Dr. Chef Soundararajan P.

Corporate Executive Chef

Mahindra Holidays & Resorts India Ltd.

 

In 1959, Chef Soundararajan was born as the seventh child in the family of a coffee merchant. In search of a career with a broad scope, he joined IHM Chennai in 1982 and that was the start of his culinary career. And also the start of his journey towards success. He was a rank holder of IHM Chennai and he has been merited with a certificate in World Cuisine from the prestigious Culinary Institute of America, New York. Today, he is one of the WACS certified chefs. Chef Soundararajan has been offered fellowship from the St. Nicholas University and he has been bestowed with an Honorary Doctorate from Vels University in Hospitality Management D.Litt.

 

He was trained under the most renowned French Chef Roger Moncourt and was part of the team involved in opening the best French restaurant in India, called ‘Burgundy’. In 1988, he was invited as a Chef on the World’s No.1 Luxury Liner ‘Queen Elizabeth II’. During this voyage he had the credit of serving 40 different Indian menus to its elite passengers from various regions of the globe. By the beginning of 1990, he was appointed as Chef-in- charge at the renowned Hyderabad House at New Delhi. In 1992, he took up the responsibility of the Corporate Chef with Guestline Hotels and Resorts. During his stint, he dished out a new cuisine called the Kongu Nadu cuisine.

 

He was the Chef Culinaire for various occasions in churning out designer cuisine during the launch of Meher Castellino’s Fashion Kaleidoscope at Hotel Guestline, Mumbai, Miss India 1995-96 and the launch of Verve magazine to name a few. He has also received a National Award for the ‘Best Chef in India’ in the year 2007.

 

He was then shifted to Mahindra Holidays and Resorts as the Corporate Executive Chef in December 1997 and has held this position ever since. His responsibilities include monitoring of overall F&B operations, compiling and implementation of standard operating procedures and restaurant commissioning, setting up standard recipes along with menu engineering across the resorts. He has won several awards like a silver medal for the Restaurant Contest and three silver medals at the National Culinary Contest 1990 held at New Delhi. That is not all! He has also won a gold hat award from the South India Culinary Association for two decades of Continuous contribution to the profession and many more.

 

In his 35 years of culinary journey, till today he follows one philosophy that he learnt from his mother, ‘cook with the heart but not with the hands’ and that indeed has been instrumental in his success!

 

Vinod Kumar

Executive Chef

Mahindra Holidays & Resorts India Ltd.

 

Cooking has transcended from being a hobby to a profession for our Executive Chef Vinod Kumar. At first, cooking was an experiment that he loved to carry out with his mother. But for over 21 years now, cooking has become his only passion.

 

Chef Vinod has been with Club Mahindra for 2 years now and his journey here has been challenging as well as a great learning experience. He incessantly pushes himself to deliver quality food that lives up to customer's expectations as he feels that most customers are well travelled and have a good knowledge about cuisines from all over the world. He believes that for a chef, every day is a learning experience, as every country, has its own distinct cuisines and flavors that need to be mastered.

 

Chef Vinod has specialized in European cuisines, but having lived in India for most of his life, he has now perfected multiple Indian cuisines. His brilliant culinary skills have won him many awards and accolades; he has been awarded a Bronze medal for the IFCA Culinary challenge and exhibition. He also received certificate of appreciation from DR.Kalaignar M.Karunanidhi, honorable Chief Minister of Tamil Nadu and MS.Kanimozhi , honorable member of parliament and coordinator ,Chennai Sangamam, for outstanding involvement in authentic Tamil cuisine in Chennai Sangamam.

 

 

Kalidas Baidya

Executive Chef

Mahindra Holidays & Resorts India Ltd.

 

Having been born on International Chefs Day, Kalidas Baidya, our Executive Chef, jokes that he began his culinary journey because of that very reason. He was not always inclined to becoming a chef; his dream was to become a Defence personnel in the Air Force. But in time he realized that life had other plans for him.

 

The hospitality industry attracted him because it was next to Defence in terms of discipline & respect. Cooking is a passion that Chef Kalidas discovered only recently, but the seeds of this passion were sown when he helped his mother cook on Sundays, when he watched his aunt make her famous ‘Pithe’ and when his cooking won appreciation amongst his friends.

 

Chef Kalidas began working with Mahindra Holidays & Resorts India Limited in the year 2007 after his stints at some of the finest hotels, cruises and airline catering. At MHRIL, he performs his duties right from kitchen management, creating & innovating new dishes to planning new menus and training new recruits. When it comes to preparing global cuisines, Chef Kalidas is one of the finest. According to him, ‘a chef has no boundaries & constraints.’ He understands the cuisines of different regions and works his own culinary magic to make perfectly delicious dishes.

 

His achievements are countless! From receiving Culinary Greatness award for ‘the highest contribution in culinary’ to association with Gulf culinary guilds & competitions, Humanitarian award by IFCA & consecutively celebrating International Chefs day in big way from year 2007 and continuing and being on the BOD of Kalyani Institute of Hotel Management - Kolkata and winning a gold medal at the Goa Culinary Contest, Chef Kalidas considers being able to mentora new generation of chefs as one of his life’s biggest achievements.

 

Debraj Bhaumik

Executive Chef

Mahindra Holidays & Resorts India Ltd.

 

"I was inspired by my Mom and Granny while helping them out in the kitchen" are the humble words of  Executive Chef "Debraj Bhaumik", when asked about his passion for cooking which led him to being a Chef. With 20 years of experience backing him, Debraj knows for sure how to tickle the taste buds. He started his career as a Management Trainee with Radisson focusing on the western cuisines.

 

He has had the opportunity to learn Mexican from the famous Chef duo-Roberto & Sergio and working in Muscat provided him with a good learning of Greek and Lebanese cuisine as well. Working with Chef Fabio, he specialized in Italian, but later realized the varieties across our very own Indian Cuisine. After an extensive research of different regional cuisines in India, he conducted Indian Cuisine training at Mauritius, promoted by the Mauritian Chefs Association.

 

He joined Club Mahindra as the Executive Sous Chef at Munnar and rose up to the position of Executive Chef. He has been highly instrumental in projects across Gourmet Express, Coorgenburg & the Barbeque Bay. His passion remains for Bengali food and the lucky ones get to savor his Bengali cooking. Chef Debraj has been honored with the prestigious Chef of the year award for 2007 – 08, awarded to him by the Indian federation of Culinary Association and has also earned the designation of WACS certified chef from the World Association of culinary Societies and has also completed the Harvard Manage Mentor program.

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