Laundy Hotels’ group head chef Tanoy Biswas has been promoted into the role of group executive chef, following the departure of Jamie Gannon.
Biswas got an early start in the kitchen, starting out as a dishwasher after moving to Australia at the age of 17. Since then, he has progressed through the industry, taking on a chef’s apprenticeship and honing his skills in venues across Sydney before joining Laundy Hotels as group head chef in 2021 – accumulating 20 years of culinary experience along the way.
Stepping into the new role, Biswas told Australian Hotelier that he feels deeply honoured to be taking on this opportunity.
“It is a privilege to lead and work alongside our incredible, talented teams. I’m truly grateful for the support I’ve received from every department and from the Laundy family, it’s been both encouraging and inspiring,” he stated.
Gannon, who has taken on the role of culinary director for Feros Group, congratulated Biswas on the new position, stating in an Instagram post: “Massive congratulations to my mate Tanoy Biswas who was recently promoted to group executive chef at Laundy Hotels. Well-deserved mate, you were a fantastic no.2 and I know you will make an even better no.1… I look forward to seeing you grow and settle into your style.”
In his transition to group executive chef, Biswas says there is one key lesson he’ll be taking with him from his time as group head chef – less is more – which supports his ethos of using high quality, locally sourced ingredients and letting them speak for themselves.
“Whether it’s plating a dish or leading a team; keep it simple, clear, and direct. Listen, acknowledge others’ ideas, and stay open to embrace changes,” Biswas explained.
He also shared his three immediate priorities for Laundy Hotels: developing the chefs’ training program; enhancing consistency; and promoting positive culture and leadership.
“[My priority is to] identify and nurture talent within the group, mentoring them to become the next leader to drive industry growth with fresh, innovative ideas; enhance consistency across the group and elevate our classics to make a stamp in the industry; and nurture a culture of accountability, pride, and innovation in each kitchen.
“We have talented and diverse chefs in our group where each can bring unique flavours and stories from around the world, enriching the guest dining experience.”