Early Inspirations and Culinary Roots
Every chef carries a story in their hands, and for Chef Shreyank Prasanna Soman, that story began long before the polished plates and carefully engineered menus. Born and raised in Maharashtra, he grew up in a world where food was not just a necessity but a source of connection, identity, and joy. Like many Indian chefs who would one day take their place in professional kitchens, his earliest memories are rooted in the aromas of home cooking, the vibrant flavors of spices, and the simple beauty of food bringing families together.
Chef Shreyank Prasanna Soman – A Culinary Leader Shaping India’s Modern Gastronomy | Rising into Leadership: The Head Chef Era |Mastering Indian Fusion and Continental Cuisine | The First Steps into the Kitchen
His path into hospitality was not accidental; it was born of curiosity, resilience, and an eagerness to create something meaningful. From the start, he had a natural inclination toward organization and leadership. Unlike many who stumble into the industry, Shreyank made a deliberate choice to pursue hospitality, enrolling at Kohinoor College of Hotel & Tourism Management under Mumbai University, where he graduated with a B.Sc in Hospitality Studies in 2011. This foundation gave him not only technical skills but also the confidence to step into an industry that demands both discipline and artistry.
The roots of his journey were strengthened during his industrial training at Hotel United 21, Thane. For six months, from November 2009 to May 2010, he witnessed firsthand the inner workings of a hotel kitchen. These formative days taught him that being a chef is not just about cooking; it is about orchestrating a team, balancing costs, and managing the rhythm of service without compromising on creativity or quality.
The First Steps into the Kitchen
Every successful chef begins humbly, and for Shreyank, those early years were about learning patience and precision. His first professional steps came as a Commis II at Oregano & Lettuce Café in Bhiwandi, where he worked from 2013 to 2015. Italian cuisine became his first real training ground. He learned to respect ingredients — the simplicity of olive oil, the fragrance of fresh basil, and the balance that defines a perfect pasta dish. Italian cuisine demanded purity, and it honed his appreciation for authenticity in cooking.
From there, he moved into Indian cuisine as a Commis at Hotel Capitol in Thane. The transition was not just about learning another set of recipes; it was about bridging worlds. Indian food is vast and diverse, a tapestry of spices and techniques that change from state to state. In Thane, he learned the depth of Indian gravies, the balance of masalas, and the structured chaos of a busy Indian kitchen.
What defined these early stages was not just technical learning but adaptability. Shreyank was quick to absorb lessons, blending the rustic warmth of Indian cuisine with the refinement of Italian cooking. He was building the foundation for what would later become his strength — fusion and versatility.
Learning Through Challenges in Mumbai and Thane
By 2016, Shreyank’s career took a leap forward when he became the Head Chef at Mallhar Hospitality & Events, Hotel Phodni, in Kharghar. This role was transformative. It was no longer about following instructions but about leading, creating menus, and managing a brigade. Here, he handled Malvani, Indian, and Fusion cuisines, discovering the importance of regional authenticity. Malvani food, with its coastal spices and bold flavors, taught him to honor India’s culinary heritage.
In April 2018, he stepped into the bustling food scene of Mumbai as a Chef de Partie at Rajani Foods & Hospitality Pvt. Ltd. (Francesco’s Pizzeria, Mandala). Francesco’s was a melting pot of Continental, Italian, and bakery operations. He was tasked with overseeing sections, handling team responsibilities, and ensuring consistency in every dish. His dedication earned him recognition — he was awarded Employee of the Month in July 2018, a milestone that reflected his growing reputation as a reliable, innovative, and disciplined chef.
These years were not without struggle. Managing kitchens in Mumbai and Thane meant dealing with high volumes, fluctuating supplies, and a workforce with varying skill levels. But each challenge refined him further. Shreyank was not content with just surviving kitchens; he wanted to transform them into places of mentorship and creativity.
Rising into Leadership: The Head Chef Era
By 2019, Shreyank’s career had reached a turning point. He was appointed Head Chef at DNY Hospitality Pvt. Ltd. in Thane, specializing in Italian, Indian, and Mexican cuisines. Leading a kitchen of this scale required more than technical skill; it required strategy. He became a master of menu planning, food costing, and waste control.
