Feroz @ Apollosindoori! – Time to remember
Dear Chef Willi,
 Where do I start? I remember coming back to my home town in the 2006 during my vacation and met you for the first time at the lobby to get introduce self which had inspired to change my decision of going back abroad leaving the best of Hospitality Brand – Grand Hyatt Dubai.  You had inspired many in this part of the world which i am aware and witnessed to take up the challenge in setting a benchmark at the Park Hotels – Chennai is truly admirable. On the journey of 5 + years working under your leadership i personally have learned the best ways to enhance the Food & Beverage offerings and increased the guest data in spite of competing with the market leaders like Taj & ITC.  Kindly accept my sincere gratitude for guiding the professional like me to take up the new challenges by achieving and exceeding the excellence in hospitality industry.
Thanks & Regards, Feroz Khan | Vice President – Operations.
Apollo Sindoori Hotels Limited.
# 16, Apollo Annex Building, Wallace Garden 1st Street, Chennai-600 034.

Mahesh Muthuswamy – Pastry Chef
Dear Chef Willi,
I was working with you for 3 Years in Tuscana as Pastry Chef and you had promoted as Executive Pastry Chef. You had changed my life in such a way that now I am a Executive Chef for Al Bayan group of companies in Dubai. Without you this will never happen. Thank you for your support and I wish you will definitely bring back your wife to India.
Thanks and Regards, 
Mahesh Muthuswamy,

Rafiq Sait- Recognition
To whom it may concern
My name is Rafiq Sait and a long-term resident of Chennai. I have personally known chef Willi for around twenty years, first as a guest of an establishment he was a chef, and subsequently as a friend. chef Willi attained a certain celebrity status and was recognised for his extremely talented culinary skills. and discipline. chef Willi’s marriage to Marika was a blessing to both. as they were made for each other. and Marika too is a very lovely person. very proper. we, my family and self, wish and pray, Marika will be able to reunite with chef Willi in India. and live a happy life together.
RAFIQ SAIT
MANAGING DIRECTOR, GATSBY COLLECTION PVT. LTD.
359 EAST COAST ROAD, NEELANGARAI, CHENNAI. 600 115

Suku Shah – FW: email for Chef Willi Wilson
Dear Chef,
 I vividly remember our first meeting when you were the Executive Chef at The Park in Chennai, (was it 2004?) with pioneering concepts, introducing many changes to India’s then growing epicurean options.  I remember you were well integrated, professionally, with the Indian culinary scene. I would like to share a brief note on our company’s growth story, so far: The Olive Tree Trading company was formed over 16 years ago to import fine Mediterranean food ingredients and premium products from around the world promoting a healthier lifestyle, directly from producers’ factories.  We are associated with most leading hotels and fine dining restaurants and have a growing retail distribution network in all states of India. The food & beverage industry in India is growing exponentially, with new restaurants and up-market retail stores opening up every month in cities across the country, and we see a massive opportunity in being the best backend provider for these diverse franchises. With our online store format, we are now directly reaching to the discerning families to all cities, across India.  I look forward to an opportunity to meet again soon to share your growth stories over the years. 
With personal regards,
Suku Shah 
Chairman & Managing Director 
 Olive Tree Trading Private Limited 
2406 East Street, Pune 411 001. India.

Praison George
Hi chef 
This is Praison George. You are the main reason that Italian cuisine is developed in Chennai. You teach us a lot of skills in continental cuisine because of you, now i am working in an big property in abroad thank you chef. Chef my name is Praison George, Commis1 at double tree by Hilton
Albarsha
Dubai

Crazy Yogas Anindo
Dear sir,
It’s an honour to write about your contributions to India and especially Chennai.  Chef I have associated with you for last two years and I find that you are one of the chef who really knows about the market catch, what’s makes the clients happy and satisfied, you have great clarity on what you do and deliver that’s why I feel that the outcome is awesome, specially you pizzas and international standards in Jonah’s, one and only in Chennai and probably in India.   The most important thing I noticed is that the ingredients you use are so much healthy stuff.   I wish you all the best, and would wish if you can settle down to India with your wife and keep mentoring the society and the kitchens with innovative healthy dishes.
Warm Regards,
Anindo
Manager
Jonah’s Bistro

Gaurav at Infitea – angel
Dear Sir,
 Chef Willi is one of the best Chef’s and humans I have ever met. I have been in the business for over 14 years and am operating India’s first chain of Tea Rooms here in Bangalore. For our history you can google “Infinitea Bangalore”. I was going through a very rough patch, not being from the industry, and being a self taught chef, I learnt only as much as I could. And then there are the consultants and the industry chef’s who do not know anything, but since we are new, they take advantage of us. My restaurants were about to close, as we were operating under loss for over 2 years and I did not know what to do to save it. Chef Willi, with a heart of gold, has helped me for free, without charging me a penny, and has given me priceless knowledge and training which has helped me to save my units. Other chefs would have charged lacs for the same. He trained me for over 2 weeks, in 2 days slots, spread over 2 years. Please grant him a visa for his wife, which he has been trying relentlessly for, for over 2 years now. He is a safe and genuine man, and it would be a real loss to have him shift to another country.
Thanking you in advance.
 Warmest regards,
Gaurav Saria,
Chef Patron, Tea Master at infinitea,
Cunningham Road & Indiranagar,
Bangalore.

