Chef Ramesh Sharma

Executive Chef

Ramesh's culinary repertoire flourished during an internship under Chef Inder Dhawan at The Oberoi, New Delhi followed by the award winning Indian Restaurant, The Tamarind located in the heart of Mayfair, London where he developed and refined his culinary techniques.

He also worked in famed 5-star Hotels like Taj Mahal ,The Radisson & ThePark New Delhi. It was here that he extended his skills to all outlets of the hotel, including the fine dining restaurants Haveli, kebab factory portico, pleasing the palettes of the restaurant's most exclusive clientele. Over these eight years, his mastery on tandoor, barbecue&Indian curries is beyond compare.

After a brief stint in Jersey US, His love for India brought him back here where he joined two more beautiful and renowned Hotels Claridges& Hotel Qutab as Banquet Head Chef. It is here that he learned the mastery of mass catering keeping the standards high and maintaining a class apart for next five years.

His passion for Catering grew with time and soon he realized that unlike a restaurant, It requires tons of management, logistic and operational skills along with lot of high end culinary skill to be successful at catering business.

In 2008 he joined the famous Kwality Caterers as"Master Chef'to fulfill his passion of heading a full fledged catering company as Master Chef. He flourished further and successfully handled catering of upto 5,000 guests at a time. With time catering business also got him into exploring may new aspects of food like Theme based menus, ability to serve those with dietary restrictions, including gluten-free, dairy-free, vegetarian, vegan, organic and more...

During the course he also got a chance to join the Punjabi by Nature group of restaurant and caterers as Corporate Chef where he created an exciting array of veg/non veg and delicious specialty dishes.

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