Profile

Daman Shrivastav

Place of employment

Department of Treasury and Finance

Executive Chef

I started my traineeship in Imperial hotel, the 1st 5 star hotel in India, than joined Oberoi groups of hotels and posted to Baghdad as a commis where my passion for food for European and Mediterranean cuisine lead me to learn French and Arabic languages. After working at al-Rasheed hotel for 2 years I was promoted to chef de parties, awarded employee of the year in 1984.  In 1985 I joined Westminster hotel school, London where I did an advanced diploma in professional cookery worked at Ménage a Trois, Langan’s brasserie with chef Richard Shepherd and Gaveroche with Michael and Albert roux.

After successfully completing my course I started working in Royal Horse Guards Thistle Hotel in London as chef de partie Maura Sheraton Delhi offered the position of sous- chef where I worked for a year before Oberoi hotel Baghdad offered exec.sous-chef position. Next I moved to Sheraton hotel in Amman as an executive chef Jordon where I worked for several years and introduced la Chaine des Rotisseurs for the first time in Jordan before migrating to Australia in 1996. I started in Australia with a challenge of converting and setting up a 100 year old church hall into a fine dinning gourmet restaurant and a 250 seated function room.

I then worked in Rydges hotel and many specialties restaurants as an Executive chef. I presently work for the Department of Treasury and Finance as an Executive chef responsible for a 450 seated brasserie, all corporate parties for Premiere of Victoria, state parliament house, Ministry of Education and Ministry of Justice.

Achievements and Awards:

  • Bachelor of Art Certificate in French language from Centre cultural
  • Certificate in Arabic Language from Mustansiriya – University, Baghdad
  • Certificate in Information processing Windows Environment Melbourne
  • Certificate in First aid Level 2, Melbourne
  • Diploma in Hotel Management Catering and Nutrition from Institute of Hotel Management, Pusa, New Delhi, India.
  • Advanced Diploma in professional Cookery from Westminster College, Vincent square, London (England)

Awards:

  • Salon Culinaire, New Delhi 1989
  • Silver Medal in hot entrée Gold medal in five course meal team competition
  • Silver in individual cold platter for four people.

Memberships:

  • 1989 Indian Culinary Association (New Delhi)
  • 1994 International Federation Cuisinier exclusive D’Europe (Germany) Jordan Chapter. Verband Der Koche Osterreichs (Austria)
  • 1995 Chaine Des Rôtisseurs (Jordan Chapter)
  • 1998 Les Toques Blanches (Victorian Chapter)
  • 2006 Chaine Des Rôtisseurs (Victorian Chapter)