The journey from a Commis to Vice President – Services Design
Girish started his journey as a commis with Rajputana Palace Sheraton and later moved to The Oberoi hotels as a kitchen associate and then went on to become Executive Chef with Marriott hotels. With years of experience behind him with some of the most eminent kitchens across the country and abroad, GK’s style is keeping the food simple and fresh. A man of diverse cooking abilities, he basks in Indian cuisine.
An instinctive and passionate chef, after lending his expertise in the kitchen for almost two decades, he decided to expand his horizons when an opportunity came knocking in the form of Director Food and Beverage. His brilliant performance in this new role led to his promotion as a Hotel Manager.
After 26 illustrious years in the hotel industry, Girish took the leap of faith and joined Columbia Pacific Communities to help seniors live healthier, happier, and better for longer.
Girish loves to travel with his wife. He prefers to do so on his Royal Enfield wherever possible. According to him, his travel allows him to taste and explore food in different forms. He says it’s incredible how the culture of food changes with the change of villages, cities, and states.
‘’What matters the most to me – honest food, adventurous travel, and warm hospitality, which create an unforgettable experience.“ – Chef Girish Krishnan
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