Dr ChefSoundararajan

Dr. Chef P Soundararajan


       

Founder

Chef Soundar Culinary Academy and Culinary Vision Pvt Ltd


Honorary Member

World Association of Chefs Societies (WACS)


President Mentor

South India Chefs Association

Co-Founder, Director

The Greenhouse Barbeque (GBBQ)


Founder General Secretary

Indian Federation of Culinary Associations, India (IFCA)


Founder General Secretary

Chefs Guild of India (CGI)

Chef Soundararajan, Dr ChefSoundararajan, ChefSoundar

The Greenhouse BBQ, Chef Soundar

“About Dr Chef Soundararajan”

Awards & Achievements

Rotary Club Award, Chef Soundararajan                    

Dr. Chef P Soundararajan Formerly served as Corporate Executive Chef at Club Mahindra Holidays & Resorts, India’s leading lifetime holiday company with 50 resorts across the country. He has held this position till May 2019 since 1997.

Dr. Chef Soundar holds Bachelor Degrees in Science, and Catering and Hotel Management;

He has been certified in World Cuisine from the Culinary Institute of America;

Completed a fellowship program at the St Nicholas University, Louisiana; certified by the World Association of Chefs (WACs);

Certified by Training House, USA as a “Catalytic Instructor”

Honorary Doctorate in 2011” Dr.Chef Soundararajan has been awarded an Honorary Doctorate by Vels University by the former President of India, Dr. A P J. Abdul Kalam.

Golden Star Award in 2008” Received Golden Star Award in 2008 issued by the South India Culinary Association.

This award also marked his service to the Food & Beverage industry for twenty-five years”‘Best Chef of India’ Award in 2008″ He was Awarded the ‘Best Chef of India’ in 2008, by the Ministry of Tourism, Govt. of India for his contribution to the culinary fraternity in his career which spanned three decades.

“Academics”

  • First Class B.Sc Maths , Madras university
  • First Class DHMCT IHM , Chennai
  • Certified as Trainer from US Training house
  • Executive development program from the IIM Bangalore
  • Hospitality mentor program , Harvard University
  • Certificate in Digital marketing from Columbia University

“Experience”

39 years of professional experience as a chef.

Dr. Chef P Soundararajan Formerly served as Corporate Executive Chef at Club Mahindra Holidays & Resorts, India’s leading lifetime holiday company with 50 resorts across the country. He has held this position till May 2019 since 1997.

Commencing his career with The Ashok, a part of the Taj Group of Hotels, he trained under the renowned French Chef Roger Moncourt and was assigned to Catering for the prestigious Asian Games for close to six thousand athletes every day.

“The Prime Minister’s Chef !” His first major success was being appointed as the “Chef” in charge at the Official State House of the Prime Minister in New Delhi. This important position saw him cater for all state banquets hosted by the Prime Minister and the Vice President of India.

He formed part of the team that offered hospitality to the first meeting of the Non – Aligned Summit 1983 and CHOGM.

His skills were appreciated by more than 40 heads of State, including Nelson Mandela, K P. Bhattarai, and Maumoon Gayoom, winning him several accolades.

Seeing the opportunity to expand his culinary skills, Soundararajan joined the Ashok Kovalam Hotel at Thiruvananthapuram and trained in royal cuisine from some of the best Masterchefs of the Travancore Kingdom.

His stint there saw many a delightful beach food carnivals. In 1984, he worked as a chef at Kanishka Hotel and gained tremendous knowledge and experience working with Chef J M. Chaudhuri.

Soundararajan was instrumental in the detailed planning and opening of the hotel’s first salad bar and also subsequently organized an array of food festivals, Burger festival, Biryani festival, Bengali Utsav, Mango Festival etc to name a few.

He received an invitation to work on board the world’s No.1 Luxury Liner Queen Elizabeth II.

Apart from planning, preparing and serving more than forty Indian menus, Soundararajan had the opportunity to train International chefs in Indian cuisine and to learn various aspects of European cuisine from them.