Suresh Paul

Group Culinary Director (GM) Pre-opening & Consultant Chef at Amoté - Coimbatore, Tamil Nadu, India

Suresh Paul's Contact Details
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Location
Coimbatore,Tamil Nadu,India
Company
Amoté
Suresh Paul's Company Details
Amoté logo, Amoté contact details

Amoté

Coimbatore, Tamil Nadu, India • 5 Employees
Food Production

Coimbatore's First European Boutique PatisserieDerived from the phrase "te amo", meaning "I Love you" in Spanish.Amoté is the new face for the world-renowned French pastries and chocolate confections that captivate your soul.For anyone who loves to indulge their sweet tooth with sublime gourmet pastries and confectionery, choosing one specialty among our exquisite delicacies is always a tough decision.- Crafted with premium ingredients Our key ingredients are carefully sourced from across the globe. We use pure couverture chocolate and 100% butter in all our products. We strictly avoid artificial synthetic essences and replace them with 100% fruit pure simplybecause we want our customers to have the best experience.- From artisan pastry chefs & chocolatiers Every piece of pastry is skill-fully handcrafted by our artisan bakers and chocolatiers. Ms. Jaya Surya, our Maître pâtissier and chocolatier, ensures that each confection is a result of craftsmanship.- The pleasure of guilt-free indulgence We are very picky with our craft. We ensure that we don't use vegetable fat or any artificial synthetic essence. Only pure butter and cocoa butter goes into our baked goods and chocolates. - European by Practice We adhere to strict frameworks and guidelines like that of European patisseries to ensure our offerings are as authentic as possible.- Family-owned Pâtisserie Amoté branches out from the roots of its experienced parent company Surya Bakery, a family run chain of 33 bakeries spread across Western Tamilnadu since 1993.

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Suresh Paul currently works for Amoté.
Suresh Paul's role at Amoté is Group Culinary Director (GM) Pre-opening & Consultant Chef.
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Suresh Paul works in the Food Production industry.
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