Executive Chef Ravi Anne holds a Bachelors Degree in Hotel Management Catering and Culinary Arts from Hyderabad, India, having majored in Hotel Finance & Accountancy. To further his career development he completed Advanced Meat Principles courses at Texas A&M University. A mile stone -Achieved Certified Executive Chef Certification from the American Culinary Federation (ACF)..
Chef Anne has spent his professional life working at the finest Resorts, Hotels and Restaurants. He initially started as a kitchen trainee at the Taj Palace, New Delhi, India. After his graduation from the culinary school he was chosen to serve as corporate kitchen management trainee at The Prestigious Regent Mumbai, India.
Due to the financial difficulties he made a major career move and joined Riu Tropical Bay Resort in Negril, Jamaica. As a result of his outstanding culinary expertise and performance he was appointed as the Executive Chef for Riu Hotels & Resorts, Caribbean. During his service at Riu Hotels he traveled to Mexico, Dominican Republic and Bermuda where he was inspired towards Caribbean Cuisine Vibrant flavours.
In January 2005. Chef Ravi Anne joined the Sunset Resort Group as Executive Chef at Sunset Jamaica Grande Resort & Spa and served till 2008.During his tenure he went to train with Master Chef Raimund Hofmeister C.M.C,A.A.C in Seattle, Washington in 2007. Chef Hofmeister played a important role in his career as Mentor and as a Trainer from his early stages of his Culinary Training.
As a New Venture he partnered with Chef Steve Sowa as Executive Chef for Sugar Mill restaurant at the Prestigious Half Moon Resort located at Rose Hall, Jamaica. He has overseen the restaurants fine Dinning operation with a unique Contemporary Caribbean Cuisine Concept where he was able to highlight the dignity of local flavors.
With 14 years of professional culinary experience and Trained by well-known culinary experts like Chef Stephen Sowa, Chef Raimund Hofmeister C.M.C & Chef Mark Moyel C.E.C was awarded several times for his passion and culinary excellence and is held in high esteem by his colleagues for professional integrity. A consummate professional, Chef Ravi Anne has the ability to deliver consistent high quality dining at multiple restaurant outlets whilst effectively managing volume production levels.
Presently he is looking for innovative ways of developing Caribbean cuisine with the upcoming surge in Spanish and Japanese cuisine. He is a firm believer in Jamaican ethnic cuisine and feels that by fusing with other Caribbean cuisines will ultimately bring on an era for Revolutionary Caribbean cuisine that will finally have its place in the world of Culinary, Cuisine & Cooking.
Presently he is serving as Executive Chef at the Jewel Dunn’s River Resort ( A Aim bridge resort) training young Culinarians & budding Chefs the importance of eat what you grow and grow what you eat concept.
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