Chef Saravanan Sivaprakasam

I am writing to express my keen interest to work as a private . With over 15 years of global experience in bakery and pastry arts and currently completed my Master’s in Culinary Innovation and New Product Development at TU Dublin, I bring a unique blend of hands-on craftsmanship, culinary science, and product innovation ideally aligned with personal request. commitment to quality and creativity in Allergic free food products.

My career spans luxury hotels and fine dining establishments across Dubai, France, and Ireland. I have led pastry teams at five-star hotels and collaborated with some of the world’s most renowned chefs, including Chef Philippe Conticini, Chef Gary Robinson, and Baker Peter Yuen. Currently, I serve as Head Pastry Chef at Powerscourt Hotel and Spa in Enniskerry, where I focus on developing high-end desserts and baked goods with consistent quality, creativity, and scalability.

I’ve attached my CV for your review and would appreciate the opportunity to speak further about how I can contribute to your ambitious goals.

Thank you for considering my application.

Warm regards,

Saravanan Sivaprakasam