for luxury clientele
Executive Chef – RKHS (now Sodexo), Jamnagar (2005–2006)
At RKHS (now Sodexo), a leading corporate and institutional catering group, Chef Nag was in charge of:
- Event planning and special function execution
- Corporate kitchen logistics
- Stock rotation, vendor management, and procurement
- Compliance with ISO 9001:2000 and hygiene certifications
- Enhancing operational efficiency and cost-effectiveness
European Culinary Exposure
Sous Chef – Las Iguanas, Leeds, UK (May–Nov 2006)
In the UK, Chef Nag served as Sous Chef at Las Iguanas, Leeds—a restaurant known for its vibrant Latin-American cuisine. His role included:
- Supervising mise-en-place and station setup
- Preparing dishes on the à la carte line
- Monitoring food labeling, HACCP storage protocols, and daily indenting
- Ensuring consistency in plating and guest satisfaction
This European experience exposed him to global food trends and honed his adaptability in multicultural kitchen settings.
Back to Indian Shores – Senior Culinary Leadership
Executive Chef – Toshali Sands Resort, Puri (2006–2009)
Returning to India, Chef Nag joined Toshali Sands Resort, a luxury property in Puri, as Executive Chef. His major responsibilities included:
- Overseeing kitchen operations and ensuring HACCP standards
- Managing a brigade of 44 team members (29 chefs, 15 utilities)
- Implementing food cost and portion control systems
- Creating aesthetically appealing presentations for Indian and international guests
His leadership helped the resort gain culinary distinction along the Odisha coastline.
African Culinary Chapter
Executive Chef – Munyonyo Commonwealth Resort, Uganda (2009)
Chef Nag brought his expertise to East Africa by working at Munyonyo Commonwealth Resort in Uganda. There, he catered to elite guests, government officials, and international dignitaries.
Key highlights included:
- Designing menus for high-profile events, including UN conferences and African weddings
- Executing large-scale Indian and African fusion buffets
- Supervising food safety training and sanitation for the kitchen staff
- Maintaining HACCP standards in an international environment
- Overseeing 44 team members in a culturally diverse kitchen
This experience significantly bolstered his global credentials as a culinary leader.
Operations & Culinary Director
Operations Manager cum Executive Chef – Hotel Vishwaratna, Guwahati (2009–2012)
At Hotel Vishwaratna, Chef Nag’s role expanded beyond the kitchen. As Operations Manager cum Executive Chef, he was responsible for:
- Overseeing all F&B and hospitality departments
- Planning special events and themed dinners
- Vendor selection and cost management
- Ensuring ISO and hygiene certification compliance
- Team recruitment and HR coordination
- Enhancing customer service standards and reputation building
This holistic role helped him develop strategic management skills while maintaining culinary excellence.
Culinary Excellence at the Odisha Coastline
Executive/Head Chef – The Chariot Resort, Puri (2013–2020)
Chef Nag served a seven-year tenure at The Chariot Resort, solidifying his brand as a hospitality icon in Eastern India. At this luxury resort, he:
- Led North Indian specialty kitchens and multi-cuisine outlets
- Directed large banquets, weddings, and corporate catering
- Maintained hygiene and operational SOPs
- Reduced food costs while enhancing menu variety
- Trained junior chefs and introduced innovative cooking methods
- Managed 44 personnel in a high-pressure culinary environment
Executive Leadership in Hospitality Giants
Executive/Head Chef – Hotel Hindusthan International, Bhubaneswar (2020–2021)
In Bhubaneswar, Chef Nag brought his skills to HHI, managing:
- Menu development and operational planning
- Kitchen audits, hygiene inspections, and branding compliance
- Multi-cultural team training and HR coordination
- Operational cost control and performance assessments
His role enhanced guest satisfaction, service consistency, and culinary quality across outlets.
Current Role – Sterling Holidays, Puri (2021–Present)
Currently, Chef Abhijit Nag serves as Executive/Cluster Chef at Sterling Holidays, a well-known hospitality brand. His contributions include:
- Overseeing multi-unit kitchen operations
- Conducting regular team training via a structured “training tracker” system
- Promoting food festivals, special menus, and brand collaborations
- Managing guest relations through direct feedback sessions
- Ensuring operational excellence through SOP adherence, cost controls, and food safety
His leadership has significantly contributed to the enhancement of Sterling’s culinary reputation and guest loyalty.
Skills and Expertise
Chef Abhijit Nag has demonstrated excellence in the following areas:
- Menu Engineering & Innovation: Ability to design creative menus for Indian, Continental, and International cuisines.
