The restaurant's ambiance showcases eight private dining rooms that seamlessly fuse Japanese tatami and Western seating styles, such as Chikurin…
His gastronomic journey began in 2007 with The Oberoi, Bangalore. He then went on to refine his craft at esteemed establishments like the signature…
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…
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…
In his role as a Master Chef at Zeera, Prabhjeet will lead the esteemed culinary team, overseeing all culinary operations and driving innovation in…
Chef Halim is known for his enthusiasm, and motivation and has extensive knowledge of varied cuisines, innovative culinary techniques, and a talent…
As the F&B manager at ITC Maratha, Mumbai; Saransh plans to invest time in growth and development of associates and empowering them to provide…
With a penchant for cooking, Chef Yashwant uses the kitchen as his blank canvas to paint it wild with his unstoppable passion and innovative flavors…
Amaltas aims to elevate and redefine Indian cuisine with a unique blend of modern techniques & exquisite ingredients. It also aims to bring it…
In his current role, Uttam will be responsible for maintaining and building relationship with local vendors, manage day-to-day kitchen operations.
He will also be responsible for the safe and seamless operations of the award-winning restaurant and for making The Westin Kolkata Rajarhat a…
Taking the association a notch higher, Marriott Bonvoy members can redeem their points and attend an exclusive masterclass in addition to earning…
Glasshouse is a 150 seater restaurant inspired by a Greenhouse, located on the top floor with abstract glass enfolding the space from all sides.
Prior to joining Westin, he was leading ai which was Olive’s first Zuma kind of project in Delhi.
He will spearhead the hotel’s culinary brigade across five restaurants and bars, as well as in-room dining and banquet operations.
Manu concluded his post by saying, “I step forward toward a far bigger canvas and greater ambition- to finally bring to fruition cherished dreams and ideas that were set aside to focus on the daily grind.”
The menu is curated to showcase cuisines of India that has inspired Chef Kochhar and brought him closer to the simple idea of India as whole.
The team has also decided that 10% of the sale from this campaign each month will be donated towards the noble Mission Oxygen foundation.
The special ‘Dilli’ menu by Chef Sujan Sarkar is available for dinner only, every Wednesday-Sunday.
With his association, the company hopes to bring about an innovative Indian twist to many dishes, especially by packaging the traditional Indian dishes in American style.
The Gurgaon-based online marketplace for chefs will utilize the fresh round of capital for deeper expansion in Delhi and launch of new product categories.
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