Bengaluru Marriott Hotel, Whitefields
Co-Founder & Executive Pastry Chef,
Lavonne Academy of Banking Science and Pastry Arts,
Chef Consultant and Group Executive Chef at WOTU TECHNOLOGIES,
Aioli BBQ & Grill Smoke House
SALT – Indian restaurant – Bar & Grill
JW Marriott Hotel Bengaluru
Executive Chef, Novotel Visakhapatnam Varun beach
Chef Mahesh is the quintessential culinary personality. He rightfully holds the position of the Executive Chef at the Novotel Visakhapatnam Varun Beach. Originating from the beautiful natural harbor of India, Vizag, he blends in the distinct flavours in the masterpieces he creates.
Having a keen interest in the Indian cuisine, he learnt the art of blending spices from his grandmother at an early age. When asked what his favorite childhood dishes are, he would say that it is of his grandmother’s “Garelu” (lentil wadas) and country chicken curry. The fascination of cooking took him on his journey through major cities to work alongside many high profile chefs across the world. In his several years of experience he has pioneered numerous culinary concepts.
Further to completing his catering in Vizag, Chef Mahesh joined one of the leading start hotels group in the country with a role of an apprentice and grew in rank and file. His journey with the Marriott Group of Hotels started in 2005 with the Hyderabad Marriott Hotel and Convention Centre.
Chef Mahesh then moved on to the Jaipur Marriott as Chef De Cuisine, once again for “Okra” which is the modern all day-dining 180 cover restaurant offering cuisines and flavors from across the world. The Jaipur Marriott was also a winner with Chef Mahesh at the helm of operations across various F&B award categories.
He was then chosen to head the kitchen at the pre – opening property of Asia’s first Fairfield – Fairfield by Marriott, Rajajinagar, Bangalore. At 29, he had earned the title of a Head Chef for a pre opening property.
Currently, Chef Mahesh holds the position of the Executive Chef at the Novotel Visakhapatnam, Varun Beach (NVVB). In the past year post his joining, the hotel has seen significant increase in the footfall and revenues along with many innovations.
Having worked with major Indian and International brands, Chef Mahesh comes with rich work experience through diverse exposure. His experimenting nature and use of bolder flavors matches with the latest Food and Beverage trends. A strong believer in delivering simple fresh crafted food to his guests, creating culinary delicacies is what drives chef Mahesh apart.
At NVVB, Chef Mahesh pioneered many innovative concept to build the culinary talent in his kitchen. He coined in a concept of Novotel Master Chef that witnessed pronounced success. This event was an internal chefs’ competition that not only brought out the best of the chefs’ skills, but drove the best of the diners and socialites to the gathering. It made a wave in the city that led to an international school, Oakridge, requesting for culinary classes for their kids. For more on this, Press Coverage & Pictures & You Tube
Apart from this, he keeps his team on their toes by adding fun to their work. His approach towards training the chefs on the recent trends and global ways are a big hit. He’s responsible for various initiatives such as commuting to the market to buy fresh sea food and interacting with the grandmothers of the chefs to gather the finest recipes. These approaches have not only aided in retaining key culinary staffs, but also in making the NVVB kitchen a great place to work.
Chef Mahesh is a quintessential leader. He’s not only known for his culinary skills, but exercises his knowledge and expertise in team management, decision-making and innovation. His bold step to revamp the Sugar at NVVB, saw a drastic increase in the popularity and revenues. His innovative concepts of Drum Jam with wine & cheese, Gastronomic Ice Cream Lab, Telegraphic Food brought in a welcome change to our guests’ perceptions. Known for not repeating any food concept, he successfully managed to design eight food festivals in a short span of nine months.
The new look that he introduced for the Sunday Brunches, got accolades from our guests and saw great incremental values in the revenues.
The Maruti Suzuki that is one of our key accounts was in for a surprise at their annual meet. Chef Mahesh, conceptualized, designed, and implemented baking a life size cake of the Maruti Swift. Mr. Ayukawa, the MD of the organization was gifted with this, and needless to mention the surprise and glee that their team experienced. This also got enough PR mileage for the hotel.
