Chef Peter
Anthony Noronha
It is with great pleasure and anticipation that I extend this formal introduction as I prepare to embark on a significant professional chapter with the distinguished team at Talent Hunt Culinary & Hospitality Institute and Trade Test Center in Panjim, Goa. My name is Chef Peter Anthony Noronha, and I am honored to bring my extensive culinary experience to this esteemed institution.
My culinary journey commenced following the completion of my 12th Commerce education at St. Xavier College in Mapusa, Goa. Driven by a fervent passion for the culinary arts, I enrolled in the prestigious Institute of Hotel Management (IHM) in Porvorim, Goa, graduating in 1993. This foundational education paved the way for my subsequent endeavors in the dynamic world of hospitality.
In 1993, I entered the realm of Taj Holiday Village in Sinquirim, Goa, where I cultivated my culinary skills and garnered invaluable experience. A pivotal juncture in my career transpired in 1996 when I seized an opportunity to join Carnival Cruise Lines (CCL) in Miami, USA, assuming the role of Demi Chef De Partie. Over the course of 17 fruitful years with CCL, I ascended through the ranks, eventually holding a key position in kitchen management and concluding my tenure as the Executive Sous Chef in 2014.
My commitment to professional development led me to Johnson & Wales Culinary University in Miami, where I undertook a comprehensive Culinary Art Science program in 1998 and 1999. In May 2009, I further enriched my culinary expertise through an advanced training program with renowned Chef George Blanc in Vonas, France.
Following my illustrious career with CCL, I expanded my culinary horizons by assuming the role of Executive Sous Chef at Copper Chimney Restaurant in Hyannis, Cape Cod, MA, USA, in 2009. Upon returning to Goa, I took up the mantle of Executive Chef at La Cabana Beach Resort in Ashvem, Morjim, from 2014 to 2019, where I oversaw culinary operations with a focus on innovation and excellence.
In December 2022, I embraced a new challenge in the United States, collaborating on a project to upgrade and revitalize restaurants in San Francisco, Orlando, New Jersey, and Alabama. My role involved implementing new menus and optimizing culinary offerings to enhance the overall dining experience. This enriching experience allowed me to bring a global perspective to my culinary expertise.
Returning to India in September 2023, I am delighted to align my professional journey with the esteemed Talent Hunt Culinary & Hospitality Institute under the guidance of Mr. Vijay G. T. Having known Mr. Vijay G. T since 2014, I have witnessed his unwavering dedication to facilitating employment opportunities for our youth globally. His Talent Hunt Consultancy, approved by the Ministry of External Affairs, Government of India, stands as a testament to his commitment to empowering individuals across India, the Middle East, European countries, Canada, and Australia.
My professional goal converges with Mr. Vijay G. T's vision, and I am enthusiastic about contributing my skills to the training and development of aspiring culinary professionals. Together with the talented team at Talent Hunt, I am committed to nurturing the dreams of job seekers, fostering their growth, and enabling them to achieve their career aspirations in the vibrant field of culinary arts.
I eagerly anticipate the opportunities and challenges that lie ahead, and I am confident in the positive impact we can collectively make in the culinary and hospitality industry.
