Fairmont Hotels & Resorts Kenya is pleased to announce the appointment of the new Group Executive Chef, Avinash Mohan. Avinash will oversee the Food & Beverage division for the 3 Kenyan properties.
Chef Mohan joins the luxury hotel chain, after working at the prestigious Leela Palace in Chennai India, as the Executive Sous Chef, where he oversaw the running of 6 signature restaurants. Prior to this, he gained a wealth of experience working for the luxury hotel chain Four Seasons in Dublin, Ireland. During his 5 year tenure at Four Seasons, Chef Avinash, rose up the ranks to become the Executive Sous Chef, specializing in continental cuisines.
Chef Mohan notable track record has seen him recognized in various settings including; a nomination by Food & Wine Magazine in the Chef of the Year Awards 2011, his recipes have been published by The Gloss Magazine and the Sunday Independent (Irish). He has also been featured in the Food & Wine publication and awarded the ‘Best Fine Dining Chef’ for Spectra, at Leela Palace Hotel by Times Food Guide, India.
Chef Mohan is skilled in a repertoire of cuisines including; regional and contemporary European cuisine, Asian, Indian, Japanese and Middle Eastern. He’s also an expert in Molecular Gastronomy.
Chef Mohan is bringing to Kenya, innovation and an artistic approach to food preparation. Whilst continuing to cultivate Fairmont Hotels & Resorts Kenya reputation for delivering haute cuisine, he plans on raising the local culinary scene with faultless cooking techniques and impressive artistry in dishes.
His initial plans for the 3 Kenyan properties will involve an infusion of innovative styles of cooking and presentation in Tatu and Lord Delamere Terrace, with themed culinary promotions emerging from this. Fairmont Mount Kenya Safari Club will profit from new organic dining options from its diverse vegetable and herb garden, whilst Fairmont Mara Safari Club will diversify its local cooking techniques to provide a unique dining experience for guests.