South Indian Cuisine & Spices Specialist

Chef Gopal Varartha Pillai started his career at the Taj Coromandel, an Oriental Hotels Ltd hotel, in 1976. During the twenty-nine years he has been with the company, he has risen through the ranks to the position of Junior Sous-chef in the Banquet Kitchen. His specialties are southern spices and Chettinad Cuisine. He has participated in food festivals in Luxemburg, Switzerland and Sri Lanka, and in mega banqueting operations for the Taj Hotels in Lucknow, Mumbai, Hyderabad and Vizag. From 1989 to 1992 he worked at the royal Al Flaz hotel in Muscat, Oman on deputation from the Taj group.