Chef

Early Life and Background

The story of Chef Naba Kumar Gayen begins in the coastal stretches of West Bengal, in a small village named Battalya, nestled within Shillyaberia and Talpatighat. Growing up in this vibrant yet modest region, food was not simply a source of nourishment for him—it was a cultural expression, a binding force that brought families and communities together. From a young age, he was surrounded by the aromas of traditional Bengali cooking, where fresh vegetables, fragrant spices, and coastal produce created meals that were both soulful and celebratory.

While his surroundings may have seemed far removed from the polished kitchens of five-star hotels and international luxury resorts, they quietly laid the foundation for his passion. Every meal at home was an unspoken lesson in resourcefulness, creativity, and hospitality. These early impressions ignited his curiosity and set him on a path that would eventually take him into the professional world of hotels and restaurants.

Education and the Seeds of Culinary Ambition

Naba Kumar Gayen’s academic journey was rooted in the local education system of West Bengal. He completed his early schooling at Hijli Gopichak High School, where he passed both his secondary and higher secondary examinations. Though not from a privileged background, he displayed determination and perseverance, qualities that would later serve him in the competitive hospitality industry.

With a growing passion for cooking and hospitality, he enrolled in a three-year Diploma program in Hotel and Tourism Management at CTC College. This phase of his life was transformative. The diploma not only gave him technical knowledge of food production, hygiene, and service but also introduced him to the larger vision of what hospitality meant on a global stage. Graduating with excellent grades, he emerged as a young professional ready to face the demands of professional kitchens.

First Exposure to the Industry – Taj Gateway

The hospitality industry is known for its rigor, and it was at Taj Gateway that Naba Kumar first experienced the fast-paced environment of hotel kitchens. His industrial training here was not just about learning recipes or following orders; it was about discipline, teamwork, and understanding the essence of guest satisfaction.

At Taj Gateway, he observed the meticulous structure of a professional kitchen, from the way ingredients were sourced to the way every plate leaving the kitchen had to meet exacting standards. He actively supported junior staff, assisted in ordering supplies, and ensured that kitchen cleanliness was maintained at all times. This was his initiation into the world of professional cooking, and it left a deep impression on him.

Gaining Practical Experience at Express Inn, Nashik

His next major step was at Express Inn, Nashik, a business luxury hotel where he worked in the Food and Beverage Production Department. Here, he took on more responsibilities as part of his job training. Unlike his initial exposure, this role required a greater level of independence and decision-making.

He monitored cooking temperatures, maintained roasters, assisted in pricing menus, and calculated portions to ensure consistency and quality. What stood out most during his time at Express Inn was his willingness to adapt and his cooperative spirit, which was recognized by his supervisors. His sincerity and hard work earned him a strong recommendation, a testament to his growing reputation in the industry.

Shaping His Culinary Identity at Novotel Ahmedabad

The turning point in Naba Kumar’s career came with his association with Novotel Ahmedabad, part of the prestigious Accor group. His initial internship and training in 2021 introduced him to international standards of cooking, hygiene, and food presentation. It was here that he began to refine his techniques, preparing a variety of cuisines, maintaining hygienic standards, and ensuring customer satisfaction.

His dedication was quickly noticed, and soon after, he was entrusted with greater responsibilities as a Commis II. In this role, he not only managed stock and freezers but also participated in creating new dishes by incorporating customer recommendations. He began to recognize the importance of innovation in the culinary arts, where creativity could transform a simple meal into a memorable experience.

By 2022, his consistent performance and commitment earned him a promotion to Commis I at Novotel Ahmedabad. This was a significant milestone because it reflected his transition from a trainee to a dependable member of the kitchen brigade. Supporting senior chefs such as CDPs (Chef de Partie) and DCDPs (Demi Chef de Partie), he became instrumental in day-to-day operations. He also embraced guest feedback to shape dishes, demonstrating both flexibility and an eagerness to learn.

The recognition he received here included an official confirmation of his role in February 2023, solidifying his place as a valuable part of the Novotel team.

