Subbarayalu Kesavan

Subbarayalu Kesavan has extensive work experience in the hospitality industry as a chef. Subbarayalu served as the Head Chef and Senior Chef de Partie at Park Plaza Cardiff Hotel from 2014 onwards. Prior to that, they worked as a Chef at Liberty Park Hotel in 2014 and as an Executive Chef at Mandera Royal Resort from 2013 to 2014. Subbarayalu also worked as a Kitchen Executive at Burgundy Restaurant from 2012 to 2013 and as a Sous Chef at Apollo Sindoori Hotels Limited from 2010 to 2012. Additionally, Subbarayalu Kesavan held the positions of Sous Chef and Demi Chef De Partie at Apollo Sindoori Hotels Limited from 1994 to 2009.

Subbarayalu Kesavan's education history includes completing a National Apprenticeship in General Cook, specializing in Cooking and Related Culinary Arts, General. The specific start and end years of this apprenticeship were not provided.