Chef Interviews

Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."

Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…

In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."

In an exclusive interview with Restaurant India, Nishant Mitra, Head Chef and Head of Operations, Eddie's Bistro speaks about what it's…

In an exclusive interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.

One of the unique qualities about The Deck is that it is designed by Chef Sabyasachi Gorai himself.

Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."

In an interview with Restaurant India, Chef Kayzad Sadri talks on how new ingredients add to creativity.

In an interview with Restaurant India, Chef Chalapathi Rao, owner of Simply South, talks about the expansion and growth plans of his restaurant.

Let's raise a toast for all these women who have set an example in the industry.

In tete-a-tete with Restaurant India, Head Chef and Owner of Romy's Kitchen, Romy Gill shares about her struggles and how did she overcome the…

In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.

Talking to Restaurant India Amit Dash, Executive Chef, The Westin Pune talks about innovation and growth in restaurant business.

Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.

In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.