Nov. 3, 2022

Born and raised in Mumbai, Mr. Poredi went on to work globally for Hilton, Starwood and Sheraton hotels. His jet-setting career has taken him to London, Abu Dhabi, Tokyo, Abuja, Nigeria, Tashkent, Uzbekistan and Saint Martin. 

Mr. Poredi moved to Toronto in 2001 and began his relationship with Seneca in 2009 by serving on the Program Advisory Committee as manager of food and beverage outlets for Sheraton Parkway in Richmond Hill. He started teaching part time at Seneca in 2010 and full time in 2020.

“Chef Ramesh” (as he’s affectionately known) brings an elite global culinary perspective that adds to Seneca’s reputation as a destination for future leaders in hospitality. Plus, Mr. Poredi’s kitchen has become a can’t-miss stop for VIPs who tour Newnham Campus and are treated to one of his creations. 

So why does someone who’s served the likes of King Charles (when he was still a prince), Kofi Annan, the former secretary-general of the United Nations, and Prime Minister Justin Trudeau want to roll up his sleeves and cook with Seneca students?

“I wanted to share my knowledge with the next generation of hoteliers,” he said. 

Mr. Poredi’s international perspective is helpful to many students who want to study or work abroad. This includes those who took advantage of a recent three-week program in Bangkok led by Mr. Poredi’s colleague Heather Laver, Professor, School of Hospitality and Tourism. He is confident Seneca provides a good foundation for those who want to work globally. 

But it’s not just Mr. Poredi’s students who benefit from his expertise. During the pandemic, he started producing cooking videos for the Seneca community, demonstrating how to make everything from chicken kebabs to chocolate mousse. 

In fall 2020, Mr. Poredi started teaching in the newly-completed Hospitality Lab at Newnham Campus. The state-of-the-art kitchen and adjoining dining area are equipped with high-flex cameras that can follow the action in the lab, as well as mics and video screens so students can gain the same learning experience whether they’re on site or at home.

When he’s not teaching, Mr. Poredi stays active in the culinary world. He is a certified nutrition manager and wedding planner. He also belongs to the Canadian Chapter of Chaîne des Rôtisseurs, the Canadian Society of Nutrition Management and the Emirates Culinary Guild. 

So, what’s on the menu for Chef Ramesh? While he’s embraced the Au Large pillar of a more virtual Seneca with his teachings, the pillars of being equitable and sustainable are next. 

“I’m planning to incorporate sustainability initiatives into my courses,” he said. “And in the last couple of weeks, I’ve been working on some vegan recipes. Quite a few of my students are eggless and vegetarian so it’s been a good exercise to focus on foods that are inclusive of our student population.”