Our Advisors

Virendar Razdan, General Manager, Sheraton Park Hotel Chennai

Mr Virender Razdan, born in beautiful Kashmir, has traversed a long way from the “Paradise on Earth” to the “City of temples- Chennai” and now is the General Manager of one of the leading hotels in India “Sheraton Park”.

He started his career as a trainee captain in Hyatt Regency Delhi, after pursuing a hotel management degree from IHM- Srinagar, and from there on there was no looking back. He climbed the corporate ladder at a phenomenal speed with his competence and sincerity and he soon went on to become one of the restaurant managers of Hyatt.

Big names in the hotel industry such as Hilton and Oberois were waiting with open arms to induct him in their organisations. He was soon made the Executive Assistant Manager of Food & Beverage at the Oberois with the responsibility of F&B plans, skill and core development training of entire F&B staff and planning of upcoming new F&B concepts in the city along with other important core duties. He made a name for himself by his efficiency in the field of hoteliering and it wasn’t long before ITC zeroed in on him and he joined the brand.

Apart from his running the core management of Sheraton Park, his expertise lies in wines. He is one of the proficient wine connoisseurs of not only in the city but also across the country and this skill of his has taken him globe trotting and according to him each tour of his has been a learning experience for him. This versatile hotelier also enjoys a good game of golf and white water rafting in his spare time.

Sanjay Matta, Professional Chef at-large, Cuisine Française and Culinaire Consultant

Chef Sanjay Matta is a culinary consultant and professional chef practicing European cuisine and specializing in French cuisine and is based in Chennai presently. Over the years in practice, he has developed his own cuisine style in form to “Terroir Cuisine” or as often called “Cuisine Actuelle” based on French technique & Formation.The cuisine is also adapted to the principles of “slowfood” – good, clean & fair!

Chef Sanjay Matta was one of the few Indians who have received a scholarship from the Dept of Education, Government of France to continue his study in French cuisine in the year 1999 and also received an accredited apprenticeship. He Successfully completed the diploma in “The Chef Course and Culinary Arts” at the famous Institut de Formation (INFA), Chantilly, (France). The programme included working as an apprentice in a local restaurant of the Picardy area and a 12-week wine training programme at Ecomusee de la Vigne et du Vin, Gradignan, Bordeaux.

He did his 6 month Apprenticeship under star chef Marco Pierre White in his restaurant Mirabelle, Mayfair, London in the year 2000 and Joined the world famous restaurant in Paris La Tour dʼArgent, Paris, as Chef de partie in the year 2001 and stayed till 2003.Trained & articulated under Master Chef Jean Francois Sicallac and was the head of the Saucier Department. La Tour DʼArgent is perhaps the oldest restaurant in the world dating to mid 16th century. It is an haute couture fine dinning restaurant that has been awarded 3-stars by Michelin.

Chef Matta was Chef de Cuisine and Consultant Chef at many prestigious restaurants, hotels and cafes all over India like Narayan Palace of Jaisalmer, Neemrana Hotel chain, Cavala Beach Resort – Goa, Club City – Goa,Mahindra Holiday & Resorts, Dune Beach Eco Hotel - Pondicherry, 10 Downing Street Pub & Restaurant in Chennai, Atelier – Bangalore, Amethyst and Eco Café – Chennai to name a few. He is also a visiting Chef to Restaurants in Germany, Italy, Hong Kong to name a few. He has also been a Private Chef and catered to visiting Foreign dignitaries at various Embassies in New Delhi and other high profile dinners all over India Chef Sanjay Matta had gastronomy and culinary trips to many European countries and USA.

Dr.Bruno Monange

Bruno is a medical Doctor by profession and a winemaker by passion. Bruno is from the famous Burgundy wine region of France. He has a small domestic vineyard in Burgundy where he produces his own wine. He follows traditional winemaking in his vineyard.

Bruno has witnessed India’s growing interest in wines and wine making, since his first visit 30 years ago. Bruno has conducted many wine sessions in India and shares his passion of wines by giving emphasis to the cultural and historical aspects of Wine as well as the health benefits of moderate wine drinking.

Bruno spends a few months every year in South India to provide social work trough an NGO, the traditional philanthropic activity of Dr John DEODHAR in Haveri, Karnataka. He is also the official ambassador to India for the UNESCO’s Chair in the University of Burgundy in Dijon on " Wine : Tradition and Culture ".

Balamurugan Pandyan

Balamurugan Pandyan is a Sommelier in France. Wine Acedemy of India is delighted to be advised by Balamurugan. He is a proud alumnus of Indian Hotel Management School, Chennai, India. He is a living example of how Wine Knowledge can open the doors of professional wine world and opportunities to grow, excel and shine in the wine industry.