Restaurant Awards 2025 Chennai Edition

CHENNAI

INDIA’S ONLY REGISTERED

About Restaurant Awards

Restaurant Awards 2025 is the top honour bestowed upon the greatest in the industry who have tirelessly dedicated their lives walking an extra mile to raise the bar of the Food & Beverage Sector. The awards will go to various regions of the country physically,to honor and applaud the great work done by foodpreneurs and chefs around the country.

This is a precious opportunity to excel your food & beverage business and hear the elevating tunes of applause by the whole fraternity. These awards will put spotlight on exemplary contributions made by profound professionals and passionate restaurant brands. This recognition will enhance your business credibility and would help in restructuring your brand image. Submissions are now open for Restaurant Awards 2025, browse through the appropriate category and region and nominate yourself today.

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Awards

Restaurant Awards premium focus is to create recognition for various industry experts.

Conference

The conference brings new perspective on Scaling up your Restaurant Business.

Networking

Influential restaurateurs , thought leaders, innovative suppliers and industry titans join the show. They’re all here.

Knowledge

Hear intriguing insights on the latest insights on Food Industry and visionary experts. Sit back and learn as Restaurateurs.

20+

Editions
2900

Delegates
70+

Award Categories
50+

Speakers
25+

Sessions

Explore Award Categories

Restaurant Awards

Recognizing the best restaurant with delectable food and a delightful ambience.

Nightlife Awards

This Category recognises Night Clubs/Bars that demonstrates the best ambience,food & liquor.

Cafe & Bakery Awards

This category recognises the best bakeries which offers outstanding value, excellent food and appropriate service.

Design Awards

This category recognises a Restaurant/Bar/Bakery that has the best interiors

Special Awards

This category recognises caterers/unique concepts/customer experiences and cloud kitchens.

Editors Choice Awards

This category recognises restaurateurs/chefs/sommeliers who have demonstrated outstanding qualities.

Chennai Edition Previous Speakers

Ritu Marya

Editor-in-Chief, Franchise Media Entrepreneur India & Asia-Pacific

Udit Saran

Category Lead, Hyperpure by Zomato

Tarun Mahadevan

Managing Director, Advantage Foods

Siddharth Singh

AVP Strategy, NuTaste

Japtej Ahluwalia

Executive Director and Co-Founder, Pricol Gourmet

Ramit Goyal

National Sales Head, Hyperpure by Zomato

Ramit Goyal

National Sales Head, Hyperpure by Zomato

As Hyperpure by Zomato's Sales Head, Ramit Goyal navigates and transforms food distribution with strategic expertise to make it easier for restaurants to scale their business. Formerly leading the product function, he fuelled innovation. Ramit's distinction lies in crafting visionary solutions, building consensus, and instilling a culture of data-driven decision-making. His multifaceted approach and commitment make him invaluable in shaping Hyperpure's future in food distribution.
Previously Ramit led the product function at Hyperpure. He made major transformative contributions to internet products, leading to innovation and growth. What distinguishes Ramit is his fervor for crafting visionary product solutions to intricate challenges, building consensus among stakeholders, and implementing scalable solutions. His passion extends to cultivating high-performing teams and instilling a culture of data-driven decision-making and experimentation.
Ramit's multifaceted approach and commitment to excellence make him an invaluable leader in shaping the future of food distribution at Hyperpure by Zomato. Previously Ramit led the product function at Hyperpure. He made major transformative contributions to internet products, fuelling innovation and growth.
What distinguishes Ramit is his fervor for crafting visionary product solutions to intricate challenges, building consensus among stakeholders, and implementing scalable solutions. His passion extends to cultivating high-performing teams and instilling a culture of data-driven decision-making and experimentation. Ramit's multifaceted approach and commitment to excellence make him an invaluable leader in shaping the future of food distribution at Hyperpure by Zomato.

