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Shashank Anumula
Managing Director, Café Niloufer
Shashank Anumula
Managing Director, Café NilouferShashank Anumula an MBA graduate who joined his father Mr. A Babu Rao in 2011in his journey
succeeding in making Cafe Niloufer an integral part of modern Hyderabad. His single vision
was evolving the brand with times, and expanding the brand name with top most priority to
quality and consistency.
His vision was to scale up the business, however he first focused on standardizing processes
before expanding. After 5 years of thorough research on baking cookies, breads, and cakes,
with unwavering focus on product consistency, he opened the first Cafe Niloufer outlet at
Lakdikapul. This outlet presented to the city a unique tea cafe experience by serving perfect
hand-crafted blends in an air-conditioning setting. A first for Hyderabad. Since then he
explored the concept of a premium tea cafe and today opened up 5 Cafe Niloufer Outlets in the
city, serving upto 1L customers every single day.
During the pandemic, he initiated the company into the FMCG segment with the launch of 3 Cafe
Niloufer Tea Powder Blends. The strength of the company today is that it is a place for
everyone, ensuring every single person who comes to have chai also has a variety of options
that can go along with it.
Sanandan Sudhir
Founder & Director of On2Cook India
Sanandan Sudhir
Founder & Director of On2Cook IndiaOn2Cook is the brainchild of Sanandan Sudhir (Sandy) the Founder & Director of On2Cook India. Winner of Several Industrial Design, Engineering & Management Awards and with more than 2 decades of Design Excellence and Leadership experience, Sanandan Sudhir (Sandy) is an Engineer and an alumni of the prestigious National Institute of Design, Ahmedabad, India. He is a true thought leader with a passion to create end to end products focused on IP strategy. An Inventor at heart, he has 32 Global Patents (Granted) & more than 60 Applied For. Sandy is currently focused on bringing this product to the market and oversees the Product Design, Development & Manufacturing including the future Product & IP Strategy.
Amar Ohri
MD, Ohri’s Group of Hotels & Restaurants
Amar Ohri
MD, Ohri’s Group of Hotels & RestaurantsThere is an air of informal ease and relaxed composure about Amar Ohri. The scion of Ohri’s
Group, carries the mantle of (unarguably) Hyderabad’s largest and most popular restaurant
chain, rather lightly.
The 46-year-old attributes the calmness to his recent tryst with spirituality, during the
Covid-induced global lockdowns. Born in Berhampur, Odisha, on account of his father Ravi
Ohri’s business projects there as a building contractor, Amar moved with his family to
Hyderabad in 1980 as a six year old.
He attributes the genesis of the Ohris food brand to the erstwhile Havmor (now Eatmor)
restaurant, which his maternal grandfather opened in Basheerbagh in 1976, and which runs to
full houses till date. Known for its bestseller chole bhature even today, Eatmor’s heirloom
recipe by Amar’s maternal grandmother, captured Hyderabadi palates with its home-made
robustness, right from the word go. In fact, the signature dish continues to be made today
with the very same secret chole masala, which is prepared only at the Ohri home, “My wife
Sonal now makes it.”
On completing his education, (BBA from Ecole Lemania in Lausanne, followed by a MBA at
Johnson & Wales University in Providence, Rhode Island, USA) Amar returned to Hyderabad in
1998, raring to go.
Today, OhrI has 18 brands, and 32 outlets with three more being added soon.
