Chef Pinaki Swarnakar

Chef Pinaki Swarnakar – Redefining Global Cuisine Through Vision, Leadership, and Passion

Crafting Culinary Futures with Passion and Purpose

Chef Pinaki Swarnakar is a celebrated figure in the global culinary landscape, known for his extraordinary contributions to the hospitality industry spanning over two decades. With a career that traverses prestigious five-star hotels, heritage palaces, luxury cruise liners, and high-end international resorts across India, the Middle East, Africa, and beyond, Chef Pinaki has emerged as a versatile and visionary leader in food and beverage operations. His ability to seamlessly merge diverse cuisines—from traditional Indian and Pan-Asian to Afro-European and Mediterranean—has made him a culinary architect admired by peers and patrons alike.

Throughout his career, Chef Pinaki has held leadership roles that demanded not only technical expertise in the kitchen but also exceptional strategic and administrative capabilities. From curating multi-cuisine experiences for luxury clientele to orchestrating high-volume events such as presidential visits and international expos, his work reflects a deep understanding of culinary excellence, guest satisfaction, cost control, and team development. He is widely respected for his calm demeanor, precision, creativity, and leadership under pressure.

Currently, Chef Pinaki serves as the Executive Chef at Della Adventure & Resorts, one of Asia’s largest adventure resorts located in India. The property spans over 50 acres and includes seven food and beverage outlets, each offering a distinct dining experience. In his role, Chef Pinaki not only manages existing operations but also spearheads the development of a new Japanese Nikkei and global fusion concept restaurant that aims to redefine fine dining in the region. Under the mentorship of the resort’s Culinary Director, he brings together innovation and tradition, ensuring guests enjoy world-class flavors with local soul.

Chef Pinaki’s journey is a testament to his enduring passion for culinary arts, global adaptability, and unwavering commitment to elevating the guest dining experience at every level of the hospitality spectrum.

Early Life and Inspiration

Born on 23rd August 1982 in the humble town of Baikunthapur, West Bengal, Chef Pinaki grew up in an environment where tradition, flavor, and food played a vital role in daily life. His early exposure to home-cooked Bengali meals and the culinary artistry passed down through generations ignited a passion that would later define his life.

Even as a child, Pinaki was fascinated by spices, textures, and the science of flavor. He frequently assisted in the family kitchen, where curiosity turned into a budding desire to become a chef. His foundational years were shaped by resilience and ambition, propelling him to pursue a professional career in hospitality.

🎓 Education and Culinary Training

Chef Pinaki formalized his culinary ambitions by enrolling in the Diploma in Hotel Management program at Gurukul Management Study (MAKUT University), graduating in 2004. During his academic years, he not only learned the theoretical fundamentals of hotel management but also honed hands-on skills in culinary arts, hygiene, and service operations.

Committed to continuous professional development, he later pursued HACCP Level 3 – Supervising Food Safety in Catering in Doha, Qatar. This qualification equipped him with the tools to ensure high standards of food safety and hygiene in international kitchens, especially relevant to his roles in the Middle East and Africa.

🔑 Key Achievements

Chef Pinaki’s career is marked by several high-profile achievements and landmark events:

Indian Premier League (IPL): Coordinated exclusive catering services at the Chinnaswamy Stadium in Bengaluru, ensuring high-volume quality service during cricket’s most popular event.
India Aero Show 2018: Orchestrated culinary service for international dignitaries, including Foreign Ministers and Air Chief Marshals.
Presidential Visit (2020): Provided top-tier VIP catering during U.S. President Donald Trump’s visit to India at the ITC Fortune Landmark Hotel in Gujarat.
Black-Tie Association Event: Designed and executed a prestigious wine-tasting dinner led by Stanley Pinto in Bangalore.
Culinary Cross-Training: Completed Cross Exposure Training at Wasabi, Taj Mahal Palace, New Delhi, with special emphasis on European Bistro cuisine and Asian cooking, enhancing his multicultural culinary acumen.

