Maneeram SANTARAM

Coming Up

Pastry work is a trade of repetition, timing, and control, and Maneeram SANTARAM’s training at Filc -en-Flac Govt School and Stratford College led into that rhythm early. Her first roles at Spar Q.Bornes in Mauritius (1995–1996) and Sofitel Hotel in Mauritius (1996–1997) placed her in kitchens where consistency matters as much as speed, and where the standard is measured service after service. A long run at Villas Caroline Hotel in Mauritius (1997–2003) as Pastry Supervisor marked the point where reliability became part of the record. The next steps at Hilton Mauritius Resort & Spa in Mauritius, first as Demie Chef De Partie (2003–2004) and later as Acting Pastry Chef (2005–2006), were bracketed by a period at Taj Exotica Resort & Spa in Mauritius as Chef De Partie (2004–2005). Read together, those titles show a career advancing by degree, with each post widening her remit in the pastry section. Return appointments are often the clearest sign of trust in hotel pastry, and Maneeram SANTARAM’s later move back to Hilton Mauritius Resort & Spa in Mauritius as Pastry Chef (2011–2013) fits that pattern. She then held executive Pastry Chef roles at Sofitel Imperial Resorts & Spa in Mauritius (2013–2016) and St Regis Resorts & Spa in Mauritius (2016–2021), before taking up the executive Pastry Chef post at JW Marriott Mauritius in 2021. Across those years, the work sits in the details that define the craft: structure, finish, and timing.

Where They Are Now

Since 2021, Maneeram SANTARAM has led the pastry program at JW Marriott Mauritius as executive Pastry Chef. In a hotel setting, that means maintaining standards across the section and keeping the output disciplined through service. Her career has been built entirely in Mauritius, and the progression through major hospitality houses gives the current role its weight: it is the result of long practice, not sudden elevation.

Career - Executive Pastry Chef — JW Marriott Mauritius (2021–present) - Pastry Cook — Spar Q.Bornes, Mauritius (1995–1996) - Pastry Cook — Sofitel Hotel, Mauritius (1996–1997) - Pastry Supervisor — Villas Caroline Hotel, Mauritius (1997–2003) - Demie Chef De Partie — Hilton Mauritius Resort & Spa, Mauritius (2003–2004) - Chef De Partie — Taj Exotica Resort & Spa, Mauritius (2004–2005) - Acting Pastry Chef — Hilton Mauritius Resort & Spa, Mauritius (2005–2006) - Pastry Chef — Hilton Mauritius Resort & Spa, Mauritius (2011–2013) - Executive Pastry Chef — Sofitel Imperial Resorts & Spa, Mauritius (2013–2016) Education: Filc -en-Flac Govt School; Stratford College

Honors

Maneeram's honors include Certificate on gastronomic course by 1 Star Michelin chef, Certificate Ratatouille Culinary competition, Certificate on sugar and chocolate course by 1 M.O.F (Gilles Refloch), Awarded best team member, Certificate train the trainer team coach, and Certificate of outstanding attendance. These recognitions point to a career built on technical study, team standards, and steady professional practice. The certificates reflect focused training in pastry-related work; the awards indicate the way her effort has been read inside the kitchens and teams she has worked in. Over time, Maneeram SANTARAM has assembled a record of craft that is measured, practical, and consistent.

FAQ What is Maneeram SANTARAM's current role? As of 2026, Maneeram SANTARAM is Executive Pastry Chef. Where did Maneeram SANTARAM train or study? Maneeram SANTARAM trained at Filc -en-Flac Govt School and Stratford College. What recognition has Maneeram SANTARAM received? Certificate on gastronomic course by 1 Star Michelin chef (2008).