G K Nayyar – Support
Dear sir,
We proudly say, (M/s. geekay gourmet – Delhi & M/s. Geekay sales corporation-Chennai) knows as legend in culinary skills and had completed few milestone projects in the HORECA industry. Chef Willi is an institution in himself and we need him in our country to guide the new start up & aspire.
Thanks & Regards,
G K Nayyar
(Managing Partner)
Geekay Sales Corporation
Chennai New Add: Banglow no. 102 B, New No. 15,
21st street,L-Block, Anna Nagar, East Chennai -600102.

Sanju Kum
Hi chef, 
This is Sanjeev. I would like 2 work with that’s my dream. To learn skills in cooking whenever i reach India i tried plenty time but till now I didn’t get opportunity. But until the end of my I will try. Past i work as a asst cook in Oceania cruise lines. And Saudi Arabia.  Right now I am work in Chennai as a sous chef. I always watch u recipes.  And saw magazines of yours.  

Karishma Kumar – The man who tuned Chennai’s tastebuds to international cuisine
Dear Chef,
I wanted to always take this opportunity to thank you for the excellent and sumptuous food that you have always put up for your guests be it the daily fish with mashed potatoes at 601 or Tuscana to Kipling cafe. We have had some great memories of you cooking my favourite meal whenever I came to 601 years back. Now that I have relocated I miss your food. I make it a point to visit your restaurants whenever in Chennai and revisit memory lanes. I hope you and your wife are together soon in India and we get to see more of you two. Thank you for introducing some amazing cuisines to Chennai’s palate. You have set such high benchmarks in the food industry and all your restaurants are a class apart.
Cheers to many more.
Best regards
Karishma 

Swarup Datta – Sarovar Hotels — Chef Willi

Dear Will,

 Just saw your FB post.

 Just one year spent working with you at The Park, Chennai but I always felt that we had deep common professional ideologies, and seemed to have known you for years!! I have always admired your direct, simple and straightforward approach to hotel keeping. I wish you and Marika the very best! Have a great day, mate! There will be always a peg of whisky waiting to be nursed should our paths cross.

 Best regards,

Swarup Datta

Regional Director | Sarovar Hotels & Resorts

504, Global Foyer, Golf Course Road, Sector-43, Gurgaon – 122009, Haryana

Gargi Guha – A note for you 

Dear Chef Willi

 It has been a pleasure associating with you over the years, and, just wanted to stop by and leave a note to tell you how much we admire your culinary skills. Chefs are culinary craftsmen and you have taken it a few notches up with your warmth and great interpersonal style. Of late, you have supported us with your and Marika’s gracious presence at numerous wine dinners and events at our hotel. We admire your culinary expertise but the way you have embraced our Indian culture – in Bangalore…mostly in Chennai and earlier in Kolkata (my hometown) is nothing short of commendable. Really hope we can collaborate soon…as here, in the Ritz-Carlton we like to invite guest chefs for food promotions (let’s talk about that). Also, I wish you a seamless sorting out of the visa processes for Marika, since it matters to you so much. Often I find myself wondering if it were better to live in a boundary less world, where we can choose to live in the country we love. It’s only fair to be able to contribute to our fullest, and bring our best selves to work when our minds are free of the trappings of endless processes regarding visa, permits etc. Wishing you the very best. Do reach out to me anytime, if ever I can help with anything.

 Warm Regards

 Gargi Guha

Director of Public Relations

The Ritz-Carlton, Bangalore

No 99 Residency Road,

Bangalore, India 560025

Kavida Jijo – Hi

Dear Chef Willi,

You were the Executive Chef at The Leela Mumbai, I don’t remember the exact year, but it was between 1999 and 2002. I was a Kitchen Executive working at the Leela. I remember you as our Boss, A great one at that. I remember you as being Jovial, Approachable, Encouraging and an Inspiration to all of us. I remember I enjoyed working with you. It has been great to connect with you on Facebook and follow your work in India. I am working with Puratos Group now, as a Culinary Educator in their CSR Venture. Its call Puratos Sanskaar School, in Mumbai which is for underprivileged students. And its the first School of Puratos in the world, which started in 2014. I designed the 2 year program for Puratos School and am teaching the same right now.

Regards 

Kavida Jijo

M Mohamed Ali – Letter of Recommendation

TO WHOMSOEVER IT MAY CONCERNMy name is Mohamed Ali and I run a Culinary School based out of Chennai, Tamil Nadu offering Diploma Program from City & Guilds UK. I am from the hospitality trade originally and have heard from colleagues and other Chefs how Chef Willi Willson had changed the face of hospitality of star hotels when he was the Executive Chef in The Park in Chennai. I have interviewed many Food & Beverage professionals (Indian nationals) who have owed a great deal to the training, exposure and opportunity which Chef Willi had provided.I have had the opportunity to interact with him in many occasions when he was heading one of the best Pizzerias in Chennai – Tuscana. My interactions were professional and I always admired his commitment to work. I find his ability to blend with our work culture understand us local and willing to train them for the sake of better hospitality standards – to be quite remarkable. I intend to engage his services the following year, when I am going to introduce Culinary Studies besides the Bakery and Patisserie course we are providing. He believes there is much scope for improvement in our hospitality industry and I too strongly believe it to be true and am personally working for the same. I understand, he is working hard to bring his much beloved wife to India. In challenging times in the hospitality industry we need Chefs/ Professionals such as Chef Willi Willson for the sake of Chennai, India. A man can be at peace only when his family is complete and with him. I hope and pray this reaches out to the right person and they do the needful in bringing this man’s love to his new found home.

Amit Wadhawan – FW: Greetings from Gurgaon

Dear Chef Willi,

 Greetings of the Day..!

 I am very disheartened to know that you are having trouble in getting Visa for your wife Marika. It is so sad….

