CHENNAI

About Restaurant Awards

Restaurant Awards 2024 is the top honour bestowed upon the greatest in the industry who have tirelessly dedicated their lives walking an extra mile to raise the bar of the Food & Beverage Sector. The awards will go to various regions of the country physically,to honor and applaud the great work done by foodpreneurs and chefs around the country.

This is a precious opportunity to excel your food & beverage business and hear the elevating tunes of applause by the whole fraternity. These awards will put spotlight on exemplary contributions made by profound professionals and passionate restaurant brands. This recognition will enhance your business credibility and would help in restructuring your brand image. Submissions are now open for Restaurant Awards 2024, browse through the appropriate category and region and nominate yourself today.

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Awards

Restaurant Awards premium focus is to create recognition for various industry experts.

01

Conference

The conference brings new perspective on Scaling up your Restaurant Business.

02

Networking

Influential restaurateurs , thought leaders, innovative suppliers and industry titans join the show. They’re all here.

03

Knowledge

Hear intriguing insights on the latest insights on Food Industry and visionary experts. Sit back and learn as Restaurateurs.

04
  • 8+

    Editions

  • 2500

    Delegates

  • 70+

    Award Categories

  • 50+

    Speakers

  • 20+

    Sessions

Explore Award Categories

Restaurant Awards

Recognizing the best restaurant with delectable food and a delightful ambience.

Nightlife Awards

This Category recognises Night Clubs/Bars that demonstrates the best ambience,food & liquor.

Cafe & Bakery Awards

This category recognises the best bakeries which offers outstanding value, excellent food and appropriate service.

Design Awards

This category recognises a Restaurant/Bar/Bakery that has the best interiors

Special Awards

This category recognises caterers/unique concepts/customer experiences and cloud kitchens.

Editors Choice Awards

This category recognises restaurateurs/chefs/sommeliers who have demonstrated outstanding qualities.

Chennai Edition Our Speakers

Ritu Marya

Editor-in-Chief, Franchise Media Entrepreneur India & Asia-Pacific

Ritu Marya

Editor-in-Chief, Franchise Media Entrepreneur India & Asia-Pacific

Ritu Marya is the Editor- in- Chief for Entrepreneur India-Asia-Pacific and Franchise India Media, a group company of Franchise India Holdings Limited. She is the Group Editor and leads the editorial desk which comprises business magazines including Entrepreneur, The Franchising World and Retailer together with the Digital media arm of Entrepreneur.com, Franchiseindia.com, wellnessindia.com, indianretailer.com and restaurantindia.in. In her tryst with Business Journalism over the last 16 years, Ritu is regarded as an authority on Startups, Entrepreneurship, Technology, Fintech, AI, Blockchain, Consumer Businesses, Retail, Luxury to Education, Restaurant, Funding and more. In her role as the Group Editor she meets and interacts with Leading Indian and Global Entrepreneurs and thought-leaders while tracking Startup and Entrepreneurial and consumer business landscape in India and Asia-Pacific.

Udit Saran

Category Lead, Hyperpure by Zomato

udit

Udit Saran

Category Lead, Hyperpure by Zomato

Udit Saran, the Category Lead at Hyperpure by Zomato, boasts over 15+ years of expertise in the food and supply chain industry. Renowned for his dynamic leadership, he enabes seamless aggregation between vendors and restaurant owners within the kitchen essentials category.
As the driving force behind the category team, he optimizes procurement processes, negotiates favorable terms, and strategically manages costs to achieve a balance between competitive pricing and profit margins. Udit also oversees end-to-end operations, ensuring operational efficiency and collaborating with the Supply Chain Management team for streamlined logistics. Dedicated to fostering strong relationships, Udit collaborates closely with restaurant owners, overseeing a diverse range of products within the kitchen essentials domain.
With a proven track record, Udit has previously excelled in diverse roles, showcasing expertise as a Sourcing Lead, Founding Partner at Fizzy Foodlabs, and Co-Founder of Eatongo—India’s pioneer in on-demand breakfast delivery startup. Additionally, his achievements include leading successful acquisitions and scaling businesses to profitability, showcasing a versatile skill set in the dynamic landscape of sourcing and entrepreneurship.