Chef Chalapathi Rao
Chef, Restaurateur and Master Chef India (Telugu) Judge
Chef Chalapathi Rao
Chef, Restaurateur and Master Chef India (Telugu) JudgeChef Chalapathi Rao is an entrepreneur. His entrepreneurial venture is named “Simply South by Chef Chalapathi Rao”. The restaurant has redefined the popular South Indian cuisines and has preserved its rich cultural and culinary heritage. The venture, as well as Chef Chalapati Rao has won numerous accolades from highly esteemed organizations. A highly self-motivated and resourceful Chef, Chef Chalapathi Rao is constantly reinventing his age-old recipes to provide evolved culinary experience to the restaurant's patrons. He is presently in the quest for expanding his venture to global destinations. In addition, Chef Challu - as he is fondly known - by the hospitality and culinary industries - is a high-class content writer. He has authored several concept notes, stories and articles on cuisine for diverse print media. Chef Challu's professional career has spanned over 25 years. Earlier in his career, Chef Challu was the highly acclaimed and successful brand custodian as well as Master Chef of the Dakshin brand - while employed with ITC Hotels. In between his ITC Hotels career of almost two decades and his entrepreneurial journey, Chef Challu was the Corporate Chef with a major hotel group based at Hyderabad
Nikitha Umesh
Naomi Patisserie & Bakehouse and Master Chef India (Telugu) Judge
Nikitha Umesh
Naomi Patisserie & Bakehouse and Master Chef India (Telugu) JudgeHyderabad-based chocolatier-pastry chef-turned restaurateur Nikitha Umesh, is Founder at
Naomi Patisserie & Bakehouse. She is also Judge on MASTERCHEF-Telugu season-2 streaming
exclusively on Sonyliv.
Known for her unique bakery recipes, she is trained and worked with several international
chefs like
Martin diez, Philippe Conticini, Antonio Bachour, Amaury Guichon, Frank Hasnoot, Karim
Bourgit amongst others.
She has also spear headed team of chefs from ideating to execution of new product line for
brand Fabelle, pan India. She also worked as Pastry professional & master chocolatier for
over 7 years of experience in ITC Hotels.
Nikitha has also represented India at Bocuse d’or in Singapore 2016 and was part of the team
that created worlds most expensive chocolate, recorded in Guinness world book of records.
She was also awarded Culinary rising star of the year by IHC london.
Teja Chekuri
Founder- Full Stack Ventures
Teja Chekuri
Founder- Full Stack VenturesTeja Chekuri is a global restaurateur who has set up unique restaurant chains across the
world. While he holds the position of the Managing Partner at Ironhill India and holds
several board level positions in different companies, he has consolidated all his brands
under the umbrella of ‘Full Stack Ventures’ this year.
After completing his degree in MS – Electrical and Electronics Engineering at Gannon
University Teja worked in various startups and IT companies. He started his entrepreneurial
journey with technoSecure as the President in 2006 which was later acquired by another
company. Soon after he started Vertical Focus Inc in 2010 which is still in operation in US.
But he kept coming back to food – his first love.
He co-founded the Godavari Group of Restaurants in the US and continued to explore more in
the segment. Under this group he launched Madras Dosa Co (Boston), 1947 -Truly Indian
(Boston), Vaanga (Boston) and launching an Indian Gastrobar “Don’t Tell Aunty” in Boston
along with establishing the flagship brand Godavari in 21 locations (Delaware, Toronto,
Tampa, Jersey City, Minneapolis, Orange Country, Atlanta, Columbus, Woburn, Philadelphia,
Naperville, Houston, Schaumburg, Kansas, Charlotte, Cincinnati, Edison, Hartford, Herndon,
Morrisville and Rhode Island). After having established a robust empire on international
shores, he turned his attention to India.
He pioneered the concept of craft beer in India with the launch of Prost in 2012. That’s how
Ironhill India came about. Since its launch, the brand has established multiple footprints at
a rapid pace under his leadership and is still in expansion mode. The Ironhill India group
then created top brands that have found loyal patronage amongst the target audience that
include Prost apart from the hugely popular Ironhill properties. His team is now working on a
new concept 'Beerish' that is set to launch soon.
Pankaj Gupta
Owner, Flavour Pot Foods LLP
Pankaj Gupta
Owner, Flavour Pot Foods LLPOwner, restaurateur, and marketer amongst several others, Pankaj Gupta, Owner of Oye Kake and
Taftoon Bar & Kitchen, has donned several hats in the past decade. With two successful
restaurant brands, he has surely proven that Mumbai is indeed the city of dreams if you dare
to dream big.