The One Accor One Sales meet saw 300 sales force of Accor Group experience the best hospitality led by Chef Mahesh. His keen attention and work on the display and quality of food along with variations at regular frequencies brought him and the hotel innumerable compliments and appreciation. The Sr. Vice President Operations of Accor Mr. Jean Michael Casse was all praises for Chef Mahesh.
A true leader and innovator, Chef Mahesh keeps his team’s spirits high and motivated at all times. He admits “Innovation and Implementation can be successfully only when you have your team together working towards a common goal – creating better experiences. I’m glad to see my team highly spirited and taking new challenges each time that has led to the kind of growth that we are currently witnessing.” His constant interaction and training has helped him to build a respectable and affable rapport with them. Introducing various events has helped in maintaining the spirits and motivation in the team. Events such as Novotel Master Chef, Junior Master Chef, and Ammamma Vatalu have posed many creative challenges for the team that kept them going. His experimental video ‘Life of Chef’ that has all his chefs featured speaking about their life in the kitchen saw enormous popularity on social media with over 4000 likes and 200 people shares.
His methods and approaches for team management has resulted in a successful streamlined team and has barely seen any attrition. He would inspire a generation of young chefs.
With all the novel and ingenious concepts that is introduced along with managing a huge team of chefs at the hotel, Chef Mahesh has gained immense popularity amongst his guests. His affability and perception on guest satisfaction is commendable; he personally ensures his guests leave the hotel happy. Constant interactions and engagements with the guests make them feel an integral part of the success of the hotel. The guest comments on Trip Advisor and other portals, and emails all vouch for this reason.
Revenues have seen a consistent growth post Chef Mahesh joining NVVB. The Sunday Brunches, performance of Sugar and the overall F & B revenues have seen a significant raise.
● Raising star Chef of the year for 2011 in Global Marriott Award
● Bronze medal in all India culinary challenge
● Best Continental chef of the year for 2009 in Hyderabad region
● Management role of a pre opening chef for 3 Marriott hotels
● Certified TAP series (Online food safety certification)
Sheer hard work, perseverance, attention to detail and his creative skills in the kitchen are what sets him apart.
Vinesh Johny is the co-founder and Executive Pastry Chef of Lavonne Academy of Baking Science & Pastry Arts, Bangalore. After graduating from culinary school, he went on to work with The Oberoi Group of Hotels and Starwood Hotels & Resorts, in various capacities, Adding sheen to his portfolio is his Diplome in Sugar Art and Wedding cake decoration at Feves de Choco Creation of Pastry Fine Arts, Malaysia, before he found his calling to be an educator. He set up India’s first international specialised baking academy (affiliated to City & Guilds, London), in 2012, at the age of 24, with the aim of making pastry arts a mainstream career choice.
Vinesh is instrumental in bringing to Lavonne pastry chefs of international repute such that world class education is made available to students wanting to specialise in the field. Known best for his engaging personality and his non-conformity to old-school methods of teaching, Vinesh brings his expertise to the table through the masterclasses he conducts in addition to heading the academics for the Diploma program at Lavonne.
In the five brief years since he set out on his journey as chef-educator-entrepreneur, Vinesh has added many feathers to his cap. He holds the honour of being one of the only two Indians to be featured on the inaugural ‘Forbes 30 under 30 Asia’ list for 2016, in the Arts category.
He was presented the prestigious Restaurant India Award 2016 for Pastry Chef of the Year. Additionally, Lavonne, under his able leadership, brought home the Times Food & Nightlife Awards 2017 in the category of ‘Best Confectionery’, for the second time consecutively. Most recently, the India Education Awards 2017 in the category of ‘India’s Best Pastry Arts Learning Academy’ was conferred upon Lavonne.
Chef Vinesh is also the Ex-Officio Chairman of the Pastry Council of India. The POCI is a legally incorporated body comprising top-notch chefs and internationally renowned pastry connoisseurs and educationists in India, with the sole motive of making a difference by elevating the landscape of Pastry Arts and Education in India.
