Chef Vijay Bhaskaran

Vice President – IFCA & Executive Chef & Manager – Le Meridan Bangalore

  • Vice President of Indian Federation of Culinary Associations.
  • Alumnus of Sainik School Amaravathi Nagar.
  • Gold medalist from the Hotel Management institute of Chennai
  • Awarded Chief Minister's Medal for having stood first in the Hotel Management course.
  • IFCA National Culinary Award 2012 - IFCA Culinary Leadership Award
  • IFCA Chef of the Year 2008 – at the 4th National Culinary Congress Hyderabad in 2009.Golden Hat award from South India Culinary Association.
  • Part of many international events including Asian Games, Non aligned summit Commonwealth meet, SAARC meet, Aero shows and most recent being catering to Hon PM Modi at IISc Bangalore.
  • Featured in Books – 25 of India’s biggest chefs by Dr Sagrika Ghoshal, 50 master chefs by Saffron Media. Brand ambassador for Metro Wholesale.
  • Represented India at the Asia Pacific forum of Chefs at Gold coast, Australia in 2005 and in Bangkok, Thailand in 2006. President of Indian team for Bocuse d’or Asia Pacific selection 2014.
  • 'WACS Certified Chef' by World Association of Chefs Societies (WACS).
  • Event convener for 5th National Culinary Congress held in Bangalore in 2012 that saw over 400 chefs from all over India and abroad. Actively involved in organizing IFCA International Chefs Conference held in 2015 and 2017. Successfully headed the events team that conducted Sushi work shop in association with JETRO in 2016 at Bangalore.
  • Presently he is the Executive Chef of Le Meridien Bangalore and as part of the new age concept of Chef- Manager; he is the overall In charge of entire F& B operations of Le Meridien Bangalore. Launched the specialty Restaurant Jashn and the Sports Bar and Lounge at Le Meridien, Bangalore.
  • Career spanning over three decades and worked with India Tourism Development Corporation Hotels, Taj Group of Hotels and Starwood Hotels.