Having trained in one of the finest culinary institutions in India, Chef Vinu Raveendran has traveled and worked with some of the best Chefs in the world. Passionate about art since a young age, chef Vinu always knew that being a chef was his calling. Starting his culinary journey at age of 19 at OCLD, he was soon lauded as the forerunner of an exclusive concept dining at the Oberoi hotel.
Moving on from the Oberoi hotel, Chef Vinu led the pre-opening team of Le Cirque in the Leela Palace, Mumbai. His passion to explore cuisines and study the mixology of flavours made him travel to Spain for an opportunity to work with some of the best Chefs in the world at one of the best restaurants in the world, Mugaritz.
After Spain, Chef Vinu moved to the hottest market for Food and Beverage in the world, Dubai. He led the pre-opening team of another very popular restaurant in the Nassima Royal Hotel called TRE. However, he realized that with all his knowledge and experience, he wanted to create a unique experience with the flavours of his roots of Indian Cuisine and that is when he joined hands with Chef Himanshu and Passion F&B to create a unique concept of post-modern Indian cuisine at Carnival by Tresind in September 2016. It has been a little over a year and Carnival has already been one of the cities favourite restaurant with a number of awards like the BBC Good Food Award for the Best Indian Restaurant and has been nominated for quite a few upcoming awards.
Chef Vinu has a calm personality and in his free time, he like to paint and spend time on enhancing his photography skills.