Chef Karan Suri started his culinary career with the esteemed Oberoi Group in New Delhi in 2005 as kitchen executive. While working with their extensive collection of hotels across India, he had a brief stint in Singapore and worked alongside Michelin Star chefs while receiving training at Raffles, Ritz Carlton, and independent restaurants. n 2012, he joined Fairmont Hotels as Group Executive chef based out of the historic Fairmont Norfolk in Nairobi and oversaw a trio of properties that also included The Fairmont Mount Kenya Safari Club and The Fairmont Mara Safari Club. He won numerous accolades including Best Chef in Kenya (Taste Awards), and the signature restaurant at The Norfolk, Tatu was ranked in the top 101 restaurants in hotels around the world by the Daily Meal.