Chef Jugesh Arora – Director of Chef’s Table Studio, Mentor of Culinary Excellence

Chef Jugesh Arora – Director of Chef’s Table Studio, Mentor of Culinary Excellence

Among India’s leading hospitality consultants, Chef Jugesh Arora stands out as a visionary who has transformed his decades of hotel experiene into a structured consultancy practice. As the Director of Chef’s Table Studio Pvt. Ltd., he provides concept-to-operation support for restaurants, hotels, catering companies, and F&B start-ups. His consultancy is known for efficient kitchen designs, profitable menu engineering, recipe standardization, and intensive staff training, making him one of the most trusted names in India’s culinary consultancy landscape

Chef’s Table Studio – Consultancy Approach

Chef’s Table Studio was founded with a clear mission: to bridge the gap between culinary creativity and business sustainability. Arora observed that many restaurants failed due to operational flaws such as poor workflow planning, lack of recipe standardization, or inadequate training. His consultancy offers end-to-end services, ensuring clients don’t repeat these mistakes.

The firm provides:

• Feasibility Studies & Concept Development – Testing the financial and operational viability of new F&B ventures.
• Kitchen Layout & Workflow Design – Collaborating with architects and engineers to build kitchens that are ergonomic, compliant, and efficient.
• Menu Engineering – Designing menus that balance guest appeal with profitability, reducing wastage and maximizing margins.
• Recipe Standardization – Creating SOPs and manuals to maintain consistent taste and quality across outlets.
• Staff Training & Development – Equipping teams with technical skills, waste management techniques, and service discipline.
• Pre-Opening Support – From dry runs to vendor sourcing, ensuring launches run smoothly.

This integrated approach allows Chef’s Table Studio to guide projects from concept to execution, giving entrepreneurs confidence that their investment is in safe hands.

Key Consultancy Projects

Chef Arora’s consultancy has handled a wide range of projects:

1. Luxury Hotel Pre-Openings – Designed kitchens and SOPs for five-star hotels, optimizing workflow to cut costs and raise efficiency.
2. Standalone Restaurants – Created Pan-Asian, Indian modern, and multi-cuisine concepts, engineering menus that boosted average guest spend by up to 25%.
3. Food Festivals & International Events – Represented India at culinary showcases in Vietnam and Singapore, curating menus that highlighted Indian flavors with modern presentation.
4. Large Catering Operations – Helped banquet and catering firms standardize recipes and implement yield-focused training, reducing wastage by nearly 20%.

Each case reflects his ability to combine operational discipline with culinary creativity.

Strengths as a Consultant

• Kitchen Efficiency – His layouts reduce bottlenecks, improve productivity, and meet HACCP standards.
• Menu Profitability – Balances innovation with food cost controls, ensuring menus are exciting yet financially sound.
• Training Impact – His structured staff training improves morale, reduces turnover, and enhances guest satisfaction.
• Hands-On Involvement – Known for personally supervising critical pre-opening stages.
• Long-Term Partnerships – Many clients retain him beyond launch for regular audits and menu refreshes.

These strengths make him a consultant who is equally valued by first-time entrepreneurs and established hotel groups.

Industry Recognition

Chef Jugesh Arora’s consultancy leadership has been recognized with multiple awards:

• Golden Hat Award for culinary excellence in India.
• WorldChefs President’s Medal for contributions to international culinary exchange.
• Frequent judge and speaker at hospitality forums and chef competitions.

These accolades underscore his dual role as a consultant and industry mentor, raising standards across India’s hospitality ecosystem.

Influence on India’s Hospitality Sector

Through Chef’s Table Studio, Arora has helped position consultancy as an essential service in India’s F&B industry. Where consultancy was once seen as optional, his successful projects have demonstrated that professional planning can mean the difference between success and failure. His model has inspired younger chefs to follow consultancy as a serious career path, expanding the pool of expertise available in India.

Conclusion

As one of India’s top chef consultants, Chef Jugesh Arora has elevated consultancy into a respected profession. With Chef’s Table Studio, he provides structured, hands-on services that blend culinary artistry with business discipline. His kitchens are efficient, his menus profitable, his staff well-trained, and his clients successful.

For India’s growing hospitality sector, Chef Arora represents the benchmark of consultancy excellence, proving that restaurants can be both creative and commercially sustainable when guided by expert hands.

Chef Michael Swamy – Culinary Consultant, Author, and Storyteller Extraordinaire

When we talk about the finest chef consultants in India, one name stands out for his unique blend of culinary artistry, storytelling, and media innovation – Chef Michael Swamy. A graduate of the prestigious Le Cordon Bleu, London, Michael is not just a chef; he is a culinary consultant, author, food stylist, photographer, and educator who has redefined what it means to be a modern Indian chef on the global stage. His career is a fascinating journey where food, photography, writing, and travel come together to create a signature narrative that goes far beyond traditional kitchens.

Early Journey and Education at Le Cordon Bleu

Michael Swamy’s story is rooted in his passion for both food and creativity. Born and raised in Mumbai, he was heavily influenced by his mother, a documentary filmmaker, who instilled in him an early appreciation for visual storytelling. This dual love for food and media eventually led him to Le Cordon Bleu in London, where he trained as a professional chef and earned the Diplôme de Pâtisserie. This training gave him a strong foundation in classical French cuisine, which he later fused with Indian flavors to develop his own distinctive style.

Not stopping at culinary training alone, Michael also pursued a diploma in photojournalism at Xavier Institute of Communications, Mumbai. This gave him a rare advantage—he could not only cook like a master chef but also present and communicate food visually in ways that deeply connected with people.

Chef Consultant for Resorts, Safaris, and Hospitality

What sets Michael Swamy apart from many other chef consultants in India is his ability to merge cuisine with experience. He has worked extensively as a chef consultant for resorts, safari lodges, and boutique hotels. From Pugdundee Safaris in Madhya Pradesh to Te Aroha in Uttarakhand and Jim’s Jungle Retreat, he has designed bespoke menus that highlight local, seasonal, and sustainable ingredients.

Michael believes that dining should be more than just food—it should be a complete sensory journey. This is why his consulting projects often involve curating menus that bring guests closer to nature, using indigenous ingredients, and reviving traditional Indian cooking methods such as earthen pots and firewood cooking. His consulting style has helped resorts and lodges create authentic culinary experiences that stand out in a competitive market.

Author of Award-Winning Cookbooks

Apart from being a culinary consultant, Michael Swamy is also an award-winning author. His books have won multiple Gourmand Awards and have gained international recognition. Some of his most popular titles include:

• The Diabetic Cookbook (Bloomsbury)
• The East Indian Kitchen (Westland)
• Masala Dabba
• The Easy Guide to Pairing Indian Food with Wine

These books not only showcase his expertise but also demonstrate his skill in making Indian cuisine more accessible, refined, and globally appealing. He has also written a series of children’s books, bringing the joy of food to young readers in a creative way.

