JW Marriott Clearwater Beach Resort & Spa welcomed a new senior banquet chef earlier this month. Aditya Kulkarni brings more than a decade of global cuisine experience to the team.
His most recent role was sous chef at JW Marriott Marco Island Beach Resort, but he also oversaw banquet operations at international properties such as Grand Cayman Marriott Resort and The Gore Hotel in London.
After beginning his new role, Kulkarni shared highlights from his global culinary career with Meetings Today.
Here’s How to Curate a Diverse Menu for Groups
Meetings Today: How do you utilize your international culinary experiences to create a diverse menu?
Aditya Kulkarni: I draw on traditional cooking methods and flavor profiles from the cuisines I’ve worked with: Italian, Asian, Middle Eastern, Indian and Caribbean. I focus on using authentic spices, techniques and classic pairings to maintain the integrity of each cuisine.
At the same time, I create thoughtful fusion dishes rather than mixing cuisines randomly. For example, I combine Indian spices with Western plating styles or use Asian marinades with Mediterranean proteins. I also continuously test and refine dishes, incorporating feedback and staying updated with global culinary trends to keep menus dynamic and relevant.
With your most recent culinary experiences in Florida, what's a seafood that you think is underutilized by groups?
I believe Tripletail is an underutilized seafood for group dining. It has a naturally buttery, mild and slightly sweet flavor with a firm yet delicate texture. Additionally, it is not overly “fishy,” making it ideal for diverse groups. An example preparation would be Coconut-Key Lime Crusted Tripletail with Tropical Salsa, which highlights both local flavors and broad guest appeal.
[Related: New Executive Chef at Rainwater Conference Center Seeks to Wow Groups]
What advice can you share on creating memorable meals for groups?
I always prioritize the guest experience by focusing on the following, which helps transform a good meal into a memorable dining experience.
- Designing menus that suit the occasion
- Including familiar elements with a creative twist
- Creating a clear theme or narrative using global influences
- Ensuring balance in flavors to avoid overly heavy or repetitive menus
- Incorporating at least one “wow” element as a focal point
- Using local and seasonal ingredients whenever possible
What is a unique meal you've prepared for an event?
One standout event I created was a “Coastal Global Fusion” buffet dinner, blending my international background with Florida ingredients. Menu highlights are below:
- Mango-chili glazed shrimp with avocado mousse and mango-pineapple salsa
- Tandoori-spiced grouper with coconut–key lime sauce
- Saffron rice with roasted cashews and caramelized onions
- East Asian taco station
- Curry chicken empanadas with mint and date sauce
- Cumin-spiced couscous with craisins and cilantro
- Cardamom panna cotta with berry compote and pistachio crumble
What made this event unique was the incorporation of local Florida seafood and tropical flavors. There were many dishes that included balanced, bold spices with approachable tastes, while also maintaining modern presentation and being scalable for banquet service.
The feedback was extremely positive, as the menu felt different from a typical banquet while still remaining familiar and enjoyable.
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