Ramesh bandi started his culinary journey in 1994 by joining Nilgiris in Hospet. In 1995 moved on to Taj Group of Hotels, Taj Manjarun, worked till 1998. These three years experience with this hotel played an important role in the growth of his career. While working with Taj Manjarun he won various awards, In 1998 his dream came true when he got an opportunity to join world best property then, Jumierah Beach in Dubai. He started their as commis-1 and worked in various outlets of the Jumierah Beach resort. 
In 2002 he was promoted as Chef de Partie for Water front Restaurant. Where he made all his efforts to bring up the standards and make a famous out let doing more number of covers. 

His dedication, hard work and team spirit in Industry lead him to get an opportunity to move on to a one more world renowned property One&Only Le Touessrok Hotel & Spa, in Mauritius. As a sous chef, for their Modern Interpretation of Indian cuisine restaurant Safran. Which is being consulted by Michelin star chef Vineet Bhatia from London.

As sous chef. He continues his journey with endogenous thirst to gain experience and learn skills in culinary area to grow professionally and equip to meet the challenges assigned by both national and international standards. test test