Culinary Media & Food Styling Expertise

Michael Swamy is among the first chef consultants in India to successfully merge culinary arts with media and photography. His food styling work has been featured in international magazines, cookbooks, and food campaigns. He has also collaborated with hospitality schools and luxury brands to conduct food styling and photography workshops, training the next generation of chefs, photographers, and content creators.

As the founder of CottageChef Culinaire, a boutique media house, Michael has built a space where food, travel, and media converge. This platform allows him to curate visual stories, publish high-quality content, and offer specialized consulting to hospitality businesses looking to create a stronger presence in both offline and digital spaces.

Educator and Mentor in the Culinary World

Michael Swamy also contributes to shaping the future of the Indian hospitality industry by teaching and mentoring young chefs. He is associated with leading hospitality institutes such as Welcomgroup Graduate School of Hotel Administration (WGSHA), Manipal, and Symbiosis Pune, where he conducts workshops on food styling, photography, and modern culinary techniques.

His mentorship style is unique because it goes beyond recipes. He encourages aspiring chefs to understand the cultural, visual, and emotional value of food. This makes him one of the most well-rounded culinary educators in the country.

Recognition and Awards

Over the years, Michael Swamy has received several accolades, including the Gourmand Awards for his books and recognition as one of the most innovative culinary consultants in India. His ability to combine traditional Indian flavors with modern culinary artistry has placed him in the league of top global chefs.

Michael Swamy’s Contribution to Indian Culinary Consulting

In today’s fast-growing food and hospitality industry, the role of a chef consultant is more important than ever. Michael Swamy has set himself apart by offering clients not just menu development, but also culinary storytelling, brand building, and visual identity. Resorts and restaurants that have collaborated with him have seen a unique transformation in how they present food to their guests.

Whether it’s designing menus for eco-luxury lodges, styling food for high-end media campaigns, or mentoring future chefs, Michael Swamy has left an indelible mark on the Indian culinary landscape. His profile makes him one of the most respected names among the Top 10 Chef Consultants in India today.

Chef Ritesh Tulsian – Founder & CEO of Echelon Hospitality, Strategic Culinary Visionary

Introduction

India’s restaurant industry is one of the fastest-growing in the world, yet studies reveal that a majority of new ventures shut down within their first year. The reasons are rarely about passion or creativity; instead, they lie in poor planning, lack of operational knowledge, and weak financial management. This is where consultants like Chef Ritesh Tulsian make the difference. As the Founder and CEO of Echelon Hospitality, Tulsian has positioned himself as one of India’s top chef consultants — someone who bridges the worlds of culinary artistry and business strategy.

The Birth of Echelon Hospitality

Chef Tulsian trained at the Rizvi Academy of Hotel Management in Mumbai, where he built a solid foundation under the mentorship of senior chefs from five-star hotels. These formative years gave him an understanding of both the creativity of the kitchen and the complexity of running large-scale operations.

During his early career, he observed a recurring pattern: restaurants with excellent chefs and great ambiance often failed because they lacked structure and strategy. This realization inspired him to establish Echelon Hospitality, a consultancy dedicated to offering end-to-end solutions for restaurants, hotels, and food businesses.

His goal was clear: to provide entrepreneurs and operators with professional guidance that ensures longevity and profitability.

Consultancy Services

Echelon Hospitality is known for delivering comprehensive consultancy services tailored to the unique needs of each client. These include:

1. Concept Development & Feasibility Studies
   • Evaluating whether a restaurant idea is financially and operationally viable.
   • Designing concepts that align with local demographics and market demand.
2. Menu Research & Development
   • Creating innovative menus that balance flavor trends with profitability.
   • Using menu engineering techniques to highlight high-margin items.
3. Operational SOPs
   • Standardizing processes for kitchen and service teams.
   • Introducing checklists, workflow charts, and hygiene standards that guarantee consistency.
4. Pre-Opening Management
   • Handling vendor tie-ups, staff recruitment, training, and dry runs.
   • Ensuring that a restaurant launches without chaos and with clear systems in place.
5. Ongoing Support
   • Offering post-launch audits, menu updates, and cost control systems.
   • Helping brands evolve with changing consumer trends.

Consultancy Approach

What sets Chef Ritesh Tulsian apart is his practical, numbers-driven approach. While many consultants focus on creativity alone, Tulsian insists on addressing the financial backbone of F&B ventures. He is known for:

• Menu Rationalization – Eliminating underperforming dishes and focusing on profitable, signature items.
• Labor Optimization – Training staff to work smarter, not harder, thereby reducing payroll inefficiencies.
• Vendor Mapping – Building reliable supply chains that ensure quality ingredients at competitive rates.
• Tech Adoption – Encouraging the use of POS, digital inventory tools, and analytics to optimize decision-making.

This mix of creativity and commercial acumen has helped his clients improve margins while enhancing guest experiences.

Success Stories

Chef Ritesh Tulsian’s consultancy record is filled with measurable successes:

• Bistro Chain Turnaround: A pan-India bistro chain suffering from high wastage and falling profits brought him in. Within six months, he reduced wastage by 18%, improved menu profitability, and increased average check size by 22%.
• Luxury Hotel Restaurant Launch: Curated a fine-dining restaurant concept that blended regional Indian flavors with global techniques. The result was a signature restaurant that attracted media coverage and repeat clientele.
• Catering Business Revival: Helped a struggling catering company by implementing portion control, recipe costing, and training modules. Within a year, the business turned profitable with a 20% higher retention of corporate clients.

Each project highlights his ability to turn vision into reality through structured planning.

Thought Leadership and Industry Role

Beyond consultancy, Chef Ritesh Tulsian is a recognized thought leader in India’s hospitality industry. He is a frequent speaker at the India Food Forum and similar events, where he educates entrepreneurs on the importance of consultancy.

His talks are practical and witty, often reminding audiences that “a restaurant is not a Bollywood movie — it needs a strong script, a solid budget, and a cast that rehearses daily.” This mix of humor and insight makes him an engaging mentor for young professionals and entrepreneurs.

Through media interviews, guest lectures, and industry panels, he has positioned himself as not just a consultant but a voice of reason in an often unpredictable industry.

Strengths as a Consultant

• Holistic Services – From concept ideation to post-launch audits, clients receive end-to-end support.
• Hands-On Style – He works closely with teams during training and service, rather than offering only theoretical advice.
• Focus on Profitability – Strong emphasis on financial sustainability through cost control and menu design.
• Reputation for Reliability – Clients often retain him for long-term partnerships due to his consistent results.