A foodie at heart, Pankaj’s biggest inspiration for flavours came from watching his own
mother in the kitchen and the flavours she brought to the table. Following several failed
attempts at breaking an egg to make himself breakfast as a young boy, Pankaj realized that
cooking involved more than just tossing ingredients together in a pan.
After graduating with a degree in Retail and Marketing, he was offered a role at a leading
bank in 2011, which he politely declined. Instead, he took time off to travel back to the
city of Amritsar which had given him several fond memories of the past. A trip that was meant
to be just for a few days, lasted three months and gave Pankaj the ammunition for his next
steps after realizing the lack of vegetarian Punjabi food in Mumbai. Hence, despite having no
background or connections in the F&B industry in Mumbai, he started working on his plans to
bring Amritsar’s renowned yet humble Chole Kulcha to the city of Mumbai. In 2011, Pankaj
launched the city’s first Oye Kake, the regional vegetarian Punjabi restaurant brand under
the parent company - Flavour Pot Foods L.L.P. Fuelled by his passion, he also contributed to
creating marketing USPs which included bringing in water from Amritsar to knead the kulcha
dough. Since its inception, Oye Kake has expanded across the city with several outlets and
delivery kitchens, with a few more in the pipeline.
Gautam Gupta
CEO, Paradise Food Court
Gautam Gupta
CEO, Paradise Food CourtIn a career spanning over two decades, Gautam has deep experience in consumer businesses across multiple sectors. First decade of his career was with marquee FMCG companies – Reckitt Benckiser and ITC where he donned various responsibilities in sales, trade marketing and band management areas. His association with Samara Capital started in 2010 with pharmacy Chain – Guardian Lifecare, where he was the CEO before moving to food services sector within Samara portfolio. He was the CEO of Pizza Hut business at Sapphire foods during its early integration phase. Currently he is the CEO of Paradise Biryani, Hyderabad – the largest Biryani player in the country with presence across 10 cities and growing. Gautam holds an MBA degree from Indian Institute of Management (IIM), Lucknow and also received his B. Tech. degree from the Indian Institute of Technology (IIT), Delhi.
Sheetal Patil
CEO, Cream Stone Ice Cream Concepts
Sheetal Patil
CEO, Cream Stone Ice Cream ConceptsWith a combined experience of over 25 years in the retail, healthcare and fnb industry, Sheetal has extensively experienced different aspects, challenges and phases in his career. He has been an integral part of growth stories with contribution to Cafe Coffee Day as their Head of Operations for west and east, later as a COO in healthcare and now with growing Cream Stone Ice Cream Concepts, as their CEO. Sheetal has been a catalyst in major expansions and turnarounds. In his current role at Creamstone he has completely transformed the brand from a regular ice cream joint to a coveted new age dessert destination. On the journey to take this homegrown brand from Hyderabad to the rest of the country. He is on a mission to give India the finest desert experience with the finest ingredients, with the most creative and innovative flavors.
Satya Kumar
Executive Chef, Sheraton Hyderabad
Satya Kumar
Executive Chef, Sheraton HyderabadChef Satya Kumar is the Executive Chef at Sheraton Hyderabad. With over 20 years of culinary excellence, Chef Satya brings a wealth of creativity, innovation and a deep passion for food to the table. Chef Satya’s illustrious career spans some of India’s most prestigious establishments. From his early days at Hyderabad Marriott Hotel and Convention Centre to leading culinary teams at JW Marriott and Taj Falaknuma Palace, he has mastered a wide range of cuisines, from royal Nizami flavors to molecular gastronomy and microregional specialties. Satya has also gained extensive experience in managing large kitchen teams and upholding brand standards at renowned properties such as JW Marriott Aerocity, Park Hyatt Hyderabad, JW Marriott Pune, and Marriott Whitefield Bengaluru. His commitment to team development and staff training has solidified his reputation as a leader in the culinary world. At Sheraton Hyderabad, his vision is to create unforgettable dining experiences that celebrate India’s diverse culinary heritage while embracing contemporary techniques. His leadership will continue to elevate the hotel's food and beverage offerings, delivering a world-class dining experience for every guest.