🧭 Career Journey – A Timeline of Culinary Leadership

🔹 Della Adventure & Resort, India (March 2025 – Present)

Position: Executive Chef

At Della Adventure & Resort—a massive 50-acre luxury resort in India—Chef Pinaki leads one of the most diverse culinary operations in Asia. With seven food and beverage outlets, he has introduced and supervised numerous cuisines, currently focusing on a Japanese Nikkei and new-age international concept restaurant. Under the guidance of the Culinary Director, he oversees kitchen operations, menu innovation, team training, and guest experience optimization.

🔹 The Food Library, Kenya (November 2023 – February 2025)

Position: Executive Chef

In the heart of Westlands, Nairobi, Chef Pinaki headed a dynamic portfolio that included six elite restaurants and a five-star hotel under the M-Gallery brand by Accor Group. His culinary vision brought life to:

Bambino (Italian Cuisine, 220 covers)
Marcado (Mexican Cuisine, 160 covers)
Botanica (International Cuisine, 160 covers)
Slate (Afro-Asian & French Fusion, 150 covers)

Each outlet flourished under his leadership, with tailored menus, cost control, staff training, and execution of high-end events and services.

🔹 Intercat Hospitality LLC – Atlantis The Palm, Dubai (Feb – Oct 2023)

Position: Executive Sous Chef (Freelancer)

At one of the world’s most iconic destinations, Atlantis The Palm, Chef Pinaki managed buffet concepts such as The Hub and Aqua Hub, catering to a daily guest count of 2,500–3,000. As a freelance Executive Sous Chef under Intercat Hospitality, he was tasked with launching and optimizing multi-cuisine outlets that served visitors at the largest water park in the world. He oversaw inventory management, team coordination, food presentation, and customer service.

🔹 Norwegian Cruise Line, USA (July 2022 – January 2023)

Position: Chef de Cuisine (Chef Tournant)

Sailing the world while managing diverse global cuisines, Chef Pinaki worked aboard Norwegian Cruise Line’s luxury ships. At the Garden Café, he introduced a blend of Indian, Asian, and European menus, available via à la carte and buffet formats. His adaptability and consistency in quality made him a preferred chef on board among guests of various nationalities.

🔹 ITC Fortune Park Hotel, Bengaluru (June 2019 – November 2021)

Position: Executive Chef

As the culinary leader of this 128-room luxury property, Chef Pinaki transformed the F&B division, overseeing:

Orchid – All-day dining (180 covers)
The Bar – Lounge and cocktail space (60 covers)
The Lounge – Poolside bar and kitchen

He was responsible for kitchen budgeting, staffing, menu engineering, and culinary events, ensuring 5-star service standards throughout.

🔹 The Lalit Ashok, Bangalore (September 2017 – March 2019)

Position: Executive Sous Chef

At this sprawling 10.3-acre luxury property with 184 rooms, he managed a wide array of outlets including:

Baluchi – Indian fine dining
OKO – Pan Asian cuisine
Kitty-ko – Rooftop nightclub
24/7 – All-day dining
Sutra – Lounge
BQT & Conference – 59,000 sq ft banquet space

He ensured seamless coordination between banquet events, in-room dining, and kitchen outlets, creating a world-class culinary experience for guests.

🔹 Hyatt Regency, Doha, Qatar – Chizen (September 2016 – August 2017)

Position: Head Chef

At “Chizen,” a 220-cover Pan-Asian fine-dining restaurant, Chef Pinaki crafted signature dishes and led a multicultural kitchen team. The venue received the Best Pan-Asian Restaurant Award 2017 by Fact Magazine, highlighting his excellence in presentation, innovation, and team management.

🔹 Neemrana Fort Palace, Rajasthan (August 2015 – August 2016)

Position: Executive Sous Chef (HOD)

At this heritage property spread across 65 acres, Chef Pinaki was instrumental in revamping their F&B services. He managed:

Kanak – Japanese fine dining
Jalgiris – All-day dining
Raj Mahal – Bar & lounge

He introduced authentic Rajasthani dishes and European fusion items that matched the regal setting of the fort, attracting both domestic and international tourists.

