mail@chefsaravanan.com

#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

Innovating through new cooking methods, experimenting with ingredients from diverse cuisines, and crafting flavors to tantalize taste buds worldwide captures my daily contributions to the culinary realm. Growing up in the rural areas of Puducherry offered me a unique insight into traditions and customs rarely found in urban settings. My culinary journey began by trying to recreate the unforgettable dishes my mother prepared. Though challenging, this endeavor fueled my determination to create lasting food memories.

Becoming a skilled chef requires learning from seasoned professionals, and Saravanan's journey was no different. Training under experienced chefs at The Royal Club in The Leela Palace Bangalore equipped Chef Saravanan with essential culinary skills for modern European cuisine and fine dining. A notable memory includes cooking for the esteemed former president of India, Dr. APJ Abdul Kalam, during his stay at The Leela Bangalore. As a chef, Saravanan traveled to countries like France, Saudi Arabia, Qatar, Thailand, Maldives, and Dubai to refine his culinary expertise. Collaborating with culinary experts worldwide and exchanging knowledge with masters of the global culinary scene, he embraced diverse culinary techniques, elevating his skills to new heights.

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Chennai is the city where Chef Saravanan has showcased his culinary expertise, collaborating with major hospitality brands like The Taj and The Park, leaving a remarkable impact on Chennai's culinary scene. Renowned as the trendiest chef in the city, he has designed bespoke menus for numerous significant events.
Chennai holds a special place in my heart as it has fostered one of the country's top chefs, and I take pride in contributing to its culinary landscape. My daily endeavors involve innovative cooking techniques, ingredient experiments from various cuisines, and crafting flavors that cater to global palates.

His media journey began with STAR Vijay, a Tamil broadcast television network. He gained popularity by mentoring small screen personalities in the culinary competition show KITCHEN SUPERSTARS as Chef Saraa & Mentor CWC stars. He hosted over 280 episodes of ANJARAI PETTI on ZEE Tamil, 186 episodes of Kitchen Galatta on SUNTV, and served as the host of VIP Kitchen in Adupangarai. For almost 2 years, he hosted Kaimanam on Jaya TV till now, establishing himself as the youngest celebrity chef on South Indian television.

Career Path

Cooking School

CS Hospitality

Chef Saravanan, a committed and seasoned hospitality professional, brings more than fifteen years of global expertise to the table. Since January 1, 2018, he has led a renowned food and beverage consultancy CS Hospitality, specializing in extensive project and product management solutions. Whether you dream of owning a food-related business or require support for its development and growth, our expertise guarantees a seamless process. With 29 successful projects completed, Chef Saravanan has overseen a range of endeavors, including 5 concept restaurants, 1 hotel, 5 resto bars, 11 restaurant projects, 2 cloud kitchens, and 5 turnkey projects from inception to completion.

Cooking School

CELEBRITY CHEF

  • Currently a celebrity chef on JAYA TV's show "Kaimanam" since 2021.
  • Started on JAYA TV's "Adupangarai - VIP" kitchen.
  • Featured in over 96 outdoor cooking shows on SUN TV's "Kitchen Galatta."
  • Appeared in more than 280 cookery shows on ZEE TAMIL's "Anjarai Petti."
  • Served as a chef mentor on VIJAY TV's "Kitchen Super Star"
  • was a mentor on "Cook with Comali Celebes."
  • appeared as one of the main judges on the program "Neeya Naana" comparing North Indian food with South Indian food.
  • Judged "Super Chef Chennai" for three years alongside renowned chefs like Sanjeev Kapoor, Vah Chef Sanjay Thumma, Aditya Bal, and Vicky Ratnani.
  • Recognized as a celebrity chef in Tamil Nadu by leading print media such as Indian Express, The Hindu, and Dinamalar.
  • Conducts annual healthy food cookery shows for MIOT hospitals.
Cooking School

Food Gastro

Foodgastro was conceived by Chennai's renowned Chef Saravanan. In this platform, he showcases popular recipes in his unique style. Chef Saravanan is a dedicated hospitality expert with more than fifteen years of global experience. He has been featured in several television cooking shows like KITCHEN GALATTA on SUNTV and ANJARAI PETTI on ZEE Tamil. Additionally, he has mentored small screen celebrities in a culinary competition on the popular VIJAY TV show KITCHEN SUPERSTARS.

For FOOD GASTRO he has planed various playlists

Chef Style recipes

Authentic recipes

Back to Roots

Classic VS contemporary

Ayurvedic cuisine

Food Lab

Food NEWS

Family Picnic bag

Adventure cooking

Course meal

cook for a cause

Cook like a pro chef 


Cooking School

THE PARK HOTEL (CHENNAI)

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

TAJ HOTELS (CHENNAI)

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

MOVENPICK (QATAR)

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

PARK HYATT (SAUDI ARABIA)

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

THE LEELA PALACE ( BANGALORE )

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

THE LEELA PALACE ( BANGALORE )

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.