Influence on the Hospitality Sector

Echelon Hospitality under Chef Tulsian has played a significant role in professionalizing F&B consultancy in India. By proving that structured consultancy can prevent failures and boost profitability, he has shifted perceptions of consultancy from being a luxury to an essential investment.

His model has inspired several young chefs to pursue consultancy as a career path, expanding India’s pool of industry experts.

Conclusion

Chef Ritesh Tulsian is not just a consultant; he is a strategist and problem-solver who ensures restaurants are built on strong foundations. Through Echelon Hospitality, he has helped countless ventures thrive in one of the world’s toughest industries.

His success lies in his ability to combine culinary creativity with operational logic, ensuring that his clients not only create memorable dining experiences but also achieve long-term profitability.

For entrepreneurs and hoteliers, Chef Ritesh Tulsian represents the new face of chef consultancy in India — a professional who understands that the future of hospitality belongs to those who balance art with arithmetic, passion with process, and vision with viability.

Chef Anirudh Sethi – Founder of Mad Fat Chef Hospitality, Mentor & R&D Specialist

Introduction

In India’s rapidly evolving food and beverage industry, where cloud kitchens, quick-service restaurants (QSRs), and boutique dining concepts are expanding at breakneck speed, the demand for hands-on consultants has never been greater. Standing out in this crowded space is Chef Anirudh Sethi, popularly known as the Mad Fat Chef.

As the Founder of Mad Fat Chef Hospitality, he has built a consultancy practice that focuses on menu innovation, recipe standardization, operational troubleshooting, and training solutions. With more than two decades of experience and over 70 projects executed successfully, Chef Sethi has earned a reputation as a boots-on-ground consultant who doesn’t just design strategies but also gets into the trenches with his clients.

Mad Fat Chef Hospitality – Consultancy Vision

Chef Sethi established Mad Fat Chef Hospitality to provide restaurants and food entrepreneurs with real-world solutions. Unlike consultants who offer only high-level reports, Sethi’s firm delivers actionable strategies and execution support. His mission is to ensure that every client — whether a new restaurateur or an established hotelier — builds a business that is sustainable, profitable, and scalable.

Key consultancy services include:

1. Menu Development & R&D
   • Designing menus that reflect current trends while staying operationally feasible.
   • Developing signature dishes that strengthen brand identity.
   • Conducting food trials and market testing before launch.
2. Recipe Standardization
   • Creating detailed recipe sheets with portion sizes, costing, and plating guidelines.
   • Ensuring consistency across multi-unit operations.
3. Operational Troubleshooting
   • Auditing kitchens and identifying inefficiencies.
   • Redesigning workflows to improve speed and quality.
   • Implementing portion control and waste management systems.
4. Brand Positioning & Launch Strategy
   • Advising on market-fit positioning for restaurants and cloud kitchens.
   • Designing pre-opening strategies to create buzz and ensure smooth launches.
5. Training & Mentorship
   • Conducting intensive workshops for chefs and service staff.
   • Building team confidence through skill-based and soft-skill training modules.

Approach to Consultancy

What makes Chef Anirudh Sethi different is his hands-on, immersive approach. He doesn’t just hand over documents — he becomes part of the team. During pre-openings, he is known to be in the kitchen working shoulder-to-shoulder with the brigade, guiding them through dry runs, refining recipes, and supervising service.

His approach rests on three pillars:

• Practicality – Every recommendation is tested in real-time conditions.
• Profitability – Menus and processes are designed to improve margins.
• People – Training and mentoring staff are as important to him as fixing systems.

This methodology ensures that clients don’t just receive strategies but learn how to implement them successfully.

Success Stories

Chef Sethi’s consultancy portfolio is diverse and filled with measurable results:

• QSR Optimization: Helped a quick-service chain redesign its menu and workflow, reducing prep time by 30% and improving order turnaround time, leading to higher customer satisfaction.
• Cloud Kitchen Start-Up: Partnered with a delivery-focused start-up, designing a menu with high-margin comfort food items. The kitchen broke even within three months of launch.
• Multi-Cuisine Restaurant Revamp: Took over a struggling restaurant, cut wastage by 25% through recipe standardization, trained staff in efficiency techniques, and turned it into a profitable venture within a year.
• Corporate Catering Solutions: Designed SOPs for a catering company handling thousands of covers daily, ensuring consistency and compliance with hygiene standards.

Each case demonstrates his ability to translate consultancy into tangible results.

Industry Engagement and Mentorship

Chef Sethi is also an active mentor and educator in the hospitality space. He serves as a jury member for culinary competitions and frequently appears on television cooking shows and industry events, where he shares his expertise with both professionals and the general public.

Through his mentorship, he has inspired a new generation of chefs to view consultancy as a serious career path, emphasizing that modern food businesses need structured systems as much as they need culinary creativity. His approachable personality and humor (reflected in his “Mad Fat Chef” persona) make him relatable, especially to young culinary aspirants.

Strengths as a Consultant

• Execution-Oriented – Known for personally supervising critical pre-opening stages.
• Adaptability – Equally effective with QSRs, cloud kitchens, fine dining, and catering operations.
• Financial Focus – Strong emphasis on food costing, waste reduction, and yield improvement.
• Mentorship – Builds confidence in teams through coaching and on-the-job training.
• Market Savvy – Deep understanding of consumer trends, especially in delivery-based and casual dining formats.

Industry Recognition

Chef Anirudh Sethi has built credibility not just through projects but also through his public presence. His active participation in culinary forums, mentorship of competitions, and frequent media appearances have established him as a go-to consultant for emerging food businesses. His consultancy’s brand name — Mad Fat Chef Hospitality — reflects his personality: approachable, relatable, and results-driven.

Conclusion

Chef Anirudh Sethi exemplifies the new generation of chef consultants in India who are deeply embedded in the day-to-day realities of the food business. Through Mad Fat Chef Hospitality, he provides entrepreneurs with practical, tested solutions that go beyond theory. His ability to develop menus, standardize recipes, train teams, and fix operations makes him a consultant clients can rely on for long-term success.

In an industry where passion often collides with financial realities, Chef Sethi ensures his clients don’t just dream of running a restaurant — they actually run it profitably. With his humor, energy, and execution-first mindset, he has earned his reputation as one of the top chef consultants in India, a professional who delivers not only food but sustainable business success.

Chef Vaibhav Soni – Founder of Snowy Foods, Culinary Innovator and Consultant

Introduction

In India’s dynamic hospitality industry, where the demand for scalability and innovation grows daily, Chef Vaibhav Soni has carved a reputation as one of the country’s most versatile and forward-looking culinary consultants. As the Founder of Snowy Foods and an independent consultant, he bridges the gap between fine-dining artistry and large-scale food production, making him a trusted partner for restaurants, hotels, FMCG brands, and institutional kitchens.