Tarun Mahadevan

Managing Director, Advantage Foods

Tarun Mahadevan

Managing Director, Advantage Foods

Tarun Mahadevan, 27, is Managing Director, Advantage Foods Pvt. Ltd. Tarun holds a BSc. (Hons) in Business Administration from the University of Bath. Advantage Foods Pvt Ltd is the parent organisation of numerous brands such as Hot Breads and Writer's Cafe, which specialises in running Food & Beverage Outlets predominantly in South India. Prior to joining the Family Business, Tarun was working in Financial Services having gained experience with an investment services company before switching over to the buy side and gaining exposure with a UK based mid-market private equity firm.

Siddharth Singh

AVP Strategy, NuTaste

Siddharth Singh

AVP Strategy, NuTaste

A business post-graduate from prestigious IIM-Lucknow and 12+ years experienced Sales & Marketing Strategist, highly skilled in building entrepreneurial eco-system by commissioning & mentoring cross-functional teams, raising multiple rounds of funding, advising on robust processes while designing, developing and implementing various marketing campaigns to drive bottom line from scratch. Proficient in formulating and executing critical marketing strategies to boost revenue generation and profits. Adept at fostering stellar business relationships with government machinery, funders, academia, cross-functional teams, clients, and vendors to engage, inspire and provide compelling value to the stakeholders.

Specialties
Cross-functional Team Leadership | Stakeholder Management | Sales & Marketing | Business Development | Revenue Generation | Product Launch | Business Incubation | Training & Mentoring | Business Expansion | Strategic Planning & Execution | Product Roadmap | Project Management | Monitoring & Reporting | Corporate Relationships | Strategic Relationships | Strategic Alliances | Business Partnerships | Solution Designing | Business Analysis | Business Intelligence | Business Expansion | Portfolio Risk Management | Regulatory Compliance | Operational Excellence | Customer Excellence | Automation

Japtej Ahluwalia

Executive Director and Co-Founder, Pricol Gourmet

Japtej Ahluwalia

Executive Director and Co-Founder, Pricol Gourmet

Japtej is an alumnus of the prestigious ITC Hotels Management Training Institute prior to starting Pricol Gourmet. With over 10 years of experience across multiple hotels and different restaurants and bars at ITC acting as a strong foundation to start something of his own with his best mate Nikesh Lamba, the duo’s first brand - Double Roti was conceptualized in the winter of 2013 in Delhi. This has been followed by other award winning brands like Savya Rasa, Soy Soi, Little Soi, Origin, Delish, Bayroot and Epicure(bespoke catering brand) under the stable of Pricol Gourmet over the last 7 years which now runs and operates 15+ restaurants across 4 cities.
At Pricol Gourmet, Japtej is the creative mind and power engine who is responsible for the culture of the organization and makes sure that restaurants offer the best vibe in the city. He is also responsible for Brand operations of Double Roti, Savya Rasa, Delish and overall strategic expansion of Pricol Gourmet.
Japtej is also a Managing Committee member at NRAI Chennai Chapter.

Ramit Goyal

National Sales Head, Hyperpure by Zomato

Ramit Goyal

National Sales Head, Hyperpure by Zomato

As Hyperpure by Zomato's Sales Head, Ramit Goyal navigates and transforms food distribution with strategic expertise to make it easier for restaurants to scale their business. Formerly leading the product function, he fuelled innovation. Ramit's distinction lies in crafting visionary solutions, building consensus, and instilling a culture of data-driven decision-making. His multifaceted approach and commitment make him invaluable in shaping Hyperpure's future in food distribution.
Previously Ramit led the product function at Hyperpure. He made major transformative contributions to internet products, leading to innovation and growth. What distinguishes Ramit is his fervor for crafting visionary product solutions to intricate challenges, building consensus among stakeholders, and implementing scalable solutions. His passion extends to cultivating high-performing teams and instilling a culture of data-driven decision-making and experimentation.
Ramit's multifaceted approach and commitment to excellence make him an invaluable leader in shaping the future of food distribution at Hyperpure by Zomato. Previously Ramit led the product function at Hyperpure. He made major transformative contributions to internet products, fuelling innovation and growth.
What distinguishes Ramit is his fervor for crafting visionary product solutions to intricate challenges, building consensus among stakeholders, and implementing scalable solutions. His passion extends to cultivating high-performing teams and instilling a culture of data-driven decision-making and experimentation. Ramit's multifaceted approach and commitment to excellence make him an invaluable leader in shaping the future of food distribution at Hyperpure by Zomato.

