DHINESHRAJA PERIYASAMI

Chef Dhineshraja began his culinary journey in Tamil Nadu, India, where the vibrant spices and traditions of South Indian cuisine sparked his passion. After formal Culinary Graduation training, he worked in renowned luxury hotels in India and a fine dining Mediterranean restaurant, mastering techniques and
building a strong foundation in kitchen leadership.

In 2011, he joined a cruise line as a chef, gaining global culinary experience while working in a steakhouse fine dining restaurant and exclusive chef’s table events. In 2018, he joined the prestigious Ritz-Carlton, Grand Cayman, where he embraced the opportunity to blend Indian flavors with global influences. His calm
demeanor, precision, and creativity quickly earned him recognition across outlets like Seven Restaurant, Saint June, Taikun, and Banquets.

Now serving as Sous Chef, Dhineshraja is known for his elegant plating, bold flavors, and commitment to excellence. He leads with humility, mentors junior chefs, and consistently delivers memorable dining experiences—a testament to hard work, passion, and the universal language of food.