This year, he has again been recognized by Forbes as the ‘Forbes All Star Alumni Asia’ list 2017, one that features revolutionary game changers. Adding to his list of laurels is his being profiled on CNN’s ‘India 20 Under 40’, a series of vignettes that features 20 young Indian entrepreneurs who are re-shaping how India does business. Additionally, he was recently chosen to be the WorldSkills Expert, officially representing India at WorldSkills Abudhabi 2017.
Chef Consultant and Group Executive Chef at ‘WOTU TECHNOLOGIES’ Bangalore
My amateur, yet passionate beginnings, cooking in my mother’s modest kitchen at age 9, began a journey that transported me, from studying in India’s best known culinary school (Indian Institute of Hotel Management, IIHM) to being a chef at top restaurants in India, the UAE and London and Since have worked with some of the UK’s finest Indian and continental chefs, leading to significant experiences that have catapulted me to this point. Returning home (Bangalore) has been an exciting journey with the launch of the ‘Black Rabbit’, ‘The Waverly Hotel & Residences, ‘Go Native Café ‘A far to table restaurant and Revamp of the menu at Sotolly Tober’. I’m confident, organised and posses a strong work ethic. I have the ability to get on with people and motivate my team and myself to work under extreme pressure, consistently delivering at the highest level. My passion, drive and serious love for the art of cooking, has placed me on this road to success.
My journey so far, spanning eighteen years, starting at the bottom and working my way through all levels of kitchen operation, has helped me hone my skills as an intuitive and a creative chef. Now it is the time to cascade that experience and information to young and talented chefs.
Chef Consultant – Menu Change, Sotolly Tober, Koramangala, Bangalore (Present)
Chef Consultant - Go Native Café, Farm to Table Restaurant, Jayanagar, Bangalore (Pre Opening)
Chef Consultant – The Waverly Hotels & Residences, Bangalore (Pre Opening)
Chef Consultant - The Black Rabbit, Bangalore (Pre Opening)
Executive Head Chef – Mint Leaf Lounge City, Mint Leaf Restaurant Haymarket London
Chef Consultant Mexico City, Mexico
Head Chef - Mint Leaf Lounge, the City, London
Senior Sous Chef - Cinnamon Kitchen, Liverpool Street, London (Opening Team)
Sous Chef - The Cinnamon Club, Westminster, London
Chef De Partie - Madinat Jumeirah, Dubai (Opening Team)
Commis - Hyatt Regency, Mumbai (Opening Team)
Trainee Chef - Taj Coromandel, Chennai
• Food Hygiene Level 3
• Certificate of Completion for a course in – Fish/Shellfish & Their Cooking Methods, Cutting Vegetables & Cooking Methods, Cuts of Meat & Their Cooking Methods, Stocks & Sauces - Madinat Jumeirah, Aug – Oct 2005
• Diploma in Hotel Management, Catering Technology & Applied Nutrition
• Bachelor’s Degree in English Literature
• Stanes Higher secondary school Coimbatore
A keen Cricketer, represented Tamil Nadu State at National Level Cricket Tournaments; Played Club Cricket for The Indian Railways; Captained the I.H.M, Chennai Cricket Team, MCC, Chennai Cricket Team , Southgate Cricket Club a league of the Middlesex County London
Took a while to send the profile, have to admit that is been a while i had send the same to anyone.
I am a graduate from Taj Group of Hotels.After my management course, i started to serve hospitality industry Taj Group of Hotels, with first posting of mine being at the Taj West End Hotel on Race Course Road.
After 4 year of my contribution to the industry i moved to U.K and took my assignment with P&O Luxury Cruise line, sailed for 6 years and been around the world 3 times made to feel to be back with the roots where i belong, but guess life had other exciting things planned for me, hence went back to Europe and took up a challenging assistant with Indian Giant Software company "Satyam Computers Services Limited" after three year of my service and since flight tickets were cheap to India i boarded the flight.
2010 was the year when i was very keen and crystal clear to give shape to the passion i always loved ......FOOD....
