With an aim to enrich guest experiences through menus rooted in local produce and fresh culinary ideas, Jungle Camps India Limited (JUNGLECAMP “JCI” or “The Company”), a leading name in wildlife hospitality, has onboarded renowned chef Michael Swamy as its Consulting Chef across its resorts.
In his role, Chef Michael Swamy will lead menu innovation, recipe development, and kitchen operations, while also mentor the culinary team, upholding quality and safety standards, and shape the brand’s food philosophy. Guests can look forward to signature tasting menus, live culinary showcases, alfresco dining, and even immersive sessions where they cook alongside the chef.
A celebrated food stylist, writer, photographer, and educator, Chef Swamy is an alumnus of Le Cordon Bleu, London. His career spans catering for the British and American consulates, collaborating with global brands, and earning prestigious accolades for his contributions to food and art. Deeply passionate about Anglo-Indian and Indo-Portuguese cuisine, he has also pioneered unique forest-to-table and wild-cooking experiences with leading hospitality brands.
Gajendra Singh Rathore, Managing Director of Jungle Camps India expressing his delight said, “Our effort at Jungle Camps India has always been to give guests a deeper sense of place, not only through the safari but also through food. Chef Michael Swamy brings wide knowledge of local ingredients and age-old cooking traditions combined with contemporary flair. This collaboration will offer guests food experiences as unique as the forests that surround our camps. Each of our locations has a culinary story to tell, “from the rustic flavors of central India to the fiery cuisines of western forests”. With Chef Swamy’s guidance, these stories will come alive on the plate that will offer guests not just a meal but an immersion into culture, memory, and the wild surroundings that make every stay unique.”
Speaking about his association with Jungle Camps India, Chef Michael Swamy said, “My collaboration with Jungle Camps India is about linking food with nature and culture. Every region carries stories that can be expressed through cuisine, and I aim to create menus that blend comfort, nostalgia, and creativity. For me, food is an experience of memories, moments, and discovery. I am thankful to Jungle Camps India for choosing me in its effort to bring local and deep-rooted culinary traditions together with fresh food ideas, and I am delighted to be part of this journey.”
Through this collaboration, Jungle Camps India has built a distinct culinary identity, making food a reflection of forests, villages, and local culture. Each camp celebrates its region through age-old recipes, seasonal produce, and authentic flavors—Rukhad with pithla-bhakri, Tadoba with Kolhapuri chicken and Saoji mutton, Kanha with bamboo shoot curry and kachnar ki sabzi, and Pench with bafla and bhutte ka kees.
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