To pursue deliciousness with a focus on health,
sustainability and culinary discovery
HOG = High On Green
So, why did we have a name like this when we also serve meat?
Simple, because our philosophy is about bridging the chasm that separates the Plant-based and meat-based worlds; it is a celebration of, responsible consumption. And to that end, we’ve crafted a menu that is an ode to ‘less is more’, by putting together wholesome, yet fun, meals that combine just the right amount of choice meat, with the zingiest salads and sides.
We draw inspiration from the flavor-driven cuisines of the Mediterranean, México, Peru, East and South Asia, and the Caribbean, which were the stomping grounds of our Founder, Chef Suresh Babu, for over three decades, as he rustled up his culinary magic for the largest Cruise Liners.
“The COVID-19 pandemic proved sadly, that life-threatening infections and higher death rates are closely tied to unhealthy diets and lifestyle choices, hence whilst eating intuitively, healthy and clean food has never been more important than now. We bring the positive edge through our “Menus of Change“.
HOG menus are designed to focus on a broad set of dietary patterns and approaches that deliver both holistic and planetary health by celebrating a wide range of flavorful choices which includes vegan and vegetarian options. And we also capture the larger segment of Flexitarians who want to eat less meat with more food from plant sources.
We know that whether you’re a vegetarian, or a meat lover, your taste-buds (and health, too) will be flying High on Green.
Go ahead…dive into our treasures. And embrace the HOG Life!
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Our Principles

Staying Green

At HOG we are demonstrating that our healthy and sustainable food choice can be immensely appealing and delicious. Our menu is built on a whole range of healthier and sustainable food ingredients like Organic Fruits and Vegetables, Whole grains, Beans, Pulses, Soy based food, Nuts and Seeds, Plant Oils, Herbs and Spices, Free range poultry and Fresh caught fish that reflect our principles of health and sustainability.

Focus on minimally processed food

At HOG we do not use any processed Foods.

Emphasizing quality over quantity

HOG menu concept overemphasis to focus on flavor, nutrient quality & culinary adventure.

Limit Potatoes

We limit the use of potatoes to a bare minimum and opting for healthier alternatives like Sweet Potatoes.

Reduce added sugar and Cut the salt

We rethink flavor development working with spices, herbs, citrus and other aromatics and seasonings.

Go Good fat, not Low fat

We at HOG work to reverse the mistaken belief that we need to limit all fat. We use non-hydrogenated plant oils, like Canola and Extra Virgin Olive oil that are associated with optimal nutrition and healthy weight.

Buy fresh and seasonal

Buy, prepare and serve fresh

Chef & Founder
The principles that I value very much are the reason for the HOG concept.
Every country that I had travelled and encountered perfectly prepared traditional dishes, I felt its purity, depth, and clear taste. I believe the essence of every cuisine is “Where you can make the most of the ingredients’ taste great” through skillful cooking and seasoning.
I’ve created this unique Plant-Forward menu that is an overlap of various cuisines that I loved and practised as a Chef during my past 25 years abroad. With this, I hope to bring the essence of flavors a little closer to health and sustainability which has been our deep desire also.
So come forward to indulge in HOG flavors and get HOG fit, happily.
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CAREER PATH

1990

Graduated from the Institute of Hotel Management and Catering Technology, Chennai.

1990

Joined Taj Coromandel Chennai as a Kitchen Management Trainee

1993

Became Jr. Sous Chef at “The Patio” fine dining restaurant at Taj Coromandel Hotel

1995

Joined “The Carnival Cruise Line” the leading Cruise Line Company in the world as Chef Tournant.

2006

Became Executive Chef at Carnival Cruise Line, leading the culinary operation on board the luxury Superliners with a total of 3500 Guest and 1000 Crew. Till 2020

2009

Vessel Sanitation Public Health Course from Centre of Disease Control, Seattle USA

2012

Vessel Sanitation Public Health Course from Centre of Disease Control, Miami USA

2021

Founded “High On Green”

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