Chef Satyaseelan Appointed as Executive Chef at Grand Mercure, Mysore
Grand Mercure, Mysore appoints Satyaseelan as their new Executive Chef. One of the newest hotels to join the Accor Hotels Group, Grand Mercure, Mysore is a property reminiscent of the rich local culture and heritage of the historic city of Mysore. The hotel which has been positioning itself as one of the best Business and Leisure hotels in Mysore is excited to have Chef Satya recreate a new menu that will further enhance the experience of people staying at the hotel or just visiting the restaurant.
Satyaseelan comes with over a decade of experience in the hospitality industry and brings to the table years of culinary expertise. He specializes in cuisine from the southern part of India and is known for his traditional approach to cooking. Chef Satya started his career working in ITDC and went on to work with some of the best hotels in India and UAE. The Oberoi Group of Hotels, BURJ-AL_ARAB, Novotel and Jumeirah Emirates Towers were a few of his stints until 2012, when he started working on redesigning and recreating restaurants. Boardwalk at Ramada Chennai Egmore, ADNEC and Novotel, Chennai were some of the projects he successfully relaunched.
Known to emphasize the natural flavours of meats and vegetables using select array of spices and other ingredients, Chef Satya is excited to work on the relaunch of the only rooftop restaurant in Mysore; By the Blue and work in La Uppu, the all-day dining multi-cuisine restaurant that provides an eclectic mix of global cuisine with local delicacies. His current focus is to recreate the menu to make it one of the most exciting culinary experiences one can get in Mysore.
Balancing flavours and the nutritional values of food using modern Indian cooking techniques is my philosophy. At Grand Mercure Mysore I look forward to using the city’s history as backdrop to recreating a culinary story that would be a perfect balance for all senses at our restaurants. I’m looking forward to challenging myself by treading across the traditional boundaries and creating cuisine that defines the hotel’s blend of tradition and modernity. adds Chef Satya.