Chef Joseph Rathna Raj

A total of 30 years’ experience in Hospitality industry

• Kitchen Management training program with Taj Coromandel after 3-year Course in Hospitality management

• Senior Chef De Partie with the flagship restaurant “Patio” in Taj Coromandel Chennai

• Junior Sous chef for pre-opening hotel Quality Inn Kensington Terrace – Bangalore

• Senior Sous chef with Carnival cruise Lines – USA successfully pre-opening for five new ships

• Trained under Michelin star chef Charlie trotters’ restaurant in Chicago for 8 Months

• Trained under 3 Michelin star chef Georges Blanc restaurant in Vonnas France for 1 year.

• As Executive chef for Taj SATS opened the most modern Flight kitchen at Bangalore. Overall Chef in charge for British Airways catering in India

• Executive Chef for Taj SATS Mumbai. The unit served 24000 airline meals and 22000 corporate catering meals

• Executive Chef for Radisson brand hotel at Mahabalipuram Chennai

• Executive Chef for Radisson brand hotel at GST road Chennai. Successfully renovating the flagship restaurant ‘The kebab factory’

• As Executive chef pre opened the Westin Chennai Velachery with award winning coffee shop and Sunset Grill.

• Executive Chef with premium old world European cruise lines (Global cruise Lines) based out of United Kingdom for 2 years. Instrumental in opening the award winning progressive Indian fine dining restaurant and steak house fleet wide.

• Corporate Executive chef with Global cruise lines based at head office in Greece for 8 Months.

• First Indian origin Chef to be promoted as Hotel Director with overall in charge for entire hotel operations. A total of 1800 guest and 800 crew.

• Three consecutive years awarded the best Hotel director for revenue generation and guest ratings.