Jerson Fernandes, the chef, will oversee Sodexo’s on-site and off-site cooking operations.
Sodexo has hired Chef Jerson Fernandes as Director of Culinary Operations for the Office Food Segment. As the segment’s culinary leader, Jerson Fernandes will create and execute creative approaches to standardize food preparation in both Sodexo’s on-site and off-site kitchens. In his capacity as the keeper of the retail food brands, he will oversee all topical and themed food events at client locations and be in charge of developing a unique strategy for the office food category’s gastronomic revolution.
As the Culinary Director of Novotel Mumbai, Chef Jerson Fernandes—a Guinness World Record holder—exhibited an unshakable enthusiasm for culinary quality and innovation. His varied experiences include working with Accor, Marriott-RITZ Carlton, Taj Group of Hotels, and P&O cruise liner.
His accomplishments as an IHM-Hyderabad alumni include winning the most prestigious culinary honors in the nation, such as Best Executive Chef of the Year from the Accor South Asia honors, BW Hotelier’s Executive Chef of the Year, and Hotelier India’s Executive Chef of the Year, among many more. In addition to being acknowledged by Food Connoisseurs and FBAI, he has won Best Executive Chef honors from the Asia Food Congress and the Most Creative Chef of India title from the FHRAI in 2019 and 2020. The mayor of Mumbai and the chief minister of Goa both gave him awards for encouraging sustainable cooking and cutting down on food waste. Chef Jerson has gained recognition as India’s Most Influential Chef in 2022 due to his influence on social media.
He is a passionate Bandra lad who enjoys seeing new places and traveling. Chef Jerson wants to see no food wasted in our world. He is an evangelist for zero-food waste and a supporter of sustainable cooking. Chef Jerson Fernandes, who is based in Mumbai, will answer to Rakesh Agarwal, Segment Director of Office Food at Sodexo India.
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