Name :-Jesu Santiagu Lambert

Signature Dish(es) :-Tender coconut pudding, Deconstructed Mango panacotta & Choco beet twist on red velvet soil with strawberry glee.

Awards & Recognitions :-WACS(World Association of Chefs Societies) Certified judge – 2015 & WON gold medal in international chef competition 2015 at Singapore.

Favourite Restaurant(s) :-There is a lot, based on the palate need to choose one. Every restaurant has got its own unique cuisine.

Favourite Dessert(s) :-Choco lava cake

Favourite Drink(s) :-All time favorite Tender coconut direct from the shell & in Mocktail Shikanji.

What inspired you to become a chef?

From my childhood there was a passion towards cooking. The credit goes to my mom and elder sister. My sister was not interested in kitchen so by helping my mom, the interested has created. Unlike most of the chefs, my mom inspired me to become a chef.

What is the one cuisine that you are most comfortable cooking? Enjoy the most?

Pastry and confectionery. Most people have a fear towards baking because of less confident. But my perception towards baking is if you follow the recipe perfectly the product has to come perfectly out. Its fun.

Is there a chef you admire the most? Who and why?

There are many chefs, to name like Chef Mark Crocker, Chef Jugesh, Chef Sudhit Pai, Chef Sheetharam & Chef Mohanakrishnan. The most I admire is Chef Rick Stephen, most knowledgeable, down to earth, hands on skill with a great passion.

Do you have any advice for someone wanting to become a chef?

In 2017 no advice from a person. Google is the best advisor! Still you want some advice, Fix the goal, start, never quit until you accomplish.

Anything interesting for the readers?

You would have heard the phrases like save fuel, trees, wild life, nature, energy, water, As a chef my request is to save RECIPE! Because it is this recipe which made our ancestors healthier. Saving recipe is to practice these recipe, encourage it in our home. By saving this valuable recipe will make a healthy and happy next generations.

ABOUT Jesu Satiangu Lambert | The Savera Hotel | Chennai |

Chef Jesu is the executive chef of Savera Hotel, Chennai a golden jubilee hotel with 230 rooms, 5 food outlets and 9 banquet halls. Jesu is a honor holder of hotel management diploma, BBA general, Post graduate diploma in Human Resource & MBA in Education management.

He started his carrier at the age of 19 at Le Royal Meridien – Chennai worked in The Orchid, Mumbai, Royal Caribbean cruise liners, Munnar catering college & GRT Hotels and resorts.

With 17+ years of experience, Jesu has travelled Singapore, Germany, United states and Mexico to get explore to the best foods. Being a nature lover Jesu enjoys listening to music when off duty Jesu enjoys being with his loved ones back home and cooking for friends and family.