Two chefs set up the highest altitude pop-up restaurant in the world – Chennai-based Soundararajan P, Corporate Executive Chef at Mahindra Resorts and Holidays, India, and Sanjay Thakur, Chef at Etihad Airways, called their mission Project Triyagyoni...Read more

“Chef Soundararajan honoured with Doctorate of Literature”

Chef P Soundararajan was honoured with Honoris Causa Award (Degree of Doctor of Literature) by Vels University, Chennai for his contribution in hospitality, and in particular – culinary industry.

The award was presented by APJ Abdul Kalam, Former President of India on 14th December 2011 on behalf of the Chancellor and Members of the Board of Vels University.”Read More

He started his career with the Ashoka Group of Hotels in the year 1982. He did not take too long to make a name for himself in the food and hospitality industry not only in the city, but also at the national/International level. After having expanded his credentials in the international gastronomy arena, Chef Soundararajan Palaniappan has finally now managed to achieve what not many other chefs have been able to.

Dr. Chef Soundararajan, receives Honorary Lifetime Membership into the World Chefs organization.

Chef Soundararajan has been involved in the promotion of Indian Culinary Art and Culinary Heritage with workshops, training programs, and culinary competitions. World Chefs is the global authority on food and is a recognized organization serving over 10 million chefs from 99 National Member countries. The biennial congress is a hallmark tradition of WACS and has been organized in over 20 cities across the world throughout its illustrious 74-year history, WACS is managed by an elected presidential body consisting of the WACS Board. A separate committee manages all culinary  competition related affairs. “Read More”

News Coverage of Dr. Chef Soundararajan’s Book ‘The essential Culinary Guide

I’m not just a reluctant gourmet. I’m also an accidental food writer. So after my first few reviews, which involved much frantic Googling on food terminology, I decided to bring out the big guns. Which is how the Larousse Gastronomique came home. Big, heavy and ponderous, it’s been lounging in my bookcase for years, loftily pushing out the lesser food books and generally throwing its — considerable — weight around.

A detailed guide to the art of gastronomy, the Larousse was written in 1938, and translated from French into English in 1961 …..READ MORE

Dr. Chef Soundararajan, Best Chef of the Year special award for 2006-2007 by the Ministry of Tourism, Government of India.

Chef Soundararajan is the first Indian to present Indian ethnic cuisine at the Culinary Institute of America in New York and has introduced the World Association of Chefs Societies (WACS) chef certification in India.

Follow Chef Soundararajan

Dr Chef Soundar @ Thanthi TV Show

Dr. Chef Soundararajan, interviewed by India’s Leading National News Channel NDTV 

Chef Soundarajan speaks about his Most Popular Book “The Essential Culinary Guide”

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