Swarup-Solgaonkar

Corporate Chef-New Product Development McDonald’s India

V. Vishnu Shankar

MD, Adyar Ananda Bhavan Pvt. Ltd

V.Vishnu Shankar is the Managing Director of Adyar Ananda Bhavan (AAB) group of restaurants and sweet shops. He along with his father K.T. Venkatasa Raja and Paternal uncle K.T.Srinivasa Raja are the main pillars of the organization Adyar Ananda Bhavan Sweets India Pvt Ltd. The company has its presents in the states of Tamilnadu, Karnataka, Delhi, Puducherry and Nellore totaling more than 130+ Outlets in India. Today it has its presence in USA, Malaysia, Singapore, Australia and kenya. The company has work force of more than 12,000 workers.
Vishnu Shankar entered the business at a very young age and learnt the tricks of the trade from his illustrious father K.T. Venkatasa Raja and Paternal uncle K.T.Srinivasa Raja. The success achieved by him in his company is due to sheer hardwork diligence proper planning and determination. His company has crossed milestone of achieving a Rs. 800 cr turnover and marching majestically towards the Rs. 1000 cr mark.
His ambition is to reach the pinnacle of glory and his enthusiasm to do more and more in the food industry made him start a chain of Restaurants under the name and style of A2B. Today the company is providing sweets, snacks, chats, restaurant items, ice creams, bakery products ready to eat packaged food and more. With the backing of the huge work force his company has the capacity to cater to more than 3,00,000 people daily on an average

Gandharv Dhingra

Co-Founder & CEO, Roll Baby Roll and NRAI Chapter Head –Chennai

Gandharv Dhingra

Co-Founder & CEO, Roll Baby Roll and NRAI Chapter Head –Chennai

Gandharv is a seasoned food and beverage professional, boasting a rich and diverse background in the industry that has flourished over the course of 15 years. His remarkable entrepreneurial journey began with the spark of "Roll Baby Roll." As the driving force behind this venture, Gandharv not only established the brand but spearheads its expansion and ensures operational excellence.
Under Gandharv's visionary leadership, "Roll Baby Roll" has rapidly evolved into one of the fastest-growing Quick Service Restaurants (QSRs) in Chennai. With an impressive network of 14 stores, the brand has become a market leader in the retail segment, celebrated for its delectable rolls. Gandharv's commitment to quality and innovation has been instrumental in this remarkable growth and success story.
Gandharv also is the Chapter head of National Restaurant Association of India’s Chennai Chapter. NRAI is the voice of the Indian Restaurant Industry. Founded in 1982, NRAI represents 500000+ restaurants, an industry valued INR 4,23,865 crores and aspires to promote and strengthen the Indian Food Service Sector. In his role he represents the interest of the fraternity on various fronts.
This consummate restaurateur and hotelier honed his remarkable skills during a transformative tenure with ITC Hotels, an esteemed name in the luxury hospitality sector. Gandharv's illustrious career at ITC Hotels saw him take the reins of two iconic restaurants, Bukhara and Dum Pukht, both synonymous with fine dining of the highest order. Alongside these prestigious restaurants, he successfully managed a portfolio of other renowned food and beverage brands.
A testament to Gandharv's exceptional talents is his role in hosting and catering to an esteemed clientele of heads of state and delegates from all corners of the globe. His ability to orchestrate and deliver world-class dining experiences on such a grand scale is truly commendable.