You have been in India for so long and I started my career with you at The Oberoi Grand Kolkata late in 1996. Along with me there are hundreds of chefs and other professionals who have worked and learnt a lot from you. There are lot of us who are what they are because of your guidance and amazing personality. You have touched many lives and today you have to struggle to get your wife back in India.

 I wish I could be of some help…

 Thank you,

 Regards

Amit Wadhawan

The Oberoi Gurgaon

443, Udyog Vihar, Phase V

Gurgaon – 122016

Jagan Nathan – Fw: About chef Willi Wilson

On Wed, Jun 21, 2017 at 8:57 PM, Jagan Nathan

Good evening all,

My name is Jagannathan I am starting my career with chef Willi Wilson (executive chef) @ the park 2002 he his giving me all training about Continental cooking and teaching me very good and I am very very happy working with Chef Willi that time.

Sincerely,

Jaganathan.P

Please note, Jaganathan is the person who cooks the Biryani and supports me as we cater to the Banyan Tree each year as we sponsor and make their family day lunch.

Avinash Mohan – THANK YOU CHEF WILLI

Dear Chef Willi 

I write this mail to thank you for being one of the pillars of Culinary scene in India .You have touched so many lives by holding their hands and teaching them to be cooks first and then a chef who make a difference . During my tenure as the opening head chef of The Leela Palace in Chennai you have been such a great support for all the trials at the kitchens of Somerset to select the chefs for the opening of by far the grandest hotel of Chennai. We all owe you a lot for your contribution and feel proud you are part of Culinary world in India .You are not only a  great teacher but also a great human being and you deserve all the best in life Praying to see you and Marika together soon.

Warm Regards 

Avinash Mohan

Executive Chef 

The Address Hotels and Resorts 

Dubai UAE

Gokul Mundhra – Known Chef Willi for 4 years

My name is Gokul Das Mundhra and I work as head of Hospitality at Goldman Sachs, Bangalore. I have known Chef Willi for nearly 4 years now. We have worked together at Tuscana, at Chennai. I can say with surety that he is an individual who knows his craft better than most in this profession. He has a legion of fans who would eat at a restaurant knowing he was in charge of it. I have known him to have a deep affection for India and Indian culture and has always spoken most passionately about Chennai where he has been instrumental in redefining the culinary scene with hand tossed wood fired pizzas and other Italian dishes. He has always abided by the law and paid all his taxes in India as long as I have known him.RegardsGokul

Suresh Krishnasamy — From K Suresh

Hi Chef myself K Suresh worked with you from January 11th 2011 to May 2012 in Krptos by Willi restaurant 

You teach me Mediterranean, Cyprus, Greek and Middle East foods and you allowed me to understand the CHARACTER OF THE FOOD that I won’t forget ever

I pray God for your Happy living

Thank you 

Suresh

Chennai Chetpet 

Amarindra Rana — Bring Marika back to India

Dear Chef Willi

Chef, you are one of greatest guys I have come across over the years. You are tough but fair, and it was an absolute pleasure to work with you designing your restaurants. You have created such a huge impact for many people in Chennai, your team, the people love you, and I mean not just as a Chef but as a great person. You and Marika are a great couple and should be united. 

Wish you all the very best in the visa application. Hope this mail finds the visa officials in India. 

Kind Regards 

Amarindra Rana 

Principal | Woods Bagot 

Arun Runie Raghu — Greetings from Arun Raghu

Dear Chef Willi. 

Greetings from Bangalore! This is Arun Raghu. (Used to work with you and later moved to work with Chef Sant Kumar in Apollo hospitals.) Am currently in Bangalore heading Branding and Marketing for BIG PITCHER. My best wishes for you to bring wife back to Chennai. 

Thanks and regards

Always your boy

Arun Raghu

Velu Prasadh

Good Evening sir, Sir it’s a great privilege for me to work with you in order to bring in new cuisine to my restaurant, Sir your support from the scratch in setting up the kitchen, menu planning for the western food and the ideas given by you for our new cafe project that is in pipeline which we have started the menu planning Sir i hereby like to get myself associated with you for all my new projects.  Sir yours experience in this field have been a great support for many and I am happy to be one of them sir, Sir please keep going ahead by bring out new ideas in this culinary field.

Thanks

Regards

Velu Prasadh 

Balaji Kannan – Dear chef

Dear chef,

You’re the father of kitchen to me, now am working in southern sun hotel as a junior sous chef, it’s one of the African group of hotel in UAE, I learn lots and lots of things from you Even how to treat your stewarding staff, Now am here because of you, we are not in tech, but you’re always in my heart, I still remember when your wife died how you feel I can’t forget that face, I will not let that happen again, you’re always in my heart am always with you. Please contact me if you need anything from me, take care chef love you

Karl Benji – Contribution to culinary

Dear Chef Willi,

It is with great happiness, I acknowledge & greatly appreciate your contribution to our culinary field. You have reached great heights and being very creative, innovative & authentic.

Thank you

I wish and hope our Indian government will grant visa for your family.

Wish you all the very best.

Best culinary regards.

Karl Benjamin

Executive Chef / KAM

Patell Hushmoin – Chef Letter

Chef Willi,

Please find below a few words of how you have a positive driving influence in my career. 

Chef Willi was the first chef I worked under when I started my professional career about 15 years ago. He has since been an amazing guide and mentor, as well as set a benchmark in terms of professionalism, sense of pride, love of food and cooking which I have tried achieve throughout my career. The knowledge and wisdom imparted to me has been a great help and support throughout my career.  His ability to mix with people, bring positivity in any situation, help and guide newcomers really endeared many to him and his style of work. A thorough professional, he was known to keep his cool in tough and demanding situations while guiding people to give their best. He served as a mentor to many at The Park and was known for his dependability, honesty and integrity at work.

