Thank you for making the Indian Restaurant East 2017 a grand success
- I think the East India edition was a fantastic event and had the whole restaurant fraternity there, discussing and exchanging ideas and direction. I look forward to more events in Eastern India and a great future ahead.
- Chef Shaun Kenworthy, Celebrity Chef and Consultant
- It's such a open forum platform where all industry experts can be able to listen . It's must attend event to keep yourself updated.
- Mr. Rohit Malhotra, Business Head- India, Barcelos
- It was a pleasure attending the conference and a great learning.
- Chef Alok Anand, Executive Chef, JW Marriott Kolkata
- The event was really grand and we enjoyed every bit of it. The sessions were well thought out and the insights shared were really great. Entire 6 Ballygunge Place family wants to thank the team responsible for putting such an effort successfully.
- Chef Sushanta Sengupta, Founder Director & Chef Savourites Hospitality Pvt Ltd
- The event was a great initiative to bring together a lot of stakeholders of the restaurant and food service industry and discuss the challenges facing our industry.
- Chef Vikas Kumar, Executive Chef, Flurys Swiss Confectionery Private Limited
- The Restaurant India 2017 Kolkata Edition was an ice-breaker for the Kolkata Restaurant Community. It is also acted as a gateway to East Indian market (including North-east). Franchise India has been known for organizing such events and Kolkata edition was one more proof.
- Nilesh Shah, Co-Founder, RanceLab
Chef Sumant VikasCorporate Chef, Cremica Food Industries Limited.
Chef Sumant is an alumni of the renowned Dadar Catering College (IHMCTAN), IHM Mumbai. He graduated from IHMCTAN Mumbai in the year 1997. Since then, Chef Sumant has gained varied experiences of working in 5 Star hotels for more than a decade.
He has served in various capacities in the kitchen at The Taj, the Orchid, Renaissance Mumbai Hotel and Convention Centre, Hyatt Regency Mumbai and Courtyard by Marriott in India.
His favorite area in the kitchen is the Western section, highlighting Mediterranean cuisine. He likes to innovate and create simple dishes with simple techniques, fresh ingredients and natural flavors. He has over 19 years of vast and rich culinary experience.
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