Ambarish Lulay

Biography

Culinary Olympic Silver Medallist, Chef Ambarish Lulay began his career in India with the 5 star Leela Beach, formerly the Four Seasons, in Goa and the 5 star Taj Mahal Hotel in Bombay.  He does not, however, consider himself a classical Indian chef, considering that the greater part of his training has been in classical French cuisine with Mediterranean influence.  Chef Lulay went on to work at the Auberge du Moulin de Lisogne in Dinant, Belgium.  He then took a culinary stage in Sydney, Australia to expand his global exposure to food and see innovative trends in restaurant business. After returning from Sydney, Chef Lulay created contemporary American food with an international flair.  He ran a nightly degustation and vegetarian menu while at Mobil 4 Star and AAA 5 diamond American Club in Kohler, Wisconsin. Chef Lulay later returned to his alma mater, Kendall College in Chicago, Illinois with a two-fold vision.  Chef Lulay created and implemented the curricula for the first time intensive culinary classes for the new BA in Culinary Arts at Kendall College, spanning the Cuisines of Asia, the Mediterranean and Latin America.  He then went on to blend his global exposure to food with traditional French- Mediterranean method and technique to reflect current trends in food as the Chef Instructor at the Chicago Tribune 3 star Dining Room at Kendall College. 

As the Chef de Cuisine at The Ahwahnee Hotel in Yosemite National Park, Chef Ambarish Lulay had the privilege of competing in the 2008 Culinary Olympics in Erfurt, Germany, where he took home a silver medal. As the Chef de Cuisine at the Ahwahnee Hotel he identified the abundance of Mediterranean ingredients in the San Joaquin valley and incorporated this into his culinary philosophy at the hotel. This changed the course of the all American menu to a menu rooted in Mediterranean influences.

With Delaware North Companies, Chef Lulay took over as Executive Chef at Asilomar Conference Grounds in Pacific Grove, California. He was instrumental in creating California cuisine with locally sourced ingredients from the central valley in California.

Most recently, Chef Lulay was the Executive Chef at Petco Park in San Diego, Home of the San Diego Padres MLB team, over seeing a team of approximately 120 culinarians and operating 13 kitchens with Delaware North Companies.

Ambarish Lulay

Clinical Chef Instructor

Marriott Hall, Room 159
Purdue University
900 W. State Street
West Lafayette, IN 47907-2115

Phone: (765) 494-6233
Fax: (765) 494-0327
alulay@purdue.edu

Hospitality & Tourism Management, 900 W. State Street, West Lafayette, IN 47907, PH:(765) 494-4643, Fax: (765) 494-0327

2016 Purdue University | An equal access/equal opportunity university | Copyright Complaints | Maintained by Hospitality & Tourism Management

If you have trouble accessing this page because of a disability, please contact Purdue Marketing and Media at marketing@purdue.edu.