Early Life and Aspirations in Nashik

Every remarkable journey begins with humble beginnings. For Chef Amarendra Kiran Pai, his story starts in Nashik, Maharashtra — a city known for its hospitality industry, growing tourism, and fine dining culture. From a young age, Amarendra displayed a keen interest in food preparation, flavors, and the artistry of cooking. While many of his peers pursued conventional career paths, Amarendra was fascinated by the world of culinary arts careers and envisioned himself working in professional kitchens.

This ambition was not simply about cooking; it was about creating experiences. In a country where food is more than nourishment — where it represents tradition, celebration, and connection — Amarendra wanted to be part of the industry that shaped how people experience hospitality. His determination set him on a path that would take him from the position of commis chef to a respected Chef de Partie in fine dining restaurants.

Education and Building the Foundations of a Culinary Career

Education is the stepping stone to any professional journey, and Amarendra laid his foundation at Pune University. He successfully completed his SSC (2010–2011) and HSC (2012–2013), followed by a year in B.Com studies (2013). Although his academic beginnings were rooted in commerce, his heart remained with hospitality and food.

It was during this time that he discovered the growing opportunities in hospitality management careers and how the hotel and restaurant sector offered high-paying jobs in the hotel industry for those with skill, discipline, and creativity. Determined to follow his passion, Amarendra transitioned into the culinary world, beginning his career as a commis chef.

First Steps: Gustoso – Learning as a 3rd Commis (2014–2017)

In 2014, Amarendra officially began his career at Gustoso, a well-known restaurant brand, where he worked as a 3rd Commis Chef. This role was crucial in shaping his professional identity. As a commis, he was responsible for assisting senior chefs, maintaining hygiene, and learning the standard recipes of the kitchen.

This stage of his career was like restaurant management training on the job, where he learned discipline, precision, and teamwork. From chopping vegetables with consistency to plating dishes under pressure, Amarendra absorbed the essence of working in a professional kitchen.

The experience also introduced him to customer experience management indirectly, as he saw how food quality and timely service impacted guest satisfaction. Amarendra realized that a chef’s role extended beyond cooking; it was about contributing to the overall hospitality journey of the guest.

Growth at Express Inn: Developing Culinary Skills (2017–2019)

By 2017, Amarendra had gained enough confidence to take on new challenges. He joined Express Inn, Nashik as a 3rd Commis Chef, where his responsibilities grew significantly. The property offered him exposure to hotel-style kitchens, larger food operations, and diverse cuisines.

Here, he refined his technical skills, including mise en place preparation, following SOPs, and ensuring timely execution of orders. This period allowed him to expand his knowledge of food and beverage management, while also strengthening his ability to work under pressure.

Working in a hotel kitchen also brought him closer to the world of luxury hotel jobs, where service standards were higher and attention to detail was uncompromising. This experience would later help him adapt seamlessly to fine dining environments.

Sayaji Hotel: Moving Up as 2nd Commis (2019–2021)

In 2019, Amarendra moved to Sayaji Hotel, Nashik, taking up the position of 2nd Commis Chef. This step marked his transition from a junior role to one with greater responsibility. At Sayaji, he was entrusted with preparing dishes independently, mentoring junior staff, and maintaining consistency in food quality.

Sayaji Hotel, being a well-regarded property, gave Amarendra valuable insights into hospitality management careers at the luxury level. He began to understand the importance of customer experience management, where every plate sent out of the kitchen influenced the guest’s perception of the brand.

This phase also sharpened his leadership skills. For the first time, he was not just executing but also guiding — a critical trait for future chef consultancy services and senior roles in the industry.

Palm Spring Resort: Taking Charge as 1st Commis (2021–2023)

The next milestone in his journey came with Palm Spring Resort, Nashik, where Amarendra was promoted to 1st Commis Chef (2021–2023). In this role, he stepped into greater independence. His responsibilities included ensuring that food preparation was done according to standard recipes, following standard operating procedures (SOPs), and maintaining hygiene.

This role was a test of his discipline and ability to handle responsibility. He proved his efficiency by preparing orders on time and ensuring that mise en place was always ready. His work ethic earned him recognition within the team and laid the groundwork for higher positions.

Working at Palm Spring Resort also highlighted the connection between culinary operations and customer experience management. Amarendra saw firsthand how seamless coordination between the kitchen and service staff created memorable dining experiences for guests.

Tels and Spirits: Rising to DCDP (2023–2025)

Amarendra’s career took another leap when he joined Tels and Spirits Brand as a Demi Chef de Partie (DCDP) from 2023 to 2025. This role marked his entry into a leadership level where he was expected to manage sections of the kitchen, train commis chefs, and ensure operational efficiency.

This phase was equivalent to advanced restaurant management training, as Amarendra balanced cooking with supervision. His responsibilities demanded sharp organizational skills, creativity in food preparation, and consistency in delivery.

The role also exposed him to fine dining restaurant standards, where every dish represented the brand’s identity. Working as a DCDP prepared him for even bigger responsibilities, pushing him toward the goal of becoming a Chef de Partie.

La Rive Fine Dine Restaurant: Chef de Partie (August 2025 – Present)

By August 2025, Amarendra achieved a major milestone — he began working as a Chef de Partie (CDP) at La Rive Fine Dine Restaurant. This position signified his transformation from a commis-level chef into a senior professional trusted with leading kitchen sections.

At La Rive, Amarendra is responsible for supervising junior staff, maintaining food quality, and ensuring consistency across his section. He has embraced the demands of fine dining restaurants, where every plate must be a work of art.

This achievement also reflects the growing scope of high-paying jobs in the hotel industry, as CDPs in luxury establishments often enjoy competitive packages and international opportunities. Amarendra’s journey from a beginner to this level showcases the possibilities of a culinary arts career when combined with dedication and persistence.

Skills That Define Chef Amarendra Kiran Pai

Throughout his career, Amarendra has cultivated skills that are essential for hospitality management careers and luxury hotel jobs:

• Expertise in following standard recipes and SOPs
• Strong focus on hygiene and food safety
• Ability to prepare orders on time and maintain consistency
• Efficiency in mise en place preparation
• Leadership in supervising junior staff and guiding operations
• Experience in both resort kitchens and fine dining restaurants

These skills, combined with his discipline, make him a strong candidate for future roles in customer experience management and even chef consultancy services.

Looking Ahead: A Future in Hospitality Management Careers

Chef Amarendra’s journey proves that with passion and persistence, one can rise steadily in the hospitality world. From his early days as a 3rd Commis to his current role as a Chef de Partie, he has embraced every challenge as a learning opportunity.

His story reflects the essence of hospitality management careers, where hard work and continuous learning open doors to luxury hotel jobs and international opportunities. With his solid foundation and growing expertise, Amarendra is well-positioned to explore senior roles in food and beverage management, restaurant consultancy, and customer experience leadership.

Looking ahead, he aims to contribute to the industry not just as a chef but also as a mentor for young professionals, highlighting the importance of restaurant management training for future generations.

The Making of a Culinary Leader

The biography of Chef Amarendra Kiran Pai is not just about titles and roles — it is the story of a young man who dared to follow his passion for food and transformed it into a fulfilling profession. His journey from Nashik’s kitchens to fine dining establishments showcases the possibilities in the culinary arts career.

By steadily rising through the ranks, he has shown that high-paying jobs in the hotel industry are not limited to a select few but are achievable with dedication, training, and an unwavering commitment to excellence. Today, as a Chef de Partie in a fine dining restaurant, Amarendra stands as an inspiration for aspiring chefs who dream of making their mark in the world of luxury hotels, resorts, and restaurant management.