His consultancy practice is defined by a rare ability to translate fine-dining standards into scalable systems. Whether designing a Pan-Asian restaurant, developing frozen food lines, or advising on cruise dining operations, Chef Soni ensures that flavor, consistency, and profitability remain at the core of every project.

Training and Early Career

Chef Vaibhav Soni’s foundation was built in the rigorous kitchens of the Oberoi group, where discipline, technical skill, and attention to detail shaped his professional identity. Here, he learned the precision of fine dining while also handling the scale of large hotel operations. This dual experience — artistry and operations — became the hallmark of his later consultancy work.

After several years in premium hotels, he transitioned into consultancy, recognizing the need for expert guidance as India’s F&B landscape expanded into new formats like cloud kitchens, QSRs, and FMCG retail products.

Snowy Foods – A Consultancy and Product Development Venture

Chef Soni founded Snowy Foods with a vision to extend his consultancy beyond traditional restaurants and into product innovation for retail and large-scale distribution. The company focuses on:

1. Frozen & Ready-to-Eat Food Development
   • Creating recipes that balance authenticity with shelf stability.
   • Working on frozen parathas, snacks, and ready meals that maintain premium taste.
2. Institutional Supply Solutions
   • Designing bulk recipes and systems for corporate cafeterias, schools, and airlines.
   • Ensuring consistent quality at high volume with cost control.
3. R&D and FMCG Innovation
   • Partnering with FMCG brands to develop new product lines that meet consumer demand.
   • Incorporating Pan-Asian, Indian, and Continental influences into packaged food items.

By combining consultancy with product development, Snowy Foods positions itself at the intersection of hospitality and retail food markets, a space where demand is rising rapidly.

Consultancy Services

Beyond Snowy Foods, Chef Vaibhav Soni operates as an independent hospitality consultant, offering services that cover the full life cycle of food businesses. His expertise includes:

• Concept Development – Helping clients define their cuisine identity, market positioning, and guest experience.
• Menu Engineering – Designing menus that are creative, balanced, and profitable.
• Recipe Standardization – Ensuring consistent taste across outlets, crucial for multi-unit operations.
• Kitchen Workflow & Technology Integration – Advising on modern kitchen equipment, automation, and layouts that optimize speed and safety.
• Training & Development – Coaching culinary teams on discipline, efficiency, and creative presentation.
• Pre-Opening Management – Overseeing vendor tie-ups, food trials, and soft launches to ensure smooth operations.

This blend of creative and operational expertise makes him a valuable consultant for both premium fine-dining projects and high-volume QSR/cloud kitchens.

Consultancy Projects and Success Stories

Chef Vaibhav Soni’s consultancy portfolio is diverse and demonstrates his adaptability:

1. River Cruise Dining Concept
   • Designed a unique dining experience for a luxury river cruise, blending local flavors with international plating standards.
   • Balanced logistical challenges of onboard kitchens with guest expectations for gourmet dining.
2. Pan-Asian Fine Dining Outlet
   • Developed a menu highlighting authentic Asian flavors while ensuring local ingredient availability.
   • Standardized recipes for future scalability, helping the brand expand to multiple cities.
3. FMCG Innovation
   • Created frozen product lines for Snowy Foods, meeting the rising demand for ready-to-cook and ready-to-eat meals.
   • Products earned recognition for balancing convenience with authentic taste.
4. Hotel & Banquet Projects
   • Consulted for hotels requiring banquet menu standardization, improving yield and reducing wastage by 15%.
   • Introduced training programs for staff, boosting efficiency in high-pressure environments.

Consultancy Philosophy

Chef Soni believes that scalability is the future of Indian F&B. While fine-dining artistry excites him, he insists that businesses must be built on systems that can be replicated consistently. His philosophy includes:

• Authenticity with Adaptability – Respecting traditional recipes while adapting them for modern contexts.
• Profitability with Creativity – Menus should excite guests while supporting sustainable margins.
• Technology Integration – Embracing kitchen innovations to meet rising consumer demand and reduce manual errors.
• Knowledge Sharing – Training staff so they not only follow systems but understand their importance.

This approach ensures his clients don’t just open a restaurant or launch a product; they create ventures capable of long-term survival and growth.

Industry Presence and Thought Leadership

Beyond his projects, Chef Vaibhav Soni has emerged as a thought leader in India’s consultancy space. Through interviews, podcasts, and digital platforms, he shares insights on:

• The challenges of scaling restaurants into multi-city operations.
• The rising importance of FMCG and frozen foods in the Indian market.
• How technology and automation are shaping the future of professional kitchens.

His ability to communicate complex concepts in a simple, relatable way has made him an inspiration for young chefs considering consultancy as a career.

Strengths as a Consultant

• Versatility – Equally skilled in fine dining, QSR, catering, and FMCG projects.
• Execution-Focused – Delivers solutions tested in real conditions, not just theoretical plans.
• Scalable Thinking – Designs systems that can be replicated across multiple outlets.
• Hands-On Mentor – Provides training and coaching to ensure teams can sustain results after launch.
• Innovation-Driven – Constantly exploring new product development and market opportunities.

Conclusion

Chef Vaibhav Soni represents the new face of consultancy in India’s F&B sector. By founding Snowy Foods and extending his services to restaurants, hotels, and FMCG brands, he has positioned himself as a consultant who understands the full spectrum of modern food businesses.

His ability to blend culinary innovation with operational strategy ensures that his clients don’t just open restaurants but build brands capable of lasting success. In an industry where many ventures fail within the first year, his consultancy offers the tools, systems, and expertise to thrive.

For entrepreneurs and established players alike, Chef Vaibhav Soni stands as one of the top chef consultants in India, a professional who transforms passion into profitable, scalable ventures.

Chef Sarita Chavan – Regional Cuisine Consultant and Food Festival Specialist

Introduction

In the ever-growing Indian F&B market, authenticity has become a key differentiator. While global cuisines and fusion experiments dominate metropolitan dining, the soul of India lies in its regional culinary traditions. Few consultants have been able to showcase and scale these traditions as effectively as Chef Sarita Ajit Chavan. Based in Goa, she has built her reputation as a regional cuisine consultant, catering expert, and food festival curator, with more than two decades of experience in hospitality.

Her consultancy work is rooted in two key strengths: authentic representation of Goan and Maharashtrian cuisines and the ability to adapt traditional recipes for large-scale events and five-star hotel festivals. This rare blend of authenticity and scalability has made her one of India’s most sought-after food festival specialists.

