Four Points by Sheraton Mahabalipuram Resorts & Convention Center has appointed Somasekhar Gedi as the Head Chef. In his new role, he will be focused on maintaining food consistency and quality, managing kitchen budgets, curating new menus for Petals, an all-day dining restaurant and Nectar, the lounge bar. Going beyond his responsibilities of the kitchen, he will also be in charge of enhancing and improving guest satisfaction on various levels.
Hailing from Andhra Pradesh, Chef Somu as he is fondly called has graduated from the Institute of Hotel Management (IHM) in Hyderabad and joined Ramoji Film City as a Culinary Associate. With an overall experience of 14 years, he started his professional journey as a Culinary Associate at Hyderabad Marriott Hotel & Convention Center. In all these years, Chef Somu has worked with some of the leading hospitality brands in different parts of the country such as Jaipur Marriott, Hyatt Regency Gurgaon, Fairfield by Marriott Bengaluru Rajajinagar, JW Marriott Hotel Chandigarh, Hilton Bangalore Embassy Golf Links and Fairfield by Marriott Coimbatore.
Immediately after his appointment, Chef Somu along with his team at Four Points by Sheraton Mahabalipuram has introduced a new concept ‘Go Local’ that provides guests with an opportunity to experience cuisines with locally sourced ingredients that are farm fresh.
On being appointed as the Head Chef at Four Points by Sheraton Mahabalipuram, Chef Somasekhar said “I am excited to be a part of Four Points by Sheraton Mahabalipuram and looking forward to curating exquisite F&B offerings with a focus on the local flavours to serve our esteemed guests.”
An expert culinary wizard, he has learned different cuisines during his stints at various hotels over the years and is a well-known chef who specializes in Indian cuisines especially Hyderabadi, South Indian and North Indian preparations. His signature dishes include Hyderabadi Biryani, Haleem, Khubani Ka Meetha, Double Ka Meetha, Kovai Chicken, Kodi Vepudu, Veta Mamsam, Diwani Subz Handi, Nellore Chapala Pulusu and Rayalaseema Ragi Sangati.
On the appointment of Chef Somasekhar, Girish Krishnan, Hotel Manager, Four Points by Sheraton Mahabalipuram said, “We are happy to welcome Chef Somu and are excited to witness him unleash his culinary magic at our kitchen and introduce new food trends that will make the people of Chennai swear by his expert gastronomy skills”.
He believes that presenting any cuisine with its authentic flavour and style will make any dish special and help in connecting with your roots.
https://tourismindiaonline.com/the-incredible-jingle-jangle-of-indian-culture/
https://www.youtube.com/watch?v=v_4_LIKITI4w
