Executive Chef

The Secret to Delivering Great Service: Get the Basics Right Says Executive Chef Rounak Kinger
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his…
This Award Winning Chef Believes in Putting Lots of Colour in Plate
In an exclusive interview with Restaurant India, Chef Anurudh Khanna, Executive Chef, Shangri La Bengaluru talks about bringing colour into the plate.
  • By - Nusra
  • / 4 MIN READ
'An aptitude for cooking helps'
An interaction with Chef Madhumita Mohanta, Executive Chef, Lalit Great Eastern, Kolkata.
  • By - Nusra
  • / 4 MIN READ
Biz Tip: Execute Your Restaurant's Menu Correctly, Says Chef Aniket Das
Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…
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Food Trends: We Will See More Fermented Foods and Sustainably-Grown Grains, Says Chef Akshay Malhotra
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
Chefs Must Take The Lead To Develop Restaurant Businesses in India
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the…
Ramen, an Evolution of Model Soup Phenomenon
In an interview with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor says Ramen soup trends have only begun to catch up in India.
Food Displays and Good Menu Are The Best Ways To Advertise Your Restaurant, Says Chef Vivek Kalia
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott…

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