Consultancy Focus

Chef Sarita Chavan’s consultancy model is different from many urban consultants who focus on QSRs or fine dining. Her work revolves around heritage food experiences and event-driven consultancy, with services including:

1. Festival Curation
   • Collaborating with five-star hotels to design and execute regional food festivals.
   • Developing festival menus that capture local flavors while appealing to global palates.
   • Organizing chef-curated masterclasses and live stations for guest engagement.
2. Banquet and Catering Consultancy
   • Advising catering companies on how to handle large volumes without compromising authenticity.
   • Standardizing recipes for 500+ covers, ensuring consistency in taste and presentation.
3. Menu Development for Hotels and Resorts
   • Designing Goan, Maharashtrian, and coastal Indian menus for hotel restaurants.
   • Advising on sourcing local ingredients directly from farms and fisheries to preserve authenticity.
4. Training & Knowledge Transfer
   • Conducting training sessions for hotel chefs on regional recipes and plating styles.
   • Teaching banquet teams how to maintain flavor integrity for large-scale servings.
5. Embassy and Cultural Events
   • Representing Indian cuisine at diplomatic and cultural events abroad.
   • Designing menus that position regional Indian dishes as culinary ambassadors on international stages.

Consultancy Approach

What distinguishes Chef Sarita Chavan is her deep cultural knowledge and ability to translate heritage recipes into commercially viable menus. She understands that regional cuisines are delicate — the recipes carry emotional and cultural weight. A single misstep in authenticity can alienate the very audience they are meant to serve.

Her consultancy approach balances:

• Authenticity – Preserving the exact flavor notes and preparation methods of regional dishes.
• Scalability – Adapting recipes for banquet service and high-volume production without dilution.
• Guest Experience – Ensuring that every festival or banquet feels like a cultural journey, not just a meal.

This dual focus makes her invaluable to hotels, caterers, and institutions seeking to differentiate themselves through regional cuisine offerings.

Notable Projects and Success Stories

1. Goan Food Festival at a Five-Star Hotel
   • Designed a week-long menu highlighting seafood specialties, local curries, and traditional sweets.
   • Conducted live cooking sessions, drawing large footfall and boosting F&B revenue.
2. Embassy Cultural Showcase
   • Represented Goan cuisine at an international cultural festival, designing a menu that was praised for its authenticity and creativity.
   • Elevated Indian food diplomacy by presenting traditional dishes with modern flair.
3. Destination Weddings and Catering Projects
   • Consulted for large weddings in Goa and Maharashtra, standardizing recipes for thousands of covers while retaining traditional taste.
   • Improved catering operations by introducing portion control and yield management systems.
4. Hotel Menu Development
   • Helped a coastal resort redesign its restaurant menu around Goan specialties, significantly increasing guest satisfaction scores and repeat business.

Strengths as a Consultant

• Regional Expertise – Deep knowledge of Goan, Maharashtrian, and coastal cuisines.
• Large-Scale Operations – Ability to scale traditional recipes for 1,000+ covers.
• Training Focus – Builds in-house capacity by mentoring hotel and catering staff.
• Cultural Ambassador – Represents Indian cuisine at festivals and diplomatic events.
• Guest Engagement – Creates interactive guest experiences through live stations and masterclasses.

Industry Recognition

Chef Sarita Chavan’s work has been featured in industry forums, and she is recognized by organizations such as the Indian Women in Hospitality (IWH) for her contribution to regional cuisine promotion. Her presence at embassy events and hotel festivals highlights her role as both a consultant and cultural ambassador.

Her consultancy success is not measured only in financial metrics but also in the revival and recognition of regional cuisines. By bringing Goan and Maharashtrian food to the forefront of India’s hotel and festival landscape, she has inspired a new generation of chefs to respect and promote local traditions.

Consultancy Impact

Chef Chavan has had a profound impact on both hospitality businesses and cultural representation:

• For hotels, she delivers unique selling points through curated food festivals that attract guests and media attention.
• For caterers, she improves efficiency and consistency while retaining authenticity.
• For cultural institutions, she ensures Indian cuisine is represented globally with dignity and pride.

Her consultancy demonstrates how regional expertise can become a competitive advantage in India’s crowded hospitality sector.

Conclusion

Chef Sarita Chavan’s career showcases the importance of regional cuisine consultancy in modern hospitality. By blending authenticity with scalability, she has carved a niche where tradition meets contemporary business needs.

For hotels, caterers, and institutions seeking to differentiate themselves, her consultancy offers not just food solutions but cultural storytelling on a plate. Her ability to transform regional cuisines into profitable, memorable, and authentic experiences makes her one of the top chef consultants in India.

Through her work, Chef Sarita Chavan proves that in the global age of dining, the future still lies in celebrating India’s culinary roots with integrity and innovation.

Chef Poonam Dedhia – Regional Cuisine Expert and Consultant

Introduction

In a culinary landscape dominated by global cuisines and fusion trends, Chef Poonam Dedhia has built her reputation as one of India’s leading regional cuisine consultants. Based in Mumbai, she is widely recognized for her expertise in Kathiyawadi and Kutch cuisine, along with broader Gujarati culinary traditions.

Her consultancy work is dedicated to reviving heritage recipes, curating authentic food experiences, and adapting traditional flavors for modern hospitality formats. With appearances on television, awards for culinary excellence, and recognition as one of the Top Most Hospitality Icons (Chefs), Chef Poonam Dedhia has become a trusted consultant for hotels, restaurants, cultural institutions, and event organizers looking to showcase India’s regional richness.

Consultancy Focus

Chef Poonam Dedhia’s consultancy emphasizes cultural preservation with commercial viability. She ensures that traditional recipes are not only authentic but also adaptable for large-scale service, banquets, and modern restaurant settings.

Her consultancy offerings include:

1. Menu Development for Hotels and Restaurants
   • Designing Gujarati, Kathiyawadi, and Kutch menus.
   • Incorporating lesser-known regional dishes to create unique brand identities.
   • Blending heritage recipes with modern plating and presentation styles.
2. Festival and Event Consultancy
   • Curating regional cuisine showcases for hotels, cultural festivals, and embassies.
   • Creating live cooking stations and chef-led masterclasses for guest engagement.
3. Recipe Standardization for Banquet & Catering
   • Modifying traditional recipes for large-scale events without losing authenticity.
   • Creating manuals and SOPs for consistency across 500+ covers.
4. Ingredient Sourcing Advisory
   • Helping clients source regional specialties like spices, pulses, and pickles.
   • Building supply chains to bring authentic Gujarati flavors into urban markets.
5. Training & Knowledge Transfer
   • Conducting workshops for chefs, caterers, and culinary students.
   • Passing down the nuances of Kathiyawadi and Kutch cuisine to ensure authenticity is preserved.

