An alumni of Le Cordon Bleu Sydney, he received “DUX’ award for highest academic achievement. Mohib has over 19 year’s OF culinary experience in India and abroad. He returned to India after working in Sydney and Northern Queensland for about 6 years. While in Australia, he did stints at Urbane (2 Hat Restaurant) under Chef Kym Machin, Chefs on Moreton Bay under a Michelin Pedigree Chef Brian Grunewald, and under award-winning Chef Kenny McHardy at Great Barrier Reef.

He has taught at Le Cordon Bleu in Gurgaon and at IHM- A, Aurangabad where he has been involved in holding “Food Presentation and Styling” training sessions and workshops for Taj Group of Hotels trainees. His last role was of an Associate Director of Culinary at the Indian School of Hospitality, Gurgaon. He is currently focussing on designing culinary workshops for professionals as well as aspiring students.

In November 2018, he won the best chef Academician of India for the year 2018 awarded by the International Society for Hospitality Education. In 2019, Mohib went to Restaurant Relae in Copenhagen, Denmark, one listed on the st pellegrino’s 50 best restaurant list with a Michelin star.

Mohib with his passion for cooking, has been doing avant garde cooking since 2008 and has specialised in French Cuisine, Mediterranean, Levantine cuisine, Modern European and uses classical and modernist techniques in his Kitchen. He is actively involved in integrating slow food movement and food sustainability concepts, along with his interest in contemporary cooking techniques and food styling


An alumni of IHM- Aurangabad, Meha Kumar began her professional culinary journey in 2015 at the Hotel Arts by Ritz Carlton, Barcelona in a 2 Michelin starred ENOTECA by Paco Perez. 

​Her dedication and passion for culinary arts led her to becoming the youngest CDP for a 1 Michelin starred standalone restaurant named TERRA in the heart of Girona, Spain.

Continuing her professional stints, she landed at the iconic 2 Michelin starred MIRAMAR by Paco Perez in Llanca, Spain where she worked for a total of 3 years handling various complex food elements alongside her dedicated section within the restaurant. 

​In total, Meha Kumar has an experience of over 8 years in Spain, working for various Michelin starred restaurants.

In 2022 she returned back to India and ever since, she works as a F&B consultant for restaurant pre-openings, focusing on menu development, menu nomenclature & intense operations centric staff trainings. 

​She also does her own chef tables where she curated conceptual menu's from time to time in different parts of India like - Pune, Mumbai, Delhi, Hyderabad, Bangalore & Kolkata.


Priyam is a highly motivated and skillfull chef who is also the first Indian chef to be awared the knighthood of "Chevalier de L'ordre du Mérite Agricole" by France in 2019 for "quality & creativity" of his unique gourmet cuisine. 

Priyam infuses the French influences he has imbibed over the years into his cooking, giving his food a unique and elevated experience. Priyam has honed his skills with the 3 Michelin-starred La Maison Troisgros, Paul Bocuse & with chefs like Matteo Grandi & Koldo Royo.

In India, Priyam was one of the forming pillars of the culinary success behind the modern Indian restaurant in Delhi - ROOH where he led the team being the head chef of the space and made it an experience that lasts in your memories.

​Currently, he is building his own restaurant in Singapore named - ROIA, that focuses on ingredient based cooking using his french cooking experiences & techniques in the menu offered. 


Chef Amit has worked with some of the best food and hospitality establishments around the world. He spent 3 years in one of the best restaurants in the Benelux region, with three Michelin stars and highest in Gault Millau rankings in the country, “Restaurant Boury”. Before that he did an exhilarating stint at “Noma”, five time world’s best restaurant; trained in several kitchens in India, was the opening team of Rooh New Delhi and worked for menu development with St Regis Mumbai to open two revamped restaurants.

His expertise lies in taking out the best of individual ingredients, taking his culture and Asian background with the stronghold of classic French techniques which he has honed over the years. Because of his exciting combinations, he was recently featured in a French luxury lifestyle “Must visits” magazine showcasing his Indian influences on French menus. He also is an active creater on a Brazil based brand called “Creme” where he shares his recipes out to the world.

Currently we are taking chef Amit to cook across the country with some passionate hosts with similar ideologies because he loves to come back and share all his learnings with the people of his motherland. He will shortly be leaving for his next stint in a two time world’s best restaurant based in New York City!


Jatin, an Indian by origin, has an insatiable passion for gastronomy and an unwavering commitment to excellence. He has honed his skills with study, research and extensive world travel and experiments and creates with a relentless pursuit of culinary perfection.

Studying at the Culinary Institute of Barcelona further broadened his understanding of the creation of food. Each item he creates and serves speaks of an amalgamation of world cuisine put together with innovative techniques, unexpected global flavours, and a deep appreciation for locally sourced ingredients.

​He now runs a very successful supper club based in Dubai named - Casa 21 where he curates his unique dining experiences that focus on uplifting modern Indian cuisine. 


Vinny Lauria began his professional culinary career in Nashua, New Hampshire and has since cooked his way around the world. Alumnus of the prestigious Johnson and Wales culinary school in Providence RI, his early stints included internship at Michelin starred Kenmare, Ireland and Head Chef at Bravo in Denver, Colorado, followed by the acclaimed Babbo by Mario Batali and Michelin starred Enoteca in New York City.

Moving to Hong Kong at the age of 26, Vinny opened 208 Duocente Otto which was awarded Hong Kong’s Best New Restaurant and Michelin recognition. He later opened Linguini Fini, an all homemade pasta, local produce and pork-focused restaurant and won Chef of the Year and Best New Restaurant.

Vinny currently helms Hong Kong’s premier Italian-American restaurants including Fini’s, Posto Pubblico, Frank’s Italian American Social Club ( Hong Kong’s Best New Restaurant, Best New Bar ) and Frank’s Records, a hiphop and vinyl-focused speakeasy. He has also opened restaurants in Singapore, Manila and Vietnam and travelled to more than 35 countries.


An Indian by origin & trained in Australia, Harry has been regarded as a new wave of talent by Melbourne Food & Wine festival that’s bringing fresh new ideas and energy to Indian food in Australia presently.

He has cooked , worked & collaborated with some of Australia’s most awarded & loved chefs like - Gary Mehigan, Raymond Capaldi, Peter Gunn & Thi Le to name a few. Harry continues to beautifully marry Indian flavours to local, regional & native Australian ingredients combined with his creative ability in using Indian spices.

Presently, he runs his own supper club in Australia named - Biji Dining which is inspired by his grandmother & his cultural roots of India.


An accountant by profession, Inderpal left the world of numbers to pursue his love for food and cooking, a few years ago.

He eventually signed up for MasterChef Season 4 in November 2022 and went on to win the show with his knack for creating outstanding flavour profiles and textural surprises.

Currently, he travels around the world and does pop-ups that highlight Singaporean food in a refreshing and tasteful light.