15th August 2010 was the year when Aioli was launched also very proudly to say We are India's first and only restaurant dedicated to Indian Armed Forces. (If you allow I would like to speak about it on the event, it's Aioli Corporate social responsibility)
Aioli is a relax dining Mediterranean Fusion Restaurant, its been 8 years where the concept what Aioli is all about is appreciated by a huge guest line we have been sharing our passion platter with.
We at Aioli try to extend our hospitality in par to the world class hospitality standard our guest deserves, this efforts of team Aioli has featured in lots of Print Media and E-Media and to name a few would be
Times of India- Bangalore Mirror 25th Feb 2011
Femina on - 22nd Aug 2012
Hi Blitz on - 7th June 2012
The Hindu on- 5th Aug 2011
The New Indian Express on - 4th Mar 2011
Mid Day on- 31 Jan 2011
Travel and Leisure
Times Out on- 18th Mar 2011
Food Lovers on- 11th Feb 2012
Food Lovers (Chef Edition) on 4th Aug 2011 and
Deccan Herald on 4th Mar 2017 to name a few
Efforts of team Aioli is also reflected on ratings in Google of 4.2/5 (not that we care for it much as along as we believe and are extending par class hospitality) Aioli also host number of live grilling sessions with a unique touch.
SALT – Indian restaurant – Bar & Grill – is the rustic charm of a Dhaba combined with the classiness of a bistro both in terms of the food and the ambience. Our Chef’s expertise in experimenting with the finest Indian spices & ingredients along with traditional cooking techniques, provides each diner with an aromatic, visual and flavourful experience. Our guests rave about our signature dishes, appreciate our cordial service and enjoy our relaxed seating environment. SALT , in a nutshell is Indian Cuisine made interesting. Come and indulge in a little bit of SALT.
SALT is located at Forum Mall, Koramangala and VR Bengaluru, Whitefield in Bangalore. SALT is also present in Chennai at Forum Vijaya Mall, Vadapalani
Chef Bala started his culinary journey as a chef with Southern Spice at Taj Chennai. He then moved on to London be the executive chef at “ Benaras”, a Michelin Star Indian restaurant. Having spent years dedicated solely to Indian food, Bala took an opportunity to learn something new and the joined The Meat & Wine Co in 2005 as Executive Chef, opening its first London restaurant. In 2011, Bala opened Carom at Meza, and created an authentic Indian Menu based around a careful and inspired use of spices. He always knew he would return to his Indian roots and in 2013 he came back to India to start SALT – INDIAN RESTAURANT – BAR & GRILL. Bala’s passion is to cook simple Indian food with a modern touch at SALT.
Executive Chef, JW Marriott Bengaluru
Chef Anthony Huang has recently joined the JW Marriott Hotel Bengaluru as the Executive Chef. With more than 10 years of experience in the culinary sphere, Chef Anthony has progressed as a chef by destiny. A third generation chef who entices guests with his magical recipes, Chef Anthony specializes in Asian cuisine. Had he not been a chef, he would have been a veterinary doctor for his sheer love for animals. Well-travelled around the world discovering authentic ingredients and boundless recipes, Chef has opened many restaurants and not to be surprised, all of them has evolved to be Award Winning restaurants. Prior to being the Executive Chef at JW Marriott Bengaluru, he has been a part of the pre-opening team of Kochi Marriott. He has also worked with notable brands like the Oberoi and Hyatt in the past. Chef Anthony recalls that the perks of such a profession is the travel opportunity that he gets and the implementation of the job at hand is the absolute passion for cooking.
Chef Anthony has executed many unique and well curated promotions at the hotels he has worked in the past, generating ample social media and media attention.
Chef Anthony has always been a challenging mentor motivating his team to excel towards earning culinary milestones and was adjudged as the House Captain of the year 2015. Chef Anthony has bagged the award for the Continent Chef of the Year, Asia Pacific, Marriott International in the year 2015 for his exemplary contribution towards creating exceptional culinary delights for the Marriott hotels he has worked with.
