The GRT Hotels & Resorts won 66 coveted awards for its culinary & creative expertise at the recently concluded second edition of South India Culinary Association (SICA) Culinary Competition and Exhibition 2012. Three of their properties participated in the event - The GRT Grand Chennai, Radisson Blu resort Temple Bay Mamallapuram and the Radisson Blu Hotel GRT Chennai.
The group received a variety of top honours including two gold medals with distinction and 19 gold medals awarded by an international jury, appointed by World Association of Chef’s Societies (WACS). Hotel GRT Grand Chennai was awarded the ‘Best Hotel Team’ and ‘Overall Championship’ and closely followed by Radisson Blu Resort Temple Bay, bagging the award for the ‘Runners Up’ in the best hotel team. Some of the highlights in the awards include ‘Gold with distinction’ under the individual categories for ‘Artistic Pastry Showpiece’ by P Sivakumar & V.Viswanathan from The GRT Grand Chennai and the ‘Outstanding Pastry Chef’ award for Chef Gopi Mohan from Radisson Blu Resort Temple Bay Mamallapuram. T Nataraajan, CEO, GRT Hotels and Resorts, said “We are extremely proud of receiving these awards. They stand testament to our philosophy in providing a creative and enriching work environment that encourages our culinary staff to experiment and present different food experiences to our patrons and guests. This also bears testimony to our group having created three record winning signature theme restaurants like Copper Point and Azulia at the GRT Grand Chennai, and The Wharf at Radisson Blu resort Temple Bay Mamallapuram, we hope such recognition and reward encourages our staff to continue their culinary innovations.” A host of chefs were handpicked and trained under the aegis of culinary expert Chef Sheetharam Prasaad, Director, Culinaire, GRT Hotels & Resorts to contest for the three-day long culinary event. Amidst 300+ participants from across South Indian states and cities, the team of GRT Hotels & Resorts emerged victorious in various group and individual categories like Artistic Pastry Showpiece, Plated Appetizers, Live Cooking Challenge, Margarine Carving, Authentic Indian Regional Cuisine, Desserts, Petit Fours or Praline, three course set Dinner Menu, Three Tier Wedding Cake and Culinary Team Challenge – Buffet.
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The group received a variety of top honours including two gold medals with distinction and 19 gold medals awarded by an international jury, appointed by World Association of Chef’s Societies (WACS). Hotel GRT Grand Chennai was awarded the ‘Best Hotel Team’ and ‘Overall Championship’ and closely followed by Radisson Blu Resort Temple Bay, bagging the award for the ‘Runners Up’ in the best hotel team. Some of the highlights in the awards include ‘Gold with distinction’ under the individual categories for ‘Artistic Pastry Showpiece’ by P Sivakumar & V.Viswanathan from The GRT Grand Chennai and the ‘Outstanding Pastry Chef’ award for Chef Gopi Mohan from Radisson Blu Resort Temple Bay Mamallapuram. T Nataraajan, CEO, GRT Hotels and Resorts, said “We are extremely proud of receiving these awards. They stand testament to our philosophy in providing a creative and enriching work environment that encourages our culinary staff to experiment and present different food experiences to our patrons and guests. This also bears testimony to our group having created three record winning signature theme restaurants like Copper Point and Azulia at the GRT Grand Chennai, and The Wharf at Radisson Blu resort Temple Bay Mamallapuram, we hope such recognition and reward encourages our staff to continue their culinary innovations.” A host of chefs were handpicked and trained under the aegis of culinary expert Chef Sheetharam Prasaad, Director, Culinaire, GRT Hotels & Resorts to contest for the three-day long culinary event. Amidst 300+ participants from across South Indian states and cities, the team of GRT Hotels & Resorts emerged victorious in various group and individual categories like Artistic Pastry Showpiece, Plated Appetizers, Live Cooking Challenge, Margarine Carving, Authentic Indian Regional Cuisine, Desserts, Petit Fours or Praline, three course set Dinner Menu, Three Tier Wedding Cake and Culinary Team Challenge – Buffet.
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