WORK EXPERIENCE:

March 2022 to August 2023
Operations Manager – fika Café, Platter Foods Pvt Ltd, Adyar, Chennai

• Based in Adyar and operating a modern Bistro Cafe
  
• Ms. Pooja Sunder, owner
  

Consultant Advisor to:

• Hibiscus Café, Vettuvankeni, ECR, Chennai
• The Mughal Restaurant, Buhari Hotel, Mount Road
  
• Tuscana Pizzeria, Alwerpet
• La Serre Cafe, Kodaikanal, advisor

May 2016 to November 2021
Managing Director
Chef Willi’s Restaurants and Consultancy Pvt Ltd.

• Kitchen Consultant for H.O.G. with Chaithu in Hyderabad,
• Ongoing support, kitchen and menus with Kayal at Hibiscus Café Vettuvankeni, ECR
• Full support, kitchen and menus for Venki at Mechanic’s Resto-Bar, Nungambakkam
• Ideology Consultant Infinitea Café and Bistro with Gaurav in Bangalore
• Kitchen, menu and support at Jonah’s Meets Chef Willi, Poes Garden
• Jonah’s Goes Fishing with Chef Willi, Palavakkam on ECR, Chennai
• Setting up a pizza bake and a tapas kitchen for Susan at Green Meadows Resort, ECR
• On going support, kitchen and menu work for Junaid at Butterfly Café, Alwerpet,
• Setting the kitchen and the initial menu for Raju at Basil Bake House Café, Yercault
• Jonah’s with Chef Willi menu and kitchen work for Sanal in Bangalore
• Blind Ch3mistry menu and kitchen setting for Siddarth at Anna Nagar
• Kitchen, menu and ongoing for Nawaz at The Mughal, Buhari Hotel, Mount Road
• Garrisons Resto-Bar with kitchen & menus for Kiran at Egmore
• Kipling Café for a menu change for Gomathy at ECR, Chennai
• Puppy’s Pizzeria and Café setup for Vichitra in Madurai
  
• Fromage Restaurant, Egmore, training and consultancy for Girish
  

April 2008 to December 2014
Director, Chief Operating Officer, Burgundy Restaurants Pvt. Ltd.,
Director and Manager Tuscana Restaurants Pvt. Ltd.,

• Burgundy Restaurant, Somerset Building, Besant Nagar
• The B Bar at Somerset building, Besant Nagar
  
  
• Tuscana Pizzeria, Wallace Gardens
• Tuscana on Chamiers by Chef Willi
• Kryptos by Chef Willi, a Greek Cypriot restaurant
• Tuscana Pizzeria, on ECR
  

March 2006 to March 2008
Director of Food and Services,
The Park Hotel, Chennai

January 2002 to March 2006
Executive Chef, The Park Hotel, Chennai
http://www.theparkhotels.com

• 214 room 5-star Boutique hotel
• 3 Restaurants 601 All day Mediterranean dining, Lotus Thai, Aqua New World, Banqueting 450 plus
• 85 staff, General Manager: Mr. V. V. Giri

 
October 2000 to December 2002
Executive Chef, The Leela Kempinski Hotel, Mumbai
http://www.theleela.com/mumbai/index.html

• 243 Room 5-star deluxe Leading Hotel of the World Hotel,
• 4 outlets, banqueting to 1,500 persons, Indian, Coffee Shop, Lobby, Fiorella, Great Wall, Poolside,
• 150 staff, four expatriates
• General Manager: Mr. Philippe Charraudeau, Mr. Hans Henk

 
January 1999 to August 2000
General Manager, Kenilworth Beach Resort, Utorda Beach, Goa, India
http://www.goa-hotels-resorts.com/hotel-the-kenilworth-beach-resort-goa.html

• 5 Star renovating property,
• 94 Room renovating property,
• Conferencing, Coffee shop, Specialty and Poolside restaurants,
• 150 Staff during season
• Mr. Raju Bharat, owner

 
April 1996 to January 1999
Executive Chef, The Oberoi Grand, Calcutta, India
https://www.oberoihotels.com/hotels-in-kolkata

• 249 Room 5 star heritage Leading Hotel of the World Hotel,
• Four outlets, plus 1,200 cocktail Banqueting, 500 seated, La Terrasse, French, Gharana, Baan Thai
• 78 Staff, 2 expatriates, (GM and myself),
• General Manager: Mr. Dominique Nordmann