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Chef Sitaram Murthy
sitaram.murthy@tajhotels.com | +91 9637048578
Associate Professor, Food Production and Course Leader, Culinary Arts

M.Sc. Hotel Management and Diploma in Hotel Management

Chef Sitaram Murthy is an Associate Professor, Food Production and Head of Department- Food Production at IHM-A. He also has responsibility in the role of Course Leader for the B.A. (Hons) degree programme in Culinary Arts.

 

In his early career, Sitaram Murthy worked for The Oberoi, Dammam, in the Kingdom of Saudi Arabia as a Chef-de-partie. Later he moved to the cruise line industry, employed as a Cook Tournant with Celebrity Cruises, Miami, U.S.A and later as a Chef-de-partie with Festival Cruise lines, Genoa, Italy. In 2001, he joined the teaching profession at Westin College of Hotel Management, Vijayawada and in 2005 moved back to the industry as Executive Chef at Ramee Guestline Hotel, Bengaluru. In 2006, he got associated with the Gulf Catering Company, Baghdad, Iraq in the capacity of Executive Chef overseeing three dining facilities – catering up to 15,000 personnel per meal belonging to the Multi-national Army. In 2007, he joined the Indian Hotels Company Limited as Executive Chef at Vivanta by Taj, Kumarakom, Kerala.

 

He was transferred to the Institute of Hotel Management- Aurangabad in 2008 as Assistant Professor. He had delivered varied modules at different levels from Foundation to Honors at the Culinary Arts programme.

 

Sitaram Murthy’s compilation of research interests include “A Deductive Approach to factors that influence student performance in undergraduate level taught courses” and more recently, a paper titled “Progressive changes in culinary philosophies – A study on the role of developments leading to present day culinary approaches”.