Abilash Bellur
Co-founder, Biggies Burger
Abilash Bellur
Co-founder, Biggies BurgerAbilash Bellur is the co-founder and serves as the COO of Biggies Burger, leveraging over a decade of operational management experience to drive the brand's success. Beginning his career with prominent apparel retail brands, Abilash transitioned to become an early franchisee of Biggies Burger before joining the founding team in 2016. In his current role, he oversees key functions such as franchise store operations, audit, and supply chain management, emphasizing operational excellence at every step. With a relentless commitment to optimizing efficiencies and enhancing customer experiences, Abilash plays a pivotal role in shaping Biggies Burger's trajectory. His strategic vision and hands-on approach have propelled the brand to new heights, establishing him as a valuable asset within the organization and a dynamic leader in the realm of operational management.
Rohit Kasuganti
Founder & CEO, Telangana Spice Kitchen & Terrāi
Rohit Kasuganti
Founder & CEO, Telangana Spice Kitchen & Terrāi"Food is not just sustenance; it's culture, identity, and pure passion" Born and raised in the heart of Karimnagar, Rohit’s love for authentic Telangana cuisine runs as deep as his roots in the region. Growing up in his father’s bustling restaurant, Rohit was immersed in the art of cooking and the power of food to tell stories. His vision is to bring the flavours and traditions of Telangana out of family kitchens and into the hearts of diners, within India and internationall. In 2018, Rohit launched his first dining concept - Telangana Spice Kitchen, a brand that has become synonymous with rich, veridical flavours and dishes that evoke nostalgia for many. Under Rohit’s leadership, what started as a single restaurant has expanded to four thriving locations across Hyderabad’s evolving dining landscape. Each restaurant serving dishes that honour regional traditions while celebrating innovation. Rohit’s culinary philosophy is simple – innovate on traditional cuisine, keeping its essence untouched, offering a memorable experience. Rohit takes immense pride in the fact that the core team has stayed intact since the inception of Telangana Spice Kitchen. For him, it's a testament to the strong, supportive culture he has created, where every member feels like a vital part of the family. His leadership philosophy revolves around the idea that when people grow together, success follows. As his next steps, Rohit is working towards opening his passion project – Terrāi. This bold new venture aims at taking Telangana’s age-old culinary culture and present them with a fresh, contemporary twist, sans theatrics.
Saurabh Pramodkumar Shah
Regional Sales Head, On2Cook
Saurabh Pramodkumar Shah
Regional Sales Head, On2CookWith over 15 years of experience in the hospitality industry, Saurabh blends his chef-driven expertise and strategic sales knowledge to spearhead growth at On2Cook. As the Regional Sales Head, he uses his culinary background to connect with chefs and restaurateurs, offering On2Cook, , which is both innovative and energy-efficient. His unique mix of culinary artistry and sales strategy makes him a vital part of On2Cook’s mission to transform kitchens.
Chef Shiv Parvesh
Executive Chef, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre
Chef Shiv Parvesh
Executive Chef, Novotel Hyderabad Convention Centre & Hyderabad International Convention CentreChef Shiv Parvesh is the Executive Chef at Novotel Hyderabad Convention Centre & Hyderabad
International Convention Centre, is a luminary in the culinary realm with over 19 years of
exceptional expertise.
Renowned for his innovative approach and deep-rooted passion for gastronomy, Chef Shiv's
illustrious career and visionary leadership are set to elevate the culinary experiences at
this multi-dimensional lifestyle complex.
Chef Shiv’s culinary story began in his mother’s kitchen, where the vibrant flavors inspired
his lifelong passion for food. This foundation led him to pursue a postgraduate degree in
Kitchen Management from the prestigious Oberoi Centre of Learning and Development (OCLD),
shaping his technical and creative capabilities in the kitchen.
Throughout his career, Chef Shiv has worked with some of the most esteemed hospitality
brands, including Oberoi, Hyatt, and Marriott Group of Hotels. His journey has been marked by
mastery in Indian and Western cuisines, as well as dynamic innovations that reflect his
signature style.
