In his current role as Executive Pastry Chef at Fairmont Chateau Whistler Chef Anup heads the creative production initiatives of all Pastry operations for the 539-room luxury landmark resort.
This includes “The Grill Room”, Whistler’s only AAA/CAA Four Diamond rated hotel restaurant; The Wildflower Restaurant; the award-winning Mallard Lounge; Portobello Market & Fresh Bakery; The In room Dining, The Chalet, in the winter and The Clubhouse in the summer. Also the large Banquets facilities offered at the Fairmont Chateau Whistler.
He has created two signature chocolate recipes for Fairmont Chateau Whistler when he was invited to Paris by renowned chocolate company Cacao–Barry.
Anup has worked alongside various Micheline star chefs and M.O.F. Pastry chefs.
He has worked and honed his skills by travelling and working in various cities from different countries including Switzerland, United states, Germany , India, Canada, U.A.E., Puerto Rico, Saint Lucia, Trinidad and Tobago, Sri Lanka, Australia.
Anup has over 20 years of Pastry Experience.
He started his career with Taj Mahal hotel, Mumbai and worked his way up to become Assistant Pastry chef.
He decided to move to Dubai for opening of the Emirates Towers Hotel. That Hotel won “The Finest Corporate Hotel in the World” award that year.
Moving back to India he worked as Pastry Chef for the newly opened Le Meridien Hotel & Convention Center, Cochin and Opened Hyatt regency Kolkata as Pastry chef.
Anup received his First Executive Pastry chef title with Hilton Trinidad and Convention center in 2003 and worked with them for four years.He then did another tour of U.A.E., this time as Executive Pastry Chef of the Beach Rotana and Towers Hotel, Abu Dhabi.
Heading a large team and handling 11 F&B outlets and a big banqueting facility. He won various awards and nominations as The Best Pastry chef of the year.
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