I'm Narendra Vasireddy and I have been passionate about cooking and baking since I was a young boy. I am from Hyderabad, a city in India known for its rich and culturally diverse food traditions and cuisine. My earliest culinary memories include spending time with my mother in our family kitchen where she taught me about local spices and how to use them.

 

Inspired by these early experiences, I later decided to understand the technical side of the culinary industry and I began to work in hotels and restaurants. I attended culinary school in India and finished my Hotel Management in catering and Food & Beverage. Following this two-year journey, I discovered my true passion in desserts. I later moved to Singapore to work and study in Bakery/Pastry arts and I met wonderful chefs along the way. During this experience, I’ve realised that many people have favourite flavours and memories associated with childhood memories which greatly inspires me as it reminds me of my own first memories of cooking with my mother. I like to incorporate simple and meaningful ingredients in my pastry creations with the hopes of making a guest feel special, regardless of the occasion. 

 

Earlier in my career, I had the opportunity to be part in opening hotels, pastry store in Singapore, Dubai before moving to Canada to work at the Fairmont Chateau Lake Louise. After four years working at Lake Louise, I moved to the River Rock Casino & Resort before continuing further west to help pre-open Trump Tower Vancouver. I later moved to Vancouver Island and worked at the Fairmont Empress in Victoria, BC, Fairmont Palliser and I'm currently based in Lake Louise, where I work as a Executive pastry chef at the Fairmont Lake Louise.​

 

My fifteen + years path in pastry and culinary has allowed me to travel the world and to meet remarkable chefs and food-loving individuals. My various experiences around the globe have motivated me to take simple ingredients and make them stand out on a plate others to enjoy, and to evoke all of the positive memories and flavours associations that everyone have. 

 

I have decided my career to my passion pastry / baking, and I continue to innovate and inspire others through my dedication to my field.