Radisson Blu Resort, Goa, Cavelossim Beach, is happy to announce the appointment of Chef K. S. Mageswaran as the senior executive sous chef. Brought up in Coimbatore, Mageswaran has completed his hotel management and catering technology course from the Bhararthiar University, Coimbatore. He started off his culinary journey as a Chef at Trident Oberoi, Bangalore and possesses an experience of 19 years.
His passion of exploring cuisines constantly gives him the courage to shatter stereotypes. Chef Mageswaran always believes in quality and perfection in all his creations. His love for food ushered him to explore and travel North America where he worked with some of the leading hotels like Poconos Manor Resort in Pennsylvania as Chef De Cuisine, to California at the famous Angus steak house, Sherman Oaks as a kitchen Manager, Embassy Suites, and Milpitas, California as CDC. His extended stint in the US aided him to gain knowledge of diverse cuisines, as he received an opportunity to comprehend the complexity of the global cuisines and diversity in various cultures along with their food tradition.
At Radisson Blu Resort, Goa, Cavelossim Beach, his ultimate responsibility will be to assure the quality of serving a wholesome meal, customer retention, and satisfaction. Apart from that, his responsibility includes innovating something new for the guest and also to rediscover Goan cuisine by unearthing the recipes restricted to certain households. He will be responsible to spearhead his team and also to set more exceptional culinary standards in Goa for their guests.