🔹 Taj Dwarka, New Delhi (July 2014 – June 2015)

Position: Sous Chef

In a hotel with over 252 rooms and multiple dining options, Chef Pinaki directed operations for:

Crio – All-day dining
Indus – Indian-Pakistani cuisine
Tipple – Bar with global selections
Caramel – Patisserie and bistro
Parranda – Punjabi cuisine

His role demanded diverse skillsets—from pastries to robust Indian meals—making him a versatile culinary strategist.

🔹 Hindustan Unilever (UFS) (August 2012 – July 2014)

Position: Operation Chef – R&D

At UFS, Chef Pinaki worked in the research and development department, helping to formulate:

New gluten-free gravies and seasonings
Product demos for HORECA clients
Consumer testing strategies
Marketing and training modules for distributor teams

His role here sharpened his understanding of food science, sales synergy, and mass production systems.

👨‍🍳 Early Career Foundations (2004 – 2012)

🔸 Hyatt Regency Chennai (2010 – 2011)

Position: CDP – Pan Asian Specialty (Stix)

Worked with three master chefs from Grand Hyatt Beijing, sharpening his skills in authentic Chinese cuisine.

🔸 Taj Connemara Chennai (2008 – 2010)

Position: CDP – Hip Asia

Developed expertise in Thai, Vietnamese, Sushi, and Teppanyaki, working under a renowned Filipino master chef.

🔸 Hyatt Regency Kolkata (2007 – 2008)

Position: DCDP

Operated in restaurants like:

La Cucina – Italian specialty
Guchhi – Indian fine dining
Café – All-day dining (180 covers)

🔸 ITC Sonar, Kolkata (2004 – 2007)

Position: Associate Chef

Worked across legendary outlets such as:

Dum Pukht
Pan Asia
Eden Pavilion
Peshawri
Waste View Bar & Grill
Dublin

This period was formative, granting him exposure to world-class service standards and culinary execution.

💡 Culinary Philosophy

Chef Pinaki’s philosophy is rooted in authenticity, innovation, and discipline. He believes that the essence of great food lies in respecting ingredients, understanding regional influences, and delivering consistency. Whether cooking for world leaders or cruise guests, his goal remains the same: to create memorable experiences on every plate.

🏅 Recognition & Industry Impact

VIP Catering for U.S. President Donald Trump’s 2020 India Visit
Fact Magazine Best Pan-Asian Award (Chizen – Doha)
Trainer and R&D Innovator at Hindustan Unilever
Selected for Cross-Exposure at Wasabi, Taj Mahal Palace

Chef Pinaki’s influence spans continents, and his mentorship continues to shape younger generations of chefs across hotels and resorts.

From Bengal to the World: A Culinary Journey of Influence

Chef Pinaki Swarnakar is not merely a culinary professional; he is a global culinary ambassador, an innovator, and a mentor whose journey inspires generations of chefs across the globe. With more than two decades of hands-on expertise and leadership in hospitality, his career reflects a perfect balance of technical mastery, cultural sensitivity, and artistic innovation.

Hailing from a small town in West Bengal, Chef Pinaki’s rise to global recognition showcases the power of resilience and passion. His journey from assisting in a humble family kitchen to leading luxurious culinary operations across India, Qatar, Kenya, Dubai, and aboard international cruise lines illustrates the diversity and depth of his experience. From crafting Japanese Nikkei at Della Resorts to catering for global dignitaries like President Donald Trump and overseeing award-winning restaurants such as Chizen in Doha, his impact on the culinary world is far-reaching.

Chef Pinaki’s work is guided by core principles: respect for ingredients, authenticity in presentation, and a relentless drive for innovation. He embodies the ideal that the culinary arts are not limited by geography—they are elevated by imagination, discipline, and a willingness to learn from every culture. Beyond the plate, he has also played a pivotal role as a researcher, trainer, and strategist, influencing both front-of-house and back-of-house operations.

In today’s rapidly evolving hospitality landscape, Chef Pinaki Swarnakar stands as a beacon of excellence. His influence is visible not just in menus or restaurant ratings, but in the teams he builds, the chefs he mentors, and the memories he creates for diners worldwide. His story is one of global mobility, cultural unity, and unwavering dedication to the craft of cooking. He continues to prove that a chef, when driven by purpose and passion, can indeed become a citizen of the culinary world.