As the new executive chef at Courtyard by Marriott Mumbai, Bijou Philips has been chosen. As a chef with over 15 years of entrepreneurial experience, Philips intends to elevate the F&B options at Courtyard while ensuring the fundamentals of cooking are executed flawlessly.
The busy airport hotel works hard to showcase the best food and beverage options, with the goal of giving the customers something new to experience each time they visit the Marriott property. The Courtyard by Marriott is situated in a busy commercial neighborhood in Mumbai, a constantly busy city with some of the nation’s greatest hotels.
In light of this, Philips supports the use of regional foods to obtain the best seasonal flavors. He draws inspiration from many foods and civilizations because he is a strong proponent of continuing to learn new things. His fascination with cuisine dates back to his early years. Hailing Kerala and having grown up in Bhopal offered him the opportunity to sample the best foods from North and South India.
Young Philips yearned to learn more about flavors after earning his culinary and hospitality administration degree from IHM Kerala. He joined the Grand Hyatt Mumbai and then the Grand Hyatt Goa, where he oversaw the hotel’s award-winning cuisine. He headed the culinary staff as the executive chef at The Westin Chennai, where he founded The Madras Kitchen Company, before joining the Courtyard by Marriott Mumbai team. His formula for culinary mastery? He continues, “When prepared with love and enthusiasm, local ingredients make the tastiest cuisine.”