At Novotel Hyderabad & HICC, Chef Shiv leads a diverse team of culinary professionals,
driving excellence across F&B outlets, in-room dining, MICE events, weddings, and large-scale
banquets. His role extends beyond crafting exquisite dishes; he is dedicated to mentoring and
nurturing talent, fostering a collaborative and growth-oriented environment within his teams.
Amey Marathe
Founder, Amey Marathe Consulting, VP Telangana Chefs Association
Amey Marathe
Founder, Amey Marathe Consulting, VP Telangana Chefs AssociationThe legendary James Beard once said, “being a chef isn’t just the ability to make a fantastic bacon fried chicken, it is about being a leader and a symbol of culinary pride.” It is the moto that multi award winning Chef Amey Marathe has lived by. In his elusive career spanning over two decades’ Chef Marathe has been involved in every facet of bringing together and running successful F&B establishments pan India, and has been associated with some of the top brands across the country like Sun-n-Sand Hotels, St Laurn Hotels, Hard Rock International, Inn Venue Hospitality and Ohri’s. However, the one thing that this seasoned consultant and F&B specialist is known for is his current project on deriving a sustainable cure to food wastage. As the CEO and founder of JSAMEY BIOTECH, he is India’s first Chefpreneur to advocate the virtues of eco-waste disposal. In fact, his future plan includes bringing down wastage in the F&B segment by 45% with a Pan-India presence. A voracious traveller and archiver of traditional cuisine and a regarded teacher, Chef Marathe has been an influential presence when it comes to promoting hospitality as a career among the youth. A mentor to many a chef, he is the vice president of the Telangana Chefs Association, which was curated, structured and implemented by him. And is also a known consultant who has helped shaped many a dining spaces across India. He specialises in reviving ailing restaurants and organizations.
R S Dharmendra
COO, Gilly’s
R S Dharmendra
COO, Gilly’sR S Dharmendra, a seasoned professional with a rich background in Sales, Retail, Entertainment, and Hospitality, currently serves as the COO of Gilly’s Chain of Restobars. His remarkable track record includes a pivotal role in expanding Toys Kemp Retail to 28 stores across India during a time when the retail landscape was in its infancy in the country. Subsequently, his leadership at Amoeba, India's largest chain of Family Entertainment Centers (FECs), fueled unprecedented growth, elevating the number of centers to over 50. With a proven ability to drive success in diverse industries, Dharmendra is a dynamic leader contributing significantly to the success of the organizations he serves. In addition to his extensive industry achievements, R S Dharmendra has showcased his resilience as a bounce-back expert. During the challenging times of the pandemic, he navigated Gilly’s through turbulent waters, ensuring the company not only survived but thrived despite the formidable obstacles. Under his leadership, Gilly’s has emerged as one of the largest chains of restobars, boasting 14 operational outlets that have been serving Bangalore for over a decade. Dharmendra's ability to overcome adversity and steer Gilly’s to success reflects his unwavering commitment to excellence in the hospitality sector.
Hemender Reddy
Owner, Cafe Melange and The Moonshine Project
Hemender Reddy
Owner, Cafe Melange and The Moonshine ProjectHemender Reddy is a multifaceted entrepreneur who has fundamentally transformed Hyderabad's
cultural, culinary and musical ecosystems. His journey began in 2009 with Cafe Melange, one
of the city's pioneering modern cafes, which successfully operated for 15 years before
evolving into Bistro Melaange in 2024. This early venture set the stage for Hemender's
innovative approach to business and community engagement.
Moonshine Project emerged as Hemender's most significant cultural platform, becoming a
cornerstone of Hyderabad's indie and regional music scene. Through this venue, he has been
instrumental in launching over 30 new bands and creating critical infrastructure for local
musicians. In 2022, he further expanded his musical vision with EXT Hyd, a performance venue
that has quickly gained international recognition for promoting indie and underground music
scenes.
