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Karan Suri

Karan Suri

Group Executive Chef

Fairmont Hotels and Resorts

Group Executive Chef at Fairmont Hotels and Resorts

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Fairmont Hotels and Resorts

Group Executive Chef

June 2012 — Present

Group Executive Chef East Africa for Fairmont Hotels and Resorts, responsible for 3 hotels in Kenya: The Norfolk in Nairobi, Masai Mara Safari Club and Mt. Kenya Safari Club.
Fairmont The Norfolk Hotel has played a leading role in Kenya's colorful history, and continues to be Nairobi's finest and best-known luxury hotel. The hotel is still the traditional starting point for safaris and the Lord Delamere Terrace is modern Nairobi's popular meeting place. Norfolk also houses the multi-award winning Tatu restaurant, serving the best steaks and seafood in Nairobi.
With magnificent views of majestic Mount Kenya, the Fairmont Mount Kenya Safari Club Resort's 120 luxuriously appointed hotel rooms, set in over 100 acres of landscaped gardens, offer a unique blend of comfort, relaxation and adventure. Originally the retreat of movie star and Club founder, William Holden, the Club's illustrious former members have included Winston Churchill and Bing Crosby.
Surrounded on three sides by the Mara River, and on the edge of the world’s Seventh “New” Wonder of the World – the Masai Mara - Fairmont Mara Safari Club is the epitome of tented luxury.

Career medium 03
Career
Career medium 04

The Leela Palaces & Resorts

Executive Sous Chef

May 2010 — June 2012

The Leela Palace New Delhi boasts 260 rooms in the exclusive Diplomatic Enclave. Recently opened, The Leela Palace New Delhi is considered to be among the finest in India. The hotel is in close proximity to some of Delhi’s many tourist attractions.
The rooms are the largest in the capital spanning more than 550 sq ft. while the Presidential Suite itself spans 4425 sq. ft. Each room is equipped with state-of-the-art facilities and amenities.
The four exclusive restaurants and bar at The Leela Palace New Delhi offer cuisine and service that will surpass any guests’ expectations in the capital. One can dine casually all day at the glass restaurant, The Qube or formally at the Royal kitchens at Jamavar. If catching up on some reading or enjoying a drink is what you crave, there is not better venue than The Library. Furthermore, the European influenced restaurant, Le Cirque, has opened its doors in Asia for the first time on the 10th floor whereas the Japanese specialty restaurant, Megu, is located on the Lobby level.

Career

Raffles, Dubai

Chef de Cuisine

June 2008 — May 2010

A Five Star Deluxe Property with 248 opulent Suites, the largest in Dubai, ten exquisite Food & Beverage outlets and the indulging Raffles Amrita Spa. A unique, one-hectare 'Raffles Botanical Garden', depicting the four 'Elements of Life' (Earth, Wind, Fire and Water) also promises to enchant all visitors.

Reporting to the Executive Chef/ Executive Sous Chef managing a team of 7 in the kitchen responsible for the signature restauant: Fire and Ice, Raffles Grill. Also overseeing the operation at Main Kitchen, catering to 5 outlets and banqueting services with a team of 22 in the kitchen.

Responsibility Outline: Quality Control, HACCP Implementation, Food Cost Control, Staff Rosters, Ensuring Proper Storage at Chillers / Walk-Ins / Dry Stores, Interaction with Guests for their Preferences / Choices, Departmental Administration, Cross Functional Coordination, Conducting Regular Kitchen & Service Briefings for smooth operations

Career medium 05
Career
Career medium 06

Oberoi Hotels, New Delhi

Senior Kitchen Executive

August 2005 — June 2008

A 5 star deluxe hotel with 287 rooms and 6 F & B outlets Viz. ‘threesixty°’ an all day dining restaurant, ‘Travertino’ a fine dining Italian restaurant, ‘Taipan’ a Chinese speciality restaurant, ‘Deli Cafe’ a pastry shop featuring Charcutiere, selection of cheese, chocolates, bread, cakes and pastries, ‘The Club Bar’ an English bar serving light snacks and an exclusive selection of wines and spirits from all over and ‘The Belvedere’ an exclusive members only club featuring an International menu. The Hotel feature poolside events, conferences and private functions, a gymnasium, shopping arcade, spa centre and pool.

Managing all day dining and banquet operations at The Oberoi New Delhi.

Formulating & Implementing SOPs for the Kitchens, HACCP Implementation, Food Cost Control, Staff Rosters, Ensuring Proper Storage at Chillers / Walk-Ins / Dry Stores, Interaction with Guests for their Preferences / Choices, Departmental Administration, Cross Functional Coordination, Receiving and Checking Incoming Supplies, Staff Training, Monitoring & Managing Yields, Conducting Regular Kitchen & Service Briefings for smooth operations

Career

Oberoi Hotels & Resorts

Kitchen Management Associate

June 2003 — July 2005

Associate at India's premier Hospitality school for managers OCLD--Oberoi Centre for Learning and Development. Part of the Kitchen stream, and underwent rigourous on the job and off the job training at various Oberoi properties all over India. Cuisine training, management inputs, Cost controls, HR, Training, Accounts were core areas. Graduated with distinction and two gold medals for International Culinary Competition.

Career medium 02
Career

Oberoi Centre of Learning and Development

Post graduate diploma in Kitchen Administration, Culinary

2005

Institute of Hotel Management

2003 2. Diploma, Hotel Management

2003

2003

Year; 2005 Post Graduate Diploma; B.A, Hotel Management; Hotel Management