Thursday, February 9, 2023
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
   

You can get e-magazine links on WhatsApp. Click here

TOP NEWS

Chef Satyaseelan appointed as executive chef at Grand Mercure, Mysore
Friday, 25 October, 2019, 08 : 00 AM [IST]
Our Bureau, Bengaluru
Satyaseelan has been appointed as the new executive chef at Grand Mercure, Mysore, one of the newest properties to join the Accor Hotels Group.

Fondly called Satya, he has over a decade of experience in the hospitality industry, and brings to the table years of culinary expertise. He specialises in cuisine from the southern part of India and is known for his traditional approach to cooking.

The chef started his career working in ITDC, and went on to work with some of the best hotels in India and the UAE. The Oberoi Group of Hotels, Burj-Al-Arab, Novotel and Jumeirah Emirates Towers were a few of his stints until 2012, when he started working on redesigning and recreating restaurants.

Boardwalk at Ramada Chennai Egmore, ADNEC and Novotel, Chennai were some of the projects he successfully relaunched.

Known to emphasise the natural flavours of meats and vegetables using a select array of spices and other ingredients, Satyaseelan is excited to work on the relaunch of the only rooftop restaurant in Mysore; By the Blue, and work in La Uppu, the all-day dining multi-cuisine restaurant, that provides an eclectic mix of global cuisine with local delicacies.

His current focus is to recreate the menu to make it one of the most exciting culinary experiences one can get in Mysuru.

“Balancing flavours and the nutritional values of food using modern Indian cooking techniques is my philosophy. At Grand Mercure Mysore, I look forward to using the city’s history as backdrop to recreating a culinary story that would be a perfect balance for all senses at our restaurants,” Satyaseelan said.

“I am looking forward to challenging myself by treading across the traditional boundaries and creating cuisine that defines the hotel’s blend of tradition and modernity,” he added.
 
Print Article Back FNB News Twitter
Post Your commentsPost Your Comment
* Name :    
* Email :    
  Website :  
Comments :  
   
   
Captcha :
 

 
 
Food and Beverage News ePaper
 
 
Interview
“High cost to consumers is often the deal breaker”
Past News...
 
FORTHCOMING EVENTS
 

FNB NEWS SPECIALS
 
Overview
Packaged wheat flour market growth 19% CAGR; may reach Rs 7500 cr: Ikon
Past News...
 
 
Advertise Here
 
Advertise Here
 
Advertise Here
 
Recipe for Success
Bartending ‘interesting accident’, states aspiring mathematician Lal
Past News...



Home | About Us | Contact Us | Feedback | Disclaimer
Copyright © Food And Beverage News. All rights reserved.
Designed & Maintained by Saffron Media Pvt Ltd