He pushed towards the development of Modernizing cuisine while maintaining the integrity of flavours, breaking barriers between traditional and contemporary. His work at the Park has played a major influence in the development of the culinary scene in Chennai. Chef Willi remains a superstar, he has gusted authenticity into the city’s cosmopolitan cuisine, extracting it from wilderness and imparting it international respectability.

Culinary Regards,

Hushmoin Patell

Sant Singh – Fwd: Appreciation note for your valuable contribution in Indian Culinary

Dear Chef Willi,

I am thankful to God for introducing you and making our friendship last forever. You have skilled average 25 people every year, they have contributed in Indian hospitality industry,wisjore to come and please treat India your second home.

Request Govt. Of India to facilitate all support which other countries give us when we go there and make India proud.

Culinary regards 

Chef Sant Singh

Hugh Montgomery – Re: Testimonial

To whom it may concern.

I am a UK citizen. In 2004 I was asked by my company Siemens to take up a secondment post in India to support the development of an outsourced financial services business processing centre in Chennai. We started initially with around 20 people and built it up to, at its peak, 2,500 local employees. My role was to provide support to the local management team and business assurance to our UK client. Our offices (now Atos IT Services) are at Sri Sai Square, 153 Arcot Rd. and Chennai One IT park in Thoraipakkam. I lived in Chennai for 3 years.

I first met Willi Willson, Chef Willi, when he was head chef in The Park hotel in Chennai. He was a wonderfully welcoming presence for me and for the 20 or so UK trainers who visited to help start up and expand our operation. It may have been in a small way perhaps, but his presence and the quality and variety of his food undoubtedly helped us to settle into India and make a success of the business.

His local staff were clearly well trained (you could tell from the food) and well managed (you could tell from the respect and friendliness they showed both to customers and to Willi himself). This culture of professionalism carried through into Willi’s subsequent restaurant ventures, Kryptos and Toscana.

In my view Willi Willson has been, and continues to be, a positive asset to Chennai, its local cooking talent and the local restaurant business.

Hugh Montgomery

Former Business Development Head (now retired)

Siemens Information Processing Services

Sri Sai Square

153 Arcot Rd

Chennai

Harirajan Venkatesan – Email to my inspiration chef

Dear Chef,

Greetings of the day!!!

It is a great pleasure to write this letter for Chef Willi Willson R.C. contribution on Chennai Culinary part. I’m Harirajan currently working as a Culinary Chef in Jonahs Bistro under Paulsons Beauty Fashion Pvt. Ltd. I know Chef Willi from 2003 to till now!!! May 25th, 2003 that day was my industrial training started after finishing my culinary course. Still, I remember the first day at The Park hotel met expat executive Chef Willi with black colour the park logo bandana and his famous kiwi tail hair style. He tapped on my back and said “welcome on board Maddy, how long is going to be with us?” I said my Industrial training was 6 months, later you have to decide either I want to continue or say goodbye with IT certificate. Immediately Chef replied I never say goodbye if you work with passion and dignity, almost more than a decade now I’m still working with Chef Willi on his projects. 

For me, Chef Willi was a great boon for Chennai Culinary, He was the man behind whole Chennai culinary scene trendsetter on his style and he contribute a lot for it. I always admired on his creativity, passion, business sense, attention to details, team player, practice, multitasking, commitment to quality, quick decisions, handle criticism and much more. Chef Willi lost a great person in his life, Mrs. Marg Willi Wilson passed away on 2007 after very short period of illness. Later 2008 he got blooming love with Ms. Marika, I always say she was a wonderful life supporter of him, they both made for each others. Got married in 2013 at New Zealand.  I always feel so happy if my letter supports Mrs. Marika Willi Willson to get her visa back to India.  

With my wishes and we are looking forward Chef Willi’s culinary journey to continue many more years in Chennai…

Thanks,

Chef Harirajan,

Culinary Chef,

Jonahs Bistro,

Roger – To be determined

I may not be the best advocate as I am, or was, only a temporary visitor; and also a Chef, in the great city of Chennai. I can speak as someone who has seen and experienced what the man has done and continues to do in his adopted home. I can tell you from the words of others how he has changed the landscape of Chennai’s culinary experience. His tree has taken root and those he has taught and mentored call him above all, friend. He has never forgotten those he has touched either. Many Chefs he has trained and have moved on to pass what he has given them to others in a motion of continuous benefit to their respective lives and families. You could simply search the various articles written about him but one only needs to spend time in Chennai to know his tree has many branches and that his love for this place he calls home makes him as much a symbol of this community as any man whose roots are generations deep.

Amit Vashist – Thank you so much Chef Willi

TO WHOMSOEVER IT MAY CONCERN

 My relationship with Chef Willi goes back to 2003 when I entered his kitchen looking for a job. I was then a budding chef with a million dreams upholding in my head, with a vision to do something in my culinary career. I was least bothered about what remuneration I will get but I was always keen to hone my western food culinary skills under someone who knows his food very well. Understanding of Western food in Chennai hotels or more appropriately Indian hotels was more of an obligation and chefs were cooking it to only feed empty stomachs and not to give an experience. As I looked around in his kitchen, the racks were filled with exotic ingredients and all that I had only read about in our kitchen bible Larousse Gastronomique was available to my hands to touch, feel and play with. I was like an “Alice in a Wonderland” wanting to go out an express myself through my food, playing, experimenting and cooking great tasting experiences with a sea of pearls I had got in my hand.  Chef Will had already made enough news in market with opening of The Park, Chennai and I also wanted to be the lucky one to be a part of Chef Willi’s team. As I met him, he was very crisp and clear in his decision about choosing me and what he expects from me for the iconic 601 restaurant at The Park, Chennai. He wanted me to make a difference in people’s life through my food and not just cook to earn money at the end of the month. With every single day go by in his kitchen I was learning and getting stronger in my head as a culinary leader ready to take a leap into the bigger stage. It ultimately became reality when I was selected in a group of only seventeen Kitchen Management associates, chosen across India for the prestigious The Oberoi Centre of Learning & Development.

