#create memories with food

Authentic recipes must be retained and gifted to generations

Chef Saravanan believes that the cuisines of south India must evolve too and make their mark at a global level. Cooking traditions and practices are a part of culture and should never let go extinct. Authentic recipes must be retained and gifted to generations so that the traditions prevail. Cuisines can adapt the changes in life and presented in a whole new guise but not at the cost of their core values

My Success Story

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.

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Chennai is the city where Chef Saravanan put his skills to the best use. Affiliating with Major hospitality brands like The Taj and The Park, he contributed his best to the kitchens of Chennai.  He is well known among the creme a'la creme of the city  as the trendiest chef and has curated customized menus for many major events in the city.

Chennai has a very special place in my heart. This city has created one of the finest chefs of the country and I am proud to be a part of the culinary fashion here Innovations with new cooking procedures, experiments with ingredients from various cuisines and creating flavors for palates from across the world, this briefly describes my contributions to the culinary field on a daily basis.  

His Tryst with media started with the STAR Vijay a Tamil broadcast Television network . Mentoring the small screen celebrities for a culinary competition on a famous teleshow KITCHEN SUPERSTARS he became popular among the viewers as Chef Saraa. He appeared as a Host in more than 280 episodes of ANJARAI PETTI a popular cookery show on ZEE Tamil and 186 episodes of kitchen galatta on  SUNTV  and became the youngest TV Celebrity chef in South India.

Career Path

Cooking School


Chef saravanan ( Founder & CEO ) of sukkala restaurant come up with the modern pan asian cuisine restaruent at Tada.  chef saravanan is a passionate and seasoned hospitality professional, with over a decades of experience .Chef saravanan is well versed in the art of creating the perfect fine dining experience. He also became the youngest celebrity chef in south India he hosted cookery shows for Sun TV, Zee TV and star vijay. 

Cooking School


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 hospitals

Cooking School

Chef Style

Chef Saravanan has started his own you-tube  channel with unique  recipes and modern  plating 

He make his signature spices for his recipes now he started selling that to create gourmet  food experience at your home 

To do chef style  plating he has different range of crockery as well he do create customized crockery 

Cooking School


second in command for kitchen. Maintaining food  standards at all outlets.

Launching New menu for all outlet had vast review from leading media like Indian express, the Hindu and femina 
I was in charge for super chef with celebrity chefs like sanjeev kapoor, and Vicky ratnani 
Develop standard operating procedures to attain maximum customer satisfaction.
I design war on waste program Maintain strict control on wastage and cost 
Keeping abreast with the latest happenings and strive to implement them to achieve an edge over competition.
Reduce staff turnover in the department by constant motivation and incentive programs.
Constant training & mentoring to achieve high standards of product
Introduction of new & exciting dishes every six months, keeping in regard the clientele served.
Weekly special to promote creative food in restaurants.
Taking training on weekly basis to encourage the staff

Cooking School


Being as a chef in charge for verandah coffee shop 

Responsible for all ISO-22000 manual
Preparing duty rosters in the kitchen, assigning tasks and reviewing their completion, according to set standards
Training and development of the associates
 Introducing & developing new dishes and measuring consistency and performance
Managing the kitchen operation with the coordination with outlet chef& restaurant manager for the ala carte, special dinners 
Improving processes to increase speed and efficiency in food preparation as well as delivery 
Monitoring the quality of food, presentation and other service standards like hygiene, and speed of service. Managing the workforce in the kitchen, and developing their skills as well as knowledge of products, equipment, hygiene, changes in menu, events planned and so on.

Cooking School


coffee shop in-charge 

Responsible for every day thyme night 
To assist chef for monthly promotion
To maintain HACCP record in kitchen
Making requisition for dry stores, meat, vegetable and general stores 
Responsible for completing all audit and quality standards documentation

Cooking School


Ala carte orders to pick-up according to the standards and quality, presentation and time bound.
Maintain and work in different sections like Arabic, saucier, rotisserie, grill, breakfast and banquet ensure upkeep of misc-en-place.
To maintain cleanliness & hygiene standards of the display kitchen.
Playing a key role in food costing, inventory and wastage management.

Cooking School


Royal Club french fine dining restaurant

Hands on approach mise en place and cooking in hot kitchen

Directly responsible for breakfast for club members

Reliever for all sections like breakfast, hot, cold and buffets

Had worked in 4 wine dinners Chateau Cheval Blanc, Mouton Rothschild, rosstievier and

In charge for fresh herb plants and sprouts gardens for restaurant display

Worked with wide variety of imported Angus meats, foie-gras, caviar and seafood

Worked in French based fine dining restaurant open for the breakfast and dinner, providing a top notch experience to the guest by providing a six course menu with a also having separate lounge facilities for the room guests with five complementary presentations of breakfast, lunch, hi-tea, cocktail hours and cordial hours

Cooking School


Worked in Citrus is the refreshing brasserie at The Leela Palace. this Citrus unique in the culinary circuit of the city – the freshest salads, perfects pastas and risottos and freshly-made pizzas in our own wood-fired oven! We have a range of pan-Asian, international and India cuisines that will leave you deliciously confused. Special Sunday brunch and thyme night.