Chef Biju Monian, a culinary veteran with over 32 years of experience across luxury hotels and premium resorts, has been appointed Executive Chef at Olive Downtown Kochi , bringing to the role an exceptional breadth of culinary expertise, operational mastery, and a distinguished record of mentoring the next generation of hospitality professionals.
Monian’s culinary journey was shaped early by an international foundation – his formative years at the Hilton Otaru in Japan instilled in him the rigorous discipline, precision, and global food safety standards that have since defined his approach to kitchen leadership. That international grounding is reflected in the remarkable range of cuisines he has mastered over the decades, spanning Indian, Italian, Japanese, French, and Continental – a versatility that has made him one of the most sought-after culinary professionals in the industry.
Beyond his artistry at the pass, Monian is equally recognised for his command of large-scale kitchen operations. His experience in orchestrating convention catering for up to 3,000 guests speaks to an organisational capability that is rare among chefs of his calibre – combining creative excellence with the logistical precision that high-volume, high-stakes hospitality demands.
His commitment to culinary education has been a defining thread throughout his career. Monian served for four years as an examiner for the Food Craft Institute (FCI), and has produced and hosted aspiring chef shows at a previous organisation – contributions that reflect a genuine investment in shaping the future of Indian culinary talent.
A familiar and respected figure beyond the kitchen, Monian is widely known to television audiences as a cookery show judge on Mazhavil Manorama TV, a platform that has further cemented his standing as one of Kerala’s most influential culinary voices.
In his new role at Olivedownton, Chef Biju Monian will lead the property’s culinary vision, bringing together his decades of experience, international perspective, and passion for food to define the dining experience at one of the region’s notable hospitality addresses.