Approach to Consultancy

Chef Dedhia believes that regional cuisine is a cultural responsibility. She approaches every project with a focus on:

• Authenticity – Respecting traditional cooking methods, flavor balances, and ingredient sourcing.
• Adaptability – Tweaking recipes for banquet-scale production without compromising essence.
• Experience – Designing guest journeys where food becomes cultural storytelling.
• Profitability – Ensuring heritage menus also contribute to business sustainability through smart engineering.

Her consultancy transforms dining into an immersive cultural experience, making regional cuisine a competitive advantage for hotels and event organizers.

Success Stories

1. Hotel Food Festival Consultancy
   • Partnered with luxury hotels to curate Gujarati and Kathiyawadi food festivals, attracting strong media coverage and guest engagement.
   • Designed interactive live stations for dhokla, farsan, and kathiyawadi thalis, enhancing guest experiences.
2. Destination Weddings
   • Consulted on multiple destination weddings where she curated authentic Gujarati menus for thousands of guests.
   • Standardized recipes for large-scale service, ensuring consistency across catering teams.
3. Cultural & Embassy Events
   • Represented Gujarati cuisine at cultural showcases and international culinary events.
   • Positioned regional Indian dishes as culinary ambassadors, gaining appreciation from global audiences.
4. Boutique Restaurant Concept
   • Helped design a Kathiyawadi-inspired restaurant menu in Mumbai, balancing authenticity with modern presentation.
   • The restaurant gained traction as a unique regional offering in a competitive market.

Strengths as a Consultant

• Regional Specialization – Deep expertise in Gujarati, Kathiyawadi, and Kutch cuisines.
• Scalable Expertise – Ability to adapt delicate traditional recipes for banquets and high-volume service.
• Television & Public Presence – Her TV appearances enhance credibility and visibility for clients.
• Mentorship – Passion for teaching chefs and students about heritage cooking.
• Creative Presentation – Combines authenticity with contemporary presentation for modern dining formats.

Industry Recognition

Chef Poonam Dedhia’s consultancy and cultural impact have earned her significant recognition:

• Honored as one of the Top Most Hospitality Icons (Chefs).
• Featured on multiple television platforms, where she demonstrates regional dishes for a broader audience.
• Recognized by culinary associations for her contribution to preserving heritage cuisines in modern hospitality.

Her growing influence makes her a go-to consultant for regional cuisine projects in India and abroad.

Consultancy Impact

Through her consultancy, Chef Dedhia has helped:

• Hotels – Differentiate themselves through regional festivals and authentic menus.
• Caterers – Deliver large-scale regional banquets with precision and consistency.
• Event Planners – Enhance weddings and festivals with immersive food experiences.
• Cultural Institutions – Position regional Indian cuisine on international stages with authenticity.

Her work ensures that Gujarati cuisine is not just preserved but celebrated, becoming a profitable and unique offering in India’s competitive F&B sector.

Conclusion

Chef Poonam Dedhia stands as a champion of regional cuisine consultancy in India. By combining authentic heritage recipes with scalable hospitality practices, she has created a model where culture and commerce work hand in hand.

Her consultancy empowers hotels, restaurants, and event organizers to showcase Gujarati, Kathiyawadi, and Kutch culinary traditions in ways that resonate with modern audiences while staying true to their roots.

As India’s hospitality industry searches for differentiation, Chef Dedhia proves that the future lies not only in global trends but also in celebrating India’s own regional diversity. Her work positions her as one of the top chef consultants in India, ensuring that regional cuisines receive the respect, recognition, and profitability they deserve.

Chef Vivek Saggar – Educator, Consultant, and Culinary Leader

Introduction

In India’s vast and evolving hospitality industry, the need for skilled training, professional consultancy, and structured culinary education is greater than ever. Few professionals embody all three roles with as much impact as Chef Vivek Saggar. As the Founder of FoodArt and the General Secretary of the Indian Culinary Forum, he is one of India’s most respected chef consultants and educators.

His consultancy stands apart for its focus on human capital development. While many consultants emphasize kitchen design or menu engineering, Chef Saggar’s unique contribution lies in training chefs, developing curricula, and building systems that raise the professional standards of hospitality teams. He is a consultant who doesn’t just design restaurants — he designs people-driven systems that sustain them.

Consultancy Focus

Chef Vivek Saggar’s consultancy practice is both educational and operational, offering services that strengthen the backbone of India’s hospitality sector. His areas of expertise include:

1. Curriculum Development for Culinary Institutes
   • Designing training modules aligned with international standards.
   • Ensuring students are equipped with real-world kitchen skills.
2. Hospitality Skill Development Programs
   • Partnering with government initiatives to train youth for employment in the food service industry.
   • Mentoring WorldSkills and national competition participants.
3. Operational Consulting for Hotels & Institutions
   • Advising hotels and large institutions on kitchen workflows, hygiene compliance, and menu planning.
   • Implementing HACCP and food safety standards for long-term sustainability.
4. Menu & Concept Consultancy
   • Working with restaurants to develop menus that balance innovation with operational feasibility.
   • Helping institutions design food concepts that reflect both guest satisfaction and cost efficiency.
5. Training & Team Development
   • Conducting chef workshops that improve technical skills, time management, and consistency.
   • Mentoring hospitality staff to build a culture of discipline and professionalism.

Approach to Consultancy

What makes Chef Vivek Saggar unique is his dual perspective: he is both an industry educator and a practical consultant. His approach combines:

• Education – Building long-term skill capacity through structured training.
• Execution – Helping businesses implement systems that work under real kitchen pressures.
• Empowerment – Mentoring young chefs and ensuring that every consultancy project includes knowledge transfer, not just solutions.

By prioritizing people and processes over just products, he ensures that his consultancy leaves behind a lasting impact.

Key Consultancy Projects and Success Stories

1. Culinary Institute Partnerships
   • Collaborated with institutes across India to modernize their culinary programs.
   • Designed modules that mirror five-star kitchen operations, ensuring students transition smoothly into jobs.
2. WorldSkills & Competition Training
   • Mentored India’s representatives for international skill competitions.
   • Developed intensive training routines that combine culinary discipline with innovation.
3. Hotel & Institutional Kitchens
   • Consulted for large institutional kitchens, introducing hygiene protocols and workflow redesigns.
   • Improved production efficiency while ensuring food safety compliance.
4. Restaurant Concept Development
   • Worked with restaurants seeking structured menu engineering and cost optimization.
   • Introduced standardized SOPs to improve profitability without compromising creativity.