Performing out in world was never a challenge as my basics were made rock hard strong under Chef Willi’s supervision. My career grew many folds in these last 14 years and when I look back at my short culinary journey the one face that truly stand out is Chef Willi. I am just one of the small example of what Chef Willi has given to his new home India, and I am sure he is instrumental in shaping many such careers in one way or another. At the end I would like to sum it up by saying,

“IT WOULDN’T HAVE BEEN POSSIBLE WITHOUT YOU CHEF, I TRULY OWE THIS CHEF LIFE OF MINE TO YOU”.

 Thanks & Regards

 Amit Vashist

 Manager Development Chef

Quick Service Food Solutions

Suganya Hamsa – Chef Willi’s contribution.

Dear Chef Willi,

I am Suganya Madhanraj from Chennai -India.

I have worked with you for 3 years. From you I learnt what is the standards of Kitchen and I really thrilled when about your attention to the quality of food you are making for customers.  In India you have N number of youngsters thriving for the opportunity to work with you to grow and innovate with you in food. Your ideas and recipes will never out of style. We need your innovations in terms of food and hospitality.

Thank you 

Suganya Madhanraj

HR Professional

Rajesh Radhakrishnan – Letter

Dear Chef, Greetings!

 TO WHOM IT MAY CONCERN

1. R. C WILLSON

 Executive Chef

 I am writing this reference letter for Mr. R.C Willson or Chef Willi as he is known here in the city of Chennai. Chef Willi joined The Park Hotel Chennai as Executive Chef in December 2001 and headed the Hotel’s kitchen operations and eventually the whole Food and Beverage department before he left the organisation in March 2008. Chef Willi was instrumental in launching the hugely popular all day dining restaurant ‘Six-o-One’ which created a new benchmark for restaurants in the city. He later went on to launch few more equally successful restaurants at the hotel including ‘Lotus’, the Thai speciality restaurant and Aqua the poolside restaurant. Due to highly innovative and quality food that he created, The Park also became the preferred caterer for most of the high profile banquets and events in the city. Over the 7 years that he worked with us, he contributed tremendously to the cuisine of not only the hotel but the whole city of Chennai. He always worked hard to improve the standards of international and local cuisine. He took particular interest in training and developing chefs and has done substantial contribution towards skilling the young team members joining the industry. During his tenure he was always willing to contribute and help the local community.  After his departure from the organisation, he has launched many other popular standalone restaurants in the city like Tuscana, Kryptos by Willi, Jonahs meets Chef Willi etc. He is very well known in the city for his affable character, friendliness and the personalised hospitality that he provided to the guests. He is highly regarded in the hospitality circles for the contribution that he has made to the industry in Chennai. I wish him all the very best in his future endeavours and thank him for his efforts in the past. For any further reference concerning Chef Willi, please do not hesitate to contact me.

 Regards,

Rajesh Radhakrishnan

General Manager

The Park, Chennai

148, Uthamar Gandhi Salai, Chennai

1. Lakshmanan – Career with Chef Willi

Dear Chef Willi, 

I am so obliged to write about my experience with you, since you have played very important role in transforming my career. When I came back to India during 2014 you showed me the right path and supported me in joining Tuscana. Even though the recruiting panel showed less interest in me, you had greater confidence in me and helped me to prove my skills to the organization. Through all the days we worked together I have learned and perfected the art of culinary. The skills I inherited from you is evergreen and unique in its own way since you are granary of knowledge. I have worked with many chefs in my career and I choose to become a great chef like U. Not only in cooking but also you have helped me to acquire great managerial skills and I wish to continue the process of learning more from you. Apart from this you are a great human being as you treat everyone the same and create special bonds between people you meet that they remember you always. Having Celebrity Chef like You in our land is pride for us, so that younger generations also will be benefited. please keep mentoring us

Best Regards,

Lakshmanan.B

Rajender Joshi — Thank you Chef!!!

Hi. Chef how are you? how are things going on out there? chef i always blessed by you during my career at the park hotel to learn the tricks of the perfection, confidence, cleanliness and, above all, a flair for food and the desire to experiment. and the responsibility to create recipes and prepare meals. learn how to make a wide variety of food. Other responsibilities planning menus, ordering supplies for food and supervising kitchen operations to make sure the food quality and presentation consistent a many lot more things. Thank you, chef, for helping me and boost my confidence.

Rest all well stay in touch.

Regards

Peter Tseng — Thank you Chef

Hi Chef this is a small token of appreciation for the thousand times you helped us in developing us and making us what we are today. 

