Executive Chef Ramasamy Selvaraju is on top of the world. Not because he was voted Best Chef of the Year by the Ministry of Tourism. Or because he has twice won the International Black Box Culinary Award Australia for pre-plated fine dining. Or because he cooked for His Holiness Pope John Paul II, Kofi Annan, Bill Clinton and a host of international heads of state and celebrities. Chef Selvaraju is on a high because his innovations are being celebrated the world over.

Be it his introduction of sous vide cooking in Graze for the first time in India, the latest concept in cooking where the quality, flavors and the nutrients are preserved by cooking in vacuum. Or adding only single estate olive oils to impart flavours. Or inventing lighter yet intensely flavoured froth sauces instead of cream and butter. Or even bringing to the table a whole organic range of cereals and completely switching to trans fat free organic bakery fats.

Little wonder that in his 24 year career, Chef Selvaraju has won a fabulous list of international awards across several countries. He specializes in modern French, modern European, Mediterranean, Italian, Caribbean, Lebanese, Oriental and Indian cuisine. And when he's not immersed in work at Vivanta by Taj - M G Road, he derives as much satisfaction for his soul by serving orphans, the underprivileged and doing charity dinners for the AIDS affected.