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Graduated from IHM,
Madras, in 1992 and was subsequently selected as a
kitchen management trainee by Welcomgroup Sheraton where
he specialised in regional Indian Cuisine with emphasis
on South Indian, Dum Pukht and Tandoori cooking. After
completion of the post- graduation, where he gained a
distinction, Ramesh worked as a sous chef in the five-star
Sheraton hotels in Delhi and Bangalore. In 1997 he moved
to the UK where he worked as the head chef in two London
restaurants specialising in contemporary Indian and
North West Frontier cuisines.
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