Chef Saneesh K.V., Kitchen Executive, Trident Chennai, hails from Cochin in Kerala. With a Diploma in Hotel Management from Consult Inn Institute of Hotel Management, Chef Saneesh served as Chef-de-Partie at Trident Hilton, Cochin from July 2004 to February 2008.

Chef Saneesh has been in charge of Samudra, the speciality seafood restaurant, at Trident, Chennai from March 2008 till date.

The enthusiastic chef has inherited culinary skills from his grandfather from whom he picked up the nuances of cooking at an early age. By his own admission, Saneesh owes his perfect techniques to his grandfather.

Chef Saneesh achieves distinction through pure seafood cuisine, prepared without much decoration. It is this trait, which enabled him to successfully handle four food festivals in the company, two in Kandahar, The Oberoi Mumbai, one at Trident, Bhubaneswar and Trident, Gurgaon.

The passionate cook has participated actively in the `Indian cuisine focus week` conducted by the Oberoi Group of Hotels and Resorts.

Chef Saneesh demonstrates his love of cooking and natural flair in front of the camera through these recipe videos.

Elaneer payasam

Crab cakes

Grilled fish varuval

Kuzhi paniyaram

Meen pollichathu