Swarup-Solgaonkar

Corporate Chef-New Product Development McDonald’s India

Gandharv Dhingra

Co-Founder & CEO, Roll Baby Roll and NRAI Chapter Head –Chennai

Gandharv Dhingra

Co-Founder & CEO, Roll Baby Roll and NRAI Chapter Head –Chennai

Gandharv is a seasoned food and beverage professional, boasting a rich and diverse background in the industry that has flourished over the course of 15 years. His remarkable entrepreneurial journey began with the spark of "Roll Baby Roll." As the driving force behind this venture, Gandharv not only established the brand but spearheads its expansion and ensures operational excellence.
Under Gandharv's visionary leadership, "Roll Baby Roll" has rapidly evolved into one of the fastest-growing Quick Service Restaurants (QSRs) in Chennai. With an impressive network of 14 stores, the brand has become a market leader in the retail segment, celebrated for its delectable rolls. Gandharv's commitment to quality and innovation has been instrumental in this remarkable growth and success story.
Gandharv also is the Chapter head of National Restaurant Association of India’s Chennai Chapter. NRAI is the voice of the Indian Restaurant Industry. Founded in 1982, NRAI represents 500000+ restaurants, an industry valued INR 4,23,865 crores and aspires to promote and strengthen the Indian Food Service Sector. In his role he represents the interest of the fraternity on various fronts.
This consummate restaurateur and hotelier honed his remarkable skills during a transformative tenure with ITC Hotels, an esteemed name in the luxury hospitality sector. Gandharv's illustrious career at ITC Hotels saw him take the reins of two iconic restaurants, Bukhara and Dum Pukht, both synonymous with fine dining of the highest order. Alongside these prestigious restaurants, he successfully managed a portfolio of other renowned food and beverage brands.
A testament to Gandharv's exceptional talents is his role in hosting and catering to an esteemed clientele of heads of state and delegates from all corners of the globe. His ability to orchestrate and deliver world-class dining experiences on such a grand scale is truly commendable.

Chef Ishijyot Surri

Founder, SJI Hospitality

Chef Chef Ishijyot Surri

Founder, SJI Hospitality

Chef Ishijyot Surri stands as a beacon in the global culinary arena. With a background rooted in the prestigious Taj Group, he has been formally trained in the culinary field at the Taj IHM-A institute with an affiliation to the prestigious University of Huddersfield, UK. Ishijyot’s stints across various restaurants fortified his understanding of different culinary traditions, allowing him to oversee a North Indian BBQ poolside restaurant early on in his career.
His accolades, such as the 'Young Chef of the Year' and 'Best Chef Led Restaurant', are a testament to his relentless pursuit of culinary perfection. The chef's vision transcended the boundaries of the traditional kitchen. By 2018, determined to perpetually evolve, Ishijyot’s entrepreneurial flair led to the inception of three distinct culinary hubs under the banner of the SJI Hospitality group: Mulk, reflecting old world North Indian charm; and Pachinco, a haven for Italian diner and coffee enthusiasts alike. Yet, it was his venture, Miniya Turk, inspired by his trip to Turkey. The newly found Outdoor Catering vertical “SJI Gourmet” has earned immense recognition and love under his leadership.
Surri's culinary expertise isn't confined to the domain of savory. He took the world by storm when he initiated Gourmet Treats in 2010, mesmerizing connoisseurs with a diverse array of Ceylon teas and flavoured dry fruits. His fervent exploration of the world of teas earned him the coveted certifications of Tea Blender and Tea Sommelier in 2023. These achievements paved the way for his forthcoming brand, Tea Leaf Time. Furthering his culinary innovations, Chef Ishijyot co-founded FMCG product ventures like 'The Pickled Chick' serving meat based pickles, 'Nutty Singh' and ‘Makhana Singh’ serving a new range of flavoured dry fruits. The 'ALPS - Always Love Peanut Spread' became another feather in his cap.
Chef has also carved a digital presence with his YouTube channel that delves into culinary arts, sharing his knowledge and passion with a wider audience. In the realm of gastronomy, Chef Ishijyot Surri emerges not just as a culinary genius but as an institution in himself.

