Chef Sudhir Pai is a seasoned Food & Beverage Consultant and culinary professional with over 35 years of experience across hotels, restaurants, cruise liners, flight kitchens, cloud kitchens, retail food brands, and food research & development.

Based in Mumbai, he is the Founder of Pai & Associates and currently consults for standalone restaurants, cafés, hospitality brands, cloud kitchens, resorts, and food retail ventures across India.

Having worked with reputed hospitality brands including The Oberoi Group, The Leela, Sarovar Hotels, Orchid Hotels, IHG Hotels & Resorts and Unilever, Chef Pai brings deep operational expertise combined with strong culinary innovation and business understanding.

Apart from hospitality consulting, his portfolio also includes product development and culinary R&D for the processed food and FMCG industry, having contributed to projects and food innovation initiatives for brands such as ADF Foods, General Mills, Godrej Foods, Curry Tree, Vinzillion Edibles, and Everest Masala.

His expertise spans ready-to-cook products, frozen foods, gravies, spice blends, modern mithai , regional Indian cuisine standardization, recipe development, shelf-life-oriented food systems, and scalable food production solutions.

His consulting work spans concept creation, kitchen planning, menu engineering, product development, SOP creation, recruitment, training, operational systems, food styling, and brand positioning.

Chef Pai is especially known for his work with Indian regional and coastal cuisines, where he combines authenticity with contemporary presentation and global culinary influences.

His philosophy revolves around seasonal produce, local ingredients, clean flavours, and respecting traditional cooking techniques while adapting to modern consumer trends.

Over the years, he has mentored young chefs, collaborated with hospitality entrepreneurs, and contributed significantly to culinary education and industry forums.

He has been recognized among the “Top 50 Master Chefs of India” and featured among India’s notable culinary professionals. He is founder member & treasurer at the ‘ Western India Culinary Association’ and actively participates in culinary seminars, competitions, and industry initiatives.

Today, Chef Sudhir Pai continues to work closely with hospitality brands, investors, hotels, cafés, cloud kitchens, and restaurant groups in developing scalable, practical, and market-driven food concepts across India.

Chef Kushal is a versatile, adaptable, and passionate hospitality professional with over 13 years of experience spanning luxury resorts, QSRs, cloud kitchens, casual dining, and large-scale plant production/commissary operations.

With a deep expertise in menu and recipe development, plant operation design, and new project setups, Chef Kushal has successfully conceptualized and executed innovative culinary offerings while ensuring operational excellence. His skills extend to P&L management, supply chain operations, and concept designing, enabling him to deliver food solutions that are both creative and commercially viable.

He possesses extensive knowledge in setting up plant and commissary operations, managing multiple product processing lines, and ensuring flawless execution under FSSAI, ISO-2000, and GFSI guidelines. Through his leadership in large-scale operations, Chef Kushal has consistently upheld the highest standards of food safety, efficiency, and profitability.

A results-driven culinary leader, Chef Kushal thrives on blending creativity with operational precision—making him an invaluable asset to any dynamic food service environment.

Chef Rakhee Vaswani is a celebrated culinary expert, author, educator, entrepreneur, and media personality with a dynamic presence in the Indian food and hospitality industry.

With extensive international culinary training, Chef Rakhee has built a career that goes beyond cooking. She is the founder of a state-of-the-art boutique culinary academy, where she shares her expertise through professional courses, workshops, masterclasses, and unique culinary experiences.

Over the years, she has collaborated with leading national and international brands, including Taste of America, USDA, TLC, Food Food, Zee Zest, Reliance Smart, HSBC, and many more. Her work spans television, digital content, brand collaborations, culinary events, restaurant consulting, and celebrity training.

Chef Rakhee has also trained renowned personalities including Malaika Arora, Arjun Kapoor, and Kriti Sanon. Her contributions to the culinary and hospitality industry have earned her several prestigious recognitions and awards.

Known for making food creative, approachable, and exciting, Chef Rakhee Vaswani continues to inspire food enthusiasts through her expertise, innovation, and passion for sharing knowledge.

Chef Vaibhav Soni is a distinguished culinary professional with over 16 years of experience in hospitality operations, food innovation, and concept development. A native of the serene valley of Vikasnagar near Dehradun, he combines deep-rooted Indian sensibilities with a global approach to gastronomy.

