Name: Dinesh B.
Position: Senior Sous Chef
Hotel: The Ritz-Carlton, Melbourne, Australia
Dream destination: Japan. I think Japan has one of the most interesting foods, culture and people.     
Drink or treat of choice: Any Bourbon with no sugar Cola! 

In Australia, Melbourne in particular, breakfast is really important. People seek out the latest trendy breakfast places, search social media for the prettiest dishes and boast to their friends when they do go. So, when The Ritz-Carlton, Melbourne managed to secure a chef from one of the top breakfast restaurants in the city to join their team they could be confident that their breakfast would become the next must-try destination. That chef is Dinesh.   

For a breakfast chef like Dinesh, the day starts at 4.30 am. Before the first guests arrive at 6:30 am, Dinesh has to make sure all fresh pastries and bread have been delivered to each department. By 6.15 am he and his team need to be ready to offer a full a la carte breakfast and, in a city whose palate is all about breakfast, this mission is not for the faint of heart. But he loves the challenge!   

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“For me, as the leader, I am responsible for ensuring our very high standards are met in terms of quality and variety,” Dinesh says. “Also, working at a luxury hotel, it is really important that our chefs do not just hide away [in the kitchen] but are out engaging with the guests to ensure all needs are anticipated and they are showing genuine interest in our guests.” 

Learn everything about his journey to becoming a breakfast icon in Melbourne and what Dinesh likes the most about his job in his own words below.  

What is your current location and job title?   

As the hotel’s Senior Sous Chef, I take care of the breakfast for the entire hotel. It is an a la carte style which is unique and true to the Melbourne-style breakfast and brunch culture. 

What were you doing before you landed at The Ritz-Carlton?  

Before I was hired as a Sous chef, I used to work at the top Melbourne breakfast establishment called Higher Ground. I have been with The Ritz-Carlton since its pre-opening and since then, I have been promoted to my current role.  

What’s something unique about working in the culinary department that you love?  

Being an a la carte style breakfast gives me the opportunity to change the menu every three or four months and that’s something different from other hotels. 

What’s one stereotype or myth about your discipline, and do you feel it is true?  

That breakfast chefs are asleep by 8 pm! That is very true!

Do you remember a moment when you felt supported at Marriott?  

There is support available every day and from every department. When I asked for leave due to an emergency it was granted without any hesitation.  

How would you describe your experience as a Marriott associate so far?  

It’s been a roller coaster ride, and no two days are the same. You are congratulated and celebrated in your highs and supported during the lows. The experience so far has been great!  

Describe a moment you felt like a part of a community at Marriott.  

During the numerous charity events that are held by the Marriott hotels, I got to meet and mingle with various associates from different hotels. The diversity in the room is something that needs to be witnessed and to be a part of that community helping is a great feeling. There are 10 [Marriott] hotels in Melbourne, so you really feel like you are part of something much bigger, more than just one hotel.

Any advice for incoming Marriott associates?  

Be patient. Be smart. 

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