Siddhesh Sukhathankar, previously the executive pastry chef at Amwaj Rotana Jumeirah Beach Dubai, has been promoted to the role of executive sous chef.
Sukhathankar first joined Amwaj Rotana in December 2014, having previously worked with chefs such as Marike van Beurden of Caprice, Four Seasons Hong Kong, Vikas Bagul of The Oberoi and Trident in Mumbai, and Claire Clarke from French Laundry. In the UAE, he also worked for Sofitel in Abu Dhabi.
Prior to his working career, he obtained his degree from the Institute of Hotel Management in Mumbai as well as a Post-Graduation Diploma in Kitchen Management from The Oberoi Centre of Learning and Development.
Sukhathankar, who first moved to the UAE in 2010 with Rotana, will oversee the procurement of ingredients for the five food & beverage outlets, and ensure that every dish lives up to the strictest standards of quality. He will also pay special attention to the hotel’s corporate sustainability plan from a culinary perspective.
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