Maneeram Santaram

Adept Executive Pastry Chef with a proven track record at prestigious resorts including JW Marriott Mauritius, mastering pastry techniques and team management. Elevates dining experiences by blending innovative menu development and sugar artistry, achieving a 20% increase in dessert sales. Renowned for exceptional flavor pairing and leadership, consistently exceeding culinary expectations. Skilled pastry chef knowledgeable about recipe development, inventory management and team leadership. Specialties include and desserts. Creative Executive Pastry Chef overseeing prep production and execution for dessert stations and banquets. Managed budget development to minimize food and supply waste. Confident professional with top-notch culinary techniques and skills, delivering high-quality delicacies.

Executive Pastry Chef, JW Marriott Resorts & Spa

• La Tentation Gourmande at le Touessrok hotel
• Sugar and Chocolate formation with Chef Sebastien Cerveau
• Evolution de la cuisine dans le temps’ course with 1 star Michelin Chef Serge Gouloumes
• La cuisine fusion & Japonaise’ training with 1 star Michelin chef Laurent Peugeot
• Cours pratique sucre tire at Ecole gastronomique Bellouet conseil Paris

Co-operate chef for a 5 star hotel.

• English
• French
• Creole

• 09/01/97, Certificate La tentation gourmande (production & technics)
• 09/01/99, Certificate on cookery & pastry (excellent both theory & practical)
• 11/01/04, Certificate appreciation award (Taj Exotica Resort & Spa)
• 03/01/07, Awarded best team member
• 03/01/07, Certificate train the trainer team coach
• 2007, Certificate of outstanding attendance
• 08/01/08, Certificate on gastronomic course by 1 Star Michelin chef
• 10/01/09, Awarded best team member
• 12/01/09, Certificate on sugar and chocolate course by 1 M.O.F (Gilles Refloch)
• 10/01/10, Certificate Ratatouille Culinary competition
• 04/01/10, Certificate for participating chocolate competition
• 02/01/11, Certificate on Performance Management Workshop
• 04/01/11, Winner of chocolate competition held at Heritage Awali Hotel
• 04/01/15, Participate in the COUPE LOUIS LESAFFRE BREAD COMPETITION held in Istanbul
• 02/01/16, Participation in the final of the COUPE DU MONDE DE LA BOULANGERIE held in France
• 02/01/18, Participate in the MASTERS DE LA BOULANGERIE held in France

• Ravi Aukhaj, Executive Chef, White Horse, West Graffham, West Sussex, UK
• Parama Mootooveeren, Human Resources Manager, JW Marriott Mauritius
• Bruno Ayadee, Executive Pastry Chef, Anantara resort

Responsible of 4 restaurant including room Service ,GINGER THAI + 30 covers daily (a la carte)

MELANZANE (gastronomy) 35 to 60 covers daily

 COQUILLAGE (beach) 150 to 250 covers daily

 MAIN restaurant + 350 covers daily, Room service

 Responsible of 4 restaurant including room Service, Tamassa +150 covers daily (a la carte)

Jacaranda 50-40 covers, Ming court +60 covers dail, Main kitchen +350 covers, Room service, Responsible of 5 restaurant including room Service, Manor restaurant 90-130 covers daily a la carte, Floating market (ASIAN) Restaurant 70-80 covers daily, Atsuko restaurant 50-60 covers, Boat house beach and grill restaurant 150-260 covers for lunch and 70-120 for dinner, Simply India 50-60 covers daily for dinner

• ID Number: M2007733400963
• Hobbies: Playing football, Playing volleyball, Table tennis, Reading, Internet surfing
• Date of Birth: 07/20/73
• Nationality: Mauritian
• Marital Status: Married