IN PROFILE : Ram Jalasutram , Executive Chef , Macdonald Bath Spa Hotel
The newly appointed Executive Chef of the Macdonald Bath Spa Hotel , Ram Jalasutram ’ s previous employment reads like a list of culinary excellence .
IN PROFILE
Originally from Mumbai , his journey began at a top five-star establishment in India before he moved to London over twenty years ago . Since then , he has worked in restaurants at some of the UK ’ s most prestigious hotels and rubbed shoulders with the world ’ s most renowned chefs . Ram tells us about his ambitions for the hotel now he ’ s in charge of the restaurants and why – unlike some chefs – he believes shouting in the kitchen is not a recipe for success …
Welcome to Bath ! Can you tell us about your background and how you first came to the city ?
I am from Mumbai , India where I did my hotel management at one of the best hotels in the country – The Oberoi Towers – which is a 1200-room property with seven outlets . There are almost 200 chefs in the kitchen there . A very busy place . But I ’ m glad I worked as part of that team . Then I moved to London in 2001 at the age of 18 which was a great opportunity for me to work with some legendary chefs .
The first chef I worked under was Raymond Blanc for a couple of years then I moved to The Dorchester , then The Gleneagles Hotel , Scotland and then The Randolph Hotel , Oxford and also Pennyhill Park where I regularly cooked for the England Rugby Team [ who train there ].
Recently , I decided to take this opportunity at Bath Spa . Bath is one of the best cities in the world – it ’ s wealthy and has such an amazing , rich culture and historic heritage . I used to work in Cheltenham for three years . Gloucestershire and Somerset are side by side and have similar heritage . It is an area that I like .
You ’ ve worked with many famous chefs – who was your favourite to work with and why ?
Alain Ducasse . Because I started my fine dining career with him in The Dorchester as a Chef de Partie and then left as a Sous Chef after seven years . I learned French culinary skills from him . I ’ ve also worked with Gordan Ramsay , Raymond Blanc , and Eric Chavot – all Michelin-starred chefs . But Alain Ducasse concentrates on matching the product and the flavours together – and that ’ s how I like to do things . But it ’ s been a privilege to work with all these legendary chefs .
What would you say is your signature cuisine ? My signature cuisine would be British – I ’ m looking forward to using the local produce , meats and local flavours - mixed a little bit with international spices – and put them on the map . For example , using Portland scallops with black pudding mash . We will be cooking the classic British dishes – but with a French twist !
How will this work with the different restaurants at the hotel ?
The Colonnade Bar will be brasserie style . It ’ s an all-day dining restaurant and has a capacity of 90 covers . Then we have fine dining [ Vellore ]. There will be some five and seven-course tasting menus here soon .
Our aim is to get two or possibly three AA Rosettes this year . We do have a very positive team – and teamwork always helps you become a success .
Being from Mumbai , are you going to be including any South Asian-style cooking and spices on the menu ?
The hotel has different concepts within it – we are working on only British cuisine [ in the main restaurant ], so we don ’ t use many spices there . But we do use them in the brasserie restaurant which is a mix of European and international cuisine . Then coming to the room service , bar and terrace we have different international dishes so there is an opportunity to use spices from around the world in those dishes as well .
So , the main restaurant will be British high-end cuisine , and then elsewhere we will have some fun with different flavours and worldwide dishes . And we ’ ve already recently launched the menu . Dishes include chilled beetroot velouté , saffron moules meuniere , fillet of lamb cannon and traditional créme brulee to finish .
The kitchen can be a tough place to work in – how do you manage your team ?
It ’ s very important to understand their requirements , day-today operations , and also understand the business layout . I work as closely as I can with them . Then we can build a strong , friendly relationship and all be pulling in the same direction .
Gordon Ramsay is very famous for his shouting – are you a ‘ shouty ’ chef ?
Not at all . At Macdonald Bath Spa we aim to respect each other – and respect leads to success .
But there might be a conversation-level briefing if we have a busy period on Saturday night – perhaps between 7:30 and 8:30 - to make sure there is attention to detail .
What can local corporates expect to see done differently from what was delivered before ?
Cuisine-wise , they can expect a nice , seasonal menu – at good value . For the local client , we have bespoke menus . I aim to have one-to-ones with them and ask if there is anything they specifically want or need . It ’ s all about what they want . But it will be a light , healthy and nutritious meal . We will be using some of the best quality products with marination while keeping it simple but with a touch of elegance as well .
How do you see your style lifting people ’ s preconceptions of the hotel ?
We are aiming to put the Bath Spa on the map from a culinary perspective . My aim is to become one of the most popular restaurants in Bath ( and its surrounding areas ). I would like to bring this restaurant to be the ‘ destination ’ restaurant for Bath .
How do you hope to get people to stay in the hotel and eat there rather than go into the city ?
We are promoting the restaurant menus in the hotel rooms and also introducing new classics into the menu – for example ‘ roast trolleys ’ which is something we do in the restaurant . It creates a little bit of entertainment and makes it a fun experience .
This ‘ theatre style ’ cooking will also include carving our smoked salmon or flaming Steak Diane or crème brule at the customer ’ s table – just to add some WOW factor !
Chefs are well known for working anti-social hours – do you have a family ? If so , how do you juggle this with your career ?
I have three kids , one is ten , one is two years old , and one is two months old which is a bit tough at the moment . I ’ m from London so I travel up a lot and stay in the hotel overnight . I have good family support which is nice and a very patient wife – but that ’ s life married to a chef !
To find out more about the Macdonald Bath Spa Hotel visit : Macdonaldhotels . co . uk / bath
or call : 0344 879 9106
Macdonald Bath Spa Hotel , Sydney Road , Bath BA2 6NS
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