Chef Vaibhav Soni – Founder of Snowy Foods Real | Culinary Consultant & Former Oberoi Chef |From Oberoi Excellence to Pan Asian & FMCG Products |Global Culinary Leader & Mentor Behind India’s Food Startups |– The Visionary Chef Bridging Classic Flavors with Modern Technique |From Vikasnagar to Bangkok: The Inspiring Culinary Journey of Chef Vaibhav Soni
Founder of Snowy Foods Real | Culinary Consultant | Former Oberoi Chef | Food Innovation Specialist
Founder of Snowy Foods Real Top FMCG Pan Asian Consultant in India
Nestled in the foothills of the Himalayas, Vikasnagar is a quiet town near Dehradun known for its lush greenery, vibrant local culture, and a deep-rooted sense of community. It was here that Chef Vaibhav Soni first tasted not only the rich flavors of traditional Indian cuisine but also the early embers of a lifelong passion. In the Soni household, food was never a task—it was a ritual, a celebration, a way of expressing love and heritage.
From the rhythmic clatter of ladles to the warmth of his mother’s cooking, every detail in the kitchen told a story. The aroma of freshly ground garam masala wafting through the air, the tang of mustard seeds popping in hot oil, and the softness of homemade rotis served with laughter and care—these moments weren’t just memories. They were lessons, absorbed by a young boy who watched, listened, and learned with wonder.
While other children were out chasing cricket balls or immersed in comic books, Vaibhav found joy in watching his family cook. He wasn’t just helping chop vegetables—he was understanding how the texture of an ingredient could transform the dish. The kitchen became his playground, and flavor became his first language.
His family noticed. Instead of steering him toward the more “secure” careers in engineering or medicine, his parents supported his dream—even if it was unconventional by societal standards. They recognized that his curiosity wasn’t fleeting—it was a calling. His early experiments in the kitchen may not have always been perfect, but they were fearless. Every burnt paratha or overly salty curry was treated not as a mistake, but as a stepping stone.
Growing up in Vikasnagar also taught Vaibhav the value of humility, the importance of hospitality, and the magic of seasonal cooking—principles that would later define his culinary philosophy. Whether it was preparing festive meals for relatives or helping neighbors with temple offerings, food was always at the heart of every moment.
In this unassuming town surrounded by nature and tradition, a young boy with fire in his heart and flavors on his mind quietly began walking a path that would lead him to global kitchens, luxury hotels, and entrepreneurial success. Vikasnagar didn’t just raise Chef Vaibhav Soni—it ignited him.
Culinary Architect of Modern India: Chef Vaibhav Soni’s Signature Projects Across Restaurants, Hotels & FMCG Brands
Over the years, Chef Vaibhav Soni has emerged as one of India’s most sought-after culinary consultants, leading a wide range of F&B projects across hospitality formats—luxury hotels, street food concepts, R&D labs, and cruise dining. One of his most ambitious ventures is the River Cruise Project in Guwahati (2025), where he conceptualized and built six distinct F&B outlets aboard a luxury vessel—including a live teppanyaki counter, open-deck café, banquet, nightclub, and fine-dining experience. From SOPs and HACCP compliance to recipe development, kitchen design, and forecasting revenue—he handled it all. At the same time, Chef Vaibhav has served as Chef Consultant for Zamana, a Kolkata-based Indian street food concept launched in March 2025, where he shaped the brand’s vision, menus, and operations from the ground up.
In Gurgaon, he continues to guide the popular HYVE Restaurant, overseeing special menu curation, festive pop-ups, and staff training. As R&D Chef Consultant for Tanko Snacks, he has taken the brand from concept to shelf by developing seasoning mixes, ensuring FSSAI compliance, conducting shelf-life studies, and standardizing mass production processes. At AKM Hotels Pvt Ltd, he serves as Corporate Chef Consultant for a 5-star Radisson hotel, leading every aspect of pre-opening from kitchen layouts and vendor coordination to banqueting concepts and licensing.
