Chef K. S. Mangeswaran Appointed as Sr. Executive Sous Chef at Radisson Blu Resort Goa Cavelossim Beach
He started off his culinary journey as a Chef at Trident Oberoi, Bangalore and possesses an experience of 19 years.
RADISSON BLU Resort Goa Cavelossim Beach announced the appointment of Chef K. S. Mageswaran as the senior executive sous chef. Brought up in Coimbatore he has completed his hotel management and catering technology course from the Bhararthiar University Coimbatore. He started off his culinary journey as a Chef at Trident Oberoi, Bangalore and possesses an experience of 19 years.
His passion of exploring cuisines constantly gave him the courage to shatter the stereotypes and also faced many challenges in his culinary journey. Chef Mageswaran always believes in quality and perfection in all his creation. His love for food ushered him to explore and travel North America where he worked with some of the leading hotels like Poconos Manor Resort in Pennsylvania as Chef De Cuisine, to California at the famous Angus steak house, Sherman Oaks as a kitchen Manager, Embassy Suites, and Milpitas, California as CDC.
His extended stint in the US aided him to gain knowledge of diverse cuisines, as he received an opportunity to comprehend the complexity of the global cuisines and diversity in various cultures along with their food tradition.
At Radisson Blu Resort Goa Cavelossim Beach his ultimate responsibility will be to assure the quality of serving a wholesome meal, customer retention and satisfaction. Apart from that, his responsibility includes innovating something new for the guest and also to rediscover Goan cuisine by unearthing the recipes restricted to certain households. He will be responsible to spearhead his team and also to set more exceptional culinary standards in Goa for their guests.
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