Chef Sameer describes himself as hands-on chef who likes to build up a team and shape its growth. Sameer believes in being able to delegate and stays believer in creativity through team work. He believes in creating dishes that he and his team has deep respect and feelings and passions for. His success has come from his willingness to maintain the passion for cooking an endlessly repeated act. Delivering consistently under pressure is something he demands from himself and his team. When Sameer is not in the kitchen, he will be at home listening to music and enjoying time with his family.
Prior to Rambagh he was Executive Chef at Taj Lake Palace, Udaipur. Sameer had been instrumental in opening, overseeing and developing dishes for several of Taj Hotels most successful restaurants such as Prego in the Taj Coromandel, Chennai, Vista in Taj Lands End, Mumbai and Bhairo in Taj Lake Palace, Udaipur.
Educational Qualifications and Training
1994-1997: Earned a diploma in Hotel Management from IHM Bangalore, India