Chef Murugan Sailappan, A Yeast Aficionado Joins The Four Seasons, Bengaluru.

Chef Murugan Sailappan is finally here at the Four Seasons Hotel, Bangaluru as an Executive Pastry Chef to bless us with his extravagant creations. Rightly timed, at the cusp of the festive season, he has brought an elevated touch to the repertoire of traditional yuletide bakes.

Chef Murugan Sailappan will be wielding his creativity on the entire line of patisserie at the hotel, which has made its mark for authentic culinary offerings rooted in deft craftsmanship.

Looking forward to adding his signature style to the pastry line, Chef Murugan, who dabbles in watercolor painting in his spare time, feels that ‘food should not just nourish, but also inspire.’ Fascinated by the alchemy and workings of a simple element like yeast, Chef Murugan has a strong inclination towards boulangerie and claims that his specialties are breads like ciabatta and pumpernickel, a healthy, dense sourdough bread made of rye which is to die for.

Before Four Seasons Hotel, Bangalore, Chef Murugan has worked with The Westin Mumbai Garden City, The Hilton, and Hyatt, where he practiced his true affection towards the tradition of pastry, revamping their desserts and breads to an unparalleled dimension.

Guests of Four Seasons will be able to enjoy his creations at The Lobby Lounge over tea or coffee, at CUR8 to sign off a fine meal. Sunday Brunch every weekend, which will feature a delightful dessert buffet; a generous expression of Chef Murugan’s creative panache.