Chef Jerson Fernandes, fondly known as Jerson Monterey Jack, is a Guinness World Record holder and a celebrated culinary maestro. Currently the Director of Culinary Operations at Sodexo India, his remarkable journey from a dishwasher to an Executive Chef in just a decade exemplifies his resilience, passion, and culinary brilliance. His illustrious career includes key roles at renowned establishments such as P&O Cruises, Taj Hotels, Marriott-Ritz Carlton, and Accor Hotels.

A trailblazer in his field, he is the only chef in India to win the prestigious Executive Chef of the Year award seven times across multiple platforms, along with numerous international accolades. Chef Jerson believes chefs are artists who bring recipes to life with soul and creativity. As an active member of IFCA, WICA, TCA, and YCAI, he continually contributes to the culinary community.

At Sodexo, Chef Jerson spearheads culinary operations with sustainability initiatives, he advocates for diversity in the culinary industry, and implements strategies to reduce carbon footprints and food wastages. Driven by innovation, he is committed to elevating corporate workplace dining by crafting wholesome, flavourful experiences that seamlessly combine health, taste, and eco-conscious practices. A very popular face on Social media, his astute leadership inspires progress in kitchens and communities alike.

With a remarkable culinary journey spanning more than two decades, Chef John brings a wealth of expertise and creativity.

Chef John's illustrious career has been marked by his contributions to luxury and upper upscale hotels, Quick Service Restaurants (QSR), outdoor caterings, private experiential dining, and corporate cook-offs across diverse global landscapes. He has curated gastronomic experiences that have resonated with discerning palates in the Middle East, India, Africa, Bermuda, and Dhaka.

Hailing from Kolkata, Chef John passed out from the prestigious Institute of Hotel Management (IHM) Kolkata in 2000. Throughout his career, he has honed his skills and passion while working with renowned hospitality brands such as Beach Rotana Abu Dhabi, Ritz Carlton, Fairmont, Kempinski, IHG, Hyatt & Marriott Hotel Groups . Chef John is renowned for his ability to connect with people and is often referred to as a "People's Man."

Chef John's journey with Radisson began in December 2018 when he joined Radisson Hitec City Hyderabad. His exceptional culinary leadership and dedication led him to his role at Radisson Blu Plaza Hotel Hyderabad Banjara Hills in April 2021. In his new capacity as Director of Food & Beverage,April 2025 , Chef John is committed to advancing sustainable food practices and elevating guest experience.

Chef Amey is one of those Culinary artists who carries a wise head on his young shoulders. His deep knowledge of flavors, ingredients, and process orientation, combined with the eagerness to embrace the latest in cooking technology, makes him the perfect person to build successful Brands.

He is self-driven and passionate about giving back to the society and is involved in many social uplifting start-up businesses. As the Vice-President of Telangana Chef’s association, Chey Amey has been working hard to increase awareness about food waste and improving sustainability in today’s kitchens.Beyond the obvious, that Chef Amey is an excellent chef with great culinary skills, what really inspires me about Chef Amey is the amazing people’s person that he is. He's a great motivator, friend, and always eager to help.

My experience with Amey has been that of a true and dear friend whom I cherish and appreciate.Chef Amey is a mentor who is always eager to help and invest time in other budding chefs. His respectful attitude towards me makes him stand out from the crowd. His extravagant knowledge of culinary arts allows him to place an impeccable mark in the industry.