More than a century ago, Rudyard Kipling wrote the poem “The Ballad of East & West,” which opens with the line: “East is East, and West is West, and never the twain shall meet.” Time, however, has proven Kipling wrong, as East and West meet constantly, often through the medium of great cuisine, introducing people to different cultures.
Many acclaimed chefs in major cities have multicultural backgrounds. It could be argued that such backgrounds are essential. Understanding diverse culinary techniques, spices, and seasonal ingredients often necessitates travel and exploration beyond one’s familiar culinary landscape.
Recently, the Ritz-Carlton Atlanta announced Chef Ramesh Kaduru as their new Executive Chef. Kaduru is an excellent fit for the prestigious Ritz-Carlton brand, representing Atlanta’s growing multicultural identity. Before this role, he was the Executive Chef at the Ritz-Carlton Coconut Grove in Miami, where he managed the food and beverage operations of its four-star restaurant. In 2013, he created a pop-up restaurant called “A Passage to India,” where he prepared Indian dishes and offered cooking lessons, featuring both vegetarian and non-vegetarian options such as Masala Shrimp, Chicken Tikka Masala, Dosa, and Dal Makhani.
Kaduru’s culinary journey began at the Ritz-Carlton Naples, where he refined his skills in garde manger—the preparation and preservation of cold dishes. Later, at The Ritz-Carlton South Beach, he led a team to master the intricacies of garde manger. This role requires expertise in various cooking techniques, including seasoning, poaching, simmering, searing, roasting, frying, curing, drying, and smoking. A Garde Manger chef must have a refined sense of taste to ensure that seasonings complement, rather than overpower, the dishes.
Now at the Ritz-Carlton Atlanta, Chef Kaduru oversees the culinary programs of Atlanta Grill and Lumen, the hotel’s lobby bar and lounge. He also supervises multicultural events like Diwali, the Indian Festival of Lights, and traditional Indian weddings, continuing his work from other Ritz-Carlton locations.
In an interview with Pursuitist, Chef Kaduru shared insights into his background and culinary influences. Born in Chennai, formerly known as Madras, in the Indian state of Tamil Nadu, he moved to the U.S. in 2000 after earning a diploma in Hotel Management and Catering Technology and a Bachelor of Science degree from S.V. University in Tirupati, India. His career at the Ritz-Carlton began in 2002.
Chef Kaduru cites his mother as his primary culinary influence. She was a great cook and taught him the basics of cooking. Unlike the rest of his family, who are doctors and engineers, he was the first to attend culinary school. Initially uncertain about his career choice, his mother eventually saw the value in his work, equating a good meal to the importance of medical care.
Discussing the spiritual connection with food in India, Chef Kaduru highlighted how food nourishes and fosters community and understanding. Although he comes from a predominantly vegetarian country, he enjoys cooking with both vegetables and meat, appreciating the multicultural aspect of cuisine.
When asked about the differences between French and Indian cuisine, Kaduru noted that French cooking often involves wines and stocks, while Indian cooking uses water and spices like turmeric, cumin, and various curries. Despite these differences, he finds the U.S. offers a rich diversity of flavors and ingredients, making it a chef’s dream to explore and innovate.
Chef Kaduru’s journey from Chennai to Atlanta exemplifies the blending of cultures and the universal language of food, bringing a wealth of culinary knowledge and multicultural experience to the Ritz-Carlton Atlanta.
