His Technical Qualifications:

- B.Sc. Catering Science & Hotel Management, Coimbatore

- Master Of Tourism Management, Madurai

- Safety & Survival Techniques STCW �95, Chennai

- USPH Regulations, Carnival Cruiselines, USA.

- Train the Trainer Course, Carnival Cruiselines, USA

- Basic Safety Training, Carnival Cruiselines, USA.

- Crowd Management Course, Carnival Cruiselines, USA

- Man Mangement Course, Le Meridien Hotels

- Culinary Course, Carnival College, USA

- Architecture & Interior Designing Course, Chennai

- Basic Course On Chief Architect & AutoCad

- Adobe Photoshop Complete Certification Course

- Desktop Hardware & Software Construction Course

His Exposure:

- Director of Culinarchs, The Culinary Architects

Dealing with the architectural aspects of Food Service Trade

- Director of Gourmet Chefs, Restaurant Management

Dealing with the operational aspects of Food Service Trade

- Director of Projects, The Rock Restaurants, Chennai,

Planning, Designing and project execusion of 4 theme restaurants

- Worked in the Culinary Development Team of Carnival Cruiselines

In total of 7 worked ships, 4 were pre-opening & inagural projects

- Created and Promoted various Culinary Brands and outlets

Bread Rolls, Celebrity Chefs, The Rock, The Cave, Gourmet Chefs etc

- Le Royal Meridien, Chennai, Culinary Team Project and Operatinns

Worked for Cilantro, Navratna, Kayal & Gourmandise

- Hilton International Hotel Chennai pre-opening Culinary Team

Worked for SOP, Kitchen training Programs & Developments

- The Residency Coimbatore, Inagural Culinary Team

Worked with Chef Raju Philip, Chef Manohar & Chef Ashok

- Sabari Hotel Project and Pre-Opening Culinary Team

Worked with Chef Ashok & Chef Pradeep Krishna

- Sabari Resorts Project and Pre-Opening Culinary Team

Opened a Kitchen, a Restaurant and banquet hall