Chef Chef Ishijyot Surri

Founder, SJI Hospitality

Chef Chef Ishijyot Surri

Founder, SJI Hospitality

Chef Ishijyot Surri stands as a beacon in the global culinary arena. With a background rooted in the prestigious Taj Group, he has been formally trained in the culinary field at the Taj IHM-A institute with an affiliation to the prestigious University of Huddersfield, UK. Ishijyot’s stints across various restaurants fortified his understanding of different culinary traditions, allowing him to oversee a North Indian BBQ poolside restaurant early on in his career.
His accolades, such as the 'Young Chef of the Year' and 'Best Chef Led Restaurant', are a testament to his relentless pursuit of culinary perfection. The chef's vision transcended the boundaries of the traditional kitchen. By 2018, determined to perpetually evolve, Ishijyot’s entrepreneurial flair led to the inception of three distinct culinary hubs under the banner of the SJI Hospitality group: Mulk, reflecting old world North Indian charm; and Pachinco, a haven for Italian diner and coffee enthusiasts alike. Yet, it was his venture, Miniya Turk, inspired by his trip to Turkey. The newly found Outdoor Catering vertical “SJI Gourmet” has earned immense recognition and love under his leadership.
Surri's culinary expertise isn't confined to the domain of savory. He took the world by storm when he initiated Gourmet Treats in 2010, mesmerizing connoisseurs with a diverse array of Ceylon teas and flavoured dry fruits. His fervent exploration of the world of teas earned him the coveted certifications of Tea Blender and Tea Sommelier in 2023. These achievements paved the way for his forthcoming brand, Tea Leaf Time. Furthering his culinary innovations, Chef Ishijyot co-founded FMCG product ventures like 'The Pickled Chick' serving meat based pickles, 'Nutty Singh' and ‘Makhana Singh’ serving a new range of flavoured dry fruits. The 'ALPS - Always Love Peanut Spread' became another feather in his cap.
Chef has also carved a digital presence with his YouTube channel that delves into culinary arts, sharing his knowledge and passion with a wider audience. In the realm of gastronomy, Chef Ishijyot Surri emerges not just as a culinary genius but as an institution in himself.

Sanandan Sudhir

Founder & Director, On2Cook India

Sanandan Sudhir

Founder & Director, On2Cook India

V.Vishnu Shankar is the Managing Director of Adyar Ananda Bhavan (AAB) group of restaurants and sweet shops. He along with his father K.T. Venkatasa Raja and Paternal uncle K.T.Srinivasa Raja are the main pillars of the organization Adyar Ananda Bhavan Sweets India Pvt Ltd. The company has its presents in the states of Tamilnadu, Karnataka, Delhi, Puducherry and Nellore totaling more than 130+ Outlets in India. Today it has its presence in USA, Malaysia, Singapore, Australia and kenya. The company has work force of more than 12,000 workers.
Vishnu Shankar entered the business at a very young age and learnt the tricks of the trade from his illustrious father K.T. Venkatasa Raja and Paternal uncle K.T.Srinivasa Raja. The success achieved by him in his company is due to sheer hardwork diligence proper planning and determination. His company has crossed milestone of achieving a Rs. 800 cr turnover and marching majestically towards the Rs. 1000 cr mark.
His ambition is to reach the pinnacle of glory and his enthusiasm to do more and more in the food industry made him start a chain of Restaurants under the name and style of A2B. Today the company is providing sweets, snacks, chats, restaurant items, ice creams, bakery products ready to eat packaged food and more. With the backing of the huge work force his company has the capacity to cater to more than 3,00,000 people daily on an average

Shweta Ravi

Director, Nandhana Group

Shweta Ravi

Director, Nandhana Group

Shweta Ravi, the Director of (Nandhana Group) best known for their multi cuisine restaurant catering to Andhra style delicacies at the heart of the city Bengaluru. Shwetha Ravi, was born and brought up in an entrepreneurial family. She completed her graduation from Stella Maris in Chennai and furthermore did her Masters in Finance from Warwick University in England and trained in various hotels too. Besides, she is a sturdy visionary, carrying the twenty five years old legacy forward using innovation as a strong code, as she believes innovation is the only sustaining factor for any industry to progress

Prasanna Venkatesh

Director, Madras Coffee House

Shweta Ravi

Director, Nandhana Group

Shweta Ravi, the Director of (Nandhana Group) best known for their multi cuisine restaurant catering to Andhra style delicacies at the heart of the city Bengaluru. Shwetha Ravi, was born and brought up in an entrepreneurial family. She completed her graduation from Stella Maris in Chennai and furthermore did her Masters in Finance from Warwick University in England and trained in various hotels too. Besides, she is a sturdy visionary, carrying the twenty five years old legacy forward using innovation as a strong code, as she believes innovation is the only sustaining factor for any industry to progress

