Chef Clement D’Cruz of Hyatt Joins IIHM Panel of Experts

NEW DELHI, 14 August, 2019: The International Institute of Hotel Management (IIHM) has added a new star to its panel of experts sharing their ideas and innovations in the culinary curriculum. Chef Clement D’Cruz, former Executive Chef of Hyatt Regency Kolkata, has joined as Senior Resource in Culinary Arts at IIHM. It’s a wonderful opportunity for students of IIHM to be able to learn skills, innovation and ideas from Chef D’Cruz. This year has been exceptionally great for Chef Clement D’Cruz, who was awarded Chef of the Year at The Telegraph Food Guide Awards 2019 that was hosted in association with IIHM. Chef Clement had received the award from Dr Suborno Bose, Chief Mentor, IIHM, celebrity Chef Ranveer Brar and Chef Sanjay Kak, the Culinary Director of IIHM. Chef D’Cruz has joined IIHM right away and will have many wonderful and innovative ideas to share with students of the institution that he has gathered through 29 years of work experience around the world. “I am really delighted and excited to have got this opportunity to be able to work with IIHM and to be able to interact with students here. It will be great to share my experiences with students of this institution. Since I am associated with the group, I will be paying visits to all the campuses of IIHM from time to time,” said Chef Clement D’Cruz.

Dr Suborno Bose, Chief Mentor, IIHM, remarked, “It is a pleasure to have ChefClement D’Cruz on board with us at IIHM. He is a culinary expert and has a brilliant career record that I am sure will help enrich the learning experience of students of IIHM.”

Chef Clement D’Cruz said, “I think it’s wonderful work that IIHM is doing for students here. I cannot remember how many of them I have had working under me in Hyatt Regency and they were all wonderful, hardworking students. IIHM has a truly global curriculum that sets them apart. Students here get a lot of exposure that helps them when they enter the job market. I have seen that IIHM students need a little fine tuning, to fit the hotel’s regulations and norms. Otherwise they are well-trained and ready,” 

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