Sanandan Sudhir

Founder & Director, On2Cook India

Shweta Ravi

Director, Nandhana Group

Prasanna Venkatesh

Director, Madras Coffee House

Sujan Mukherjee

Executive Chef, Taj Coromandel

Sujan Mukherjee

Executive Chef, Taj Coromandel

Sujan Mukherjee enjoys a wealth of experience in some of the finest kitchens in the country with 34 years in the hospitality industry and a good part of it with the Taj Hotels at Delhi, Kolkata, Jaipur and Indore.
Chef Sujan joined Taj Coromandel as the Executive Chef in April 2015 and since then has been delighting food connoisseurs in Chennai with his culinary skills. Chef Sujan started his career with Taj Bengal as a trainee and was with the hotel for almost ten years before moving on to Jai Mahal Palace, Jaipur as Executive Chef. After short stints at Taj Residency, Indore and Taj Palace Hotel, New Delhi, Chef Sujan was back to where it all started Taj Bengal, as the Executive Chef.
While Indian, Italian and French cuisines are close to his heart, he also has a good grasp of Japanese, Mediterranean and Chinese cuisines apart from sound knowledge of bakery and confectionary.
From being the first Indian Chef to participate in the American Harvest Cake bread Celler workshop to winning the Best Chef Award by the Government of India in Five Star category, Chef Sujan's gourmet journey is generously peppered with culinary achievements. He has also had the honour to serve dignitaries like Mrs Pratibha Patil, former President of India; Mr Manmohan Singh, former Prime Minister of India; and Mr Pranab Mukherjee, President of India. Chef Sujan also successfully organized dinner hosted by Indian Prime Minister for Pervez Musharaf and also headed the banquets for President Bill Clinton and Heads of the States of Brazil, Netherlands, Nepal, Mauritius, Afghanistan and Qatar. Chef Sujan has also worked with several expat chefs refining his skills in European cuisine with Jean Marc, Alex Bignotti, Antello Medda, Luca Volcini and Olivia; and Oriental cuisine with Brando, Lian and Hubert.

Balachandar R

Director, Junior Kuppanna

Chennai Edition Previous Speakers

Akshay Bector

Chairman & Managing Director, Cremica Food Industries Limited

Anahita Dhondy

Chef Partner, SodaBottleOpenerWala

Chef Koushik

Chef

Harshvardhan Neotia

Chairman, Ambuja Neotia Group

Karan Kapur

Executive Director, K Hospitality

Ranveer Brar

Celebrity Chef

Sahil Jain

Co-founder, Dineout

Sanjeev Kapoor

Celebrity Chef

Vikram Ramasubramanian

Partner, Inflection Point Ventures

Jinraj Adyanthaya

Head - Key Accounts & Retail One - Nestle Professional

Biraja Prasad Rout

Founder, Biggies Burger

Biraja Prasad Rout

Founder, Biggies Burge

Biraja Prasad Rout is the founder of Biggies Burger. Being an entrepreneur with a passion for global food, Biraja was appalled to see the sordid state of affairs especially in the Indian grilled burger segment. With global chains serving up fried burgers, he took it upon himself to provide customer with healthier, grilled burgers. With the country fed up with the taste of fried burgers, Biggies Burger came up with the grilled burgers.
Having over 6 years of experience in automation, Biraja aims to utilize his experience to standardize the systems and processes so as to build India’s very own QSR chain that revolves around standardization and SOPs. He observed that there was a demand for grilled burgers in the QSR market. Biraja started the first Biggies Burger unit at Electronic City, in the year 2011. The concept of grilled burgers was first introduced to the Indian consumers, and received widespread recognition. Additionally, there was a very great reception for grilled burgers, which has since gone on to become the core USP of Biggies Burger.
Having taken baby steps during the initial years to grasp a better understanding of the nuances of the QSRs, the brand has gradually made its mark among the populace. Perhaps the best testament to the success of the brand is the fact that post adopting the franchising route in 2016. BIGGIES BURGER is the largest homegrown grilled burger chain in India with the brand currently operating 120+ stores in 23 cities across 15 states.
Biraja has since undertaken constant innovations and product development, ensuring uniformity in quality and taste across all locations. Not only in burger making, Biraja is also striving to ease the burger store franchising process for those that want to explore the QSR business opportunities. Adding to it is that Biggies Burger has enabled its franchisees that come from varied backgrounds, comprising of government officials, army personnel, IT professionals etc. to become successful in QSR business.

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Chef Vikas Seth

Chef & Culinary Director, Embassy Leisure and Entertainment Projects LLP (Embassy Group)

Chef Vikas Seth

Chef & Culinary Director, Embassy Leisure and Entertainment Projects LLP (Embassy Group)

A well–travelled chef with an in-depth understanding of culinary concepts and a strong passion for innovation. IHM Mumbai alumnus, advance culinary skills honed at the Culinary Institute of America, comes with over two decades of work experience. Chef Vikas Seth has been felicitated with the most coveted ‘Chef of the Year – 2022’ award by the prestigious Times Food & Nighlife Awards.