Industry Leadership

As the General Secretary of the Indian Culinary Forum (ICF), Chef Vivek Saggar has played a critical role in raising the profile of chefs in India. Under his leadership, the ICF has organized events, training programs, and competitions that empower chefs at all levels.

Through FoodArt, his consultancy and training platform, he continues to provide specialized workshops, consultancy services, and mentorship programs. His influence ensures that consultancy is not limited to operations but extends into shaping the future workforce of India’s hospitality industry.

Strengths as a Consultant

• Education-Centric Consultancy – Focus on knowledge transfer and skill development.
• Standards & Compliance Expertise – Strong background in HACCP, food safety, and hygiene systems.
• Mentorship Leadership – Guiding young chefs through competitions and training programs.
• Institutional Insight – Experience with both hotels and large-scale institutional food operations.
• Industry Advocacy – Active role in elevating the image of chefs and consultants across India.

Industry Recognition

Chef Vivek Saggar’s work has been recognized nationally and internationally. His role in culinary education and consultancy has earned him invitations to industry panels, government initiatives, and international culinary exchanges. He is often sought as a speaker and judge, reflecting his credibility in both professional and educational spaces.

His leadership in organizations like the Indian Culinary Forum amplifies his voice as a consultant who not only advises but also advocates for systemic improvements in the industry.

Consultancy Impact

The impact of Chef Vivek Saggar’s consultancy extends across three domains:

• For Businesses: Hotels, institutions, and restaurants benefit from his structured operational systems and food safety expertise.
• For Education: Culinary institutes integrate his training modules to better prepare students for professional kitchens.
• For Chefs: Young professionals gain access to mentorship, skill competitions, and training opportunities that accelerate their careers.

By working across these domains, Chef Saggar has strengthened the very foundations of India’s hospitality ecosystem.

Conclusion

Chef Vivek Saggar is not just a consultant — he is an educator, mentor, and leader who understands that hospitality success depends as much on people and training as on menus and kitchens. Through his consultancy work at FoodArt and his leadership with the Indian Culinary Forum, he has ensured that businesses run smoothly, chefs are well-trained, and culinary education meets industry needs.

In an era where F&B businesses are looking for differentiation and sustainability, Chef Saggar offers long-term solutions rooted in education, compliance, and professional excellence. His work cements his reputation as one of the top chef consultants in India, a figure who is shaping not only restaurants but the very future of the culinary workforce.

Chef Vivek Tamhane – Global Culinary Consultant, Educator and Innovator

Introduction

With more than 37 years of culinary experience, Chef Vivek Tamhane has emerged as one of India’s most versatile chef consultants, blending global exposure with deep knowledge of Indian culinary traditions. As the founder of Cookvik – Culinary Excellence by Chef Vivek Tamhane, he leads consultancy projects that span restaurants, bakeries, frozen food ventures, hospitality education, and large-scale food operations.

His consultancy is recognized for its ability to balance heritage recipes with modern systems, helping entrepreneurs, hotels, and food brands design menus, kitchens, and operational models that are not only creative but also commercially viable.

Consultancy Focus

Chef Tamhane’s consultancy practice is built around diversity and adaptability, offering services across the full spectrum of the food and beverage industry.

1. Restaurant & Dining Concepts
   • Designing specialty and multi-cuisine restaurant concepts.
   • Advising on club kitchens, cafés, and banquet operations.
   • Creating experiential dining with festival and seasonal menus.
2. Bakery and Pastry Projects
   • Extensive expertise in bakery setup and operations.
   • Developing menus for patisseries, artisanal bakeries, and five-star pastry kitchens.
   • Training staff in advanced baking techniques and presentation.
3. Frozen & Processed Foods
   • Consultancy for frozen food manufacturing units.
   • Recipe development for ready-to-eat and ready-to-cook meals.
   • Creating cost-effective, scalable systems without compromising flavor.
4. Menu Curation & Evolution
   • Designing menus that combine authenticity with profitability.
   • Conducting guest feedback studies and market analysis to update offerings.
   • Removing underperforming dishes and introducing seasonal specials.
5. Operational & Kitchen Efficiency
   • Auditing kitchens to improve workflow and reduce waste.
   • Vendor tie-ups for consistent supply of quality ingredients.
   • Food cost control, portion management, and recipe standardization.

Approach to Consultancy

Chef Vivek Tamhane’s approach is hands-on, people-focused, and data-driven. He combines the technical discipline of international kitchens with the cultural richness of Indian food heritage.

• Practical Execution – He works closely with chefs and staff to test systems in real kitchens.
• Cultural Integrity – Ensures regional and traditional recipes retain their authenticity even when scaled up.
• Menu as a Living Document – Constantly updates menus based on customer preferences and performance.
• Staff Empowerment – Believes that well-trained staff are the backbone of sustainable operations.
• Innovation Driven – Brings creativity through thematic menus, DIY kits, live stations, and global flavor experiments.

Notable Projects and Success Stories

1. Cookvik Projects
   • Through his consultancy brand, Cookvik, Chef Tamhane has guided numerous restaurant and bakery launches, ensuring smooth pre-openings and profitable operations post-launch.
2. Bakery & Frozen Food Consulting
   • Helped multiple FMCG companies design frozen food lines, including ready-to-cook Indian breads and snacks.
   • Developed recipes that maintained authentic taste while ensuring long shelf life.
3. Hotel & Club Kitchens
   • Consulted for clubs and hotels in India and overseas, advising on kitchen layouts, workflows, and menu engineering.
   • Introduced recipe standardization that reduced food costs and improved consistency across outlets.
4. Festivals & Event Menus
   • Designed festive menus for Diwali, Christmas, and New Year events.
   • Developed interactive experiences like live cooking stations, chef-curated menus, and cultural showcases.

Books and Knowledge Sharing

Chef Tamhane is also a respected author and educator. His books include:

• Chef’s Recipes – Nominated for the Maharashtra Rajya Puraskar.
• Jagtik Masale – Focused on the cultural and culinary significance of Indian spices.

Through his writing, he extends his consultancy philosophy: culinary knowledge must be shared, not guarded. His books are used by students, professionals, and enthusiasts to understand the nuances of Indian and global cuisine.

Strengths as a Consultant

• Global Exposure – Experience across India, Europe, and Canada brings a wide perspective.
• Bakery Expertise – Specialized in bakery and pastry, rare among chef consultants.
• Frozen Food Innovation – Pioneer in adapting traditional recipes for FMCG and frozen categories.
• Hands-On Mentor – Actively trains staff and supervises kitchen teams during consultancy projects.
• Balanced Philosophy – Merges tradition with innovation, making food authentic yet exciting.

