Chef Sudha Shankar Saha

Career : Chef Sudha has an impressive culinary career which is culturally diverse, as a 17 year old in Calcutta Sudha aspired to be a doctor, but soon changed his mind when out of thousands he was given a place to train hotel industry management at Chennai. He joined the Ambassador hotel, trained at Taj hotel and a few years later moved to Dubai to took up his first role as executive chef at the age of 23. Chef Sudha has also worked in Spain, where he headed the Tamarind restaurant at La Manga Club, serving up-market clientele including many well known celebrities. In 2003 he moved to England, taking on the role as a Development Chef in Birmingham, designing menus for pub eateries and premiership football club catering, whist also keeping his hand in at a Michelin star restaurant. Today Sudha Shankar Saha is the Executive Head Chef for Saffron Group of Restaurants consisting of SaffronRestaurant in Birmingham and Saffron Blue in Ashby de la Zouch. Chef Sudha's style of cooking is predominantly Indian with little influence from Thai, Cantonese Chinese and Malaysian cuisine all combined with a modern twist and western presentation. At the same time the nutritional value of the food is important to him and his preference is to use quality oils, and traditional spices renowned for their medicinal properties. Crowned winner of Alaska Seafood Recipe Challenge in February 2010.