The Gleneagles hotel has appointed Ram Jalasutram to the new role of resort head chef to oversee three of the property's restaurants.
Jalasutram will look after the day-to-day operations of the resort's 70-strong kitchen staff including the Strathearn restaurant, Deseo, and the Dormy Clubhouse, as well as Gleneagles' private dining.
Educated in Mumbai with a family background in hospitality, Jalasutram studied hotel management and was named Young Chef of the Year in 2002. He later moved to London and went on to work at some of the most recognised establishments in the UK.
His previous roles include sous chef at Alain Ducasse at the Dorchester, senior sous chef at the Capital hotel in Knightsbridge, senior sous chef at Gordon Ramsay's Pétrus and head chef at Pennyhill Park in Surrey.
Jalasutram said: "I am thrilled to be joining Gleneagles and look forward to learning as much as possible from the team here. It's an energetic young brigade full of characters and I'm already impressed by their passion and hard work.
"I want to focus on keeping Gleneagles on the British culinary map by serving up classics with a modern twist. One of the attractions of coming to Scotland was being able to strike up closer relationships with suppliers, and I'm excited about working with the top quality produce that's available in Perthshire to create some fantastic dishes."
He added: "I would also like to take some of my experience of running culinary masterclasses in London and create some more opportunities for Gleneagles' guests to interact with, and learn from, our chefs."
Executive chef Alan Gibb will remain at the hotel, focusing more on the strategic direction for the food and beverage operation, reporting to director of food and beverage Alan Hill.
The five-AA-red-star, 232-bedroom Gleneagles hotel was built in 1924 and is situated in 850 acres of Perthshire countryside. It is home to three championship golf courses including the PGA Centenary Course, which hosted the Ryder Cup in 2014.
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