Earlier, Chef Vaibhav played a pivotal role in the launch of Maruchi, a Pan-Asian restaurant in Delhi NCR, which quickly rose to fame, winning the Times Food Award and The Delhities Nightlife Award. He was also instrumental in developing three Indian and Lebanese cloud kitchen models with Soho Hospitality Bangkok, launched in March 2020. Beyond restaurants, he has held R&D leadership roles, including at Hector Beverages Pvt Ltd (as R&D Head – D2C), where he managed multi-disciplinary teams to bring innovative food products to market through plant trials, sensory evaluation, and regulatory oversight.
Every project Chef Vaibhav leads is shaped by his meticulous approach to operational excellence, food innovation, and strategic brand positioning—making him a rare chef-consultant who understands both the art and business of culinary ventures.
Chef Vaibhav Soni – India’s Leading Culinary Consultant in FMCG & Hospitality
As a distinguished culinary consultant, Chef Vaibhav Soni has carved an extraordinary reputation for transforming ideas into thriving gastronomic realities. With a rare blend of technical mastery and visionary thinking, he has successfully consulted on some of India’s most ambitious food and beverage ventures—ranging from river cruise dining concepts and Pan-Asian fine dining outlets to FMCG product innovation and large-scale hotel pre-openings. What sets Chef Vaibhav apart is his ability to approach each project with entrepreneurial precision—meticulously designing kitchens, engineering menus with operational profitability in mind, standardizing SOPs, implementing HACCP protocols, and leading cross-functional teams with ease. Whether reviving underperforming restaurants, launching multi-concept outlets, or developing R&D-led packaged foods, his consulting work consistently results in elevated guest experiences and robust business models. From his base in Gurgaon, Chef Vaibhav continues to guide a growing portfolio of restaurants, hotels, and food brands across India, delivering holistic solutions that are creative, scalable, and rooted in culinary integrity. His consultancy isn’t just service—it’s transformation driven by deep knowledge, discipline, and a relentless pursuit of excellence.
Academic Excellence & Elite Culinary Training
Chef Vaibhav’s journey into professional gastronomy started with a Diploma in Hotel Management from CIHM, Chandigarh. He then pursued a Bachelor’s Degree in Hotel Management from IHM Gurdaspur, where his passion met discipline and theory met practice.
But it was his selection into the prestigious Oberoi Centre of Learning and Development (OCLD) that truly transformed his potential into power. Considered one of the most elite hospitality training programs in Asia, OCLD is known for its rigorous curriculum and holistic training that balances kitchen skills, theoretical knowledge, leadership grooming, and soft skills. Chef Vaibhav emerged from OCLD not just as a cook, but as a culinary leader.
The Oberoi Years – Foundation of Excellence
Following his graduation from OCLD, Chef Vaibhav Soni was absorbed into the Oberoi Group, a brand synonymous with luxury, discipline, and exceptional service. Across his tenure, he took on challenging roles in multiple flagship properties:
- The Oberoi Udaivilas, Udaipur – where heritage met finesse
- The Oberoi Amarvilas, Agra – where he catered to guests from across the globe
- The Oberoi, Bengaluru – where he blended tradition with innovation
- The Oberoi, New Delhi – where he led multi-outlet operations at the epicenter of power and hospitality
Chef Vaibhav rose through the ranks from Chef de Partie to Executive Sous Chef, showcasing not only culinary talent but also unmatched management abilities. He ran operations seamlessly during high-volume events, curated bespoke dining experiences for foreign dignitaries and celebrities, and maintained strict hygiene protocols in alignment with FSSAI and ISO standards. His kitchens were known for zero guest complaints, and his leadership style cultivated team morale and high retention.
Global Footprints – Bangkok & Beyond
Not one to stay confined within geographical boundaries, Chef Vaibhav’s journey soon took an international turn. He joined Fraser Suites Bangkok as the Executive Chef, where he took charge of the city’s beloved Indian fine-dine destination: Charcoal Tandoor & Grill.
Under his leadership, Charcoal rose to fame as Bangkok’s Best Indian Restaurant, drawing both locals and international travelers. His role was not limited to the kitchen; he was also the creative force behind F&B concepts, staff training, budgeting, vendor management, and guest experience. With a team of over 60, he orchestrated everything from daily brunches to large-format catering for celebrities and diplomats.
