Ramesh had been the Head Chef at The Quilon Restaurant, (One Michelin Star) since 2002. He started his career at the Grand Pulman Hotel in Normandie, France as a Hotel Management Trainee. Ramesh then came to the UK to study an HND Course and became an trainee chef at The Savoy, London. Under the direct tutelage of Maitre Chef Anton Edelmann. The Training covered a wide range of classical French Cuisine.
While at the Savoy under the personal instigation of Maitre Chef Anton Edelmann, he was given the task of developing a range of recipes from Indian Regional and Moghlai Cuisine that would be suitable for service at banquet functions in excess of 500 covers. These recipes were successfully proved at two banquets British-Indian clients thatheI personally supervised. The recipes have now been incorporated into the standard banquet range on offer at theSavoy. This assignment included the training of the kitchen brigade in the techniques of Indian Cuisine.
Ramesh then went to Bangalore to The Taj Residency Hotel as Executive Sous Chef. He had full responsibility for the Café Mozaic Restaurant (Indian and Continental Cuisine). He returned to London in 2002 to Quilon, where he has been ever since.