An alumnus of CIHM Chandigarh (Diploma in Culinary Arts) and IHM Gurdaspur (Degree in Hotel Management), Chef Vaibhav further refined his expertise through the Oberoi Centre of Learning and Development (OCLD)—one of India’s most prestigious hospitality training institutions. He is also a proud member of the Indian Culinary Forum (ICF).

Throughout his career, Chef Vaibhav has been known for his refined culinary techniques, menu innovation, and ability to translate emerging food trends into memorable dining experiences.

He began his professional journey with The Oberoi Hotels & Resorts, where he spent nine formative years mastering the art of luxury hospitality and fine dining. His pursuit of global excellence took him to London, where he worked alongside a Two Michelin-Star Chef, and later to Bangkok as the Executive Chef at Charcoal Grill & Mixology, a celebrated modern grill concept.

His dedication to culinary education and research led him to serve as Assistant Director of Culinary at the Indian School of Hospitality, and subsequently as Head of R&D (Food Division) at Hector Beverages, where he contributed to developing forward-thinking food concepts for the Indian market.

In March 2022, Chef Vaibhav founded Snowy Foods Real, his own culinary consulting and development company. Under this banner, he has successfully delivered several notable projects across India, including:

• Maruchi, Pan–Asian restaurant near Saket Golf Course, New Delhi
• HYVE, Modern Bistro & Bar, Sector 86, Gurugram
• LO’cal Pearl Club, Café, Bakery & Patisserie, Ramprastha Greens
• Zamana, an Indian street food concept restaurant, Kolkata (Launched March 2025 – currently a city sensation)
• Radisson Hotel, MG Road (Chhatarpur, Delhi) – 101 Keys | 3 Restaurants | 2,900 Pax Banquet (Opened September 2025)
• Belim restaurant ( Moradabad) – First restaurant to introduce Teppanyaki in Moradabad with 84 cover seating and 9 covers live dining experience fro Teppanyaki
• Brooks café & diner (restaurant cum café)– Opened in Batala on 1st May 2026. 160 cover restaurant on 2 floors in the heart of the city
• Chit Chaat & Chit Chaat Express (Indian QSR) opened in Bankok Thailand on June 1st 2026

Expanding his portfolio, Chef Vaibhav is currently leading the culinary direction for an upcoming Luxury Cruise Project in Guwahati, set to launch on the Brahmaputra River in October 2026. The cruise will house six distinct F&B venues, including a fine dining restaurant, live teppanyaki and sushi bar, club, open-deck café, and banquet facility.

With an unwavering commitment to excellence, Chef Vaibhav continues to shape the Indian F&B landscape through progressive dining concepts, operational efficiency, and strategic culinary innovation.

Parth Bajaj is a self taught Chef, 2 times TEDx speaker, Author, Recipe Developer, TV Show host; Photographer and an awarded food blogger. He was featured on Forbes 30 under 30 Asia in 2026.

He was also the owner of a home bakery by the name- Plated By Parth! He has hosted numerous workshops on a variety of topics, especially related to content creation and baking!

He recently published his first ever cookbook with the biggest publisher in the world - penguin!

He’s an engineer by education but he’s now working as a full time content creator and educator.

Chef Jerson Fernandes, fondly known as Jerson Monterey Jack, is a Guinness World Record holder and currently serves as the Director of Culinary Operations at Sodexo India. With an unrelenting passion for culinary innovation and excellence, his journey from a humble dishwasher to a Head Chef in just 10 years is nothing short of extraordinary.

An alumnus of IHM-Hyderabad, Chef Jerson has worked with world-renowned brands like Taj, Marriott, Ritz-Carlton, P&O Cruises, and Accor (Novotel, Sofitel, Raffles & Fairmont). He made history as India’s first chef to deliver a TEDx talk, and is currently the 2nd most-followed Indian chef on LinkedIn globally and ranked among the top 10 most searched Indian chefs on Google.

Chef Jerson has had the rare honour of cooking twice at the White House and Rashtrapati Bhavan, serving Indian and global dignitaries. His culinary journey has taken him across 14 countries, and his efforts have been recognised by the Chief Minister of Goa, Mayor of Mumbai, and the Prime Minister of India for elevating India’s global culinary presence.

