Chef Aman Tandon: Batch 1994
Executive Chef, Crowne Plaza, Ahmedabad City Centre, India
Umang Arora: Batch 2009-2013
The student graduated from M.S.Ramaiah College of Hotel Management and joined Claridges, Delhi as an Intern and Specialized in Indian cuisine. He then worked for the YUM group (KFC,Pizza Hut, Taco Bell etc). After gaining immense expertise in Indian Cuisine, he joined as a Managment Trainee at Taj group of Hotels & Resorts. Very soon he worked his way up to be a Jr Sous Chef at Taj Lands End, Mumbai and now he is the Executive Chef & Consultant of the Cawnpore Club Ltd.
Iniyan Vijay
Restaurant Chef at Hockley Valley Resort
He is from New Delhi, India and currently lives in Orangeville, Ontario
Interview with Chef Iniyan Vijay
Posted by: Agatha Podgorski
Date Published: April 22, 2018
What’s your favourite seasonal ingredient?
I can’t wait until we are enjoying the fresh ingredients of spring in Ontario! Ramps are a great spring choice, especially for pickling – they are also perfect for steamed mussels or in a risotto. One of the things I love most about our on-site garden is that it allows us to grow what we love!
In the summer, I love tomatoes. We use them to make jams, preserves, sauces and salads, and there are so many varieties to choose from; we grow a wide variety in our garden.
Fall calls for swiss chard, it’s a great fall ingredient because it’s hearty an earthy, perfectly suited to fall.
Cellared root vegetables is our go-to in the winter, I love using ingredients like carrots or parsnips, which are amazing as side dishes or braised as part of a dish.
What’s your drink of choice?
Craft Beers are my favourite in the summer! I love to try different local brewers, one of my favourites is Side Launch, which is located in Collingwood.
Most underrated ingredient?
Turnips! They come in a variety and are so versatile. I love to use them raw in salads, as well as pickling them to serve with our in house-made salumi. So tasty!
Favourite restaurant?
Cabin is, of course, my favourite! I also love Richmond Station*, Chef Carl Heinrich focuses on great rustic food. My all-time favourite is Per Se in New York, though.
What’s the best part of working with Ontario food and drink?
Working with Ontario Food & Drink has been incredible. I love working with local farmers and showcasing what they have to offer, as well as being able to tailor our menu to feature what’s seasonal locally. It’s so great that guests, chefs and restaurant owners have started appreciating farmers more and are taking an interest in where their food comes from.
Why is Feast On important to you and your restaurant?
Feast On is a fantastic forum for locals to get interested and involved in Ontario-grown food and it continues to help chefs, restaurant owners, farmers and foodies to build relationships focused on Ontario farming.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”.
Buffalo chicken wings, they are a favourite, for sure.
What does your ‘Perfect Weekend’ in Mono look like? My perfect weekend is when the resort is humming with guests, like when we are full with weddings or conferences, when cabin is sold out for dinner and when Babbo patio is packed with poolside! It’s when I’m super busy preparing fresh, farm-to-table fare for both the resort and the winery. It’s when I am at my happiest!
Siddhant Chalke: Batch 2011-2015
His roots are from Maharashtra but he has been living in Bangalore since birth. He graduated from M.S.Ramaiah College of Hotel Management in the year 2015. After that he has worked for prestigious hospitality brands like the Hyatt and the Ritz-Carlton and currently he is a concierge at the Four Seasons Hotel Bengaluru at Embassy ONE. His love for the city’s culture, history and its offerings to travelers motivated him to pursue a career as a concierge. His aim is to get the Golden Keys from Les Clefs D’or International.
He recently got pinned as a Regional Member of the Concierge Association of India’s Southern Region.
Mohnish Raj: Batch 2011-2015
The student won the year opening flair championship organized by IFBA and greater than gin in a food and hospitality expo in Goa, Panjim. There were more than 35 participants from all over India and Nepal as well.
Ms. Hazel Carolyn Xavier: Batch 2014-2018
Head Concierge, The Oberoi, Bengaluru
The student was awarded ’Star Employee of the Month-March 2019′ at The Oberoi, Bangalore.
