Chef Parth Bajaj is a versatile self-taught chef, TEDx speaker, recipe developer, food blogger, photographer, and TV show host. He is the owner of Plated By Parth, a home bakery. Parth has conducted numerous workshops, with a special emphasis on content creation and baking.

Chef Gautam Chaudhry is a celebrated pioneer of Progressive Indian Cuisine, honored with an Honorary Doctorate. His career highlights include launching Threesixty degrees at The Oberoi’s, heading Tanzore Restaurant & Lounge in Beverly Hills, and conceptualizing the award-winning Pink Poppodom in Bengaluru. He founded Demiurgic Hospitality, managing cloud kitchens, restaurants, and catering under The Catering Inc., and partners with Dubai’s Giant Foods LL and Delhi’s 38 Barracks. Recognized with the Silver Hat Award and a Michelin recommendation for Tanzore, he has been featured in Hotelier India’s Top 10 Chefs. Chef Gautam is also a columnist for top culinary magazines and a WACS certified judge.

New Delhi-born culinary authority Chef Suvir Saran is the author of three acclaimed cookbooks and owner of American Masala, a culinary consulting firm. As the culinary director of Bastian Hospitality Group, he oversees some of Mumbai’s most successful restaurants. Saran has appeared on numerous TV shows, including MasterChef India and Iron Chef, and has been featured in major publications like The New York Times and BBC. He is the only chef on the Nutrition Advisory Board at Harvard’s Brigham & Women’s Hospital. Saran created Devi in Manhattan, the first Indian restaurant in North America to receive a Michelin Star. Known for his approachable style and engaging public speaking, Saran uses food to bridge cultural divides and is a sought-after mentor, continually inspired by his passion for teaching and learning.

Chef Jerson Fernandes, also known as Jerson Monterey Jack, is the Culinary Director of Novotel Mumbai Juhu Beach, known for his passion for culinary excellence. With a journey from dishwasher to Executive Chef in a decade, he has worked with renowned brands like P&O cruise liners, Taj Group, Marriott-RITZ Carlton, and Accor, where he oversees culinary direction for all Accor brands in India. An IHM-Hyderabad alumnus, Chef Jerson has received numerous accolades, including Hotelier India's Executive Chef of the Year twice, BW Hotelier's Executive Chef of the Year, and Accor South Asia Awards' Executive Chef of the Year. Recognized for his creativity, he has been named the most creative chef of India by the FHRAI and is influential on social media, earning the title of India's most influential chef in 2022 by the Times Group. Passionate about delivering exceptional culinary experiences, Chef Jerson celebrates simplicity in global cuisines.

Chef Sabyasachi Gorai, renowned in the Indian restaurant business, has created a strong presence with Fabrica by Chef Saby, establishing top diners' destinations across India. His consultancy extends to various sectors within HORECA, promoting and establishing brands in the Indian market. Fabrica by Chef Saby has delivered legendary and unique restaurant concepts in cities like Pune, Delhi, Mumbai, Bangalore, Chennai, Hyderabad, and Goa. Offering turn-key and takeover projects, Fabrica by Chef Saby incubates new projects and provides ongoing brand support. Chef Saby has received numerous accolades, including the Best Chef Award 2012 from the President of India, highlighting his contributions to the culinary world. He is a philanthropist, educator, and mentor to young chefs, and his restaurant projects have been documented and featured in various media outlets.

Chef. Varun Inamdar, with 22 years in the culinary industry, is celebrated as an Indian Chef, Television host, and Chocolatier. He holds Two National awards and has styled food for over 400 TVCs, contributing to 45 restaurants and 47 cookbooks. Varun is known as 'The Prince of Chocolates' & 'The Bombay Chef', and has set a Guinness World Record for creating the Largest Mud Pie weighing 3000 Pounds. He is the creator of India's first edible 6ft 'Chocolate Mannequin' and Chocolate Ganesha. Varun has served as the chef for esteemed guests of Prime Minister Narendra Modi, including Barack Obama, Nicholas Sarkozy, Vladimir Putin, and Donald Trump, as well as international celebrities like Julia Roberts, Will Smith, Judy Dench, Amitabh Bachchan, and Shah Rukh Khan. With a digital presence exceeding 939 Million, Varun is the third most followed chef on YouTube after Jamie Oliver and Gordon Ramsay. Marco Pierre White has praised him, saying, "Varun Inamdar has more rock 'n' roll than Freddy Mercury".

With a deep-rooted passion for the artistry of food and a commitment to culinary excellence, Chef Beena stands as a seasoned culinary professional renowned for creating unforgettable dining experiences. Her culinary philosophy is grounded in a reverence for quality ingredients, innovative techniques, and an unwavering dedication to flavour. Inspired by a diverse range of culinary traditions, Chef Beena seamlessly blends creativity with precision, crafting dishes that captivate both the palate and the soul.

Chef Beena embarked on a culinary journey early in life, cooking alongside her mother. Holding a Diploma in Culinary Arts, a Diploma in Fashion Design, and a Bachelor's Degree in Arts, she brings a distinctive perspective to the culinary landscape. Chef Beena began her professional career as a Trainee Chef at a Michelin Star restaurant in France. Throughout her career, notable achievements include featuring on “Chef VS Fridge” and her work has been showcased in prominent newspaper features. Whether orchestrating culinary masterpieces in high-end establishments St Regis or collaborating with local artisans to showcase seasonal ingredients, Chef Beena consistently pushes the boundaries of gastronomic innovation.

