He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.
In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.
The brand has earmarked Rs 40 crore to set up 100 stores over the next five to six years, signaling a steady and strategic rollout.
In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a…
Ankita Poojari, Director and second-generation entrepreneur at the Shiv Sagar Group, shares insights into how the iconic Indian brand has sustained…
With 37 Chowman outlets and over 45 in the F&B group, the brand aims for 100+ outlets across metro and tier-2 cities like Chandigarh, Pune,…
He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
The chef draws inspiration from Japanese precision, European simplicity, and Indian cuisine. By using locally sourced seasonal ingredients, the chef…
Rahul Bajaj, Director of Le Sutra Hospitality and a second-generation entrepreneur, is the visionary behind Café Out of the Blue’s transformation…
Growing up in a family business, conversations around food, restaurants, and hospitality were always part of daily life. It naturally shaped my…
Driven by a passion for crafting meaningful dining experiences, Khushank aims to build distinctive concepts that leave a mark in the ever-evolving F…
An alumnus of IIHM Kolkata, Chef Dash’s illustrious career includes key roles with Taj Hotels, ITC Hotels, Marriott International, and Atmosphere…
The creative force behind Honey & Dough, turned her dream of opening a cozy neighborhood café into one of Delhi NCR’s most beloved café chains.
Chef Pankaj is ready to advance the culinary narrative at the Hyatt Pune. His depth of knowledge and leadership abilities will prove crucial in…
Sohel has had enriching stints with prominent organizations such as Sapphire Foods, Dodsal Hospitality, Sodexo, and Ambassador's SkyChef. He has…
Subhajit’s culinary expertise ranges from specialization in European, Asian to North Indian cuisines.
He was integral to the acquisitions of Tim Hortons in 2014, Popeyes in 2017 and Firehouse Subs in 2021.
Deepak has worked across large format hotels while leading the hotel to achieve its budget with strategic planning and implementation.
These are the first independent directors on Swiggy’s board and join current members: Sriharsha Majety – CEO and Co-founder of Swiggy, Nandan Reddy…
He will also work closely with the hotel's management team to develop and implement strategies to enhance the hotel's performance and…
Akash comes with over 13 years of experience in the HR domain. Prior to joining Chayoos, he was working as HR Head at cure.fit.
With over 16 years of culinary expertise, Chef Siddarth has been spearheading myriad kitchens across leading brands.
Maharaj Pratap’s repertoire of regional and local recipes will be an immediate added advantage to Tuskers, where the menus are inspired by thoughtful…
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