Sujan Mukherjee

Executive Chef, Taj Coromandel

Sujan Mukherjee

Executive Chef, Taj Coromandel

Sujan Mukherjee enjoys a wealth of experience in some of the finest kitchens in the country with 34 years in the hospitality industry and a good part of it with the Taj Hotels at Delhi, Kolkata, Jaipur and Indore.
Chef Sujan joined Taj Coromandel as the Executive Chef in April 2015 and since then has been delighting food connoisseurs in Chennai with his culinary skills. Chef Sujan started his career with Taj Bengal as a trainee and was with the hotel for almost ten years before moving on to Jai Mahal Palace, Jaipur as Executive Chef. After short stints at Taj Residency, Indore and Taj Palace Hotel, New Delhi, Chef Sujan was back to where it all started Taj Bengal, as the Executive Chef.
While Indian, Italian and French cuisines are close to his heart, he also has a good grasp of Japanese, Mediterranean and Chinese cuisines apart from sound knowledge of bakery and confectionary.
From being the first Indian Chef to participate in the American Harvest Cake bread Celler workshop to winning the Best Chef Award by the Government of India in Five Star category, Chef Sujan's gourmet journey is generously peppered with culinary achievements. He has also had the honour to serve dignitaries like Mrs Pratibha Patil, former President of India; Mr Manmohan Singh, former Prime Minister of India; and Mr Pranab Mukherjee, President of India. Chef Sujan also successfully organized dinner hosted by Indian Prime Minister for Pervez Musharaf and also headed the banquets for President Bill Clinton and Heads of the States of Brazil, Netherlands, Nepal, Mauritius, Afghanistan and Qatar. Chef Sujan has also worked with several expat chefs refining his skills in European cuisine with Jean Marc, Alex Bignotti, Antello Medda, Luca Volcini and Olivia; and Oriental cuisine with Brando, Lian and Hubert.

Balachandar R

Director, Junior Kuppanna

Balachandar R

Director, Junior Kuppanna

Balachandar R is a Retailer for last 24 years specialising in transforming legacy brands. He is a D&B Academic Gold medal Awardee. Post his Masters in International business he was Head of Retail for Asia at Hidesign as part of the brands growth during last decade. He cofounded India’s first organised laundry brand, Wassup. Last decade he has been actively involved in leading legacy business transformation like Junior Kuppanna, Naturals, Wangs Kitchen, Kanakavalli, Thulasi Pharmacy and many more. He is currently Partner at Blue Koi Advisors which invests, transforms and scales legacy brands. He is an Honorary Council Member of Retailers Association of India, Tamil Nadu. He is the Co-Chapter Head for National Restaurant Assn of India (NRAI) Chennai Chapter.

Chennai Edition Our Jury

Ritu Marya

Editor-in-Chief, Franchise Media Entrepreneur India & Asia-Pacific

Ritu Marya

Editor-in-Chief, Franchise Media Entrepreneur India & Asia-Pacific

Ritu Marya is the Editor- in- Chief for Entrepreneur India-Asia-Pacific and Franchise India Media, a group company of Franchise India Holdings Limited. She is the Group Editor and leads the editorial desk which comprises business magazines including Entrepreneur, The Franchising World and Retailer together with the Digital media arm of Entrepreneur.com, Franchiseindia.com, wellnessindia.com, indianretailer.com and restaurantindia.in. In her tryst with Business Journalism over the last 16 years, Ritu is regarded as an authority on Startups, Entrepreneurship, Technology, Fintech, AI, Blockchain, Consumer Businesses, Retail, Luxury to Education, Restaurant, Funding and more. In her role as the Group Editor she meets and interacts with Leading Indian and Global Entrepreneurs and thought-leaders while tracking Startup and Entrepreneurial and consumer business landscape in India and Asia-Pacific.

Chef Koushik S A.K.A. The Mad Chef

Founder Eatitude Consultants and MasterChef Tamil Judge

Chef Koushik S A.K.A. The Mad Chef

Founder Eatitude Consultants and MasterChef Tamil Judge

Chef Koushik has over 25 years of rich experience in multiple food and beverage formats across the world.
Back in 2003, at an event, his then employer Mr. Mukesh Ambani of Reliance, introduced him to movie star Amitabh Bachchan, as the "Mad Chef". Living up to this nickname, he took food to a new level with innovative takes on traditional recipes from various cuisines. His obsession and seemingly crazy ideas are popular and well received even today.
His extensive tenure includes presiding on the judging panel of the Season 1 of the TV Show MasterChef Tamil hosted by actor Vijay Sethupathy on Sun TV in 2021, multiple appearances in shows on Vijay TV, Jaya TV, in several features in various newspapers, as Judge and Presenter in many National Award Functions.
In 2006, Chef Koushik established Eatitude - Gourmet Technologists, to provide "Complete Solutions" to entrepreneurs entering the Food and Beverage Industry.
Having pioneered many out-of-the-box food formats in India since 1997, he enjoys the thrills of a new challenge and even now spends his time mentoring young Food and Beverage Entrepreneurs. Fulfill your food and beverage dream with Eatitude. Create an award-winning brand that is scalable, replicable and financially viable over the years to come. Call in the experts and do this right, Save Time, Save Money.

