MY CULINARY JOURNEY

My Journey into the World of Cooking.

Vanakkam! I’m Dr. Chef Saravanan, and for me, cooking is not just a profession—it’s a way of life. I was born and raised in Thandalaiputhur Village, Tiruchirappalli, where my love for food began at a very young age.
My grandmother, Tmt. Chithiraipillai Dhanalakshmi, was my first teacher. She introduced me to the magic of Chettinadu cooking, traditional millet dishes, and age-old techniques that have been passed down through generations. Her ability to create flavorful, nutritious meals using simple, locally available ingredients fascinated me, and I was drawn to the deep-rooted traditions of South Indian cuisine.
I started learning from her when I was just 10 years old—watching her prepare dishes like Fish Curry, Mutton Kola Urundai, and Millet Kali filled me with curiosity and excitement. I was captivated by the way ingredients came together to create dishes that not only satisfied hunger but also nurtured the body and soul. That’s when I realized that cooking is an art, a penance, and a way to bring people together.
Determined to turn my passion into my profession, I pursued Hotel Management and Catering Technology Studies in 2006. This journey allowed me to refine my skills, master professional techniques, and explore a diverse range of cuisines.
I have had the privilege of working in some of India's most renowned luxury hotels, including ITC Group of hotels, Savera Hotel, Taj Hotel and Resorts, Ramada Plaza, The Leela Palace Hotel and Resorts, and Hilton, where I specialized in Indian cuisine and fine dining. I have worked alongside some of the world’s Michelin-star chefs, gaining insights into global culinary excellence. I have organized 50+ food festivals, including the Chennai-Kanyakumari Food Festival and the Tamil Fusion Food Festival. I have also conducted extensive research into authentic South Indian cuisine and its potential for global fusion.

In 2025, I was honored to receive a Doctorate in Culinary Arts from OXFAA University, a milestone that recognizes my dedication to food research, traditional South Indian cuisine, and culinary innovation. This achievement strengthens my commitment to bringing health-focused, traditional food to a global audience.

Cooking for Stars and Legends

Over the years, my love for cooking has taken me to places I never imagined. I’ve had the honor of cooking for some of the biggest names in Bollywood and Kollywood. I’ve been the personal chef for movie stars, sports icons, and international teams. Some of the highlights of my career include:

Chef for the Chennai Super Kings (CSK) IPL team – Cooking for cricketing legends was an unforgettable experience!
Official Chef for the Indian, New Zealand and Pakistan Cricket Team – Introducing international players to our Indian flavors.
My chicken recipe is a favorite of MS Dhoni – It’s always a pleasure to serve Thala!
Personal Chef for Bollywood & Kollywood Celebrities – Bringing authentic Indian flavors to film sets and celebrity homes.

Cooking for these legends has been a privilege, and their appreciation keeps me motivated to explore new recipes and perfect traditional flavors.

R.P. Singh

Irfan Pathan

Krishnamachari Srikkanth

Harbhajan Singh

Suresh Raina

Spreading Indian Cuisine Worldwide

In August 2019, I conducted a one-month Culinary Training Program in Mauritius, training 100 chefs in Authentic South Indian & North Indian cuisine at Sun Resorts. I worked alongside renowned chefs like Chef Jugesh Arora, Chef Kalooa (Ambre Sun Resort), and Chef Amalen (La Pirogue Resorts & Spa), with support from Sugar Beach Golf & Spa Resort and Long Beach Golf & Spa Resort.

A key highlight was collaborating with Chef Mayaven Coopen, Executive Chef at Beachcomber and President of the Mauritius Chef Association. His expertise in Mauritian and global fusion cuisine made him a great mentor. Under his guidance, I explored new traditional South Indian food varieties, blending them into fine dining experiences at luxury resorts.

This program included live cooking sessions, masterclasses, and menu development for resorts, showcasing the health benefits of Indian spices, millets, and ancient cooking techniques. It was a proud moment to share our culinary heritage on an international platform.

Inspiration & Mentorship

Throughout my culinary journey, I have been fortunate to receive guidance and support from esteemed mentors and well-wishers who have significantly influenced my passion for cooking.

