என் வாழ்க்கையை புரட்டிப் போட்டது அவர் சொன்ன அந்த வார்த்தை தான் -Chef Venkatesh Bhat | Part 01 

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Chef Venkatesh Bhat, is both a chef and CEO. He comes from the Udupi-Mangalore belt. Notwithstanding Bhat being a strict vegetarian,Bhat is also proficient at non-vegetarian cooking.
Bhat studied catering at Asan Memorial, and obtained a graduate degree from Cornell University and majored in general management in his studies at National University of Singapore, Singapore.Bhat initially worked in the kitchens of Hotel Chola Sheraton in 1994.Two years later, he moved to Taj Coromandel as a management trainee in hotel operations and kitchen management before being promoted to the position of sous chef in 1998. In 2001, Bhat joined Leela Palace in Bangaluru as an executive sous chef and was promoted to corporate chef by 2004.Bhat quit corporate life in 2007 to become an entrepreneur, before launching several brands and restaurants including South Indies, Up South, and Bon South.
Bhat later joined Accord Metropolitan, as well as Accord Puducherry, and Highland Hotel in Ooty. During the daytime, he is a CEO of the hotels and during the evenings, he is a chef, and focuses on the hotel's Royal Indianaa restaurant which serves South Indian cuisine, as well as the hotel's other eateries including Pergola, the Zodiac Bar and the brick oven.
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