Expanding Horizons with Six Senses Fort Barwara

Ambition and passion pushed Naba Kumar further, and in December 2023, he joined Six Senses Fort Barwara, one of India’s most luxurious resorts under the Espire Resorts group. This was a leap forward in his career, as Six Senses is known globally for its holistic approach to hospitality and fine dining.

Here, his role as a Commis involved preparing consistent, high-quality food while maintaining exceptional service standards. He was tasked with assisting senior chefs in maintaining the resort’s reputation for culinary excellence. More than just preparing meals, his responsibilities included ensuring that every dish reflected the luxury and authenticity of the brand.

With a structured salary and benefits package, his tenure at Six Senses was both professionally rewarding and personally enriching. He absorbed global hospitality standards, learning how to balance creativity with discipline in an environment that catered to discerning guests from around the world.

New Chapter at Novotel & Ibis Chennai OMR

In November 2024, Naba Kumar entered another exciting phase of his career by joining Novotel & Ibis Chennai OMR as a Commis I. This role marked his return to the Accor group, a brand he had already proven himself within.

Based in Chennai, he now reports directly to the Executive Chef and plays an integral role in collaborating with the leadership team, department heads, and colleagues across the kitchen. The position requires not only culinary expertise but also team management and effective communication, areas in which he continues to excel.

With responsibilities ranging from preparing new dishes to supporting large-scale kitchen operations, this position positions him firmly on the path toward more senior culinary roles in the near future.

Skills, Strengths, and Culinary Philosophy

Throughout his journey, Chef Naba Kumar Gayen has displayed qualities that define successful chefs. His ability to work under pressure has enabled him to remain calm during peak service hours. His strong communication skills have helped him maintain harmony within the kitchen, ensuring that operations run smoothly.

Equally important is his deep knowledge of kitchen management, food safety, and handling guest complaints. He believes that food is not just about flavor—it is about creating experiences. His willingness to incorporate guest feedback into new dish creations highlights his humility and commitment to guest satisfaction.

In addition, his adaptability across various cuisines and environments has made him a versatile professional. From the disciplined training at Taj Gateway to the luxury-driven demands of Six Senses, and now to the dynamic environment of Novotel & Ibis Chennai OMR, he has proven his ability to thrive in diverse settings.

Career Highlights and Professional Recognition

Chef Naba Kumar’s career is filled with notable highlights that showcase his progress and dedication:

• Steady Growth: From an industrial trainee at Taj Gateway to a Commis I at Novotel, his journey reflects perseverance and continuous learning.
• Global Brand Exposure: Experience with world-class hospitality brands like Taj, Accor (Novotel, Ibis), and Six Senses.
• Culinary Innovation: Known for experimenting with new dishes based on guest preferences.
• Certificates and Recognition: Multiple training and confirmation letters, along with strong recommendations from supervisors, validate his sincerity and professionalism.

Looking Ahead: The Future of a Rising Chef

Every successful chef’s journey is marked by hard work, resilience, and vision. For Chef Naba Kumar Gayen, the road ahead is filled with possibilities. Having built a strong foundation across training, internships, and professional roles in some of India’s most respected hotels and resorts, he is now poised to aim higher.

With his growing expertise, he is on the path to becoming a senior chef in the coming years, potentially stepping into roles like Chef de Partie or Sous Chef. His long-term vision likely includes not only advancing within international hospitality brands but also contributing to India’s culinary landscape by mentoring future chefs and inspiring them with his story.

Journey

Chef Naba Kumar Gayen’s biography is a powerful testament to determination and growth. From a small village in West Bengal to the bustling kitchens of luxury hotels like Novotel and Six Senses, his story is one of ambition, perseverance, and passion for food.

He represents a new generation of Indian chefs who are not only skilled in cooking but also deeply attuned to the values of hospitality, guest satisfaction, and innovation. As he continues to grow in his career, he embodies the spirit of modern Indian hospitality—rooted in tradition, yet globally forward-looking.

For those who aspire to join the hospitality industry, his journey is an inspiring reminder that with hard work, humility, and relentless dedication, one can rise from humble beginnings to achieve professional excellence.