Role Player 2022
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Harish Rao Brand Chef
~ Chef Consultant ~Food Stylist
The Journey and The Experiences.
Professional chef with 19+years of extensive experience in south Indian Cuisine. Inspired by hisGrandmother, he is passionate about cooking from a very young age. It was a dream come true when he found my career was taking shape in the same direction. Perfectionist with an eye for quality, taste and presentation.
After Graduating from Asan Institute of Hotel Management Chennai, he sought opportunities to further develop my own creativity.
His culinary repertoire flourished during the training at the Leela Palace, Bangalore where he developed and refined his culinary techniques.
Harish then proceeded to The LeelaKempinski, Mumbai where he was a part of the opening team for Jamavar and Citrus restaurants.
It was there he extended his skills on fine dining experience
He took up the position as Sous chef with Sheraton Park Hotels and Towers, Chennai.
He was the Chef In charge of Dakshin an award-winning Fine Dining South Indian Restaurant Serving food from Tamil nadu, Andhra pradesh, Kerala and Karnataka and Pondicherry.
Harish then moved to The Oberoi Gurgaon for as a Speciality Sous Chef In Amaranta Contemporary Indian coastal speciality Restaurant.
Joined Crowne plaza Chennai, as a speciality Chef
He took over the Kitchen as Head Chef at Avartana, ITC Grand Chola,Chennai, and was the part of the pre-opening team of that Restaurant.
I took top Toque as an Executive Sous Chef, Sheraton Grand,ECR Chennai.
In 2018, he was hired by the Executive team, Owners and proprietors of SPI Cinemas as a Consultant Executive Chef
He was theBrand Chef for the Sea food Restaurant Sea salt Madras in Wallace Garden Nugambakkam, Chennai.
The first sustainable seafood restaurant in the country.
National Recognition
Judge for the Master Chef Tamil season 1 (telecasted in SUN TV)
Got Featured In the Condensate Traveller
40 Under 40 : India's Most exciting young chefs
He was also been featured on many magazines and on National Tv Network called Living Foods showcasing few of his recipes.
I had established Myself as an authority within the culinary industry. I have participated in multiple Food Festivals including numerous wins.
Giving Back
Outside of the restaurant, I work with the Autistic Children's Health on their cooking as I curated a special menu for the Autistic Children
A cause close to my heart, Cooking. Comfort. Care. allows me to channel my culinary expertise for the aid of those in need.
Professional chef with 19+years of extensive experience in south Indian Cuisine. Inspired by hisGrandmother, he is passionate about cooking from a very young age. It was a dream come true when he found my career was taking shape in the same direction. Perfectionist with an eye for quality, taste and presentation.
After Graduating from Asan Institute of Hotel Management Chennai, he sought opportunities to further develop my own creativity.
His culinary repertoire flourished during the training at the Leela Palace, Bangalore where he developed and refined his culinary techniques.
Harish then proceeded to The LeelaKempinski, Mumbai where he was a part of the opening team for Jamavar and Citrus restaurants.
It was there he extended his skills on fine dining experience
He took up the position as Sous chef with Sheraton Park Hotels and Towers, Chennai.
He was the Chef In charge of Dakshin an award-winning Fine Dining South Indian Restaurant Serving food from Tamil nadu, Andhra pradesh, Kerala and Karnataka and Pondicherry.
Harish then moved to The Oberoi Gurgaon for as a Speciality Sous Chef In Amaranta Contemporary Indian coastal speciality Restaurant.
Joined Crowne plaza Chennai, as a speciality Chef
He took over the Kitchen as Head Chef at Avartana, ITC Grand Chola,Chennai, and was the part of the pre-opening team of that Restaurant.
I took top Toque as an Executive Sous Chef, Sheraton Grand,ECR Chennai.
In 2018, he was hired by the Executive team, Owners and proprietors of SPI Cinemas as a Consultant Executive Chef
He was theBrand Chef for the Sea food Restaurant Sea salt Madras in Wallace Garden Nugambakkam, Chennai.
The first sustainable seafood restaurant in the country.
National Recognition
Judge for the Master Chef Tamil season 1 (telecasted in SUN TV)
Got Featured In the Condensate Traveller
40 Under 40 : India's Most exciting young chefs
He was also been featured on many magazines and on National Tv Network called Living Foods showcasing few of his recipes.
I had established Myself as an authority within the culinary industry. I have participated in multiple Food Festivals including numerous wins.
Giving Back
Outside of the restaurant, I work with the Autistic Children's Health on their cooking as I curated a special menu for the Autistic Children
A cause close to my heart, Cooking. Comfort. Care. allows me to channel my culinary expertise for the aid of those in need.
