News Source: bwhotelier.businessworld.in
SHANKAR S has been Appointed as the Executive Chef of Evolve Back-Hampi Kamalapura Palace
News Source/Courtesy: bwhotelier.businessworld.in

Courtesy/News Source: bwhotelier.businessworld.in

SHANKAR S has been appointed as the Executive Chef of Evolve Back-Hampi Kamalapura Palace. The Evolve Back Kamalapuram palace is the latest addition to the chain of Evolve Back resorts formerly known as Orange County. This is of particular significance for the company considering this is their fastest-growing resort attracting high profile clientele both from India and overseas.

Shankar has over a decade’s experience in the hospitality industry and brings to the table a well-rounded and proficient kitchen management experience. He is known for his focus on the customer at all times and demonstrates proven leadership skills. He specializes in modern European Cuisine, Indian Cuisine, Farm to Table Foods, Health Cuisine, Bistro Food and more.

Chef Shankar started his career as a Hotel operations management trainee with the Indian Hotels Company Limited and worked his way up working in various properties of the Taj Hotels chain. His culinary journey highlights include the launch of the Green Table Restaurant: A Farm to Table concept-driven fine dining restaurant at the Hilton Shillim Estate Retreat & Spa, the multiple award-winning Modern European restaurant called Graze at the Vivanta by Taj M.G. Road, Bangalore and Firdaus, Taj Krishna, Hyderabad, a fine dining specialty restaurant serving Hyderabadi and Indian cuisines.

Evolve Back on its part is known for its distinctive approach of nature-inspired fresh cuisine at all their properties. They are strong supporters of the local economy and have curated a system wherein all produce is sourced locally, is of high quality. Their menu features a dedicated counter for organic preparations that are made exclusively using pure ingredients.

Commenting on the appointment he said, “Evolve Back’s take on food and environmental sustainability is something very close to my heart. I believe in the farm to table concept and am very excited to recreate the traditional flavours and ethnic recipes using locally grown produce. I hope to combine some of my specialities to the ethnic menu that regularly graces our food counters at all our restaurants. This is our homage to the culinary traditions of the regions where our properties are located.”

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News Source: bwhotelier.businessworld.in

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