Dinning Experiences
We at Siddhartha Vilasa, provide wide range of dinning experience for all kind of purpose.
Our Chefs
![](https://i0.wp.com/siddharthavilasa.com/wp-content/uploads/2022/09/pexels-miquel-ferran-gomez-figueroa-3814446.png?resize=350%2C485&ssl=1)
Rohit Sexton
The sous-chef holds much responsibility. A sous-chef is employed by an institution that uses a commercial-grade kitchen, such as a restaurant or hotel.
![](https://i0.wp.com/siddharthavilasa.com/wp-content/uploads/2022/09/pexels-kampus-production-8629076.png?resize=350%2C485&ssl=1)
Mohammed Huerta
An executive chef, is in charge of all activities related to the kitchen, which includes menu creation, management of kitchen staff and plating design.
![](https://i0.wp.com/siddharthavilasa.com/wp-content/uploads/2022/09/pexels-denys-gromov-4669229.png?resize=350%2C485&ssl=1)
Atticus Allman
The Station Chef is a chef in charge of a particular area of production in a restaurant. In large kitchens, each Station Chef might have several assistants.
![](https://i0.wp.com/siddharthavilasa.com/wp-content/uploads/2022/09/rc-cf-FMh5o5m5N9E-unsplash.png?resize=350%2C485&ssl=1)
Miyamoto Shou
In the western world, a Sushi Chef is known as itamae. In Japan, becoming an itamae of sushi requires years of training and apprenticeship.