He has proudly represented India at international culinary Olympics, winning both bronze and silver medals, bringing global recognition to Indian cuisine on the world stage.

Awarded the Best Executive Chef in India on seven occasions, he has also been honoured by The Times Group for mentoring and inspiring young chefs across the country. A familiar face in the media, Chef Jerson has cooked for leading personalities from sports and cinema and has featured on TV shows including MasterChef India.

As a passionate advocate of sustainable cooking and zero food waste, Chef Jerson is a proud member of several prestigious global culinary associations. He believes in creating meaningful food experiences, celebrating simplicity in global cuisines, and learning from local cultures during his travels. A proud Bandra boy, he continues to explore the world, driven by his love for food, culture, and storytelling through every plate he serves.

Chef Altamsh Patel is an accomplished culinary leader with over 16 years of distinguished experience in the hospitality and culinary sectors. Renowned for his innovation, leadership, and commitment to excellence, he has built an impressive reputation as one of India’s most respected culinary professionals.

Throughout his career, Chef Altamsh has received numerous prestigious accolades, including the Young Chef of the Year Award from the Western India Culinary Association (WICA) and the Star Chef of India National Award from the Indian Federation of Culinary Associations (IFCA). He has also been recognized among the Top 10 Hotel Chefs of India by Hospitality Horizon, reflecting his significant contributions to the culinary profession. His remarkable journey led him to become one of the youngest Executive Chefs in a five-star hotel at the age of 28, a testament to his exceptional talent, dedication, and leadership capabilities.

Currently serving as the Director of Culinary at Hilton Mumbai International Airport, Chef Altamsh oversees diverse culinary operations with a strong focus on quality, innovation, sustainability, and guest satisfaction. His culinary philosophy combines premium ingredients, contemporary techniques, and meticulous execution to create memorable dining experiences. His creations are celebrated for their bold flavors, refined presentation, and ability to deliver exceptional culinary experiences to guests from around the world.

Chef Altamsh’s extensive professional journey includes leadership roles with some of the hospitality industry's most respected brands, including the Taj Group of Hotels, The Park Hotels, and Oakwood Premier Prestige Bangalore. His expertise spans luxury hotel operations, specialty restaurants, flight catering, and the successful pre-opening and launch of several five-star hotels and dining establishments. Throughout his career, he has played a pivotal role in driving operational excellence and contributing to numerous industry recognitions and awards for the organizations he has served.

Beyond his operational achievements, Chef Altamsh is deeply committed to advancing the culinary profession. He served as an Advisor for the Bocuse d’Or India National Selection 2026 and is a Worldchefs Certified Judge, actively contributing to culinary competitions and talent development initiatives. He has represented Indian hospitality at various national and international food festivals, served as a jury member for prestigious culinary competitions, and contributed articles to respected hospitality publications. He has also appeared on television programs and collaborated on several culinary publications and cookbooks.

A passionate educator and mentor, Chef Altamsh serves as a guest lecturer and advisory panel member for leading hospitality institutes across India. He has been invited as a speaker at numerous hospitality conferences, leadership forums, and culinary events, where he shares his expertise and insights with aspiring chefs and industry professionals.

In his role as Joint Secretary of the Western India Culinary Association (WICA), Chef Altamsh continues to champion culinary excellence, professional development, and industry collaboration. Through his leadership, mentorship, and unwavering commitment to the craft, he remains dedicated to inspiring the next generation of culinary talent and shaping the future of the hospitality industry.

Chef Altamsh Patel’s relentless pursuit of excellence, combined with his passion for innovation, mentorship, and leadership, has firmly established him as one of India's most accomplished culinary professionals and a respected figure within the hospitality industry.

Professional Experience With over 14 years of luxury hospitality experience, Chef Rahul Shrivastava has established himself as a dynamic leader in culinary operations and business strategy.