To whosoever it may concern, 

I write this with great pleasure that I am able to pen down what chef Willi has given to many of us who had the honour and grace to be trained under him during his tenure at The Park Chennai. I was blessed to be part of the preopening team and it could not have better shaped the future and career of so many of us that are now working in India and abroad shaping the culinary scene and making the best of themselves, all because of what chef Willi had taught us. I would not be wrong to say and I am sure many of us would agree that he had literally shaped the culinary scene in Chennai and had brought about a revolution so to speak, to the dismal European cuisine prevalent in the city. The Park culinary specialities and expertise lead by Chef Willi gave a tremendous zeal to the hospitality industry in Chennai and through the coming years, suddenly Chennai was recognized as one of the dining destinations in South India.  It was not only in the culinary front but he was genuinely caring and loving person and many of my colleagues who had the opportunity to work under him would know that there has never been a single instance wherein he has overlooked any of their personal grievances and this translated into a young energetic and positive work culture wherein each and every staffs strived to deliver their best. More so he has actively participated in many social welfare causes and has earned recognition from various charitable institutions and has also been recognized by the South India Culinary Federation with tr Lifetime Achievement Award for his contribution to the hospitality industry in South India. It’s sad that a person who had contributed to so much to the upliftment and development of skills for the young generation of cooks and in spite of being an expat, and having always considered Chennai his Home, need to go through the hassle on his personal front. 

I would strongly request if you could grant visa for his wife Marika, so that he may continue to do what he does best for the young generation of cooks in the country and gain recognition in the international culinary scene. He is truly an asset for the country and mentor for thousands of people who had worked under him and are making a career for themselves in the field

Regards 

Peter Tseng 

Head Chef

Mango Tree, Mumbai 

Mondo Culinary Pvt Ltd

Sarah Stephanos – Chef Willi – The People’s Chef

To Whomsoever It May Concern

Chef Willi is THE one who introduced International Cuisine to Southern India in the 2000s. He got the people reeling about the experience of enjoying art on the plate. His fan following included the top corporates, the Tollywood stars, top designers, embassy heads, and the big media houses like The Hindu and The New Indian Express. He is still very popular and will always be known for changing the food scene and business in Southern India like a whirlwind. Chef Willi was instrumental in inviting top chefs from around the world to showcase Indian hospitality and Indian cuisine. Each one of the International Chefs enjoyed India and took back many good memories of this country. There was definitely valuable exchange of culinary expertise, learning and sharing of knowledge and cultures. His team was lucky to be part of these programs and food festivals. Chef Willi is a good man, hardworking and his greatest strength is his ability to mould, nurture and share his knowledge with his team with full passion. He loved to watch his team grow and today he can proudly share that each one of them are placed highly in big hospitality brand of India. He is family and I speak for each one of them – he is definitely one of the reasons we have made it to the top.

Thank you Chef Willi for making Chennai and Southern India a food hub for good international food. Thank you, Chef Willi, for selflessly imparting your knowledge to make us grow and develop to be who we are today. You have done more than anyone else would have. Thank you for being FAMILY.

Thank you,
Sarah

Sarah Stephanos

Director – Public Relations

The Park Hotels

Megha Vi — Fwd: Work experience

Date: 23-Jun-2017 10:48 am

To Whomsoever It May Concern

I have worked and Known Chef Willi from 2005. Though we were colleagues in The Park Chennai and were heading different departments, Chef Willi has played a Pivoting role in creating a bench mark for the quality of the food especially in Chennai.  And what is great is his teaching ability and willingness to share knowledge which has left a legacy behind. Moreover his way of operating and consistency has made me learn many things from him at a personal and professional level.  His smile and openness makes him very approachable and needless to mention a trait which always win customers’ hearts. He is definitely an asset in the Indo West Culinary and his vast experience in operations and Leadership abilities is what many of us could learn and gain from. 

Santhosh @ Apollosindoori – Letter from my heart

Dearest chef Willi,

Please accept my gratitude towards the culinary journey that Chennai has come across and experiencing currently is only because of your true training and developing international cuisine knowledge to young professionals like me in chennai!!! As an individual i started as a trainee chef de partie with you in the year 2002 and now am sitting here at Apollo hospitals as a corporate chef is only with the knowledge and passion that you have taught me! Whole Chennai is thankful to you for your generosity in teaching and changing the whole meal experience to a level we are now which would not have happened without you dear Chef!

Thanks & Culinary Regards, Arul Santhosh | Executive Chef.

Apollo Sindoori Hotels Limited.

# 16, Apollo Annex Building, 

Wallace Garden 1st Street, 

Chennai-600034.

Sunilkumar Sukumaran – My experiences with you.

Dear Chef Willi and to anyone who might have the pleasure of reading this,

Chef, You have always been, are and would always be like a beacon showing path and guiding me and many others like me in our career. It was a pleasure working under able guidance while at Tuscana and Kryptos restaurants in Chennai between 2013 until 2014. U have been a source of inspiration for all of us at work and off work too. For the concerned people who would read this, my dear friends…… Chef Willi is one of the very few professionals who have been in our country and in Chennai mostly for years now. He has started the famed Hotel The Park at Nungambakkam in Chennai and also did the start ups and continued to associate with many restaurant chain like Tuscana Kryptos Restaurants Pvt Ltd under Pink Papaya Food Ltd and a new series of restaurants under the name of Jonahs in Chennai and Bengaluru too lately. Prior to these, Chef Willi has shown his magic in the city of joy Kolkota to bring joy to many investors and professional staff alike. He is a real asset to this country’s hospitality industry and staff alike. Please do so whatever be in your powers to allow him to reside in our country and bring more happiness to people around him. I rest the case in your hands.

Chef Willi, my wholehearted sincere thanks to your contribution in my professional and personal endeavours. I can’t ever thank you enough. I am now working as a consultant in the same field also teaching classes in hotel management colleges in Kerala as a visiting faculty. 

