Corporate / Executive / Cluster Chef | Culinary Director
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Innovative and results-driven Executive Chef with a proven record of launching and managing world-class restaurants across both Western and Indian cuisines. Recognized for re-engineering F&B operations to boost efficiency, profitability, and sustainability while maintaining exceptional standards of quality, service, and guest satisfaction. A dynamic culinary leader with extensive experience across South India's premier hospitality brands, specializing in concept creation, menu development, team building, and operational excellence.
Executive Chef - Hotel Turyaa, Chennai (Aitken Spence Group) - Chennai
(2024-02)
Five Star Deluxe Hotel with 140 rooms, 5 banquet halls, bar, roof-top restaurant, multicuisine restaurants and café. Handling of Kitchen and KST Team of 52 kitchen staff and 21 KST team members including 4 sous chefs and 2 managers reporting directly.
Executive Chef - Mercure Chennai, Sriperumbudur (Accor Group) - Sriperumbudur
(2023-01 - 2024-02)
5-star hotel with 100 rooms, 4 banquet halls, 1 sports bar, and 24-hour restaurant with pool facilities.
Chef Consultant / Freelancer - Hotel Essentia and The Fisherman's Wharf Chennai OMR - Thorai Pakkam, Chennai OMR
Setting up hotels and restaurant projects. Hotel Essentia has 70 rooms with small banquet hall, multicuisine restaurant and seafood specialty restaurant. The Fisherman's Wharf is a seafood specialty restaurant brand.
Executive Chef - Park Elanza (Four Star Luxury Group of Hotels) - Chennai and Coimbatore
(2018-11 - 2021-07)
Executive Chef - Park Elanza (Pre-opening) - Valluvar Kottam High Road, Nungumbakkam, Chennai
(2018-11 - 2021-07)
Pre-opening executive chef for hotel located in the heart of the city. The hotel offers 49 well-appointed spacious rooms (Standard Rooms, Club Rooms, and Suite Rooms) with state-of-the-art health club and spa. Facilities include Tepin Chili (buffet restaurant for breakfast, lunch, and dinner), LA CABANA (fine dining specialty restaurant), Café Blanca (24-hour coffee shop and pastry shop), LA CABANA Roof Top Pool Specialty Restaurant, and Lower Deck Bar and Night Club.
Banquet hall accommodates up to 800 guests with 3 premium venues (Cassia-1, 2, 3) for corporate and social events.
Sr. Sous Chef and Executive Chef - Fortune Select Palm (ITC Group) - Chennai, OMR
(2013-07 - 2018-09)
Five-star business class hotel and member of ITC's Fortune hotel group located in the IT hub on Old Mahabalipuram Road. The hotel offers 129 well-appointed spacious rooms (Standard Rooms, Fortune Club Rooms, and Suite Rooms) with state-of-the-art health club and swimming pool. Facilities include Zodiac (24-hour astral coffee shop), The Oriental Pavilion (fine dining specialty restaurant serving Far East cuisines), and Nostradamus Bar.
Banquet hall accommodates up to 400 guests with 7 premium venues (Java, Domain, Unix, Topaz-1, Topaz-2, Portal) for corporate and social events.
Sous-Chef - Le Méridien (Starwood) - Coimbatore
(2011-01 - 2013-07)
Five-star deluxe property with 275 luxury rooms. Facilities include Peacock (specialty Indian restaurant), specialty Asian restaurant, pool-side western cuisine restaurant with 175-cover capacity, Latest Recipe (24-hour coffee shop), and huge banquet facilities with theater. Joined as part of pre-opening team for Latest Recipe.
Head Chef - Surya Samudra (Niraamaya Heritage Ayurveda Resorts) - Kovalam, Kerala
(2009-07 - 2011-01)
Heritage property with one coffee shop, one seafood specialty restaurant and bar. Part of pre-opening team serving as Head of Department in kitchen. Responsibilities included arranging staff and kitchen equipment, kitchen setup, making SOPs, staff training, creating standard recipe cards with costing, food demonstration with pictures, training staff for HACCP and food safety, kitchen cleaning, hygienic practices, and grooming. Also conducted culinary classes for guests.
Commi-Sous Chef - The Residency - Coimbatore
(2001-01 - 2008-12)
Joined as tandoor cook rotating in Indian and continental sections. Quickly became eligible to individually handle specialty restaurant called Afghan Grill with 11 staff reporting. Over 7 years proved consistent performance and received annual promotions. Awarded Best Employee of the Year in 2005-2006 out of 450 regular staff.
Diploma - Hotel Management and Catering Technology - Vivekananda Institute of Hotel Management and Catering Technology (1998 - 1998)
FOSTAC Training - Food Safety and Standards - FSSAI
