Great Chefs
Meet our food heroes, our ambassadors of authenticity & taste
The magic starts in our kitchens with our diverse team of award-winning, expert chefs. Our in-house chef team live and breathe authenticity in their craft by staying true to the techniques handed down through the generations whilst also injecting modernity into our dishes through their impressive international restaurant experience. Working closely with the Authentic marketing team, the chefs keep on top of all the emerging trends in international cuisine to push new boundaries in taste.
Great Chefs
Meet some of our Great Chefs
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Rakesh SharmaSenior Development ChefRakesh’s impressive career has taken him around the globe. He honed his skills at the Hyatt Regency in Delhi, spending ten years working his way up from apprentice chef and developing his expertise in Indian Cuisine.
What do you like best about your job?
Developing food recipes from around the world for big brands.
What’s your favourite dish?
Roasted Tandoori lamb leg with a jewelled rice.
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Catherine LeahyDevelopment ChefCatherine's enjoyed a variety of roles in her career, including running her own successful catering business for nine years. Before joining The Authentic Food Co Catherine was Head Chef at Arley Hall, running the restaurant and managing the weddings and functions side of the business.
What do you like best about your job?
Getting to try all the amazing dishes that are created in the NPD kitchen.
What's your favourite dish?
A classic Thai dish, chicken penang and Thai sticky rice.
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Jay JayaramanSenior Development ChefJay is a chemistry undergraduate whose passion for cooking saw him move to a career in catering. He now has over 20 years’ experience in the catering industry, in multi-national hotel chains, restaurants and food manufacturing. He’s worked in three countries and with a diversity of cuisines, from American to Asian, Italian to Indian and Mexican to Middle Eastern. Consequently Jay is well-versed in a multitude of cooking styles and flavours!
What do you like best about your job?
At TAFC each day is different and brings in a new challenge, which keeps me motivated to do my best. The chef in me loves the way we work with quality ingredients and authentic cooking techniques - it makes TAFC stand out amongst rivals.
What’s your favourite dish?
Avial - a vegetarian stew seasoned with coconut oil and curry leaves that originates from South India.