Joyraj Koner: Batch 2014-2018
Learning & Development Coordinator at ITC Gardenia, Bangalore, India
The student has been recognized numerous times by the company for his commitment and dedication towards his role. He received the “Employee of the Quarter” followed by the “Employee of the Year” award for his continuous dedication towards fulfilling his roles with the brand.
Pradeep Benjamin Antony: Batch 2014-2018
The student won the Old Monk Mix Masters 2019 that was held in the month of March 2019 at Cirkus bar in HSR. The competition consisted of 100 bartenders from all over Bangalore. He made Rhum Banoffee that was inspired by a banoffee pie. He also received Rs 10000 as cash prize, old monk mixology kit, tastecrakt mixers, a trophy and his hotel got flat 30% off on all old monk product purchases for 1 year.
S Sai Naga Rohith: Batch 2017-2021
The student was awarded with participation certificate of Paul John Indian Single Malt Whisky training held on 13 February, 2019 at Taj Yeshwanthapur, Bangalore where
he was undergoing IET.
Sharath Kumar: Batch 2011-2015
The student cooked non-stop for two days from 27th April 08, 07:26 am to 29th April 08, 07:26pm. The event was sponsored by Freedom Cooking Oil and Faculty of Hospitality Management and Catering Technology, Ramaiah University. He cooked about 201 dishes, which weighed about 396kg of cooked food. Food from different cuisines were prepared like South Indian, Indian, Italian, Mexican, American, Chinese, French etc. Baking was also done. The cooked food was distributed to NGO kids, students, visitors and crew. The event was witnessed by India book person. His record attempt has been approved by INDIA BOOK OF RECORDS, ASIA BOOK OF RECORDS, LIMCA BOOK OF RECORDS, GUINNESS BOOK OF RECORDS and also awarded in TOP 100 RECORDS of 2018.
Suresh DC: Batch 2009-2013
The student graduated from M.S.Ramaiah College of Hotel Management and joined Taj Hotels as hotel operation management trainee. He then joined Alchemy restaurant in The Chancery Pavilion Bangalore and became the head chef in 4 years. He is currently working with celebrity chef Hari Nayak who is a restaurateur, author as well as a culinary consultant in North America.
Chef Aman Tandon: Batch 1994
Executive Chef, Crowne Plaza, Ahmedabad City Centre, India
Umang Arora: Batch 2009-2013
The student graduated from M.S.Ramaiah College of Hotel Management and joined Claridges, Delhi as an Intern and Specialized in Indian cuisine. He then worked for the YUM group (KFC,Pizza Hut, Taco Bell etc). After gaining immense expertise in Indian Cuisine, he joined as a Managment Trainee at Taj group of Hotels & Resorts. Very soon he worked his way up to be a Jr Sous Chef at Taj Lands End, Mumbai and now he is the Executive Chef & Consultant of the Cawnpore Club Ltd.
Siddhant Chalke: Batch 2011-2015
His roots are from Maharashtra but he has been living in Bangalore since birth. He graduated from M.S.Ramaiah College of Hotel Management in the year 2015. After that he has worked for prestigious hospitality brands like the Hyatt and the Ritz-Carlton and currently he is a concierge at the Four Seasons Hotel Bengaluru at Embassy ONE. His love for the city’s culture, history and its offerings to travelers motivated him to pursue a career as a concierge. His aim is to get the Golden Keys from Les Clefs D’or International.
He recently got pinned as a Regional Member of the Concierge Association of India’s Southern Region.
Mohnish Raj: Batch 2011-2015
The student won the year opening flair championship organized by IFBA and greater than gin in a food and hospitality expo in Goa, Panjim. There were more than 35 participants from all over India and Nepal as well.
Ms. Hazel Carolyn Xavier: Batch 2014-2018
Head Concierge, The Oberoi, Bengaluru
The student was awarded ’Star Employee of the Month-March 2019' at The Oberoi, Bangalore.
Joyraj Koner: Batch 2014-2018
Learning & Development Coordinator at ITC Gardenia, Bangalore, India
The student has been recognized numerous times by the company for his commitment and dedication towards his role. He received the "Employee of the Quarter" followed by the "Employee of the Year" award for his continuous dedication towards fulfilling his roles with the brand.