Mentors Who Shaped My Culinary Path

I am deeply grateful to:

Dr. Chef Dhamodharan, a Padma Shri awardee and President of the South Indian Culinary Association (SICA), whose immense contribution to South Indian cuisine has inspired generations of chefs, including myself. His expertise in heritage recipes, traditional cooking techniques, and professional culinary leadership has been a guiding force in my career. I have also had the privilege of participating in several TV shows alongside him, further enriching my experience in the culinary world.
Chef Seetharaman, Corporate Executive Chef for GRT Hotels and Resorts, has been a guiding force in my culinary journey. His extensive knowledge of South Indian flavors and culinary traditions has encouraged me to innovate while staying true to authentic practices. With his support and motivation, successfully released my book "Saran Samayal - Wellness way of life" in both English and Tamil at the SICA Culinary Competition. He has been a great inspiration for me to share the rich Indian flavors with the world.
Chef Kannan N, Executive chef for Taj Group of hotels and resorts. A dedicated promoter of heritage food, he has recognized my dedication to preserving traditional dishes. In his foreword for Saran Samayal, he spoke about my research, travels, and commitment to reviving forgotten recipes. His words continue to inspire me.

Well-Wishers Who Supported My Journey

I also extend my heartfelt thanks to:

Mr. A.D. Padmasingh Isaac, Founder and Chairman of Aachi Group of Companies, whose encouragement and support have been instrumental in my endeavors to promote South Indian cuisine globally.

Their mentorship and support have strengthened my commitment to sharing the rich flavors and health benefits of South Indian cuisine with food enthusiasts around the world.

Padma Shri Dr Chef. Dhamodharan

Chef Seetharaman

A.D PadmaSingh Issac

Saran Samayal – The Book

My book, Saran Samayal, is a tribute to traditional South Indian cuisine and Global cuisine, blending heritage recipes with a focus on health and wellness. First launched in Tamil (2018) and later in English (2023), it highlights the use of local ingredients, millets, and time-honored cooking techniques.

The English edition, Wellness Way of Life - Saran Samayal, was released at the 6th SICA Culinary Competition in Chennai (2023), in the presence of culinary experts from India, Germany, United States, Maldives, Singapore, Sri Lanka, and Mauritius.

My book has also been personally gifted to Padma Bhushan Ajith Kumar, Vijay Amritraj the Indian sports commentator, actor and retired professional tennis player, Chinnakannan Sivasankaran the founder of Aircel, Stephen Fleming the CSK IPL team's coach and former captain of the New Zealand national cricket team. Daryl Mitchell New Zealand cricketer and many Bollywood & Kollywood celebrities who appreciate the richness of traditional Indian flavors.

Padma Bhushan Ajith Kumar

Tennis legend Vijay Amritraj has been a great admirer of my food. His appreciation for my cooking and the flavors I bring to the table is truly special. Over time, we have built a close bond based on a shared passion for fine cuisine and traditional flavors.

Vijay Amritraj

Chinnakannan Sivasankaran

Mitchell Santner

Stephen Fleming

Awards & Recognitions

Best Chef of the Year 2016
- Awarded for excellence in pot-based traditional food at the Madras Institute of Hotel Management Food Festival

SICA Chef Award 2023
- Recognized again by SICA for excellence in South Indian cuisine and professional achievements.

Master Chef Achievement Award 2024
- Awarded for my book "Wellness Way of Life - Saran Samayal", highlighting the use of Indian millets, local vegetables, and traditional cooking techniques in fine dining.

Best Chef of the Year – ARAM SEIYA VIRUMBU ARANKATALAI Award 2024
- Recognized for excellence in culinary innovation and dedication to preserving traditional South Indian cuisine.

Golden Tamil
Best Chef Award 2024

SICA Chef Awards 2023

Master Chef Achievement Awards 2024

Best Chef of the Year - 2024

VISION

My vision is to preserve, innovate, and globalize Indian cuisine while staying true to its roots. I strive to revive forgotten recipes, blend tradition with modern innovation, and promote the health benefits of Indian spices and millets.