• Executive Chef & Operations Leader | Hyatt Centric, Juhu (2023–Present): Currently leads end-to-end culinary operations and serves as a member of the Hotel Leadership Committee .He successfully launched high-profile venues such as FLYT (Spanish Rooftop) and NITARA (Progressive Indian), and repositioned Sesame (Pan Asian) to enhance brand engagement.
• Corporate Executive Chef | Moonshine Hospitality – IZUMI (2022–2023): Managed multi-city operations across Mumbai and Goa with a team of 65+, standardizing SOPs and leading the strategic opening of Izumi Goa .
• Regional Operations Head – NCR | Pricol Gourmet (2018–2022): Oversaw four outlets and spearheaded the successful launch of Soy Soi and Savya Rasa in the NCR region.
• International & Domestic Leadership: Previously served as the Opening Head Chef for AMAMI in Malta and as a Founder Chef for award-winning outlets at The Park Hotels, Chennai, where he also led national training in Japanese cuisine.
• Formative Years: Began his career at The Oberoi, New Delhi, where he was fast-tracked into the Supervisory Development Program

Awards & Recognition Chef Rahul’s commitment to culinary excellence and operational innovation has earned him several of the industry's most prestigious accolades:

• Chef of the Year (FHRAI) – 2024 (India)
• Young Chef Achiever of the Year (Chef’s Connect WICA) – 2025
• Jury Member – Nestle Young Star Chef (2025)
• Guest Speaker – Restaurant India (2025)
• Times Food & Nightlife Award (2020): Winner for Best South Indian and Best Oriental Casual Dining
• Media Features: His work has been highlighted in prominent publications including Travel & Leisure, Indulge, The Hindu, and Bytesize.in

Chef Vivek Kadam is an accomplished Pastry Chef, with over 25 years of experience in the pastry and culinary world, he is a dedicated pastry chef known for his innovative approach and exceptional skill set in creating bakery and pastry delights. His career highlights include:

Current Position: Executive Pastry Chef at ITC Maratha Mumbai, where he manage kitchen operations, menu planning, and team training, ensuring top-quality production and guest satisfaction.

Previous Roles: Held significant positions at Grand Hyatt Mumbai, including Executive Pastry Chef, Assistant Pastry Chef, and Pastry Sous Chef, where he led teams to achieve excellence in food quality, hygiene, and cost control.

Specializations: Expertise in a wide range of bakery and pastry items, maintaining authentic flavors while appealing to global tastes. Recognized for producing creative desserts that drive revenue growth.

Achievements: Featured as a celebrity chef in print media, led teams to win awards at various competitions, and made significant contributions to the bakery and pastry field through innovative menu planning and quality control.

His career is marked by a commitment to excellence, continuous learning, and a passion for creating memorable culinary experiences.

Chef Rahul Karve Executive Sous Chef | JW Marriott Mumbai Sahar

A culinary professional driven by passion, precision, and the pursuit of extraordinary experiences, Chef Rahul Karve brings a dynamic journey spanning some of India’s most distinguished hospitality brands.

From beginning his career at The Taj Mahal Palace to shaping his craft across TajSATS, Renaissance Mumbai, Hyatt Pune, Sahara Star, and JW Marriott Mumbai Sahar, Rahul has continually evolved as a chef, leader, and culinary storyteller. He also played a pivotal role as the Pre-Opening Head Chef at Moxy Mumbai, contributing to the launch of one of Marriott’s youngest and most vibrant properties in the city.

With a repertoire that spans Japanese, Continental, and Oriental cuisines, Chef Rahul is known for blending classical culinary foundations with contemporary thinking, creating experiences that are both refined and memorable. His journey has been marked by notable recognitions, including Youngest Chef of the Year 2021 by the Food Critics and Bloggers Association of India, Best Culinary Speaker by Toastmasters International, USA, and Rising Star of the Year by the International Hospitality Council, London. Beyond the kitchen, Rahul is an active voice in the culinary fraternity—judging national culinary competitions, conducting masterclasses, mentoring emerging talent, and representing the hospitality industry at leading platforms.

Theme for recipes Nouvelle Asian Evolution

MasterChef Shipra Khanna is an internationally acclaimed celebrity chef, author, television personality, entrepreneur, and culinary consultant. Best known as the winner of MasterChef India Season 2, she has established herself as one of India's most influential culinary experts, inspiring audiences through her passion for food, innovation, and storytelling.

With over a decade of experience in the food and hospitality industry, MasterChef Shipra has collaborated with leading national and international brands, tourism boards, hospitality groups, and food businesses to create engaging culinary experiences and impactful campaigns. Her expertise includes recipe development, menu consulting, food styling, culinary workshops, digital content creation, and brand partnerships.

