A passionate Hotel Management graduate, from BHM Bengaluru, 1998 batch. He is a committed hospitality professional with 25 years of rich expertise in spearheading the 'QSR 0perations’ with an in-depth understanding of financials, profitability, franchising, vendor set-up, strategy planning, market feasibility, recruitment & training, set up of new projects, sales & marketing.
His immense passion and knowledge of the QSR segment, is clearly visible via his working association with many reputed QSR brands including Pizza Hut, Wimpy, Passion My Cup of Tea, Knotty Dough and Koolchas.
He served as 'Head of Operations and Training' for different QSR chains, like Koolchas (Gurugram) and Knotty Dough (Delhi) during the last 5 yrs of his working association with different companies.
He brings along 25 yrs of rich domain expertise and unmatched experience, fruitful for your dream project
A passionate Bakery cum Pastry Chef, passed 'B.Sc. in Hospitality & Hotel Administration', from Institute of Hotel Management, Gurdaspur, 2010 batch.
He brings along 15yrs of rich expertise and has honed his skills via significant tenures in top hotel chains like The Oberoi Cecil (Shimla), The Lalit (Barakhamba Road, New Delhi), Radisson (Paschim Vihar & Dwarka, New Delhi) and Crowne Plaza (Rohini, New Delhi).
Many reputed bakery cafe brands like "Bakington Bakery & Cafe" and "Baker By Chance" have bloomed under his guidance and training.
Possesses strong understanding of menu conceptualization, recipe standardization, food cost and kitchen operations.
He has also been instrumental in providing consultancy to numerous restaurants/ cafes.
Kamal Kant Panday
Head Chef
He has completed 3 yr Apprenticeship Food & Beverage & Culinary Arts from IHM Jaipur, 1999 batch. He is a Chef with 25 yrs of strong experience in various cuisine's (Indian, Chinese, Continental, Tandoor, Mediterranean, etc.).
Designing new menu's, standardizing recipes with controlled food cost, setting up end to end kitchen operations along with complying safety & hygiene norms are his field of expertise.
He has worked with many premium 5 Star Hotel's and has served as corporate chef - 'Executive Chef and Excutive Sous Chef' for brands like Park Plaza, Radisson, Hyatt, ITC and Marriott.
He has developed brands/restaurants like Amichi at Select City (Mother Company Andre), Pick Wick, Claridges Hotel, Savills, Claridges Hotel, Pavilion 75, ITC Hotel Dwarka
Biryani by Kilo, Grab Hospitality, Cafe Coffee Day, 24/7, French Loaf, Acoustic Tea Longe and Laurent French Autaliya
Eashan Kaul
Head Chef
An enthusiastic multicuisine Chef with specialization in Grills, Indian, Western Continental & Italian cuisine. He has passed out from 'Indian Institute of Hotel Management & Culinary Arts, Hyderabad, 2017 batch.
He brings along 10yrs of rich expertise and has mastered his skills via significant tenures of training and working in top hotel chains like Taj Mahal Palace (Mumbai), Avasa Hotel (Hyderabad) and The Leela Ambiance (Gurugram).
As a Corporate Chef, he has been instrumental in spearheading the culinary direction for premium restaurant chains like Fraterniti Foods (Gurugram) and Matamaal - The Kashmiri Restaurant (Gurugram).
Multiple brands like Zoca, Yolo and Blink for Fraterniti Foods and new restaurant branches and cloud kitchen for Matamaal restaurant were developed under his supervision.
Possesses strong understanding of menu conceptualization, recipe standardization, food cost, kitchen operations & SOP planning.
A passionate multi cuisine chef passed out from IHM Mumbai, 2019 batch.
She is a dynamic chef with an expertise in menu conceptualization, recipe standardization, food cost analysis and imparting kitchen staff training. In brief, an expert in setting up end to end kitchen operations from scratch.
She has worked with many high-end restaurant brands like Melt House (Gurugram & Delhi), Masala Bay (Taj Lands End, Mumbai), Orient Express (Taj Palace, New Delhi) and LOYA (Modern Indian Restaurant at Taj Palace, New Delhi). She has also conceptualised & set up cloud kitchens, namely Dastur (Awadhi cuisine) and Melt Pizza Co. (Napoli pizza brand) in Gurugram.
She was part of a pre-opening team, as a Jr. Sous Chef, at LOYA (Modern Indian Restaurant) among other speciality restaurants across IHCL (Taj Hotels).
Priyanka M. Pohare
Head Architect - Branding & Designing
A prodigy of J.N.E.C, Aurangabad, Maharashtra, 2010 batch. She is a passionate Architect with 13 years of strong domain expertise.
She has successfully executed numerous restaurant, hotel, residential and commercial projects.
Her passion for Design is visible in all her executed projects. Delivering a perfect combination of layout planning with visually appealing facades and interiors, is the end target.
She also runs an architectural firm, namely, 'Gracias Interio' since 2017.
Her exclusive designs and quality execution, assures top level Architecture and Interior Design work of your project.
Sambhav Sethi
Sr. Sous Chef
A passionate chef passed out from IHM Pusa (Delhi), 2015 batch. He is a seasoned chef with expertise in Continental, Italian & Mexican cuisines.
Possesses strong understanding of menu conceptualization, recipe standardization, food cost and kitchen operations. He has refined his skills via working with many premium brands like Playgroud Outdoors (Manali), Lumos (Chandigarh) & The Upstairs Club - WelcomHotel by ITC (Panchkula).
Has finessed his culinary skills in Australia also via working for premium brands like -
Paddington Farm Fresh Foods
Paddington (Sydney - Australia)
He has also been instrumental in providing consultancy to few restaurants.
Garima Dubey
Sr. Architect
She has competed her 'Masters in Architecture' from the School of Planning and Architecture, New Delhi, in the year 2020.
With a background in Landscape Architecture from the School of Planning and Architecture, New Delhi, Garima is a force to be reckoned with in the world of design.
Her love for the environment and a keen eye for detail, have led her on a path of exploration and discovery. A true visionary in her own right, Garima's passion for sustainability and innovation, shine through in every project she touches.
She has successfully delivered numerous restaurant, hotel, residential and commercial projects.
She also runs her own architectural company by the name, 'Ukiyo Habitat'.
Vidushi Singh
Sr. Architect
She has completed her 'Bachelors in Architecture' from USAP, GGSIPU, Delhi, in 2017 &
'Masters in Urban Design' from CEPT University Ahemdabad, in 2021.
With a background in Urban Design, Vidushi does not just design spaces - She weaves dreams. With a creative flair that knows no bounds, she is on a mission to redefine the way we experience the world around us.
From her early days, as a research fellow at IIT Delhi, to her role as a guest faculty at NSUT & Vastu Kala Academy, Vidushi's journey is a testament to her unwavering dedication to her craft.
She has successfully delivered numerous restaurant, hotel, residential and commercial projects.
She also runs her own architectural company by the name, 'Ukiyo Habitat'.
