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.
With a dynamic portfolio including The Thane Club, Blah BKC & Santacruz, Vivi Italian, South Stories India, Masaledar, and Magna Bar &…
Known for its modern take on authentic Indian flavours, Salt redefined the contemporary Indian dining. We have pan-Indian exposure in our menu
Known for her brands Kampai, Arigato, Basque, and The Cocktail Collective—Dehradun’s largest cocktail festival, Avantika has plans to come-up with…
Toscano has evolved from a quintessential Italian restaurant, Pizzeria and Wine Bar in Bangalore to a celebrated presence across India.
Apart from recently working in a Two Michelin Star & World’s Leading Best Restaurant “NOMA” with Rene Redzepi, in Copenhagen, Denmark, he has…
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives…
In his new role, he will take the dining experience at the restaurant a notch higher, celebrating authenticity with traditional cooking styles in tandoor and Mughlai dishes.
He was responsible for driving rooms, food & beverage top line at JW Marriott Hotel Bengaluru.
His responsibilities include inculcating novel trends in and around the country and offer the best & most innovative food offerings to the patrons.
As the F&B manager at Novotel Pune, Tarique plans to invest time in growth and development of associates and empowering them to provide exceptional guest service.
In his current role at the hotel he would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table.
With nearly three decades of experience working as a chef at IHCL, Narang brings with him a repertoire of knowledge and experience both in the field of culinary as well as hotel management and operations.
He will also play a key role in helping drive financial results through optimization of cost and materializing the potential savings.
Pota joined Jubilant FoodWorks in 2017 replacing Ajay Kaul as the CEO of the largest food company in India.
With 17 years of rich and diverse experience, he is a Food & Beverage specialist who started his hospitality journey with the Oberoi Hotels & Resorts in 2004.
He will be using his expertise to nurture a business environment, analyze and suggest trends within the hospitality industry that will consistently deliver positive results.
Copyright © 2009 - 2025 Restaurant India.