- Team Leadership: Managed teams of 30–50 across multiple cultures and settings.
- Cost & Portion Control: Expert in inventory, portioning, budgeting, and vendor negotiation.
- Standards Compliance: Maintained ISO, HACCP, and USPH standards throughout his career.
- Event Catering: Handled large-scale events including weddings, conferences, and luxury banquets.
- Cross-Continental Experience: Worked in India, United Kingdom, United States, and East Africa with adaptability and finesse.
- Training & Mentorship: Structured in-house training modules to develop talent and foster growth.
- Customer-Centric Operations: Prioritized feedback mechanisms to align food quality with customer satisfaction.
Language Proficiency
- Bengali: Native language
- English: Highly proficient (C2 level in Listening, Reading, Speaking, Writing, and Interaction)
Online Presence
- Official Website: www.sterlingholidays.com
- LinkedIn: (Not provided in CV, can be added later)
Conclusion – A Culinary Leader Beyond Borders
Chef Abhijit Nag stands as a shining example of perseverance, adaptability, and culinary brilliance. His journey from a Commis III at the Rajputana Palace Sheraton in Jaipur to becoming the Executive/Cluster Chef at Sterling Holidays is a testament to his unwavering dedication and exceptional skill. What sets Chef Nag apart is not just his mastery in the kitchen but his ability to evolve with the ever-changing dynamics of the global hospitality industry.
Having worked across luxury cruise liners, high-end resorts in East Africa, multicultural kitchens in the UK, and renowned hotels throughout India, Chef Nag has developed a profound understanding of both local and international cuisines. This broad exposure has enabled him to infuse global flavors with Indian sensibilities, creating food experiences that are both rooted in tradition and rich in innovation.
Beyond the kitchen, Chef Nag’s leadership is equally commendable. He has trained and led teams from diverse backgrounds, implemented hygiene protocols to international standards such as HACCP and USPH, and introduced sustainable cost-control measures—all while maintaining a sharp focus on guest satisfaction. His role has consistently gone beyond cooking, encompassing mentorship, operational strategy, and brand building.
Today, at Sterling Holidays, Chef Nag continues to innovate, curate food festivals, enhance guest feedback systems, and elevate the brand’s culinary identity. His ability to translate his global experience into local excellence has made him a highly respected name in Indian hospitality.
Chef Abhijit Nag’s legacy is one of vision, growth, and unshakable passion. His career not only reflects the story of a dedicated chef but also of a true global culinary ambassador who brings people together through the universal language of food. He remains an inspiration for aspiring chefs and a pillar in the ever-evolving world of hospitality.
Chef Abhijit Nag – A Global Culinary Strategist & Hospitality Visionary
Chef Abhijit Nag stands as a beacon of culinary excellence, professional resilience, and global adaptability. His remarkable journey—from beginning as a Commis III at Rajputana Palace Sheraton in Jaipur to becoming the Executive/Cluster Chef at Sterling Holidays—is a testament to his unwavering commitment, refined expertise, and leadership in the evolving hospitality landscape.
What distinctly sets Chef Nag apart is not only his technical mastery in the kitchen but his exceptional ability to adapt and innovate across diverse culinary cultures. With over two decades of hands-on experience, he has worked with luxury cruise liners, five-star resorts in East Africa, multicultural kitchens across the UK, and prestigious hotel brands throughout India. This global exposure has equipped him with a rare culinary perspective—blending international sophistication with Indian authenticity to create memorable dining experiences.
Chef Nag’s skill is matched by his visionary leadership. He has successfully led multicultural culinary brigades, maintained the highest hygiene benchmarks including HACCP and USPH standards, and implemented result-oriented food cost controls—without ever compromising on taste or guest satisfaction. A mentor to many, he continues to empower young professionals through training, innovation, and example.
At Sterling Holidays, Chef Nag’s influence is transformative. He leads with creativity and purpose, curating seasonal and regional food festivals, elevating menu engineering strategies, and redefining guest dining experiences with a focus on wellness and cultural connection. His ability to localize global trends has helped shape Sterling’s culinary identity into one that resonates with travelers from around the world.
Chef Abhijit Nag’s legacy is one of mastery, mentorship, and meaningful innovation. A true culinary ambassador, he embodies the belief that food is not just nourishment, but a medium of connection, tradition, and progress. Through his work, he inspires the next generation of chefs to lead with both heart and excellence in a rapidly changing world.
