Nathan Marimuthu

WORK HISTORY

EDUCATION

ABOUT NATHAN MARIMUTHU

It\'s all about an ambitious engineering student became a successful culinarian! when I realized that my passion towards cooking so intense where I took my Carrer path towards hospitality management and culinary technology. That Right turn took me with over two decades of culinary leadership spanning prestigious hotels and resorts across five countries, not only a wealth of international experience but a deep passion for creating memorable dining experiences that elevate guest satisfaction while driving business success. Experienced with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage operations, Banquet Operations, and Hospitality Management. Strong operations professional with a hotel management & culinary technology focused on Hospitality management and bachelor\'s in business administration focused on Business development and business expansions. I have led kitchen brigades of over 60 team members and successfully managed multi-outlet operations—including fine dining, banqueting for up to 1,800 guests, and high-volume à la carte service. From Le Royal Hotel & Resorts Amman to the IHG Holiday Inn Resort Dead Sea, I have consistently delivered excellence in menu innovation, cost control, and team development, all while enhancing the brand’s culinary reputation. What sets me apart is my ability to blend creativity with commercial acumen. I design menus that not only excite the palate but also contribute to bottom-line growth through careful sourcing, waste reduction, and optimized labor management. My leadership is built on empowering teams, fostering creativity, and ensuring the highest standards of food safety and quality. This approach has earned me multiple international culinary awards, including gold and silver medals at Horeca Jordan and Gulfood UAE. Beyond the kitchen, I bring a genuine commitment to sustainability and community engagement. During the COVID-19 pandemic, I launched self-sustainable agriculture projects and volunteered to prepare meals for vulnerable communities and frontline workers, demonstrating resilience, adaptability, and heart—qualities I would bring to your leadership team.