Vijayudu Veena

As the Executive Sous Chef of Jaya at The Setai, Miami Beach, Veena pays homage to his spicy and flavorful background by preparing dishes from India in addition to other regions of Asia including China, Thailand, Japan and Korea.

Born in Hyderabad, a city at the crossroads of North and South India, Veena’s childhood playground was his father’s restaurant,...

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As the Executive Sous Chef of Jaya at The Setai, Miami Beach, Veena pays homage to his spicy and flavorful background by preparing dishes from India in addition to other regions of Asia including China, Thailand, Japan and Korea.

Born in Hyderabad, a city at the crossroads of North and South India, Veena’s childhood playground was his father’s restaurant, Chakram which served regional culinary specialties. Rich in culture as the former home to the royal dynasty of the Nizams, the city of Hyderabad proved to be fertile ground for the young aspiring chef.

Eager to learn more about gastronomy and see more of the world, Veena attended the Institut Hotelier Cesar Ritz in Le Bouveret, Switzerland and achieved an advanced certificate and a bronze medal in culinary arts. It was during a class featuring a presentation by the General Manager and Human Resources Director of The Setai that secured Veena’s next step of his journey.

In 2008, Veena joined the hotel’s team and moved up the kitchen hierarchy swiftly. Now as Executive Chef, Veena works with the culinary team and Food & Beverage Director Julien Labays to consistently develop new flavors while maintaining culinary harmony.

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