Total Environment Hospitality has appointed Chef Suresh Venkataramana as Culinary Director. He will lead culinary vision, menu strategy, and kitchen operations across the group’s brands, including Windmills Craftworks and Oota. With 28 years of industry experience, including a decade training under Michelin-starred chefs in the UK, Chef Suresh brings deep expertise in fine dining, culinary innovation, and operational leadership. He will report to CEO Ashish Saxena.
This appointment reflects Total Environment Hospitality’s strategic commitment to elevating authentic culinary experiences with operational rigor and seasonal, responsible sourcing. Chef Suresh’s background includes key roles in Bangalore and Dallas, pioneering multi-outlet operations, menu engineering, and culinary operations that emphasize detail and authenticity. CEO Ashish Saxena highlights Chef Suresh’s blend of craftsmanship and operational discipline as essential to raising kitchen standards while preserving unique brand experiences.
Total Environment Hospitality integrates food, music, and design, with Windmills Craftworks offering live jazz and craft beer paired with curated global menus, and Oota celebrating Karnataka’s local culinary heritage. The group’s parent company, Total Environment, is the world’s largest developer of custom-designed homes and has a strong legacy of design and forward integration into production and property management, mirroring the hospitality group’s integrated approach to quality and experience.
Navigating CX and EX Challenges in Hospitality
Customer Experience (CX) and Employee Experience (EX) in hospitality face distinctive challenges. Guests demand authentic and high-quality dining that resonates emotionally beyond just food taste. Meanwhile, kitchen teams must manage complex menu innovation, consistency, and operational scalability without compromising quality or team culture. Hospitality brands struggle to balance creativity with operational excellence, especially when scaling multi-outlet or international operations.
Chef Suresh’s appointment embodies this crucial navigation between artistry and discipline in hospitality CX and EX. His decade-long international exposure and mastery of kitchen operations across varied settings position him to lead with both innovation and repeatable excellence. This dual focus is vital because customer loyalty hinges on consistent delivery of authentic food experiences supported by deeply engaged kitchen teams.
Deep Dive: Culinary Leadership as a CX/EX Driver
Culinary leadership is foundational to hospitality CX and EX. A visionary culinary director does more than craft menus—they shape the emotional journey of guests and the workplace culture of kitchens. Under Chef Suresh’s leadership, Total Environment Hospitality aims to cultivate kitchens that think seasonally, source responsibly, and cook with clarity—principles that drive authentic, impactful food experiences and foster meaningful employee engagement.
Seasonal and Responsible Sourcing
Consumers increasingly prioritize sustainability and ethics in dining. Leading hospitality brands embed seasonal, local sourcing into their menus to meet these expectations. This approach supports fresher, more distinctive dishes that tell a regional story, enhancing guest emotional connection. Simultaneously, it creates a workplace culture centered on care and respect for ingredients and communities.
Operational Rigor and Team Culture
Sustaining culinary innovation at scale demands disciplined kitchen management. Chef Suresh’s background includes engineering multi-outlet operations and fostering a collaborative team culture. Such operational rigor ensures quality consistency across brands and locations, critical for delivering reliable CX. Engaged, well-led kitchen teams translate to faster, accurate service and higher morale—a direct boost to EX.
Authentic Experiences Rooted in Place
Total Environment Hospitality’s brands—the jazz-infused Windmills Craftworks and heritage-rich Oota—offer immersive experiences beyond dining. This alignment of environment, culture, food, and service creates memorable CX. Chef Suresh’s mission to build menus that “travel well across concepts yet feel personal on every plate” captures the art of balancing brand unity with authentic locality.
Expert Perspectives on Culinary CX/EX Trends
Industry leaders increasingly emphasize the culinary director role as a strategic lever for CX and EX differentiation. Ashish Saxena, CEO, underlines how blending craftsmanship with operational rigor elevates kitchen standards without losing authentic experience nuances.
Food and beverage expert Anil Chadha highlights how AI-driven taste innovation and authenticity are reshaping customer expectations. In parallel, frontline kitchen leadership must balance fast, affordable offerings with inclusivity and genuine culinary storytelling.
Successful CX also depends on empowered, motivated kitchen teams. Empowerment comes through professional growth opportunities, clear communication, and recognition of culinary craftsmanship—areas where strong culinary leadership can markedly impact employee satisfaction and retention.
Case Study: Total Environment Hospitality’s Culinary Evolution
Chef Suresh’s prior tenure as Executive Chef at Windmills Craftworks Bangalore illustrates the successful fusion of innovation and operational management. His role in establishing menu engineering protocols and scaling multi-outlet operations enhanced customer satisfaction metrics and repeat visit behavior.
At Oota Bangalore, the emphasis on hyper-local Karnataka cuisine reflects decades of culinary research, creating an emotional narrative that resonates with both local and visiting guests. This culinary authenticity, combined with thoughtfully composed menus, stands as a model for connecting heritage with compelling customer journeys.
Expanding internationally, such as the Dallas Windmills Craftworks outlet, demanded that Chef Suresh adapt kitchen operations while preserving brand identity and food quality—a powerful example of global scalability in hospitality CX/EX.
Actionable Recommendations for CX/EX Professionals
- Prioritize Culinary Leadership
Elevate your culinary leaders to strategic roles where they guide menu innovation, quality standards, and kitchen culture. Their direct impact on CX and EX is immense. - Embed Seasonal and Local Sourcing
Develop menus rooted in local ingredients with seasonal adjustments. This builds authenticity and aligns with growing consumer demands for sustainability. - Foster Operational Discipline
Implement robust kitchen processes for consistency and scalability without stifling culinary creativity. Tools like menu engineering and cross-outlet standards help balance this. - Create Authentic, Immersive Experiences
Align culinary offerings with design, ambiance, and cultural storytelling. CX thrives when all sensory elements connect to a coherent brand narrative. - Engage and Empower Kitchen Teams
Invest in team development, recognition, and a collaborative culture. Employee satisfaction translates directly to better service and guest experiences.
In conclusion, Total Environment Hospitality’s recent leadership appointment signals a future where culinary craftsmanship and operational excellence are integral to elevating CX and EX. The hospitality sector’s evolving landscape demands that brands like Windmills Craftworks and Oota continuously innovate while nurturing authentic, memorable experiences. CX and EX professionals can glean valuable lessons on balancing creativity and discipline, sustaining team culture, and connecting deeply with consumers through food and experience design.
With focused culinary leadership and a strategic approach to sourcing, operations, and culture, hospitality brands can deliver consistent experiences that resonate emotionally and stand out in competitive markets. This approach drives customer loyalty, employee satisfaction, and long-term business success, embodying best practices for modern CX and EX management.
