My work profile

1. Its been an exhilaring journey so far, both as a chef,a foodie and a F&B professional– as one who has
seen through the ever changing portfolio of Food and Beverage in the country as it grew from
Royal Mughals Durbar to the Modern Molecular Gastronomy which has taken India and its cuisine
by storm.
What remains close to my heart though is developing a sustainable model through bringing forth the
countries flora and fauna with a contemporary outlook and some key differentiators which shall
speak volume and position our hotels through F&B .
No other place than developing it in city which adopted me 4 years back as i get awestuck everyday
by its sheer quality of Food & Beverage.
WELCOME TO
MY CULINARY SOJOURN…
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

2. THE JOURNEY SO FAR
GLIMPSE INTO A DECADE AND MORE…
16 years of culinary journey in
kitchens across India has
enrichened and taught me to
believe“There is no love more
than the love for food”
India and its diverse culinary
traditions has bewildered me as
I moved in several of my
assignments across India’s
heartland from New Delhi to
Rajasthan,Mumbai, Chennai,
Bengaluru, Kolkata, Goa and
presently at the destination
next- North East of India.
Brought forth thus a pictorial
tribute to the work done so far.
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

3. Preopening of Hilton Bangalore
&
Vivanta by Taj ,Guwahati
Overlooking the spectacular Karnataka Golf Course, the Hilton Bangalore is set within
the Embassy Golf Links Business Park, in the hub of several Fortune 500
companies.Post the preopening and settling down of operations at Hilton I went off to
open another iconic property now , Taj Group’s first foray into North East of India the
Vivanta by Taj.
As the preopening chef i successfully launched and executed the restaurants at Hilton
and Taj over the last 4 years.
My preopening job profile included the following functions:
a.Establishing Vendor & Product specifications as an integral part of all food contracts.
b.Budgeting capital expenditure and equipment forecast for the culinary division.
c.Conceptualising the restaurants along with menu design including identifying
supplier analysis.
d.Responsible for product positioning, kitchen design, menu design.
e.Creating the manpower budget for culinary followed by recruitment in line with
business.
f. Staff recruitment and training

4. PREOPENING JOURNEY THROUGH THE
LENSES…
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

5. FOOD &BEVERAGE TODAY
MORE THAN JUST FOOD
F O O D A N D B E V E R A G E - T H E W A Y F O R W A R D
#Fast Eats
#Socially Active Restaurants
# Newer Cuisines – Asian and Modern
Indian predominantly
#Location and Engaging Ambience
# Innovation at the highest pace
# Cook Local
# International chefs and global travellers
are well informed
# Price sensitive customers
# Bring in a difference in the F&B offerings

6. MY JOURNEY IN THE CULINARY
LANDSCAPE
Interesting startups are the game
changer, I tried to collaborate with
them every now and then to ensure we
reach out to a wider audience and not
seen as a snobby and untouchable to
the mid segment crowd.
One such event was with Bangalore
Oota walks wherein we did a
Mediterranean meal with a difference-
as much locally sourced product gave it
a contemporary twist
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

7. MY JOURNEY IN THE CULINARY
LANDSCAPE …
Another noteworthy work that did
get me and my hotel loads of
accolades in F&B was the
immaculately done chocolate
tasting event that we did in
collaboration with Holiday IQ and
OWC.
The uniqueness of the event lies in
the fact that it was a blind folded
chocolate tasting session followed
by a training module on chocolate
production and a chocolate high
tea .
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

8. MY JOURNEY IN THE CULINARY
LANDSCAPE …
Another key contribution was the
successfully hosting of World
Street Food Buffet at Hilton .
This was an every Wednesday
event leading to a incremental
revenue of 1 lac during the mid
week blues.
A favourite amongst the IT crowd
this garnered a huge response
and was a profitable event .
The buffet featured food from
World famous streets which were
know for its food.
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

9. MY JOURNEY IN THE CULINARY
LANDSCAPE …
One personal high point during
my Bangalore days was the food
art wall in which I collaborated
with Food Lovers magazine.
This though was not revenue
centric was a great learning
experience for self and pushed to
the wall to be as creative as
possible as I came up with some
unique props to define regional
cuisines of India.
Mr. Kripal Amanna’s passion
drove the best out if me.
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

10. MY JOURNEY IN THE CULINARY
LANDSCAPE …
One of the finest event was that
with the Bangalore wine club, as I
correctly remember the then
President of the club Mr. Gafoor
acclaimed that it was the finest in
several years.
From Tea infused soups, to
flamed macarons, to uniquely
crafted food in petit portion it
had the who’s who of the city in
attendance and applauding the
food laid out that night.
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

11. MEDIA
&
MARKETING
Social media marketing is/ has taken over the world
by storm, we in India are no different.
It must be our endeavor to tap into this segment of
crowd to make a mark in every cities , most of them
come with a huge fan following and we do stand a
chance to have the incremental revenues in non
resident segment.
Organising a blogger’s night once in a quarter shall
help with a minimal cost incurred. Some reviews by
the finest bloggers in the country:
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S
http://www.burrp.com/know/review-eating-glocal-the-hilton-bangalore-65907
http://techtraveleatrepeat.com/2014/11/food-innovation-at-its-best-hilton-bangalore/
http://www.whatshot.in/critic-review/ministry-of-food-r-6797

12. THE WAY
FORWARD
The Key to great food not necessarily is the bastion of the rich and famous,
the culinary world has evolved and has taken a dynamic route.
On one hand we can see traditional restaurants across the world standing
the test of time through its sheer quality and timelessness and in another
we have Modernised version of restaurants taking great strides.
I though see food in a different light, to me the future of food remains with
the flora and fauna and how they shall behave in the coming years. Chefs
need to be farmers and respect the local agriculture much more.
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S

13. F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S
MEDIA
&
MARKETING
Few glimpses of some media interviews and
reviews of my work in print media

14. THANK
YOU
F O O D A N D B E V E R A G E - A W O R K I N P R O G R E S S