Shubham started his career in hospitality right after high school. He studied a Bachelor of Business in International Hotel and Events Management at Le Cordon Bleu in Sydney. Beginning as a Team Leader at The Mercure Sydney, Shubham quickly moved up to become the Food and Beverage Supervisor for all outlets. He then worked as Food and Beverage Supervisor at Merivale Sydney, overseeing operations at several award-winning, fine dining restaurants.
Wanting to travel around Australia, Shubham went to the Northern Territory and became Restaurant Manager at Ayers Rock Resort, Yulara. There, he oversaw operations and managed a team of more than 30 staff. Later, he moved to Queensland and joined Wyndham Resorts in the Whitsundays as Food and Beverage Manager. He was responsible for budgets, sales targets, staff training, and refreshing menus to offer guests new options.
Now, Shubham is Food and Beverage Manager at the Pullman Sea Temple Resort and Spa in Port Douglas. He oversees the resort’s hospitality operations and staff. Shubham focuses on creating diverse culinary experiences that reflect the region's culture and natural beauty.