Chef Seth is now the Culinary Director at Embassy Leisure, he has been the brains behind the multi-award winning restaurants Sanchez Restaurante & Cantina, Sriracha – Contemporary Pan-Asian Dining, HopsHaus – Botanical Brewery + Kitchen, Zest Besopke Catering, F&B outlets @ BLVD Club – Embassy Boulevard, Eden Café at Embassy Springs, amongst others.

Chef Vikas Seth A truly multi-faceted chef and member of the prestigious International association of gastronomy as ‘Chaîne des Rôtisseurs’. He has authored books for private circulation “The Modern Indian Odyssey” and a unique twin cover brand book ‘Sanchez & Sriracha’. Chef Seth has been listed in the ‘Top Food Entrepreneurs’ book by Restaurant India, he is the winner of Upper Crust Food and Wine Celebrity Chef Competition. Chef Seth was one of the Super Chefs on the Sony TV telecast Cooking Reality Show - ‘Sanjeev Kapoor Ke Kitchen Khiladi’.

Chef Seth, has extensive experience in international product development as well, creating global flavours for every kitchen through the frozen food and ready-to-eat medium. These products were widely recognized globally and awarded a number of prestigious awards, namely in Boston Seafood Show and European Seafood Exposition in Brussels.

Rashmi Daga

Founder & CEO, FreshMenu

Mahesh Reddy

CEO, GoPizza India

Karan Kapur

Executive Director, K Hospitality Corp

Karan Kapur

Executive Director, K Hospitality Corp

Karan Kapur has been with K Hospitality Corp since the past decade, and is part of the strategic decision making, business development and operations strategy roll out for the group.
With an expertise in business administration, finance and economics, backed by his education in various universities abroad, Karan believes in being a hands-on leader and believes in actively participating in the operations of the group to facilitate growth and expansion.
Karan Kapur is the Executive Director of K Hospitality Corp, one of India’s largest home-grown hospitality and food service corporations.
A graduate from Northwestern University in Economics, and from Kellogg School of Management, where he received a Certification in Finance. After setting up new businesses for the organization, Karan returned back to the US to acquire his M.B.A. from Harvard Business School.
He played an active part in the setup and launch of Travel Food Services, the travel retail vertical under K Hospitality Corp.
Karan currently heads the Indian and International food services verticals of K Hospitality Corp which include some of the acclaimed brands – Copper Chimney, Bombay Brasserie, Punkah House, Bombay Borough, Blue Sea Banquets, Pavitra Catering, amongst others; along with the recent foray into International QSR growth with the launch of Domino's Pizza in the African subcontinent.
At a group level, Karan is part of the strategic decision making, business development and operations strategy roll out for K Hospitality Corp, and has played an active role is building the organizational capabilities to scale up to over 6000 employees today.

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Pravesh Pandey

Founder & Director, Handcrafted Restaurants Private Ltd

Prasanna Kumar

Co-Founder and CEO, BLR Brewing Co

Nidhi Singh

Co-Founder, Samosa Singh

Sandipan Mitra

Co-Founder and CEO, HungerBox

Akshay Luthria

Managing Partner, Street Storyss and Sindh Kitchen

Chef Dr. Avin Thaliath

Pastry Chef, Co-founder and Director of Lavonne Academy of Baking Science and Pastry Arts

Chef Dr. Avin Thaliath

Pastry Chef, Co-founder and Director of Lavonne Academy of Baking Science and Pastry Arts