Industry Recognition

• Acknowledged in media platforms like Slurrp for his contribution to cookbooks and culinary thought leadership.
• Recognized in hospitality circles for his frozen food development expertise.
• Invited to judge competitions, conduct masterclasses, and mentor chefs across India.

Consultancy Impact

Chef Vivek Tamhane’s consultancy has contributed significantly to:

• Hotels & Restaurants – Delivered unique concepts that differentiate properties in a competitive market.
• Bakeries & Patisseries – Helped launch artisanal and commercial bakery operations with sustainable systems.
• FMCG Brands – Partnered with frozen food ventures to create innovative, scalable products.
• Culinary Education – Through books and training, influenced how Indian chefs approach global flavors and local traditions.

His consultancy not only supports individual businesses but also contributes to the broader professionalization of India’s culinary ecosystem.

Conclusion

Chef Vivek Tamhane represents the multi-disciplinary consultant India needs today. With his expertise in restaurants, bakeries, frozen foods, and culinary education, he brings a holistic perspective to every project. His consultancy is valued for authentic recipes, efficient operations, and scalable innovation.

As the founder of Cookvik, he continues to shape projects that combine culture, commerce, and creativity. His ability to balance tradition with modern hospitality needs cements his reputation as one of the top chef consultants in India, an innovator who ensures that food businesses are both profitable and meaningful.

Chef Bharat Alagh – Vice President of Orange Tiger Hospitality, Operations-Driven Culinary Consultant

Introduction

In the Indian hospitality industry, culinary creativity often takes the spotlight, but behind every successful food business lies operational discipline and system-driven consistency. Few consultants embody this balance as effectively as Chef Bharat Alagh, the Vice President of Operations & Culinary at Orange Tiger Hospitality.

With decades of experience across multi-property operations, large-scale banquets, and professional mentoring, Chef Alagh has built a reputation as an operations-first consultant who specializes in streamlining workflows, standardizing recipes, implementing HACCP-style controls, and ensuring brand consistency across outlets. His consultancy philosophy is simple yet powerful: “A great menu is only sustainable when backed by flawless systems.”

Consultancy Focus

Chef Bharat Alagh’s consultancy strengths lie in operational excellence. He focuses on building systems that allow hospitality businesses to scale without losing quality. His areas of expertise include:

1. Operational Playbooks
   • Designing standardized systems for hotels, restaurants, and multi-outlet chains.
   • Creating manuals for workflow, staff responsibilities, and daily operations.
2. Recipe Standardization & Menu Consistency
   • Developing standardized recipes that ensure uniform taste across all properties.
   • Training teams to maintain portion control and cost efficiency.
3. Food Safety & Compliance
   • Implementing HACCP-style hygiene systems.
   • Training teams in food safety protocols to meet international standards.
4. Vendor & Supply Chain Management
   • Auditing vendor relationships to ensure reliable sourcing and competitive pricing.
   • Establishing systems for consistent ingredient quality across multiple sites.
5. Multi-Property Culinary Operations
   • Aligning menus, workflows, and service standards across geographically spread outlets.
   • Conducting audits and performance reviews to maintain brand uniformity.
6. Mentorship & Competition Jury Work
   • Training chefs to move into leadership roles.
   • Serving as a jury member in culinary competitions, raising professional benchmarks.

Approach to Consultancy

What makes Chef Bharat Alagh different is his methodical, systems-based consultancy model. While many consultants emphasize creativity, Alagh emphasizes structure and sustainability. His consultancy rests on three pillars:

• Efficiency – Cutting down wastage, optimizing workflows, and reducing staff redundancies.
• Compliance – Ensuring businesses meet international hygiene and food safety standards.
• Consistency – Delivering the same quality across multiple properties, regardless of location or staff turnover.

This approach is especially valuable for hotel chains, banquet operators, and multi-city F&B groups that cannot afford variations in guest experience.

Notable Consultancy Projects

1. Orange Tiger Hospitality Operations
   • As Vice President, Alagh has overseen culinary and operational systems across multiple outlets, ensuring consistent brand experiences.
   • His leadership has allowed the company to scale rapidly without compromising quality.
2. Banquet and Catering Optimization
   • Consulted for banquet operations handling 2,000+ covers.
   • Introduced yield-based portion control and workflow redesign, cutting food wastage by nearly 18%.
3. Multi-Outlet Restaurant Chain
   • Standardized recipes and SOPs for a growing QSR brand.
   • Implemented training manuals that ensured identical taste and service in all locations.
4. Institutional Kitchen Advisory
   • Advised institutional kitchens on compliance and safety standards.
   • Helped implement HACCP protocols and structured audits, elevating operational reliability.

Strengths as a Consultant

• Operations Expertise – Deep experience in handling large-scale hospitality operations.
• Systems Builder – Creates frameworks that outlast individual leadership changes.
• Scalability Specialist – Prepares businesses to grow while maintaining standards.
• Mentorship Leadership – Nurtures teams and builds second-line leadership for long-term sustainability.
• Industry Authority – Active presence in competitions, forums, and culinary associations.

Industry Leadership and Recognition

Chef Bharat Alagh’s leadership extends beyond his consultancy work. His frequent participation in culinary competitions, industry summits, and knowledge-sharing forums positions him as a thought leader. As a jury member, he influences not only businesses but also the next generation of chefs entering the workforce.

Through Orange Tiger Hospitality, he has proven that consultancy is not just about creativity but about ensuring that creativity is sustainable at scale. His peers and clients recognize him as one of India’s leading consultants for operational excellence.

Consultancy Impact

Chef Alagh’s consultancy has had a measurable impact on India’s hospitality sector:

• For Hotels – Introduced playbooks and training systems that reduce errors and improve guest satisfaction.
• For Caterers – Improved banquet profitability by reducing waste and enhancing consistency.
• For Restaurant Chains – Built scalable systems that allow expansion without dilution of brand promise.
• For Chefs – Mentored professionals into leadership positions, strengthening the talent pool.

By combining culinary expertise with operational systems, Chef Bharat Alagh ensures that businesses are not just successful at launch but remain profitable and reliable long-term.

Conclusion

Chef Bharat Alagh represents the operations-driven face of consultancy in India’s F&B industry. As Vice President of Orange Tiger Hospitality, he has proven that strong systems, food safety compliance, and recipe standardization are the real foundations of sustainable hospitality ventures.

His consultancy is valued by hotels, caterers, and restaurant groups because he delivers practical, systemized solutions that reduce costs, improve efficiency, and guarantee consistency. More importantly, his mentorship ensures that the industry continuously produces trained professionals ready to carry these systems forward.

In the competitive world of Indian hospitality, Chef Bharat Alagh has established himself as one of the top chef consultants in India, a leader who ensures that passion is backed by process, and creativity is supported by consistency.