Innovations with new cooking procedures, experimenting with ingredients from various cuisines and creating flavors for palates from across the world, this briefly describes my contributions to the culinary field on daily basis. But being born and brought up in the rural regions of puducherry I was lucky to experience traditions and customs that hardly exist in the cities. My passion for cooking started with my attempts to replicate what I had relished off my mother's hands. As impossible as it was, it only hardened my resolve to create memories with food.
To become a seasoned and skilled chef one must train under seasoned chefs and Saravanan did no less. Royal Club at The Leela palace Bangalore is known for its quality and Chef Saravanan's training there bestowed him with primary culinary skills required for the contemporary European cuisine and fine dining.Cooking for the legend and the former president of India Dr APJ Abdul kalam during his stay at The Leela Bangalore is a memory I'll always remember. As a Chef he traveled to countries like France, Saudi Arabia, Qatar, Thailand, Maldives and Dubai to raise the bar and hone his culinary skills. Working with experts from all over the globe and sharing expertise with masters of the world's culinary scene, he embraced the culinary techniques of various cuisines, taking his expertise to the next level.
celebrity chef in Sun tv (kitchen galatta ) Starred in more than 280 cookery shows for Zee Tamil (Anjarai petti) Starred as chef consultant in Vijay TVS KITCHEN SUPER STAR and pepper TVs STIR FRY. Participated as one of the chief judges for the show NEEYA NAANA (North Indian food vs. south Indian food) Judging SUPER CHEF CHENNAI three years along with celebrity chefs like Sanjeev kapoor, vah chef -Sanjay Thumma, aditya bal and Vicky Ratnani. One of the covered celebrity chefs in Tamilnadu by leading print media like Indian express, the Hindu and Dinamalar Performing Annual Healthy food cookery shows for MIOT hospitalsRead More