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Rajah Pillay
Profile
Chef Rajah has more than 16 years experience in the food and beverage department working with reputable hotels and resorts all over the world as an Executive Chef and Food & Beverage Manager. Well versed in all kinds of cuisine with extensive experience in creating and implementing gastronomic, health and fusion menus
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Qualification
He possesses ten years experience at the managerial level, extensive hands on experience as Executive Chef and has managed several restaurant operations. A self motivated individual with excellent communication, interpersonal, organizational and leadership skills. He has a keen knowledge in menu design, training and wine tasting. Chef Rajah transforms Spa cuisine into elegant, appealing and satisfying food. He is focused on highly nourishing ingredients: quality proteins, monounsaturated fats, nutritionally dense vegetables and fruits and whole grains where appropriate. He creates meals, according to individual guest requests, Atkins diet and gluten free meals for guests with silica condition.
Experience
Rajah Pillay, known for his intensely flavorful cuisine, is the Executive Chef at The Body Holiday, LeSPORT resort in Saint Lucia, Caribbean. Chef Rajah has demonstrated creativity and innovation in spa and fusion cuisine He came to The Body holiday Resort in April 2003 from Turks and Caicos Islands, where he was Executive Chef at the Parrot Cay Spa & Resort. Prior to that, he held several important and significant positions all over the world. He has worked for The Four Seasons Hotel in Montreal, Canada, The Galawa Beach Resort in Comoros Islands, Planet Hollywood, Sydney Australia, and Allegro Resort & Casino, Turks and Caicos Islands.
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