Regards and wishes, I remain

Sunilkumar Sukumaran

Sanjay Mathews – Chennais very own Kiwi Chef. Willi

Dear Chef. Willi, Greetings!!

I don’t know if you still remember me but I worked along with you and Mr. Vipin Sachdev at the Burgundy Restaurants in the Sales Department. The first interaction I had with you about the job and what you were doing had me wonder how I would one day open a bar and a restaurant but I knew that getting your advice would be the easiest because you came across as an approachable, transparent and someone who had cooking in his blood. After working there I went on to work for big brands like the Starwood Hotels, Wyndham Hotels and the Raintree Hotels as a Senior Sales Manager and today I’m married and moved to the Gold Coast, Australia. If you ever come over to this part of the world just let me know. It was a pleasure knowing you and learning from you. Still miss Kryptos (Greek Restaurant) at KNK Road, Nungambakkam. It is really frustrating to know that your wife is facing issues with getting the Visa. I really hope she does get it and I’ll pray that it happens soon. Keep creating yummy and beautiful food!! May all your dreams come true!! Kiwi by birth but Madrasi at heart!! God bless!!

Regards

Sanjay Joseph Mathews

Chef Siva – From my Heart to Chef

Dear sir,

Sorry for the late reply because I seen post while a ago, and like to share from my heart, Yes of course Chef Willi was my hero in my culinary carrier and also in personal life. Because I’m in this industry for  the past 12+years, from the beginning I like to see, chat and work with him, but i don’t get chance because of my bad luck, I keep on try to reach him and yes I got a chance one day. One of his consultant restaurant names called Jonahs meet Chef Willi get an opportunity to meet my hero, I am really get excitement. After all of this I appoint as a Sous Chef in the restaurant, still I work under his supervision, learn lot from him and still learning, He is my role model.  Chef Willi always think about mam (his wife) how to bring her to India because several time she got reject Indian visa and also she needs his care and love because i heard few days ago, she was in medication. So please, request you to approve my Chef wife’s visa.

Thanks and Cheers,

Chef Sivakumar.

Mark Crocker – Vouching for Chef Willi

To whomsoever this may concern

This is to my associate, colleague and compatriot for 30 years, since I was at Oberoi Hotels around 1992, to when I was an Executive Chef, thereafter till I worked as a Corporate Chef to now. My name is Mark Crocker, age 58 years, presently an Associate Professor in (HMCT), at Dr. MGR Educational and Research Institute University. Chennai. I would like to asset my associate friend Chef Willi, who has been an inspiration to the culinary industry as a team leader, colleague and friend; by educating and sharing experiences with those around him. With his experience in the Hospitality Field, he has been a role model and inspiration to the catering college students across India, making better chefs in the field. At this juncture I would like to render my friend support, at this time of crisis, to connect his family (spouse) and reunite them together as a family again, at this age. I do not hesitate to vouch on his behalf to enable him support, just when he requires it most.

I wish him all the very best and look forward toward his favor

Kind regards,

Chef Mark Crocker

Prasad Balaraman – My two cents

Dear Mr Willi,

I still remember vividly the first time I met you at Park 601 sometime in 2005 and was extremely happy about the fact Chennai finally had good global cuisine, thanks to you. Chef Willi was and is instrumental for the gastronomical transformation of Chennai. It was in the year 2013 I finally had the opportunity to work with Chef Willi and ever since then till date it has been a great learning curve. Chef Willi’s knowledge on food is unmatchable and is ability to share his knowledge which he has garnered for decades is quite commendable. I have had the opportunity to work with him closely over the past 4 years and I have come to realise he is just not a great Chef but all an amazing human being and a good Smartian. He came across as a person who abides by the law of the land and perhaps follows the law better than the citizens. I am one of those people who are eternally grateful to Mr Chef Willi for having dedicated almost 14 years of his career in Chennai.  Tamil Nadu/Chennai is known as land which has always welcomed and allowed outsiders to prosper in her land, it’s only fair that for all that he has given to this land  the least we could do is allow him to be with his wife in Chennai by granting her visa, this land owes him that. I wish and hope we don’t lose Mr Chef Willi for the want of his family. Good luck Chef. Cheers

 Regards,

Prasad Balaraman

Vice President

Senthilkumar Ramagir Bhupathy – Most Respectful Chef

Dear Chef,

Good Day,

It‘s a great honour and immense pleasure to let you know how much I appreciate you for being my Chef and Mentor. I got my first opportunity to work with you on 2005, In the Park, where I started my career as Chef de Partie. Although Earlier I had 8 Years of Culinary Experience, The Time I spent under your guidance for 2 years has helped me to shape my Professional Life and Personal life. Chef, Words can neither qualify nor quantify your contribution in bringing the change towards European Cuisine in Chennai. You have brought the best European food to the Chennai and guest loved you so much for that. It is not often you meet someone you work with that makes such a huge impact on your life and you did that, not only to me I would say to whole culinary team in Chennai. I still remember, if any one gets a chance to work for you, in a year time, there Job is confirmed in Cruise Line…A great level of standard you set in the work place. You are a great human being who inspired so many chefs to shape up their career, I still remember the way we celebrate our staff birthday, farewell to staff, I think none of the other hotel has treated their staff so well like how you have been treated us and made us so special. Thank you so much for giving again another opportunity to work with you from January 2009 in Tuscana Kryptos Pvt Ltd, Where I have enjoyed my time working under your leadership. You inspired me during difficult times when I needed words of encouragement. You are blessing in my life. Though I moved to Dario’s on 2013, When a received your wedding invitation With Ms. Marika, I really felt very happy for you.  I remember meeting her in our restaurant and also at your home, what a great human being she is. You guys are made for each other. I still miss her welcome drink and her hospitality whenever I visit your home. I can imagine how difficult it will be for you to manage without her care and affection. I wish and pray that god will bless you with lot of happiness and good health and power to overcome this difficult time. If you get what you have given, then I guess, you deserve to get the best as you have done so much good for so many people. Once again thank you very much; I will forever be grateful for the knowledge and skills that I have gained working under you.

