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New Indian Sous Chef at Sheraton Imperial Kuala Lumpur Hotel

  • Published by Vedat
Sheraton Imperial Kuala Lumpur Hotel announced the appointment of its new Indian Sous Chef.

Bhibison-DebnathChef Bhibison Debnath is the hotel’s new Indian Sous Chef at Essence, the hotel’s signature restaurant.

Hailing from Bangalore, India, Chef Bhibison Debnath passion for cooking developed at a very young age and decided that he wanted to be a successful chef when he grew up. He then signed up for cooking and baking classes to further expand his culinary skills and knowledge. With encouragement. he continued to pursue his dreams by taking up an apprenticeship program as part of the opening team at Baluchi Indian Restaurant in The Grand Ashok Hotel.

Equipped with openness to new challenges and exploration of new ideas, Chef Bhibison continued to passionately impress his guests with his innovative dishes at The Park Hotel and Taj Krishna Hyderabad Hotel. One of his greatest achievements back then was the second prize he won in a competition with 230 other contestants with his creation of Seafood and Wine Jelly.

In 2009, Chef Bhibison started his journey with Starwood at Sheraton Dubai Creek Hotel and Towers as Assistant Indian Chef at its award-winning restaurant called Ashiana. He got an opportunity to appear on Khalige a TV cooking show to demonstrate a dish alongside with the host. With his contributions to Ashiana Restaurant, the restaurant received three awards and recognitions namely Time Out Dubai Restaurant Awards 2011 - Highly Recommended for Indian fine-dining category, Black Hat Guide Awards 2013 for authentic Indian fine-dining and TripAdvisor Certificate of Excellence 2013, which placed Ashiana in the top-performing 10% of all businesses worldwide on TripAdvisor, is given to businesses that consistently earn high ratings from TripAdvisor travelers. Besides, he also landed a page in Kitchen Classics Magazine with the recipe of his signature dish called Nalli Ka Korma.
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