Dear Friends and Colleagues,I’m thrilled to share my culinary journey—a story of passion, discovery, and growth.From a young age, I found solace in the kitchen, learning the art of cooking from my mother. My love for food blossomed early, and it was during those formative years, that I also had the privilege of teaching uneducated senior citizens at our village’s, a Kerala Government initiative under the old age school education scheme. This experience deeply instilled in me a sense of social responsibility, which I continue to uphold by visiting the old age home and cooking for the senior citizens whenever I can.A turning point in my journey came when I organized a buffet party for the school's celebration. My simple yet delicious dishes received widespread acclaim, and this encouragement set me on the path to pursue a career in hospitality.With the support of the Kerala Government, I completed my Hotel Management studies and began my career with esteemed hotel brands like Taj, Marriott, Radisson, Rixos, and ITC. I’m especially grateful for the guidance of my Guru, Master Chef Shankaran Nambiar, and my mentor, ITC Hotel Corporate Chef Manisha Bashin, who have played pivotal roles in shaping my culinary expertise.My true passion lies in South Indian regional cuisine, particularly the diverse Flavors of Tamil Nadu, Andhra Pradesh, Telangana, Karnataka, Pondicherry, and Kerala, as well as the principles of wellness and Ayurveda. These influences continue to inspire and drive my work.Today, I am honored to serve as the Corporate Executive Chef at CGH Earth Experience Hotels in Kochi. I oversee the standardization of recipes, ensure quality consistency, and lead innovation in our R&D kitchen.I’m excited to announce that CGH Earth is expanding to new locations, including:Darjeeling, Uttarakhand, Coorg, and GoaWarm regards,VelmuruganCGH Earth Experience Hotels