His leadership was recognized through the Best Client Service Award, a testament to his ability to not only cook but also deliver business results. Food in hospitality is as much about numbers as it is about flavors. By controlling costs, reducing wastage, and ensuring high client satisfaction, Shreyank proved himself as a chef who understood both sides of the industry.
From here, his path into consultancy and executive roles unfolded. In June 2020, he became the Consultant Head Chef at S.S.Y. Food Ventures in Bhiwandi, guiding businesses with menu development, kitchen setups, and staff training. By July 2021, he was an Executive Chef at Kai Foods, taking responsibility for larger operations and introducing structured systems for quality control and efficiency.
Mastering Indian Fusion and Continental Cuisine
What sets Chef Shreyank apart is his breadth of culinary expertise. Unlike chefs who specialize narrowly, he has embraced versatility as his strength. His repertoire spans Indian, Continental, Italian, Mexican, Asian, and Bakery products. This ability to navigate cuisines allows him to design menus that are innovative and inclusive.
At Meraki Hospitality LLP in Pune, where he worked from June 2022 to November 2023, he became the Outlet Head Chef, focusing on Indian Fusion, European, Asian, and Bakery concepts. Here, he refined his approach to fusion cuisine — blending traditional Indian spices with European presentation, or infusing Asian techniques with bakery artistry. Fusion, in his hands, is not gimmickry but a thoughtful conversation between flavors.
He mastered the art of menu engineering, ensuring that every dish had both creative appeal and commercial viability. From festival menus to special events, his creations reflected an understanding of culture, seasonality, and customer psychology.
Skills, Specializations, and Professional Philosophy
Over more than a decade in the industry, Chef Shreyank Prasanna Soman has developed a rich skill set that balances the artistry of cooking with the science of kitchen management. At the heart of his expertise lies menu planning and design, a craft he approaches with both creativity and strategy. For him, a menu is not just a list of dishes — it is a narrative that reflects culture, seasonality, and the expectations of the guest. Each menu he designs is carefully engineered to balance flavors, aesthetics, and profitability, ensuring that food remains both inspiring and sustainable for business.
Equally important is his deep understanding of food costing and cost control, which allows him to maximize value while minimizing waste. In the demanding world of hospitality, where every gram of ingredient and every minute of preparation count, Shreyank has mastered the art of maintaining high standards without compromising financial efficiency. This connects naturally with his strength in inventory and wastage management, ensuring kitchens run smoothly and responsibly.
But Shreyank’s skills extend beyond numbers and ingredients. He is deeply committed to team mentoring and staff training, believing that a kitchen thrives only when its people grow together. His philosophy of “leading from within” means he works alongside his brigade, fostering collaboration, discipline, and innovation. Whether conducting workshops, food tastings, or on-the-job training, he treats mentorship as a cornerstone of his leadership.
Culinarily, his versatility is striking. Proficient in Indian, Continental, Italian, Mexican, Bakery, and Fusion cuisines, he brings global perspectives while celebrating local authenticity. For him, food is a universal language — one that connects people across cultures, yet always leaves room for the soul of Indian flavors. His philosophy blends precision with passion: to craft food that satisfies, inspires, and tells a story worth remembering.
The Philosophy of Mentorship and Teamwork
One of the most striking qualities of Chef Shreyank Prasanna Soman is his team-first leadership style. He believes that the strength of a kitchen lies not in one star chef but in the synergy of the brigade. At every stage of his career, from commis to executive chef, he has emphasized mentorship.
Young chefs under his guidance often describe him as approachable yet demanding, a leader who pushes for excellence while encouraging creativity. He conducts kitchen workshops, food tastings, and training sessions not just as routines but as platforms for innovation. His leadership is rooted in the philosophy of “leading from within” — standing shoulder to shoulder with his team, working alongside them in moments of pressure.
In his own words, he has always aimed to foster “a culture where collaboration, mentorship, and innovation thrive.” This philosophy has made him not just a chef but a mentor, shaping the next generation of culinary professionals in Pune and beyond.
