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Meet The Team


VIVEK SINGH

VIVEK SINGH

Executive Chef & CEO

Vivek is the founding chef of The Cinnamon Club since its launch in 2001 and defined the ground breaking food philosophy for which The Cinnamon Club is so well known. Vivek has always believed that as with other creative forms, Indian cuisine should also evolve over time.

 

By designing from the very outset a menu based wholly on modern Indian dishes, Vivek placed himself firmly at the forefront of the movement to take Indian cuisine 'beyond authenticity'. Following up on the success of his modern Indian cuisine Vivek and his team launched Cinnamon Kitchen and Anise in the City in 2008. www.cinnamon-kitchen.com 

 

 

 

HARI NAGARAJ

HARI NAGARAJ

Manager

Hari joined the team at The Cinnamon  Club in 2001 as Hyderabadi speciality  chef and has worked his way from being  a leading member in the kitchen team to Head chef and now Manager of The Cinnamon Club. Hari’s passion for learning and hospitality runs high and he epitomises The Cinnamon Club’s philosophy of ‘constantly evolving’.

 

Always up for a new challenge, Hari aims to bring his wealth or knowledge and genuine charm to our front of the house team.


 

 




JEAN-LUC GIQUEL JEAN-LUC GIQUEL

General Manager

Jean-Luc joined The Cinnamon Club  team in 2006, having previously run  some of the best restaurants in London, among them being Chez Nico, Le Manoir and Galvin's. Jean-luc's belief is that the best guest experiences come from simplest things and keeping things simple is often the hardest thing to achieve in restaurants. Jean-Luc and his team are committed to creating the best experience by listening to our guests and build on The Cinnamon Club's ethos of originality and excellence. 


 


 

 

RAKESH RAVINDRAN NAIR

RAKESH RAVINDRAN NAIR

Head Chef

Rakesh grew up in Kerala and upholds his state’s tradition of highest levels of Education; other than being a qualified  chef, he also has masters in Mathematics and is also a qualified computer professional. His love of cooking landed him a job at the residency hotel in south-india where he learnt his ropes and then moved to Simla to join the Oberoi hotels. Rakesh joined us in 2003 and has always been one of our frontline chefs. Cooking is his passion and he is one of the generation of ‘thinking chefs’ who with their ability to combine the best of both the worlds, will take indian cuisine to the next level.

 

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30-32 Great Smith Street, London SW1P 3BU
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