MASTERING SIMPLICITY: A CULINARY JOURNEY WITH CHEF PRANJAL GOGOI

In the bustling world of culinary artistry, there are those who create food and then there are those who craft experiences. At Fairfield by Marriott, Goa Benaulim, Executive Chef Pranjal Gagoi falls into the latter category. His culinary journey, inspiration, and philosophy all come together in a symphony of flavours that delight palates and leave a lasting impression.

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A Journey Rooted in Tradition and Ambition 

Chef Pranjal's culinary voyage began at Radisson MBD Noida, where he started as a commie in the Indian speciality restaurant, Made in India. His unyielding determination and talent propelled him through the ranks, leading him to the renowned Oberoi Cecil in Shimla, where he reached the coveted position of CDP Indian within just six months.

Chef Pranjal's quest for excellence didn't stop there. He continued his gastronomic journey at the Taj Mahal New Delhi and then sailed to Carnival Cruise Line in Miami, USA, as a Junior Sous Chef. In 2013, his heart brought him back to India, where he joined the Jaypee Palace Hotel Agra as a Sous Chef. From there, he ascended to become the Executive Chef at Lalit Laxmi Villas and later, at Marriott International Indore.

Chef Pranjal's global explorations didn't end with India. He embarked on a culinary adventure to Kathmandu for a pre-opening project before settling at Courtyard by Marriott Chennai. For the past five years, he's been enchanting diners at Marriott International, Goa Benaulim.

When asked about his culinary motivation, Chef Pranjal humbly acknowledges his mother as his greatest influence. He attributes his culinary prowess to the kitchen lessons he learned from her, nurturing a deep-seated passion for food and cooking.