Avartana at ITC Maratha, Mumbai, has appointed Chef Sunanda as its Head Chef. The appointment marks her return to the Avartana brand after previous culinary assignments with the restaurant in Chennai and Sri Lanka.
Chef Sunanda began her association with ITC Hotels at AvartanaITC Grand Chola, Chennai, where she spent three years developing her experience in progressive South Indian cuisine.
She subsequently moved to ITC Ratnadipa in Sri Lanka, where she was involved in the pre-opening and establishment of Avartana at the property. Her experience in Sri Lanka also exposed her to local ingredients and flavours, further broadening her understanding of South Asian culinary traditions.
Over the course of her career, Chef Sunanda has developed expertise in progressive South Indian cuisine, contemporary culinary techniques, presentation and pre-opening operations. Her experience across different markets within the ITC Hotels portfolio has also given her exposure to varied culinary environments and regional ingredients.
In her new role at Avartana, ITC Maratha, Chef Sunanda will oversee the restaurant’s culinary operations and contribute to its contemporary interpretation of South Indian cuisine. Her responsibilities will include developing and executing the restaurant’s culinary offering while working with regional ingredients, flavours and traditional cooking influences.
Avartana is known for combining South Indian culinary traditions with contemporary techniques and presentation. The restaurant concept focuses on interpreting regional flavours through a modern culinary approach while retaining links to traditional ingredients and cooking practices.
Chef Sunanda’s return to Avartana comes as the restaurant concept continues to expand across the ITC Hotels portfolio. Her experience with Avartana in both India and Sri Lanka is expected to support the restaurant’s culinary operations at ITC Maratha, Mumbai.
The appointment adds another chapter to Chef Sunanda’s association with the Avartana brand, bringing her back to a concept where she began her journey in progressive South Indian cuisine.