A familiar face on television, MasterChef Shipra has hosted and judged several food and lifestyle shows, while also authoring multiple bestselling cookbooks that celebrate global and Indian cuisines. Her approachable cooking style and creative recipes have earned her a loyal following across digital platforms.

Passionate about promoting healthy eating, sustainable food practices, and regional Indian cuisine, MasterChef Shipra seamlessly blends traditional flavors with modern culinary techniques. Her authentic storytelling and strong digital presence make her a trusted voice for consumers and a preferred partner for brands across the food, FMCG, lifestyle, kitchen appliance, and hospitality sectors.

Today, MasterChef Shipra continues to inspire food enthusiasts worldwide while creating meaningful collaborations that connect brands with audiences through engaging, high-quality culinary content.

Chef Guntas Sethi is a Le Cordon Bleu London-trained pastry chef, recipe developer, food educator, and one of India's leading culinary content creators. Originally qualified as a Chartered Accountant, she pursued her passion for gastronomy by training in classical pâtisserie before building a successful career dedicated to making high-quality, creative cooking accessible to home cooks and food professionals alike.

Since 2022, Chef Guntas has served as an Official Food Ambassador for the European Union's "More Than Food – Enjoy, it's from Europe" campaign in India, promoting the quality, authenticity, sustainability, traceability, and safety of European agri-food products. In this role, she has led numerous consumer and trade masterclasses, live cooking demonstrations, workshops, media engagements, and educational campaigns showcasing how premium European ingredients can be seamlessly incorporated into Indian cuisine.

As an EU Ambassador, she has represented the campaign at major culinary initiatives, including collaborations with MasterChef India, where she introduced contestants and millions of viewers to European ingredients through the EU Mystery Box Challenge. She has also co-hosted the EU Tadka podcast series, participated in industry events, and co-authored the campaign cookbook "A Taste of Home with EU Tadka", celebrating the fusion of Indian culinary traditions with authentic European products.

Recognised for her approachable cooking style and engaging presentations, Chef Guntas regularly collaborates with leading food brands, hospitality professionals, and culinary institutions. Her work has earned her several accolades, including the NDTV Food Awards Readers' Choice – Best Food Content Creator (2025), and she has built a strong digital community by inspiring audiences with innovative, practical recipes and food storytelling.

Chef Ajay Chopra is one of India's most celebrated chefs, restaurateurs, hospitality consultants, television personalities, and culinary entrepreneurs. Best known as the host of MasterChef India and numerous popular food television shows, he has played a pivotal role in shaping India's modern culinary landscape. Through his consultancy, Zion Hospitality, he has successfully developed restaurants and hospitality concepts across India and internationally, while mentoring chefs and food businesses to achieve culinary excellence.

Born into a Punjabi family in Lucknow, Chef Ajay's passion for food began at an early age. A gold medallist from the Oberoi Centre of Learning and Development (OCLD), he built his career with some of India's leading luxury hospitality brands before becoming one of the country's most influential culinary voices. Alongside his television career, he is a bestselling author, digital content creator, and founder of The Big Daddy Chef, an initiative that encourages families to bond through cooking and inspires home cooks to explore new flavours.

Since 2022, Chef Ajay Chopra has served as an Official Campaign Ambassador for the European Union's "More Than Food – Enjoy, it's from Europe" campaign in India, promoting the quality, authenticity, safety, sustainability, and rich heritage of European agri-food products. In this role, he has led numerous masterclasses, live cooking demonstrations, trade events, media campaigns, and educational workshops for both consumers and HORECA professionals, demonstrating how premium European ingredients can be integrated into Indian cuisine while respecting local culinary traditions.

As one of the leading faces of the campaign, Chef Ajay has represented the European Union at major food and hospitality events, collaborated with importers, distributors, and chefs across India, and participated in high-profile initiatives such as the launch of the "More Than Food" campaign, the SIAL India programme, and the "A Taste of Home with EU Tadka" cookbook and podcast series. He has also taken part in culinary study visits across Europe, exploring European production methods, geographical indications, and food traditions, and sharing these experiences with Indian audiences to strengthen culinary exchange between Europe and India.

