Chef rajah is married with four grown up children who are based in Montreal Canada. He is currently living in Saint Lucia with is wife. Rajah who is of South Indian origin was born in Singapore, and has traveled and worked all over the world
He worked for a decade in the French embassy before leaving for France, Paris, where he earned a diploma from Le Pot Au Feu, culinary school in Paris, France. His affinity for languages allowed him to earn a French language certificate from the University of Sorbonne. After obtaining his diploma in Paris he worked in several reputable hotels and restaurants in the heart of the culinary capital enriching his knowledge in French Fine cuisine.
In 1988 he migrated to Quebec, Canada to the take up the position of a Commis Tournant at the Four Seasons Hotel, Montreal. Although working in a reputable hotel like Westin was very gratifying he knew that to grow as a chef he had to expand and develop his culinary knowledge and experience internationally. Therefore, he took up a position as a sous chef in The Galawa Beach Hotel in Comoros Islands in 1995.
He made another daring move when he accepted the position as executive sous chef at Planet Hollywood, Sydney, Australia demonstrating his adventurous and ambitious personality. His hard work and risk taking nature was gratified when he was offered the position of an executive chef at Parrot Cay resort, TCI in 1998. From then chef Rajah s career has been full of challenges and growth.
He is well versed in all kind of cuisines, Asian, Chinese, Indian, Indonesian, Thai, Caribbean, Mediterranean, Mexican and Western. For the past decade he has been seriously promoting the Fusion concept in his cuisine because he believes that in this modern era we have formed our strongest international alliances in cuisine, Asian cuisine has revolutionized while Western cuisine influences are increasingly permeating the East.