Renowned for pushing culinary boundaries, Chef Beena brings a fresh and inventive perspective to every Brand of Chrome Hospitality. From avant-garde techniques to reimagining classic dishes, she strives to surprise and delight diners with each bite. In every dish crafted, she infuses a personal touch, creating a unique connection between the food and those who savour it. Each culinary creation is a reflection of her personality and dedication to providing a memorable and enriching dining experience.

As a newly appointed corporate chef, Beena continues to redefine the boundaries of taste, texture, and presentation. Whether in the heart of the kitchen or collaborating with fellow culinary enthusiasts, she remains committed to making every dining experience a celebration of flavour and creativity.

Chef Rahul Punjabi is the Corporate Executive Chef of Aspect Hospitality, a group managing several notable restaurants including Akina, Estella, Opa Kipos, Nom Nom, Radio Bar, Tuya's, and The Coconut Boy. Rahul's culinary journey began at 212 Bar & Grill, after which he advanced his education at Le Cordon Bleu in Sydney, Australia. During his time in Sydney, Rahul honed his skills at prestigious institutions such as La Grande Bouffe, The Boathouse on Blackwattle Bay (1 Chef's Hat), and Quay (3 Chef's Hats) under the mentorship of the legendary Chef Peter Gilmore.

Amid the lockdowns, Rahul launched a private dining business called Konkana Dining, catering to Sydney's elite in their homes, boardrooms, and private yachts. Upon his return to India, he played a pivotal role in revitalizing the iconic Modern Indian restaurant, Masala Library by Jiggs Kalra, earning them 3 Culinary Culture stars. Currently, as the head of Aspect Hospitality's culinary team, Chef Rahul is poised to revolutionize their gastronomic offerings.

Chef Rakhee Vaswani, with a great support system, she did a Culinary Program at Tante Marie, intensive bakery program from Le Cordon Bleu, and Richemont Master Baker Pastry Program, Ashburton Advance Culinary, PME Sugar Craft Program. Rakhee is not only a chef but a Best Selling Book Author, Teacher, Entrepreneur Running a State of the Art Boutique International Academy having UK Certified Courses CTH & City & Guilds and Cooking Workshops for Food Enthusiasts of All Age-Groups.

Dr. Chef Saurabh Sharma (IFCA Chef) is a distinguished figure in the culinary world, renowned for his exquisite cuisine and multifaceted persona. Hailing from Rajasthan, India, his passion for promoting regional cuisine led him to pursue a doctoral research titled "Culinary Heritage of Rajasthan and its Impact on Rajasthan Tourism & Economy, Sustainability Issues, Challenges, and Implications." Certified as a culinary instructor by the American Culinary Federation and the American Hotel & Lodging Educational Institute, Dr. Saurabh blends health and flavor in his creations, advocating for authentic Rajasthani cuisine.

With over 17 years of experience in the Food and Education industry, Dr. Saurabh has mentored numerous chefs globally and is a prolific author with three books and several research publications. His contributions have earned him five copyrights and three patents from the Government of India. His expertise is highlighted by world records like the largest "Lasagna" and the "Maximum Varieties of Basundi." He has served as a jury member on "Master Chef India" and received numerous awards including "Hospitality Excellence Award 2017," "Emerging Chef of Rajasthan 2019," "Global Achiever Men of the Year 2021," "Best Chef of Rajasthan 2022," and "Ambassador of Taste 2022" with a Gold Medal.

Dr. Saurabh’s culinary talents have been showcased on television channels such as TravelXP, Zee TV, ETV, Doordarshan, and IBANEWS. Associated with leading brands like Amul, Catch Spices, Rufil Milk, Gustora Pasta, Fortune Oil, and Cornitos, he co-founded "Master Chef Rajasthan," inspiring and nurturing culinary talent. His journey exemplifies the power of passion and perseverance, earning him the ---"Pride of Rajasthan" award by Rajasthan Tourism in 2023.

Chef Vinod Kumar Bhati (IFCA Chef) is an esteemed culinary professional with a profound impact on the hospitality industry. Holding a Three Years Diploma in Hotel Management, Catering, and Nutrition, a Bachelor's in Public Administration and Sociology, and an MBA in Operations and Retail Management, Chef Bhati combines extensive academic knowledge with practical expertise. Since December 2015, he has served as the Corporate Chef and Range & Commercial Manager for IKEA India, where he is responsible for developing the country’s food range for all stores. Prior to this, he was the Executive Chef at the American Embassy in New Delhi and the US Consulate in Mumbai, overseeing operations for 15 food outlets.

Chef Bhati's career spans notable tenures at Radisson New Delhi, Taj Ambassador Hotel, and as the Executive Chef at the Indian specialty restaurant Dal. His culinary achievements include numerous publications, features in top culinary magazines, and articles on sustainability and innovation in hospitality. He has been a guest speaker and moderator at various prestigious conferences and has contributed significantly to skill development and education within the chef community. His innovative dishes and management skills have earned him recognition, including being featured in "50 Master Chefs of India" in 2014 and 2015.

Instrumental in promoting local sourcing and sustainability, Chef Bhati has supported initiatives for underprivileged women and community food donations during the COVID-19 pandemic. As an advisory board member at TEDCO School of Culinary Arts and a participant in international culinary events, he continues to inspire and mentor future chefs. His dedication to culinary excellence and community support underscores his prominent role in the culinary world.