gagan sharma

hyatt place melbourne essendon fields

With a wealth of international and Australian experience in 5-star hotels, Gagan Sharma is Executive Sous Chef at Hyatt Place Melbourne Essendon Fields, where he specialises in catering for large corporate events and weddings up to 1400pax.

hyatt-place-melbourne hyatt-place-melbourne

About Gagan Sharma

Gagan's culinary career began early on, growing up around his grandparent's sweet shop in Old Delhi, India. After graduating from the Institute of Hotel Management in Pusa New Delhi, Gagan secured a position in the esteemed Jumeirah Hotel chain Emirates Tower in Dubai as a Level 2 Commis Chef.

In 2002 he returned to New Delhi, accepting a position at the Taj Palace Hotel, where for the following six years he developed and refined his culinary passion.

Gagan migrated to Australia in 2008, beginning his association with Hyatt Hotels and Resorts at the award-winning radii restaurant at Park Hyatt Melbourne. Over the following years, Gagan's hard work and determination saw him rise through the kitchen ranks to secure the role of Sous Chef at The Westin, Melbourne.

With the opening of Hyatt Place Melbourne, Essendon Fields in 2017, Gagan was offered a position at the new venue, where he quickly worked up to his current role as Executive Sous Chef. In recognition of his contribution to Hyatt Hotels, Gagan recently received the Specialist for Asia Pacific 2019 Award.

Located only 10 minutes from Melbourne Airport in the Essendon Fields Business Park, Hyatt Place offers flexible meeting and event spaces, combining state-of-the-art technology with exemplary service and exquisite cuisine.

Gagan has kindly shared with us his recipe for pumpkin gnocchi with roasted pine nut puree and sundried tomato. Enjoy this dish at Hyatt Place Melbourne, or view the recipe on the Flowerdale Farm website.

Hyatt Place Melbourne, Essendon Fields