Hailing from exotic and faraway India, Chef Saju Samuel has proven to be an excellent addition to the brilliantly diverse team at Caprichos gourmet buffet located at Villa del Palmar Cancun, where he has taken the menu selections on a spicy international journey to entice the palates of diners visiting from all around the globe.
When asked what distinguishes him as a chef, Chef Saju replied, “In Mexico, the obvious distinction is that I am from India and I am an expert in creating authentic Indian flavors and know how to use a whole host of different spices.” With a fascinating culinary background, he continues to draw inspiration from his mother’s techniques, while also looking up to Chef Gordon Ramsay for his efficient style of management, saying, “I know he can come across as a bit rough, but he is always trying to get the best out of his team.” While it is hard to imagine Chef Saju lashing out at the kitchen crew in the manner of his idol, his efficient organizational and leadership skills are obviously an impressive asset to Caprichos.
Chef Saju’s background
His interest in the culinary arts began in his hometown of Kerala, located in southern India on the Malabar coast. He was deeply influenced by the staggering variety of spices used in the Indian cuisine of that region, which also features many rich coconut sauces and plentiful seafood and vegetarian specialties. He began studying Hotel Management, but then found his way back to his passion and into the kitchen with jobs that taught him a multitude of techniques and recipes. He moved to northern India where the food has a completely different focus including tikas, breads, a wider variety of pulse and lentils. He found work at The Regency Hotel in Kuwait before moving on to the Excellence Riviera Cancun Hotel 2011 where he remained for five years.
Mouthwatering specialties
His current role at Caprichos was an ideal fit for the creative chef from the start, considering he is always looking for opportunities to try new things and experiment with different styles of cuisine. He has applied his unique skills and experiences to design a menu which aims to delight the tastebuds of every guest while also letting his mouthwatering personal specialties shine. He has focused on providing a larger variety of dishes as well as more vegetarian options.
Themes nights at Caprichos
Chef Saju has enjoyed surpassing the challenge of creating themed nights such as Asian, which features Indian, Thai and Chinese cuisines and Mexican specialty night. In addition, there is a barbecue menu with plenty of grilled meats and vegetables and an international buffet featuring a fusion of flavors from locations such as Greece, France, the Mediterranean and North Africa. When asked about his favorite ingredient, he responded, “Well, naturally I love spices. Turmeric would have to be my favorite. But really it is the combination of spices that make the difference. For example, the masala, which simply means “sauce mixture” will be different in each and every household in India. I try to use a different combination of spices in my curries, so that each time, our guests have a distinct experience.”
