8 Roy Soundranayagam, Executive chef,
FoodFund International
In 2007 Soundranayagam joined Foodfund in the UAE as executive chef for the Middle East, South Africa and London, responsible for back-of-house management, cost management, training and development.
Working across The Meat Company, Ribs and Rumps and Tribes in the Middle East, he is instrumental in innovating menus of these well-loved brands. He is respected for keeping a keen eye on cultures and trends in each operational region, and has demonstrated acute ability to keep each restaurant brand-specific and targeted to its specific market.
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Directly working with nine chefs in 12 stores, he is also overseeing two new brands under development.
Soundranayagam has had a diverse career in the food industry, which has seen the Australian national spend seven years on oil tankers in Saudi Arabia. Following his off-land adventures, he worked in roles such as chef de parti with Fairmont, and executive chef at Jordan’s in Darling Harbour, Sydney.
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