Profile

Chef Abhishek Roy’s culinary journey is a testament to his unwavering passion for food and commitment to excellence. With over two decades of experience spanning various continents and esteemed culinary establishments, Chef Abhishek has honed his skills and expertise to become a dynamic force in the world of gastronomy.

Beginning his career as a Commis, Chef Abhishek’s talent and dedication propelled him through the ranks to the role of Executive Chef. Along the way, he has steered large culinary teams, collaborated with renowned brands, and earned accolades such as consecutive victories at the Times Food Awards and recognition for his exemplary work as a consultant.

Under the mentorship of acclaimed chefs like Jean Pierre Vigato, Chef Abhishek refined his culinary prowess, specializing in Mediterranean-French cuisine. His culinary philosophy, “Globally inspired and locally sourced,” underscores his commitment to innovation and celebrating diverse culinary traditions while honouring locally sourced ingredients.

Beyond the kitchen, Chef Abhishek’s passion for education and professional development shines through. As a Culinary Trainer Assessor and Resource-writer VET, he imparts his knowledge and expertise to aspiring chefs, ensuring they receive top-notch training aligned with industry standards.

Active in esteemed culinary associations like ACF, AITC and now LTB, Chef Abhishek remains at the forefront of industry trends and best practices, continually expanding his knowledge and network. His visionary leadership, diverse background, and relentless pursuit of excellence make him an invaluable asset to any culinary team or educational institution.

In summary, Chef Abhishek Roy’s remarkable career journey is characterized by passion, innovation, and a commitment to culinary excellence. With a blend of creativity, expertise, and unwavering determination, he continues to leave an indelible mark on the culinary landscape, inspiring both his peers and students alike.

Email: abhishek.roy@angliss.edu.au