The bakery industry in India is the largest of the food processing segments with an estimated annual turnover of about $ 7.60 billion in 2020. The growth and spread of the bakery market have thrived on highly skilled bakers who have rattled the global industry as well.
Chef Avin Thaliath is one such name all pastry chefs and chocolatiers reckons with. An educationist at heart, the talented Chef’s mission is to spread joy with his insights and motivate others to find solace in this beautiful form of art.
Currently serving as the Co-Founder and Director of Academics at Lavonne Academy of Baking Science and Pastry Arts, India, Chef Avin’s desire and ambition to set up a specialized baking school in India, came true when Lavonne was born.
Hailing from Kerala, Chef Avin’s mother played a pivotal role in shaping his career and largely influenced him to dive into the culinary world. He was awarded a bronze medal in 2004 during his Bachelor of Hotel Management degree from Bangalore University. He further stimulated his field of interest, by taking up advanced level program in Chocolaterie and Sugar at Feves the Choco Creation of Pastry Fine Arts, Malaysia. He also holds the credit of being a Golden Certificate Awardee of Vatel Scholarship, Nimes, France.
After his studies in France, Chef Avin also interned under Chef Antonio Texeira before working with Le Granier A Pain, Paris, Paris Mamamia, Institut Vatel, Nimes and also Rhone Valley in France. After his stint in France, he worked with Indian giants like The Taj Hotels and The Orchid Hotels. Chef Avin was also appointed as a member of WACS (World Association of Chef’s Society), SICA (South Indian Culinary Association), and IFCA (Indian Federation of Chefs Association).
Rising up as a skilled dignitary in his field, Chef Avin steered the grounds of academic prowess as author of a number of academic journals, books, and monographs and has presented award-winning papers at top-level industry summits. He also served as assistant professor at the prestigious Christ University, Bangalore, India and has been associated with WorldSkills Org, since 2016 and has been representing India with skills from across the country at a global level. As someone who believes learning never stops, he competed his PhD in oenology studies and was in The Harun list for the most enterprising entrepreneurs of India. At present he is vice-president for the Pastry Council of India.
Soon, Chef Avin will launch his book “The Science in the Art of Baking”, which he has been working on for past 10 yrs.

Anand Ramanathan

Partner, Deloitte

Dawn Thomas

Managing Director, V&RO Hospitality

Dawn Thomas

Partner, Deloitte

Dawn Thomas has finished B.Tech from M.S Ramaiah Institute of Technology, Bangalore. At the age of 17, Dawn co-founded Rices Obliquity (a clubbing community) to bring all of Bangalore together for incredible nightlife experiences and even joined hands with Sunburn and co-produced concerts of the likes of David Guetta, Avicii, Hardwell, Dada Life, Matzo, etc.
Just as most creators are - he is very particular about the brand image the company puts out and occasionally has taken up the responsibility of design & artworks himself in the beginning of his entrepreneurial journey.
In 2018, Dawn Thomas started working on building V&RO Hospitality as the CEO & Co-founder. VRO Hospitality, is one of the fastest growing hospitality chains in India which is the parent company of Popular Restaurant brands like Hangover, Badmaash, Nevermind, Cafe Noir, Tycoons, Plan B & Mirage. V&RO Hospitality takes pride in its repertoire of multi-format restaurants, cafes, lounges across 22 outlets in India
Under the leadership of Dawn Thomas, V&RO Hospitality also acquired F&B brands like Fava, Cafe Noir, Plan B, Caperberry, and One Night in Bangkok amidst the pandemic and also ventured into cloud kitchen brands with Burger & Beyond, Holy Doh to adjust to the new world of dinning
V&RO Hospitality has successfully raised an amount of $3million in a mix of equity and debt funding in Series A funding led by CreedCap Asia
Dawn Thomas is now focused on the growth mode of the company and with this fresh round of funding he aims to keep V&RO Hospitality on the trajectory of success.

Chennai Edition Previous Jury

Agenda

4:45-4:50 PM

Welcome Speech- Ms. Ritu Marya, Editor-in-Chief, Franchise India Group

4:50-5:00 PM

Keynote

5:00-6:00 PM

How restaurant & food brands are scaling and maintaining unit economics

Session highlights:

Soul & Scale: Bringing Customer’s Back to the Table
Investing in restaurant technologies that excite diners
Future of Food Retail: What’s trending in the Biz
Curating Experience, Captivating Diners/Shoppers
Key strategies to wow! Your customers
Foodtainment: How Food and Entertainment has become one

6:00-6:10 PM

Keynote Session

6:10-6:55 PM

Staying One Bite Ahead: Understanding Customer Trends Better

Session highlights:

Menu Trends by Leading Restaurants & Chefs From India and Global Markets
The Lost Recipes make a comeback: Regional cuisines, multi-cultural flavors and Reinvented Foods
New age menu innovation: moving towards a Sustainable Futures
Healthy is trending: How restaurants are integrating a clean and nutritious menu strategy by new balanced options or cleaning up items