He also worked briefly in London with the Michelin-starred restaurant A. Wong, which gave him a nuanced understanding of modernist cuisine and ingredient-forward plating techniques.
Academia & Mentorship at Indian School of Hospitality
After a high-octane international career, Chef Vaibhav decided to return to India with a purpose. He joined the Indian School of Hospitality (ISH) as a Assistant Director and Chef Mentor, where he helped nurture the next generation of Indian culinary leaders.
His classes were never just about recipes—they were about philosophy, sustainability, integrity, and gastronomic storytelling. Through engaging lectures, hands-on sessions, and case studies, he prepared his students to thrive in a global arena. His mentorship extended beyond the classroom—he supported students with internships, career planning, and emotional resilience.
Food R&D & Product Development: From Factory to Table
Chef Vaibhav Soni’s culinary journey began with a spark of inspiration during a school tour to a culinary institute in Chandigarh—a moment that ignited a lifelong passion. Recognizing his potential early, the faculty encouraged him to pursue not just a diploma but also a degree in hotel management, eventually guiding him to IHM Gurdaspur. Over the years, he has transitioned from an Indian cuisine specialist to a refined Pan-Asian cuisine expert, with deep knowledge of Chinese, Thai, Mongolian, Burmese, Korean, Japanese, Malaysian, and Singaporean cooking traditions. Trained under renowned culinary experts throughout his career, Chef Vaibhav has cultivated an extensive repertoire rooted in precision, creativity, and authenticity. Based in Gurgaon, he now runs five restaurants, two hotels, and two FMCG brands across India—offering culinary consulting, menu engineering, and operational solutions. As former India NPD Head for the food division at Hector Beverages, he successfully launched a range of super-healthy, coated, and spiced nuts and berry mixes, which quickly captured market attention. Alongside his business ventures, Chef Vaibhav remains committed to nurturing the next generation of chefs. He serves as Asst Director at Le Cordon Bleu (GD Goenka University), where he shares his industry insights and culinary philosophy with aspiring professionals across the country.
Snowy Foods Real – A Frozen Revolution, Redefined by a Chef’s Vision
In a world where convenience often compromises quality, Chef Vaibhav Soni envisioned a brand that would bridge the gap between authentic gourmet taste and the efficiency of ready-to-cook food. That vision gave birth to Snowy Foods Real, a revolutionary venture rooted in chef-driven innovation and culinary excellence.
Founded with the mission to bring restaurant-style experiences into everyday kitchens, Snowy Foods Real is not just another frozen food label. It’s a culinary promise—crafted by a seasoned chef for those who refuse to settle for ordinary flavors. Every product is the result of rigorous R&D, ingredient integrity, and fine-tuned recipes developed through years of five-star hotel expertise.
What sets Snowy Foods Real apart is the unwavering commitment to:
- 💡 Clean-label ingredients—no harmful preservatives or synthetic additives
- 👨🍳 Chef-tested recipes that preserve the richness of traditional Indian flavors
- ❄️ Blast-freezing technology that locks in taste, texture, and nutrients
- 📦 Smart, user-friendly packaging for both domestic consumers and HORECA professionals
The product portfolio is as rich as its ethos. It includes
1. Gourmet Frozen Momos – Restaurant-Style Quality at Home
Momo Thela specializes in premium frozen momos crafted to gourmet standards—each bite delivering the authentic taste and texture of freshly steamed restaurant-style dumplings.
2. Spring Rolls and More – Local Favorites, Elevated
Our curated menu includes deliciously crisp spring rolls and other beloved local Chinese delicacies, prepared using high-quality ingredients to suit modern palates.
3. Authentic Chinese Flavors – No Indian Fusion
Unlike typical Indo-Chinese blends, Momo Thela stays true to classic Chinese taste profiles—offering a clean, authentic flavor experience without the overpowering spices common in Indian-style versions.
4. Chef-Curated for Local Tastes
Each product is carefully developed to align with what customers love—flavorful, comforting, and familiar Chinese dishes that deliver satisfaction in every bite.
5. Frozen, Yet Fresh in Every Bite
Thanks to cutting-edge freezing technology and quality control, Momo Thela products retain their original taste and texture—ensuring freshness, convenience, and consistency with every pack.