Nita Mehta

Chef, Author & Food Entrepreneur

Nita Mehta

Chef, Author & Food Entrepreneur

Nita Mehta is a name that is looked upon as an inspiration when we talk about food and recipes. Through the single minded pursuit of her goal, she has managed to build a successful business enterprise defying all stereotypes. Her knowledge is based on the solid backbone of a MSc. degree and Gold Medal in Food and Nutrition. The appeal of her recipes lies in the creative blend of exciting flavours that appeal to every palate

Swarup-Solgaonkar

Corporate Chef-New Product Development McDonald’s India

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Swarup-Solgaonkar

Corporate Chef-New Product Development McDonald’s India

Dr. Chef Damodharan, professionally known as Chef Damu,[1] is an Indian celebrity chef. He is the first Indian chef to receive the doctorate degree- PhD- in Hotel Management and Caterging Technology. He started his journey in the Tamil Nadu Tourism Development Corporation as Trainee in the year 1977 after completing Diploma in Hotel Management and Catering Technology from nstitute of Hotel Management, Taramani, Chennai. He has hosted numerous cooking shows and reality cooking competitions on various Tamil language television channels, most notably a s a judge on Cooku with Comali on Star Vijay. In 2010, he received a Guinness World Record for the longest cooking marathon by a single individual. He also became the first Indian chef to receive Ph.D in Hotel Management and Catering Technology, which was awarded by the University of Madras in 2004. Furthermore, he has made a few appearances in Tamil films.

Restaurant Awards
4:45-4:50 PM

Welcome Speech- Ms. Ritu Marya, Editor-in-Chief, Franchise India Group

4:50-5:00 PM

Keynote

Speakers:
Udit Saran, Category Lead, Hyperpure by Zomato
5:00-6:00 PM

How restaurant & food brands are scaling and maintaining unit economics

Session highlights:
  • Soul & Scale: Bringing Customer’s Back to the Table
  • Investing in restaurant technologies that excite diners
  • Future of Food Retail: What’s trending in the Biz
  • Curating Experience, Captivating Diners/Shoppers
  • Key strategies to wow! Your customers
  • Foodtainment: How Food and Entertainment has become one

Session Lead & Moderator: Ritu Marya, Editor-in-Chief, Franchise India Group & Entrepreneur Media

Speakers:
Japtej Singh Ahluwalia, Co-Founder & ED, Pricol Gourmet
Tarun Mahadevan, Director, Advantage Foods
Gandharv Dhingra, Co-Founder & CEO, Roll Baby Roll and NRAI Chapter Head –Chennai
Prasanna Venkatesh, Director, Madras Coffee House
Shweta Ravi, Director, Nandhana Group
Balachandar R, Director, Junior Kuppanna Kitchens
Chef Ishijyot Surri, Founder, SJI Hospitality
6:00-6:10 PM

Keynote Session

Speakers:
Siddharth Singh, AVP Strategy, NuTaste
6:10-6:55 PM

Staying One Bite Ahead: Understanding Customer Trends Better

Session highlights:
  • Menu Trends by Leading Restaurants & Chefs From India and Global Markets
  • The Lost Recipes make a comeback: Regional cuisines, multi-cultural flavors and Reinvented Foods
  • New age menu innovation: moving towards a Sustainable Futures
  • Healthy is trending: How restaurants are integrating a clean and nutritious menu strategy by new balanced options or cleaning up items

Session Lead & Moderator: Chef Koushik S AKA The Mad Chef, Founder Eatitude Consultants and MasterChef Tamil Judge

Speakers:
Sanandan Sudhir, Founder & Director, On2Cook India
Sujan Mukherjee, Executive Chef – Food Production, Taj Coromandel
Saravanan Ranganathan, Executive Chef, The Westin Chennai
Ramit Goyal, National Sales Head, Hyperpure by Zomato
Swarup Solgaonkar, Corporate Chef, McDonald's India

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