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…
With a solid educational foundation and years of hands-on experience in the culinary industry, Chef Vikram has showcased exceptional skills in menu planning, staff training, and maintaining high hygiene standards.
In his new role at Courtyard by Marriott Bengaluru Hebbal, Yogesh will oversee a range of vital responsibilities, including managing all food and beverage operations including the three restaurants, Bar, In-room dining and banquets.
Chef Rahul’s role as Executive Chef at Hyatt Centric Juhu leads with a vision to elevate the acclaimed Sesame restaurant to new pinnacles of recognition.
His vision encompasses a holistic approach to hospitality that focuses on guest satisfaction, innovation, sustainability, and strategic partnerships.
As the General Manager of Pre-Opening and Operations for Managed Hotels, Ambre will be responsible for overseeing all aspects of pre-opening of all new hotels under Management contract in India and also support operations for these hotels.
Safdhar will be tasked to increase the entertainment quotient across VRO Hospitality’s brands and craft specially curated events to offer a superlative experience to connoisseurs.
Up next for BHPL is the launch of the Bastian brand in two additional key metros, as well as the relocation of Bastian Worli to an even bigger and better location in Central Mumbai.
In his new role as the General Manager of The Orchid Mumbai, Shubhamoy is poised to enhance operational efficiency and uphold the legendary warmth that defines the hotel's reputation.
In his new role, he will oversee the resort's culinary operations, curating unique menus and F&B experiences for guests to indulge in.
With an illustrious career spanning over two decades, Roy brings an unparalleled level of expertise and a proven track record of achievements to his new role.
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