Niyati Rao: Head Chef & Partner, Ekaa, KMC, Nonna Mei, Ringo, and Bombay Daak

Chef Niyati Rao is the Head Chef and Partner behind Ekaa, KMC Bar & Bistro, Bombay Daak, Nonna Mei, and Ringo, a portfolio of distinctive hospitality concepts shaped by her ingredient-led philosophy, curiosity, and deep understanding of food and culture

Ekaa is a culmination of Chef Niyati Rao's extensive travels and profound culinary background, serving as the driving force behind the concept. Trained at the prestigious Taj Group of Hotels, Niyati honed her skills in some of Mumbai's most renowned restaurants, including The Zodiac Grill, Wasabi by Morimoto, and A Reverie. Seeking to elevate her craft further, she ventured to Copenhagen for a transformative stint at Noma, hailed as the World's Best Restaurant.

Upon her return to Mumbai in 2020, Niyati envisioned leveraging her experiences at Noma to revolutionise the Indian culinary landscape. After thorough research and reflection, she conceptualised Ekaa, a restaurant whose cuisine is inspired by people, cultures, and ingredients.

Her passion for creating an unparalleled dining experience culminated in a year of dedication and meticulous effort, bringing Ekaa to life. Central to Ekaa's philosophy are the influences of ingredients, seasons, childhood memories, travel, and the shared journeys of the team. Along with her co-founder, Niyati embarked on a mission to redefine the Indian dining experience, combining her vision with the team's collective passion.

Bombay Daak, an elevated daaru & chakna bar, is Chef Niyati's contemporary interpretation of India's deeply personal drinking culture. Rooted in memories, regional drinking traditions, and the food that accompanies them, the Bandra bar brings together stories, recipes, and flavours from across the country in a space that feels nostalgic yet distinctly its own.

KMC Bar & Bistro brings Chef Niyati's culinary sensibility into a more relaxed, convivial setting, with a focus on European bistro cooking, hearty plates, classic cocktails, and the pleasure of gathering around a table. Across its Fort, Pirojshanagar and NMIA spaces, the concept balances familiarity with thoughtful, ingredient-led touches.

Nonna Mei, nestled in Shillong, brings together two worlds that are deeply meaningful to Chef Niyati: Italy and Meghalaya. Built around the idea of “Nonna” and “Mei”, meaning grandmother in Italian and Khasi, the restaurant brings Italian techniques and ingredients into conversation with the produce, flavours, and food traditions of Meghalaya.

Ringo, her newest venture, extends this curiosity into baking. The artisanal bakehouse and viennoiserie concept is warm, playful, and refined, with an emphasis on fresh ingredients, handcrafted technique, and the simple pleasure of well-made bread and pastry.

Chef Niyati's approach is rooted in quiet intensity, deep thought, and an unwavering respect for ingredients. At Ekaa, this philosophy finds its clearest voice, where a single ingredient becomes the starting point for exploration, emotion, and storytelling. Her cooking is never about excess; it is about clarity, intention, and allowing flavours to speak honestly.

With an instinctive understanding of technique and balance, Chef Niyati approaches food with both discipline and sensitivity. She listens closely to what an ingredient wants to become, considering its season, origin, and character, and builds dishes that are thoughtful, layered, and deeply personal. Every plate reflects her belief that food is not just nourishment, but a medium for connection, memory, and curiosity.

Chef Niyati's innovative approach has garnered significant recognition. She was featured in the Forbes India 30 Under 30 list, followed by Forbes Asia's 30 Under 30 list for her pioneering work in the Food and Beverage Industry. She was also honoured with the Excellent Award at The Best Chef Awards in 2024 and 2025, and ranked No. 5 on FoodSuperstars: India's Top 30 Chefs 2024 by Culinary Culture Co. In 2026, she was awarded Culinary Disruptor of the Year by Travel + Leisure India, further recognising her contribution to India's evolving culinary landscape.

Chef Niyati's collaborative practice has taken her across India and internationally, where she has created experiential, ingredient-led menus shaped by the character of each destination and the people she collaborates with. From intimate restaurant pop-ups and hotel residencies to multidisciplinary cultural festivals, these experiences allow her to explore new ingredients, techniques, memories, and ways of telling stories through food.

At Tasmania's Dark Mofo Festival 2025, Chef Niyati represented India at the festival's Winter Feast as its first guest chef from India, collaborating with Craig Will and the team at Stillwater. Together, they created an eight-night dining experience that brought Indian flavours into dialogue with Tasmanian produce, using ingredients such as sea urchin, wallaby, whisky, honey, and pandan to build a menu rooted in both places.

