UMESH MEENA, CFBE®
Umesh Meena, CFBE®
Though Umesh Meena is one of the talented chef in Caribbean skills extend far beyond the kitchen. A savvy businessman and culinarian, born and raised in Mathura, Uttar Pradesh and Jaipur, Rajasthan, India. Studied Hotel Management in Chandigarh, Punjab, India and USA.
He began his training in year 2000 with Oberoi Hotels in India, and contributed to opening of Wild Flower Hall, The Oberoi Resort in Himalayas, Radisson Windsor Hotel, Jalandher, India.
Umesh Meena traveled to Middle East and continued his work experience at the RadissonBlu in Muscat, Oman, Al Qasr, Madinat Jumeirah, Dubai, UAE, Moved to Asia Pacific region with Airways Hotel, Papua New Guinea, and continued his journey as an Executive Chef, Moved to British Caribbean with Couples Resorts, Jamaica, Buccament Bay, St. Vincent and Hilton Trinidad & Conference Centre, Trinidad & Tobago.
It was during this time spent working and traveling throughout Asia, Middle east, Asia Pacific region, Caribbean that Umesh Meena developed his love for the exotic and aromatic flavors of the world. His signature cuisine abandons the traditional use of spices, stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, and herbal emulsions and sauces.
Umesh Meena is involved in every aspect of his culinary operations– concept, menu, architectural design, staff selection and trainings in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Umesh Meena is constantly developing fresh concepts and evolving as a Chef and Food & Beverage Executive, both adapting to and impacting the global culinary landscape. Umesh Meena has intentions to open a number of new restaurants in near future. Currently assisting several resorts in Caribbean region.
Umesh Meena has developed a reputation as remarkable as his food by tapping his deep understanding of the culinary world and pairing it with his forward-thinking vision. Yet, after years of Journey, Umesh Meena’ favorite retreat is still the kitchen, and his favorite meals dished from a street of Indonesia.