Thank you,

Best Regards,

 R.B.Senthilkumar 

Vijaya Kumar J – Chef Willi means a great inspirational, charming, motivator and father of cooking to all Chennai chefs.

Hi chef, it’s been a great pride for me that I worked under your guidance. It’s because of you, I have reached a position, what I have dreamed on my training days, and not only me. Chef Willi means a great inspirational, charming, motivator, father of cooking to all our Chennai chefs,     

Stephen Magor – Willi Willson

I would like to talk about is what Willi Wilson has contributed to Chennai and how important it is for him to remain there with his wife Marika.

 Whilst Chennai has history with its cuisine and is quite renown for this however it is limited to South Indian food which is great but limited in its appeal. This all changed when Willi came to Chennai and contributed in many ways the direction of this great city would go on its culinary journey. He has been instrumental in pushing the boundaries of food which has catered for all tastes and appeals to a wide range of people from locals to foreigners and he has put Chennai on the culinary map. I sincerely believe that without Willi’s hard work and direction this would not be so and consequently any food directory or trip site that is visited his name on the list for places to visit and people to meet. I have known him for many years and I opened, General Manger, the Hilton Chennai in 2011 and often sought his advice on the direction of the food scene in Chennai and I have not known a more passionate or knowledgeable person in this field.

 Best regards

Steve  

 Stephen Magor | General Manager

DoubleTree by Hilton Shenyang

Gopal Krishnan – Great Mentor!!!
Hi Chef Willi
Hope you are well and still spreading your culinary excellence across Southern India. I just wanted to express my Gratitude for being a great Mentor during my early culinary journey as part of the preopening team of The Park, Chennai. My career growth never slowed down during my tenure at The Park Chennai from Pre opening to July 2006, under your guidance and support. You are a true inspiration and have instilled the Passion for being the best with cooking, creativity and consistent with quality output. With your guidance, we did establish The Park as a culinary destination to all the Gastronomic connoisseurs of Chennai. Be it with International Cuisine at the All day Dining 601 or Thai or with our creative Banquet menus that are tailor made to individual guests preferences with a panache for quality and creativity, both within the hotel and Outdoor.

I still believe the Expat community of Chennai always used to seek The Park to cater to all their events, be it at The British High Commission or American Consulate or to other venues on ECR, all these wouldn’t have been possible without your Leadership, guidance and team building. From our visits to the various markets of the city to choosing the suppliers, standardising recipes, presentations, training the Waiting staff with food tasting and menu specifications, the high standards that you established is unparallel to any I have seen in my entire career, even after spending 11 years in UK worked with 3 Michelin star restaurants in London (Tamarind, Quilon & Benares). All that I learnt during my tenure under you at The Park Chennai still keeps me much ahead of competition as a successful chef, that currently I am working as Head Chef with Michelin Chef Atul Kocchhar for his various projects in Sindhu restaurant, Marlow and abroad currently doing popup at The Cotton House hotel, Barcelona and later at Benares in Madrid. When I interacted with Chef Vivek Singh, who is Chef Patron of successful restaurant empire comprising The Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho, he told me how working under you at The Oberoi Grand in Calcutta impacted his outlook towards food and helped him become a successful chef restaurateur in London.

I am still in touch with many of our team members from The Park Chennai, who have reached culinary excelence in Middle east, UK, Canada, Australia and New Zealand and all dedicate their success to you and what they learnt working under you. I hope one day you would be able to open your restaurant here in UK and i will be more than happy to join your team to make a mark in the culinary map of London.
Cheers
Gopal
Flat 3 Grovelands Court
60 Addiscombe Road, Croydon UK
CR0 5PH

Kamini Bridglal – Re: Reference
I have known Willi for over 10 years. As a Chief Chef at The Park Hotel, Chennai, he was very popular with the clients as he was always courteous, had good interpersonal relationship and attended to their needs in the restaurant. In fact, I would say, he was a real asset as a Public Relations Manager to The Park Hotel, as seen from the repeated visits of the clientele to the restaurant. When he left The Park Hotel, Willi decided to teamed up with private investors and opened up different restaurants (Italian, Greek, Multi-cuisine and Indian) in different parts of Chennai, which gave the local and expatriate communities more choices. I found Willi to be honest and straightforward. He has made Chennai his home and has made friends with people of all colour, religion, and social status.
Kamini Bridglal
Ex Staff, American International School, Chennai

Shvetha Jaishankar – To Whom This May Concern
Miss India International 1998| Model | Author
27-6-2017.
I am writing to say that I have known Chef Willi Willson for many years. He is a well-known person in Chennai and is regarded as a respectable professional. Recently I had the pleasure of working with him on my book, Gorgeous, which contains recipes from around the world. Chef Willi being one of the most highly skilled chefs I know, I approached him to go through the recipes and correct them. He also cooked some of the dishes for the purpose of photography for my book which came out exceedingly well. Although it was my first time working closely with him, it was a great experience as he is methodical, professional and a good person. I wish him the best in all his future endeavours. Sincerely,
Shvetha Jaishankar