Whether it’s a busy home cook, a high-volume restaurant, or a modern cloud kitchen, Snowy Foods Real is becoming the go-to solution for those seeking consistency, taste, and convenience—without sacrificing quality.
As the brand expands across India’s B2B and D2C sectors, Chef Vaibhav continues to lead with one mantra: Frozen can still be fabulous—if it’s crafted with passion.
Culinary Compass – Consulting with a Purpose
Vaibhav founded his culinary consultancy brand “Snowy foods Real ”, with a mission to help emerging and established hospitality ventures improve operations, innovation, and guest satisfaction.
Through Snowy Foods Real, he has:
- Designed modern kitchens for cafes, hotels, and QSR brands
- Curated custom menus for themed restaurants
- Conducted food cost analysis and SOP training
- Revamped underperforming outlets with new positioning and branding
- Advised international hotels on Indian food formats
His consultancy focuses on storytelling through food, elevating brand identity, and integrating sustainability at every level.
Awards & Industry Recognition
Chef Vaibhav has received accolades that reflect his contributions to hospitality:
- “Rising Star Chef of the Year” – FHRAI
- OCLD Star Performer Award – The Oberoi Group
- Mentor Chef Award – ISH Annual Culinary Summit
- Leader of Best Indian Restaurant – Bangkok
- Young Hospitality Leader – Hospitality Horizons
He’s been featured in BW Hotelier, Hospitality India, and Global Indian Series for his innovative projects and culinary philosophy.
Why Chef Vaibhav Soni Matters
In a culinary world driven by trends, Chef Vaibhav is a rare blend of legacy and progress. He doesn’t just cook; he reimagines. He doesn’t just teach; he inspires. He doesn’t just build businesses; he builds ecosystems.
From training under Michelin chefs in London to teaching in India, from feeding Bangkok’s elite to revolutionizing frozen food—his journey reflects a commitment to craft, culture, and conscience.
Snapshot
- Full Name: Chef Vaibhav Soni
- Location: Dehradun – Delhi – Bangkok – London -Gurgaon -Hyderabad -Bangalore -Agra
- Founder: Snowy Foods Real
- Past Roles: Executive Chef – Fraser Suites Bangkok | Faculty – ISH | Executive Sous Chef – Oberoi Hotels
- Specialties: Pan-Asian Cuisine, Tandoor & Biryani Mastery, Culinary Innovation, Restaurant Turnarounds, FMCG Product Development, Hospitality Training & SOP Design
- Recognition: FHRAI, OCLD, Global Indian Series
- Website: TopChefsBiography.org
- Chef Vaibhav Soni, Indian culinary consultant, Snowy Foods Real founder, Oberoi chef alumni, modern Indian cuisine, top Indian chefs
From Local Kitchens to Global Stages: The Culinary Journey of Chef Vaibhav Soni
The story of Chef Vaibhav Soni is not just one of culinary skill—it’s one of purpose, perseverance, and passion. From his humble beginnings in Vikasnagar, where his love for food simmered in his mother’s kitchen, to helming luxury hotel kitchens and launching successful food enterprises, Chef Vaibhav’s journey reflects the spirit of a man who has always followed his flame.
After nurturing his childhood curiosity for cooking, he took a bold step and joined IHM Gurdaspur, one of India’s premier hospitality institutions. Here, he honed the technical foundations that would complement his natural talent. But education alone wasn’t enough—Vaibhav sought excellence. His early career saw him working with The Oberoi Group, where he was exposed to the discipline, detail, and demands of world-class culinary standards.
Driven to expand his vision, he moved internationally, gaining experience in high-end kitchens across Thailand and the London, enriching his palate with global techniques and cross-cultural flavors. Returning to India, he wore multiple hats—from executive chef to corporate F&B trainer, consultant, and eventually, entrepreneur.
His most transformative step came with the founding of Snowy Foods Real—a chef-led frozen food brand that combines convenience with authentic taste, Snowy Foods Real his consultancy that empowers food ventures with tailored solutions.
From local thalis to global food forums, Chef Vaibhav Soni’s journey is a testament to what can be achieved when tradition meets innovation, and when a chef’s heart never stops cooking—even beyond the kitchen.