To actively spearhead kitchen department to ensure smooth operations in terms of designing innovative menus, maintaining customer satisfaction

Renaissance Bengaluru Race Course Hotel has announced the appointment of G. SomaSundaram as the new Executive Chef. At Renaissance Bengaluru Race Course Hotel, Chef SomaSundaram will be actively spearheading the kitchen department to ensure smooth operations in terms of designing innovative menus, maintaining customer satisfaction, and monitoring the culinary team while maintaining the Renaissance brand quality. 

Chef SomaSundaram will oversee the culinary operations at the hotel's various dining outlets. His menu creations will showcase his mastery in Indian cuisines, as well as his commitment to using fresh, local ingredients. Bringing over 20 years of culinary experience to the table, he has worked in various hotels and restaurants across India and Singapore, showcasing his creativity with enthusiasm. 

Chef SomaSundaram has held multiple positions including Head Chef at Shikar pre-opening, Maxwell Reserve, Autograph Collection Singapore before moving to Renaissance Bengaluru Race Course Hotel. He started his career at Taj Coromandel Chennai and later moved to Courtyard by Marriott Chennai as an associate and was part of the pre-opening and in his due course, he was promoted as the Lead Associate. In the year 2011, Chef SomaSundaram joined as the junior sous chef at Courtyard by Marriott Hyderabad Hotel and Convention Centre and was promoted as the sous chef. He was part of the pre-opening of JW Marriott Bangalore in the year 2013. He later headed Courtyard by Marriott Kochi Airport as the head chef. His expertise and skills paved the way to Courtyard & Fairfield by Marriott ORR Bengaluru as the Executive Sous Chef and was part of the pre-opening. Post his sting here, he moved to Courtyard by Marriot Madurai as the executive chef and was part of the pre-opening. 

Throughout his career, Chef SomaSundaram has demonstrated his commitment to delivering exceptional culinary experiences. His career objective is to manage the food and beverage production department to project his creativity and implement technical and organizational skills with enthusiasm and commitment.

Chef SomaSundaram received his professional qualification from the Madras Institute of Hotel Management and Catering Science in Chennai, India. 

When not at work, he enjoys spending time with his family, travel to various places and explore the local cuisine. He is particularly passionate about preserving lost recipes.