Chef Suresh Venkataramana Appointed Culinary Director at Total Environment Hospitality

Total Environment Hospitality Appoints Chef Suresh Venkataramana as Culinary Director

BENGALURU – In a significant move to strengthen its culinary leadership, Total Environment Hospitality has announced the appointment of Chef Suresh Venkataramana as its new Culinary Director. With an illustrious career spanning 28 years across India and international shores, Chef Suresh is poised to define the next chapter of gastronomic excellence for the group's acclaimed portfolio, which includes Windmills Craftworks and Oota.

In his new role, Chef Suresh will be responsible for setting the overall menu direction, establishing stringent culinary standards, and overseeing kitchen operations across all the group's hospitality ventures. He will work closely with brand, supply chain, and operations teams to ensure the consistent delivery of high-quality dining experiences at scale, reporting directly to Ashish Saxena, Chief Executive Officer of Total Environment Hospitality.

A Homecoming for a Culinary Virtuoso

This appointment marks a strategic homecoming for Chef Suresh, who has a deep and successful history with the group.

A Legacy of Leadership at Windmills and Oota

Chef Suresh’s previous association with Total Environment Hospitality includes a formative five-year stint as the Executive Chef at Windmills Craftworks, Bangalore from 2013 to 2018. During this period, he was instrumental in shaping the multi-outlet operations and engineering the dynamic, celebrated menus that defined the brand. His influence extended to setting up Oota Bangalore, and he further showcased his expertise as the Director of Culinary Operations for Windmills Craftworks in Dallas, USA.

A Global Palette: 28 Years of Culinary Mastery

Chef Suresh’s career is a rich tapestry of global experiences and refined expertise.

International Training and Fine Dining Acumen

His profound understanding of gastronomy was honed over a decade spent in the United Kingdom, where he worked across a diverse range of hotel and restaurant kitchens. A pivotal part of his journey was training under Michelin-starred chefs, an experience that ingrained in him the highest standards of fine dining and precise kitchen leadership. This international pedigree, combined with his deep-rooted understanding of Indian flavors, makes him uniquely equipped to lead the group's culinary vision.

Leadership Vision: Blending Craftsmanship with Operational Rigor

The leadership at Total Environment Hospitality has expressed strong confidence in Chef Suresh's ability to elevate their culinary offerings.

Ashish Saxena, CEO of Total Environment Hospitality, commented on the appointment, stating, “Suresh blends craftsmanship with operational rigor. His understanding of flavor, seasonality, and team culture will help us raise the bar across our kitchens while staying true to the authentic and unique experiences we’re known for.”

A Chef's Philosophy: Clarity, Seasonality, and Authenticity

For Chef Suresh, this role is an opportunity to implement a culinary philosophy that aligns perfectly with the group's core values.

“Total Environment values care, detail, and authenticity,” said Chef Suresh Venkataramana. “My focus is to build kitchens that think seasonally, source responsibly, and cook with clarity — menus that travel well across concepts yet feel personal on every plate.”

His vision promises a harmonious ecosystem where responsible sourcing, seasonal ingredients, and clear, focused cooking techniques come together to create dishes that are both innovative and deeply personal. Under his guidance, Total Environment Hospitality is set to reinforce its reputation as a pioneer in creating distinctive and memorable dining experiences.