After his family were chased out of Burma on a wooden plane. He started his career in Café de Paris and then on his worldwide travels worked in several restaurants and expanded his love of exotic cuisine. His aim to set up a restaurant with good service, good food and good ambience in Brighton was realised in 2001 when indian summer was established. Byron implemented the famous mango brulee onto the indian Summer menu. He is an avid Liverpool fan and still attempts to play football
Biju Joseph; our Kerala born chef specialises in Keralian, Malabari & Konkani cuisine. Joseph carries vital experience in not only southern Indian cuisine but also having worked in 'Azure' - fine dining multi-cuisine restaurant of Surya Palace Hotel, Baroda; he reflects class. Our seafood & meat main-courses showcases his finesse, whereas indian summer's intriguing dosa, adai & sambhar comes from his repertoire. Joseph joined indian summer in 2004. He is a father of two girls and is a keen lover of the outdoors.
Born in the Imperial Land of 'Marwar' in Rajasthan; our Chef Maharaj Jaswantsingh has worked in many of India's pioneering restaurants that the Indian hotel industry boasts. 'Bukhara' restaurant of ITC Maurya Sheraton Hotel, Delhi & 'Karavalli' restaurant of Taj Gateway Residency, Bengalore; to name a couple. He belongs to a cast in India who cooked only for Marwari Royalties. We are privileged to have his speciality of snacks, making own dry spices' mix, vegetarian koftas & Indian desserts; on our hands. Jaswant joined indian Summer in 2004. He is a father of three boys and he enjoys watching cricket and is a gadget enthusiast