“Smash it all together, and don’t worry about the mess!” Executive Chef Karan Suri urged his apprehensive guests. Fairmont Hotels & Resorts Kenya unveiled its new group Executive Chef Karan Suri last month. And four weeks on, I am still dreaming about his theatrical dessert – Sao Thome Chocolate Parfait, Passion Fruit Curd and Salted Caramel.
Made from dark chocolate from Sao Thome, a wondrous island off the west coast of Africa, you can almost taste its complex landscapes of tropical jungles, volcanic mountains and reclusive beaches. With a light sprinkle of rock salt on the top, the Sao Thome’s reclusive beaches became golden to the palette. Like the period of every sentence, some say the purpose of a meal is the dessert, and in this case, a great conclusion to an imaginative meal.
Innovative, dynamic and young, Executive Chef Karan Suri certainly does not look as seasoned as his resume. Executive Chef Karan Suri formerly of the prestigious Leela Palace in New Delhi, where he oversaw its launch, and honed his skills and signature plating style at New York’s Le Cirque and Megu, renowned for its outstanding food quality and brilliant designs.
Executive Chef Karan Suri brings a distinctive modern simplicity and sensuality to Fairmont Hotels & Resorts Kenya’s reputation for delivering haute cuisine. Classically trained in traditional and contemporary Indian, Karan is also well versed in French, Chinese, Thai, Mediterranean and Japanese cuisine.
Here’s a sneak peak of what’s to come…
Photos continued on next page