Chef Benoy’s childhood days were filled with the amazing flavors and smells of his mother’s home cooking, which sparked his passion for cooking. After gaining a Bachelor’s Degree in Hotel Management, Benoy started his culinary career with The Oberoi Mumbai before moving on to assist Dubai’s Jumeirah Beach Hotel with its grand opening and working at the luxurious Al-Faisaliah Hotel in Riyadh.
Benoy literally cruised the world in the kitchen of the Queen Elizabeth II before returning home to India and spending a number of years at the Muthoot Plaza Hotel in Kerala. Before joining the Yas Viceroy Abu Dhabi as Chef de Cuisine for Origins, he helped the Emirates Palace Hotel with its successful launch.
Benoy has been with Origins since it opened, and implemented two of the restaurant’s most popular events, Friday’s Big Brunch and the Seafood Night on Thursday, plus introduced the organic fruit and salad bar. “The right technique, correct seasoning and simple ingredients in a beautiful presentation is all you need,” says Benoy of his cuisine at Origins.