Courtyard by Marriott and Fairfield by Marriott Bengaluru, announces its new ‘Executive Chef’
April 21, 2017, Bangalore: Chef Sudhir Nair has been appointed as the Executive chef with Courtyard by Marriott Bengaluru Outer Ring Road and Fairfield by Marriott Outer Ring Road. He comes with over 17 years of expertise in the culinary field and has worked with several iconic brands such as Bukhara, Dum Pukht and Ottimo at Westview at ITC Maurya in New Delhi.
Though ChefSudhir is just 37 years old, he has travelled a lot and learnt nuances ofvaried cuisines. He prefers cooking International cuisines but has an excellentrepertoire of different schools of Indian food as well. He first becamean Executive chef of at the age of 31 in Bengaluru.
He startedhis dream career with ITC Maratha preopening kitchen team in Mumbai. He went onto be part of the core planning and execution team for opening of ‘Dakshin’ –A south Indian restaurant in ITC Maratha along with South Indian state-wisemaster chefs. He has since been associated with pre-opening many restaurants ofvarious cuisines both in India and abroad.
Some of hiskey achievements include opening the ‘Hornby’s Pavilion, 24X7 multi cuisinecoffee shop at ITC Grand Central Mumbai in 2005, heading the operational teamfor renovating and reopening the ‘Deccan Pavilion, 24X7 multi cuisine coffeeshop at ITC Kakatiya Hyderabad in 2007, and opening the ‘Kebabs and Kurries atITC Kakatiya Hyderabad in 2008. He also opened the grand 340 cover alacarte Italianand Asian restaurant ‘Social House’ in Dubai at the Dubai mall adjacent to the Burj Khalifawater fountain.
During histenure, he has managed food operations of large scale in-house and outdoorbanquet events. He has catered to heads of different states, business leadersand world renowned achievers in his culinary journey.
In 2011, hejoined as Cuisine head and converted ‘Geoffrey’s’ at Royal Orchid Bengalurufrom a quintessential Irish pub in the day to a night club in the evenings. Heconducted landmark events at the unit achieving record sales and market share.
He latermoved on to Avasa Hyderabad in 2013 as Cuisine head and revamped the F&Bbusiness of the hotel, in banquets and restaurants. He created the sky loungeconcept and executed it successfully.
Beforejoining Marriot hotels he had a stint at the iconic ITC Maurya- New Delhi andwas associated with brands like Bukhara, Dum Pukht, Ottimo@Westview and highend catering for the who’s who of the world.
ChefSudhir whose name also features in the Limca book of Records for “The largestmaki sushi” was born and brought up in Mumbai. An avid reader and blogsoccasionally based on his life experiences. He is a firm believer oforganic food and slow food movement. He is a big fan of produce from localmarkets and interested in unearthing forgotten cuisines/dishes for the past.His philosophy is as quoted by Carl Sagan “You have to know the past to understandthe present”.