KANNAN KESAVULU – FLOURISHED TO FLAVOURS

Kannan Kesavulu, the president of the Maya Indian bar and grill, located in the heart of the city Wakefield, MA, is a very passionate young man, about culinary and wanted to share his love for food and the culture of India, taking it throughout the world. He grew his passion towards food by forming a team of well experienced chefs. ‘Maya Indian Bar and Grill’ is one of his signature restaurants situated at Wakefield, MA. The famous social networking site known as Yelp, has rated his restaurant as one of the finest and the number 1 restaurant of that area.

Boston – based chef, Mr. Kannan Kesavulu, began his journey from the kitchens of Madras to the culinary world of USA.

He mastered the art of Traditional and Modern Indian cuisine at the “Grand Sheraton and Taj hotels”, by shadowing the famous celebrity chefs “Chef Natarajan and Chef Sultan Mohiuddin”, where he learned doing lots of high-end weddings and large Conventional catering events.

His culinary talents brought him to the United States at the age of 20, where he started his carrier as an Indian Chef at “Ajanta Indian Cuisine” Cambridge, MA. Then he followed his passion for food to the next level of gastronomic innovations at the Boston Marriott Hotel, Newton MA and LSG Sky chefs at the Boston Logan.

Since 2010, he started opening his own restaurants, which includes Indian, Italian and Vegan Cuisines. He also represents the Indian food across the New England Area for over 20 years of experience in the food industry. Kannan’s most recent venture, which started three years ago, is “Maya Indian Bar & Grill’’ a restaurant and catering company specializing in high-end Indian weddings. Chef Kannan’s was determined to do things differently from other caterers, by setting up a top-notch quality and also bring Indian food to the next level by his food styling and presentation. His expertise in various cuisines of the world as well as all Indian regional cuisines, he also infuses his weddings with Italian, Mexican, Chinese and vegan cuisines. He also began to develop his personal style of marrying Indian spices and flavours with western techniques and Ingredients.

Having his journey treaded along a very long and treacherous path, Kannan Kesavulu went a long way in setting up his restaurants in different styles – such as, family style, fast casual, healthy style, fine dining and bar – to name a few. His earlier experience in the airline food industry has taught him many new attitudes and skill sets. Maintain high quality food and serving the customers’ satisfaction are two most primal skills that Kannan thinks to be his pillars of support to his present success.

Any industry would require a team of dedicated, passionate as well as skilled professionals in order to bring forth and take forward their legacy. According to Kannan, ‘Teamwork makes the dream work’. To meet your customer’s expectation, all that you need is understanding and imbibing their interests and tastes. You literally have got to be their taste buds. Talking in person and understanding their requirements is the key for any restaurants being successful, in any corner of the world. You must always get one with your customers and in fact, you should put yourself in their shoes and must work it out. 

• With this aspect in mind, Kannan Kesavulu has jotted down and shared to the world about his outlook on what must be gathered from your customers, in order to attract them and develop your business further: Style of Food Service – Buffet, Platted dinner, Food Stations, Passed Hors D’oeuvres
• Menu Choices – North Indian, South Indian, and International and Fusion options as well.
• Dietary restriction – Vegan, Gluten Free, Nut Free, Dairy Free and any other allergic constrains.
• Service and Equipment Rental Options
• Vendor Collaboration – Preferred Vendors
• And finally, Budget – We ensure that our customer gets the best food and ultimate service within their price range.

Whatever may be the style of catering, one must always keep up to the pace and the current trend and fashion of this era. Whether it is a wedding, or an official business lunch, a couple date or even a friends hangout or a family get together, it is most important that, whilst you maintain your ethic, you could always bring in a pinch of modern and style to the food you serve and host at your restaurant, which will create a uniqueness.