Celebrating Achievements and Recognitions
Throughout his career, Shreyank has earned recognitions that reflect his professional discipline and creative excellence. His Employee of the Month Award at Francesco’s Pizzeria in 2018 was an early indicator of his reliability and impact. The Best Client Service Award at DNY Hospitality in 2019 highlighted his ability to align food with client satisfaction.
But beyond formal awards, his true achievements lie in the trust of the organizations he has served, the loyalty of the teams he has mentored, and the joy of the diners who have experienced his creations. Each role has been a step forward, building him into a chef-manager who balances artistry with accountability.
Leading Culinary Operations in Pune
Today, as a Chef Manager at SmartQ in Pune, Shreyank oversees multiple site kitchens across the city. His role is multi-dimensional: menu planning, kitchen operations, food quality management, vendor coordination, hygiene supervision, and special event menus.
What makes this role significant is its scale. Pune, a rapidly growing city with diverse food preferences, presents unique challenges. Managing operations across sites requires not just culinary expertise but logistical finesse. Shreyank ensures consistency in quality while tailoring menus to fit different occasions, holidays, and corporate events.
His day is not confined to recipes but expands into reports, workshops, and staff development. He has become a bridge between culinary creativity and corporate demands, ensuring that food remains not just a service but an experience.
Beyond the Kitchen: Vision for the Future of Indian Dining
As Shreyank looks toward the future, his vision extends beyond his current role. He envisions Indian dining evolving into a global conversation, where traditional flavors are presented with modern techniques and international appeal. His experience in Italian, Continental, and Asian cuisines has given him a global perspective, but his heart remains connected to Indian roots.
He dreams of creating spaces where fusion is celebrated thoughtfully — not as a trend but as a natural expression of India’s diverse culinary landscape. Whether through consulting, leading large-scale operations, or training young chefs, his long-term goal is to contribute to a culture where Indian chefs stand confidently on the global stage.
Why Chef Shreyank Prasanna Soman Matters in Today’s Culinary World
In an industry where chefs often chase fame, Chef Shreyank Prasanna Soman represents something more enduring — a balance of artistry, discipline, and mentorship. His journey from commis to chef manager is not just a professional timeline but a narrative of growth, resilience, and leadership.
He has mastered the art of wearing many hats: innovator, trainer, manager, and entrepreneur. His presence in Pune’s culinary scene brings together global techniques with Indian authenticity. And perhaps most importantly, he embodies the spirit of collaboration — reminding the world that great food is not created in isolation but in the heat and harmony of the kitchen brigade.
Chef Shreyank’s story is far from finished. It continues every day — in every menu he designs, every young chef he mentors, and every diner who leaves with not just a full stomach but a memorable experience.
The Culinary Journey of Chef Shreyank Prasanna Soman
The journey of Chef Shreyank Prasanna Soman is a story of determination, versatility, and an unwavering love for food. From his earliest days in Maharashtra, he carried a curiosity for flavors that eventually led him to pursue a degree in Hospitality Studies from Kohinoor College of Hotel & Tourism Management, Mumbai University. His professional path began with humble roles as a Commis II at Oregano & Lettuce Café, where he learned the discipline of Italian cuisine, and later as a Commis at Hotel Capitol in Thane, where he immersed himself in the complexity of Indian cooking.
Those early kitchens taught him resilience, but they also revealed his potential for leadership. By 2016, he was entrusted with the role of Head Chef at Hotel Phodni, Kharghar, where he managed Malvani, Indian, and fusion cuisines. His creativity flourished as he developed menus that honored tradition while experimenting with innovation. Soon, his growing reputation took him to Mumbai’s Francesco’s Pizzeria, where his dedication earned him the Employee of the Month Award in 2018.
In 2019, he entered a new phase of his career as Head Chef at DNY Hospitality Pvt. Ltd., earning the Best Client Service Award for his excellence in execution. From there, he transitioned into consultancy and executive chef roles, guiding kitchens with strategy and vision. At Meraki Hospitality in Pune, he became the face of Indian Fusion, European, and Asian cuisine, showcasing his mastery of global flavors.
Today, as Chef Manager at SmartQ, Pune, Shreyank oversees large-scale operations, balancing menu design, cost control, and mentorship. His journey reflects not just the rise of a talented chef but the making of a leader who sees food as both an art and a responsibility.