CHEF ANEES KHAN

Hailing from Odisha, Chef Anees graduated from the prestigious Institute of Hotel Management Chennai in 1997, beginning his career with The Leela Kempinski Mumbai. His passion for patisserie led him to train under internationally acclaimed chefs, including Swiss Master Pastry Chef Beat Loeffel, who played a pivotal role in shaping India’s modern pastry landscape.

From there, his career evolved across some of the world’s most prestigious hospitality brands:

• Head Pastry Chef at The Leela Goa, managing large-scale events including millennium celebrations

• Chef de Partie at Fairmont Chateau Lake Louise, Canada

• Key Developer in launching bakery and dessert concepts with celebrity chef Moshe Shek in Mumbai

• Sous Chef (Pastry) at Hyatt Regency Mumbai

He later went on to hold global leadership roles:

• Executive Pastry Chef at JW Marriott Cairo

• Pastry Chef at Kilimanjaro Hotel Kempinski, Dar Es Salaam

• Executive Pastry Chef at Six Senses Resort & Spa Oman

During his international career, Chef Anees has served distinguished guests including Bill Clinton, Rowan Atkinson, and Robin Williams, among many others. He further enhanced his expertise with advanced gelato training in Bologna, Italy, mastering European dessert techniques.