At Palate by Design, a multidisciplinary platform bringing together design and gastronomy, Chef Niyati collaborated with designer Sarah Choudhary on an immersive dining experience where her farm-to-table philosophy became part of the spatial and culinary narrative. The collaboration explored how food and design can work together to create a complete sensory experience.

At Chaat, Hong Kong, a Michelin-starred restaurant, Chef Niyati presented her cuisine in an international setting, bringing her ingredient-first approach and contemporary interpretation of Indian food to a new audience. The collaboration extended the language of Ekaa beyond India while retaining her focus on Indian produce, memory, and regional influences.

At Tambu, Phuket, Chef Niyati joined Chef Saurabh Sachdeva for a four-hands dinner, creating a shared menu that brought together their distinct culinary perspectives. The experience became a conversation between two kitchens, allowing her ingredient-led Indian cooking to meet Tambu's own contemporary approach to South Asian cuisine.

At The Gathering 2026 in Mumbai, Chef Niyati partnered with design duo Abraham & Thakore to explore the relationship between food and India's textile heritage. Across two nights at Kamala Mills, she presented a fabric-inspired tasting menu that drew from weaving traditions including Kasavu, Chanderi, Khadi, Pashmina, Paithani, and Chikankari, translating the language of textiles into ingredients, flavours, and culinary narratives.

Her most recent international collaboration took her to Cinnamon Life, Sri Lanka, where she joined Chef Rijul Gulati of Indian Accent for an experiential tasting menu marking the anniversary of Indiya. Together, they presented specially curated vegetarian and non-vegetarian tasting menus that brought two distinctive Indian culinary perspectives to the table.

These collaborations reflect her ability to move comfortably between intimate dining rooms, large-scale festivals, and luxury hotel kitchens while retaining a clear and recognisable culinary voice.

Beyond the kitchen, Chef Niyati is a TEDx speaker and has represented India at #50BestTalks, sharing her perspectives on ingredients, fermentation, and the future of Indian cuisine. Her work continues to position her as a distinctive voice in India's evolving culinary landscape.

Across all her outlets and collaborations, the same passion remains constant. Whether refining a dish, developing an ingredient-led menu, or shaping an entire dining experience, her love for food is evident in the smallest details. It is this sincerity, combined with skill, restraint, imagination, and an ability to create experiences across contexts, that defines Chef Niyati Rao's journey and makes her ventures not just restaurants, but expressions of her culinary voice.

I am Chef Sanil Bhinde, a culinary professional, entrepreneur, and passionate believer in the power of food to bring people together, inspire emotion, and shape culture.

My journey in hospitality began at the Kohinoor IMI School of Hotel Management, where I built the foundation for a career driven by curiosity, discipline, and an uncompromising pursuit of excellence. I went on to join the Indian Hotels Company Limited – Taj Group of Hotels as a Management Trainee, eventually rising to lead the All-Day Dining Kitchen at one of the group’s flagship properties.

Over the years, I have had the privilege of being part of some of the country’s most distinguished culinary occasions, including State Dinners hosted for the Hon’ble Prime Minister, the President of India, and more than 27 Heads of State from across the world. These experiences shaped my understanding of food not simply as cuisine, but as an expression of identity, hospitality, diplomacy, and culture.

I have always believed that excellence becomes more meaningful when it is shared. My passion for mentorship and skill development led me to train towards representing India at WorldSkills Abu Dhabi, mentor and guide talent through WorldSkills India, and serve as a jury member at Maharashtra Skills. Contributing to the growth of young culinary professionals remains one of the most fulfilling parts of my journey.

Today, I am the Founder & CEO of Sage Café | Pantry, Mumbai, where I bring together more than a decade of experience from world-class kitchens with a more personal vision for modern hospitality. Sage is my attempt to create more than a café—it is a space where thoughtful food, creativity, culture, conversations, and community come together.

For me, the future of hospitality lies in creating experiences that feel genuine, memorable, and human. I remain deeply passionate about exploring new ideas, nurturing talent, challenging conventions, and building culinary concepts that are relevant to a new generation while remaining rooted in the timeless warmth of hospitality.

I see food as far more than what is served on a plate. It is a language, a memory, a connection—and one of the most powerful ways we can bring people closer together.