A well– travelled Chef, blessed with great taste buds, born into a culturally-rich family in Amritsar, this IHM Mumbai alumnus is blessed with the acumen of a culinary innovation and the palate of a well-eaten gourmand – few virtues that he has enhance during his stint at the Culinary Institute of America. Currently the Culinary Director at Embassy Leisure (Embassy Group) he has been the brain behind Sanchez, Sriracha, Singkong, Sanchos, Rain, Cle´ Dubai, L’essence Foods, Nido, Aurus and Dish Central Kitchen & Bakery among others.
He has also authored books for private circulation called “The Modern Indian Odyssey” and a unique twin cover book on “Sanchez and Sriracha”. He is the winner of UpperCrust Food and Wine Celebrity Chef Competition. Chef Seth was one of the Super Chefs on the Sony TV telecasted Cooking Reality Show ‘Kitchen Khiladi’ and has featured in ‘Sixty Years Sixty Chefs’ Bookwhere top 60 talented Chefs in Sixty Years from IHM Mumbai has been listed.
Xerxes successfully secured a seat at the prestigious, Le Cordon Bleu School of Culinary Arts, when he was in Grade 11 at The International School, Bangalore and left for Sydney soon after his IB Diploma in Grade 12. Xerxes spent 2 1/2 years at LCB studying and working at the same time. Once he graduated he continued to work at several well-established restaurants in Sydney till he decided to return home to Bangalore in 2012.
On Xerxes’ return from Sydney, he started a small Contemporary Bistro in Bangalore. It was the first of it’s kind; a blackboard menu ranging from breakfast to hearty meals. Customers started appreciating Red Fork’s unique concept, in that everything was made in-house from bread to sauces, dips, ice-creams and desserts. No processed foods are used. The menu is curated, keeping in mind local and seasonal produce and items are changed regularly.
It was not easy to sell this concept to the customer initially. The Indian customer is used to a manypaged menu and is reluctant to try new items. Xerxes felt it was important to his industry to educate customers to try new and varied items on the menu and sell it to them patiently and persistently. Today, after almost three years, Red Fork has a great loyal following and customers have begun looking forward to the ever-changing menu.
A lot of time and patience has gone into training the staff and imbibing in them, the same strict standards of hygiene, work ethics and systems that Xerxes learnt at Le Cordon Bleu and during his tenure at the various restaurants in Australia.
The business has grown from a monthly average of Rs. 8 lacs a month to Rs. 16 lacs a month in the three years that Red Fork has been in business. They have also done major renovations, permitting them to increase covers, and the current set up allows seating for up to 75 persons.
Red Fork hosts many special/private events where the chefs create “out-of-the-box” menus, personalized and customized to the theme or needs of the client.
Red Fork works with NGOs and charitable organizations too by providing boxed lunches or meals at cost price.
Apart from Red Fork, Xerxes is also a Director and Co-founder of MVX Foods and Beverages Pvt Ltd, which runs a brand called Chefkraft. Chefkraft is an e-commerce based business, which delivers pre-prepared and portioned ingredients along with the recipe for the customer to cook at home. A customer can order items from Salads, Minis, Casuals and Main from the website www.chefkraft.com. The Salads and Minis are ready to eat and only requires five minutes of prep time whereas Casuals and Mains are “to cook” and the preparation time would range from 15-30 minutes.
Xerxes overlooks kitchen operations, menu creation and innovation in addition to a focus on business development along with the other co-founders. Chefkraft launched in January 2015 and has grown from 5 orders a day to over 50 orders a day in the six months that they have been in business. Chefkraft has tied up with BigBasket.com Godrej Nature’s Basket to grow their customer base. The plan for Chefkraft is to expand to other cities in India and currently the core team is focused on streamlining operations to cope with the growth and looking for funding from angel investors and/or venture capitalists.
Xerxes’ success at a young age of 25 has earned him much respect and many admirers, both, among the media and his colleagues in the Food & Restaurant Industry in Bangalore. For Xerxes it is not enough….he feels he has many miles to go and much to learn. At the time of sending this application, Xerxes is undertaking a training in Butchery at the School of Artisan Food in Nottinghamshire in the U.K.