Vinothkumar J has been appointed as the new Executive Chef of DoubleTree Suites by Hilton Bangalore.
Located at Iblur Gate, Marathahalli-Bellandur-Sarjapur Outer Ring Road, Sarjapur Main Road Bengaluru, the 172-room hotel has been open since January 2014.
In his new role, Chef Vinoth will oversee the entire culinary operations at DoubleTree Suites by Hilton Bangalore. In addition to this, Chef Vinoth will also work towards expanding the culinary canvas of DoubleTree Suites by Hilton Bangalore by setting new concepts in the areas of outdoor catering, curating year round concepts for festivities at our award-winning restaurants.
Chef Vinothkumar J has been an integral part of Hilton group and his passion towards food and beverage & dedication towards building great teams is admirable. He believes in keeping it original by sourcing the finest ingredients from origin markets across the world. He is passionate about adapting new global culinary techniques like “Pans to your Plate”, “Source Local Serve Global” and innovative plating and presentation.
Chef Vinothkumar J started his career in 2006 as a Kitchen Associate in Taj Holiday Village Goa; he brings over 16 years of experience in the kitchen with a specialization in Continental and Thai cuisine. He has trained under Chef Natarajan Kulanthai (Ex. Corporate Chef –Taj hotels & Resorts) Chef Meril Antony (Executive Chef Taj Malabar), Chef Praveen Shetty (Executive Chef Hilton Maldives), Culinary Director Chef Prasad (Conrad Bengaluru).
Chef Vinoth did Bachelor of Science in Institute Hotel Management and catering Technology & Applied Nutrition from IHM Mumbai Known as Dadar Catering College (First Catering College in Asia pacific), Chef Vinoth also has international exposure in continental Cuisine worked in London for Holiday Inn and County Hotel in early days of his Career.
Before joining DoubleTree Suites by Hilton Bangalore Chef Vinoth Kumar has been associated with Conrad Bangalore for over 5 years. Prior to which, he worked for Hilton Chennai for four years. Starting with the position of Chef De Partie in Hilton Chennai and stepped in to position of Executive Sous Chef in Conrad Bengaluru. He has shown great loyalty and dedication throughout his employment with Hilton brand. Chef Vinoth’s favorite Dish is Nattu Kozhi Kuzhambu (Country Chicken Curry made with hand grounded homemade masala with wood pressed gingly oil on top) which is prepared by his mom.
On his debut as an Executive Chef, Chef Vinothkumar J said, “I am excited to be given the opportunity to lead the entire culinary team of DoubleTree Suites by Hilton Bangalore. Working as a chef gives me more freedom and allows me to be more creative than just about any other career. Cooking also encourages self to make adjustments and create new and interesting flavors. Even recipes are just guidelines, and we can change the ratios and add new ingredients to make a dish your own. In addition to the creativity of the job, there is constant change and every day is different day and different people and culture”.
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