Extraordinary Talent: Meet Muruganandam Palani, Head Chef at Plane Food

In our Tales of Extraordinary Talent series, meet the inspirational people behind the Gordon Ramsay Group. From Head Chefs to Sommeliers, Front of House to Support Office, more than 700 employees work across Gordon Ramsay's 14 restaurants in London. 

Name: Muruganandam Palani
Role: Head Chef, Plane Food

Do you remember the moment you decided you wanted to work in hospitality?

When I was 17, in south Chennai, Tamil Nadu. I had planned to go to college after high school, but wasn’t confident, so I got a full-time job in a bakery for a year. Once I realized that hospitality was a good thing for me to explore, I did a two-year Food and Management course at the Pondicherry Institute of Hospitality.

How did you get into cooking? 

During college we did a hotel tour with Taj Hotels and that made me really interested in becoming a chef. I met chef Sriram Aylur (now of London’s Michelin-starred Quilon restaurant) who became one of my role models when I joined the Taj group.

What has been your career story so far?

I worked for several different Taj hotels in India. When I went to Goa it was specifically to learn Thai cuisine, then I kept moving around the different outlets in the resort every six months or so to develop myself, learning South Indian speciality cuisine and even working in the coffee shop.

In 1993 I went to Malaysia to be the chef in an Indian restaurant, and worked in other places, including the new Malaysian airport in 1999. After that I returned to India and worked for a cruise line for two years, then went to Bermuda and worked there for six years, before coming to London.

How long have you been in your current role?

Three years. I joined as Head Chef, and work closely with Andrew Winstanley, Executive Head Chef to develop and deliver the Plane Food menu.

What is the biggest challenge you face in your role? How do you overcome it?

Finding good employees is key. Plenty of managers understand how to run a restaurant, but not many have experience of serving 1000 covers a day. People who are not used to working like that tend to find it difficult.

What is your best memory of working at Gordon Ramsay restaurants?

I created the Street Kitchen chicken wings in tamarind sauce. Stuart Gillies, CEO asked me to come up with something new. I wanted something as distinctive as the crispy coating on KFC chicken, and tamarind is one of the key ingredients of South Indian cuisine, so I used that. Everyone liked them and when Bread Street Kitchen opened they said they wanted to use the recipe. They continue to be one of the best-selling items on the Bread Street Kitchen and Plane Food menu.

I was very impressed when I worked directly with Gordon. He’s very hard working and respectful to the chefs. 

Why should anyone want to join the Gordon Ramsay Group?

The Michelin stars are known all over the world. You learn about cooking with real food, using good ingredients and innovating all the time.

Pick three words that describe life at the Gordon Ramsay Group?

Hard work, passion and enjoyment.

What does Extraordinary Talent mean to you at GRG?

The drive to learn and get better, with no compromise.

What examples do you see of Extraordinary Talent in your restaurant or in GRG?

I have worked with many top chefs here, who have been committed and inspiring. Matthew Johnson, who opened Plane Food, produced food of such great quality it made me more committed. Sometimes its small things, like the pork belly dish Jason Atherton served at maze – I was inspired just by how good it was.

What words of advice do you have for someone who wants to be a chef?

Be willing to learn and passionate about cooking. This is not a job you do just for money, you can’t look at the clock as you might in an office job. And if it’s not your passion, look for another job.

What makes someone successful in hospitality?

To be successful you need to plan your work, know what you’re going to do each day, then come in in the morning and deliver. And make sure the customers are very happy, because the customer is always right – they are our business.

How would you describe your cooking style?

It’s about real fresh food, nothing artificial. My spice mixes are made by me from whole spices that I toast myself. For butter chicken most Indian restaurants use red food colouring, but I won’t, so I use romero pepper to give it a more vibrant colour. And for the chicken wings, the tamarind I use is the real fruit, not artificial flavouring. I want to make sure everything is tasty and healthy for my customers, and to make them happy.

Have you got Extraordinary Talent? We are always looking for people with a passion for hospitality who let their personalities shine. If you relish the opportunity to cook exceptional food, create incredible drinks, work in a talented team and deliver best-in-class dining experiences, we want to hear from you. View Careers page.