Pradeep Benjamin Antony: Batch 2014-2018
The student won the Old Monk Mix Masters 2019 that was held in the month of March 2019 at Cirkus bar in HSR. The competition consisted of 100 bartenders from all over Bangalore. He made Rhum Banoffee that was inspired by a banoffee pie. He also received Rs 10000 as cash prize, old monk mixology kit, tastecrakt mixers, a trophy and his hotel got flat 30% off on all old monk product purchases for 1 year.
S Sai Naga Rohith: Batch 2017-2021
The student was awarded with participation certificate of Paul John Indian Single Malt Whisky training held on 13 February, 2019 at Taj Yeshwanthapur, Bangalore where
he was undergoing IET.
Suresh DC: Batch 2009-2013
The student graduated from M.S.Ramaiah College of Hotel Management and joined Taj Hotels as hotel operation management trainee. He then joined Alchemy restaurant in The Chancery Pavilion Bangalore and became the head chef in 4 years. He is currently working with celebrity chef Hari Nayak who is a restaurateur, author as well as a culinary consultant in North America.
Iniyan Vijay
Restaurant Chef at Hockley Valley Resort
He is from New Delhi, India and currently lives in Orangeville, Ontario
Interview with Chef Iniyan Vijay
Posted by: Agatha Podgorski
Date Published: April 22, 2018
What’s your favourite seasonal ingredient?
I can’t wait until we are enjoying the fresh ingredients of spring in Ontario! Ramps are a great spring choice, especially for pickling – they are also perfect for steamed mussels or in a risotto. One of the things I love most about our on-site garden is that it allows us to grow what we love!
In the summer, I love tomatoes. We use them to make jams, preserves, sauces and salads, and there are so many varieties to choose from; we grow a wide variety in our garden.
Fall calls for swiss chard, it’s a great fall ingredient because it’s hearty an earthy, perfectly suited to fall.
Cellared root vegetables is our go-to in the winter, I love using ingredients like carrots or parsnips, which are amazing as side dishes or braised as part of a dish.
What’s your drink of choice?
Craft Beers are my favourite in the summer! I love to try different local brewers, one of my favourites is Side Launch, which is located in Collingwood.
Most underrated ingredient?
Turnips! They come in a variety and are so versatile. I love to use them raw in salads, as well as pickling them to serve with our in house-made salumi. So tasty!
Favourite restaurant?
Cabin is, of course, my favourite! I also love Richmond Station*, Chef Carl Heinrich focuses on great rustic food. My all-time favourite is Per Se in New York, though.
What’s the best part of working with Ontario food and drink?
Working with Ontario Food & Drink has been incredible. I love working with local farmers and showcasing what they have to offer, as well as being able to tailor our menu to feature what’s seasonal locally. It’s so great that guests, chefs and restaurant owners have started appreciating farmers more and are taking an interest in where their food comes from.
Why is Feast On important to you and your restaurant?
Feast On is a fantastic forum for locals to get interested and involved in Ontario-grown food and it continues to help chefs, restaurant owners, farmers and foodies to build relationships focused on Ontario farming.
Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was _______”.
Buffalo chicken wings, they are a favourite, for sure.
What does your ‘Perfect Weekend’ in Mono look like? My perfect weekend is when the resort is humming with guests, like when we are full with weddings or conferences, when cabin is sold out for dinner and when Babbo patio is packed with poolside! It’s when I’m super busy preparing fresh, farm-to-table fare for both the resort and the winery. It’s when I am at my happiest!
Sharath Kumar: Batch 2011-2015
The student cooked non-stop for two days from 27th April 08, 07:26 am to 29th April 08, 07:26pm. The event was sponsored by Freedom Cooking Oil and Faculty of Hospitality Management and Catering Technology, Ramaiah University. He cooked about 201 dishes, which weighed about 396kg of cooked food. Food from different cuisines were prepared like South Indian, Indian, Italian, Mexican, American, Chinese, French etc. Baking was also done. The cooked food was distributed to NGO kids, students, visitors and crew. The event was witnessed by India book person. His record attempt has been approved by INDIA BOOK OF RECORDS, ASIA BOOK OF RECORDS, LIMCA BOOK OF RECORDS, GUINNESS BOOK OF RECORDS and also awarded in TOP 100 RECORDS of 2018.