Chef Ravi has developed his culinary skills over the past 21 years. After graduating from IHM Goa, he started his career as a Kitchen Trainee with The Leela in 1992. Soon after, he joined The Holiday Inn,
Pune as second in command to the Executive Chef, to take responsibility for the kitchen right from its inception. However, not one to rest on his laurels, Chef Ravi then spent a year (1999) at Baisan International Hotel, Bahrain, with a versatile performance in Mexican, Mediterranean, Italian, Arabic and Continental cuisine. He followed this up with The Imperial, where he joined as a Junior Sous Chef, opened the Italian Restaurant ‘San Gimignano,’ and was later promoted to Executive Sous Chef in 2005. Skilful and recognized for his managerial abilities, he defines these experiences as a quest to gain more knowledge of his craft. An avid drinker of whisky and non veg (as Punjabi as they come!),the opportunity to meet and learn from chefs, he feels, allowed him to groom and familiarize himself with international standards and practices while staying true to those highway roots.
A milestone in his varied career, Chef Ravi joined The Claridges in 2007 as an Executive Chef. His dedication, talent, eagerness to learn, and determination to train those working with him are just a few of the attributes that he brings to the table, along with flavours and tastes that charm gourmands in an instant.
CChef Ravi Saxena is an integral part of Dhaba by Claridges, with his duties as head chef for the two outlets and the base kitchen. Here’s some Chef gyaan!
“No matter what cuisines we try, Indian food is what we have grown up on and desi tastes will always remain close to our hearts. With Dhaba by Claridges, I have tried to please our guests with signature dishes which resonate the typical flavours found at dhabas like Balti Meat, and many more delicacies. We have ambitious plans for Dhaba by Claridges and hope not only to expand in Delhi, but outside this city as well." – Chef Ravi Saxena