Hemender's entrepreneurial spirit extends far beyond music. In 2024, he launched Aroma of
Dakshin, a fine dining restaurant celebrating South Indian cuisine, accompanied by the
Dakshin Banquet Halls. Community and education remain central to Hemender's philosophy. As a
Co-founder in Creative Square, an alternative play area, he continues to demonstrate his
commitment to innovative learning and community development. His upcoming 2025 project
promises to be his most ambitious yet - an expanded Moonshine Project and EXT location
featuring a boutique bar, an amphi-theater, and what is projected to be one of India's
largest concert and performance venues.
Chef Amanna Raju
Head Chef, Novotel Hyderabad Airport
Chef Amanna Raju
Head Chef, Novotel Hyderabad AirportChef Amanna Raju is a culinary maestro in the world of hospitality, whose remarkable career
spans over two decades of excellence in the hospitality industry. Currently serving as the
Head Chef at Novotel Hyderabad Airport, he has become a beacon of culinary brilliance,
seamlessly blending tradition and innovation to craft exceptional dining experiences.
A seasoned expert in food and kitchen operations, Chef Amanna Raju brings extensive knowledge
and unparalleled expertise to his craft. At Novotel Hyderabad Airport, Head Chef Amanna Raju
leads a dynamic team of 50 chefs, pushing the boundaries of culinary creativity and
operational excellence. His ability to blend authentic regional flavors with international
culinary techniques has made him a sought-after name in the industry.
Chef Raju’s illustrious career is marked by his extensive global exposure, particularly in
cruise line culinary operations—a rare and prestigious accomplishment in the hospitality
world. His expertise was honed through various roles with world-renowned cruise lines,
including Holland America Cruise Lines, Seattle, USA, Global Cruise Lines, Tilbury, UK, and
Marco Polo and Royal Caribbean International, Miami, USA. This international experience has
not only broadened his culinary repertoire but also equipped him with an acute understanding
of global flavors and diverse palates.
Before joining Novotel Hyderabad Airport, Chef Raju excelled in pivotal roles across some of
the most celebrated names in hospitality including Radisson Blu Plaza, Mysore, Radisson Blu,
Hyderabad, Le Meridien, Pune, and Grand Kakatiya Sheraton, Hyderabad. In these roles, he
showcased exceptional skills in designing menus, overseeing large-scale kitchen operations,
and ensuring unmatched client satisfaction.
Chef Yogender Pal
Executive Chef, Hyatt Hyderabad Gachibowli
Chef Yogender Pal
Executive Chef, Hyatt Hyderabad GachibowliChef Yogender Pal is a highly accomplished culinary expert with over two decades of
experience in the hospitality industry. Renowned for his innovative approach to cuisine, he
seamlessly blends traditional flavors with modern culinary techniques to create unforgettable
gastronomic experiences.
Chef Yogender's career spans prestigious roles at globally recognized hotel brands, where he
has consistently showcased his expertise in kitchen management, menu engineering, and
culinary innovation.
Starting his journey with The Oberoi Group, Chef Yogender progressed from a Chef de Partie to
Executive Chef, mastering the art of luxury dining at iconic properties like Rajvilas,
Amarvilas, and Vanyavilas. His career encompasses key leadership roles at top-tier brands
such as Hyatt, Marriott, Hilton, IHG, and The Claridges, where he has consistently
demonstrated excellence in menu innovation, cost control, and operational efficiency.
Currently, as Executive Chef at Hyatt Hyderabad Gachibowli, he continues to uphold his legacy
of culinary excellence, delivering innovative dishes that exceed guest expectations.
Chef Yogender has been celebrated for his contributions to the culinary world, earning
multiple industry awards and accolades for his innovative cooking and commitment to
excellence.
Chef Yogender believes that food is an art form that connects people and cultures. His
approach is deeply rooted in respecting ingredients and delivering authenticity in every
dish.
HYDERABAD EDITION Our Jury
Chef Kunal Kapur
Celebrity Chef, Restaurateur
Chef Kunal Kapur
Celebrity Chef, Restaurateur
Chef Kunal Kapur is a well-recognised Indian celebrity chef, restaurateur, and media
personality known for his food-focused television shows, cookbook and hosting High dignitary’
events in the country.
He is well recognised by the Ministry of India and was given an opportunity to present Satvik
cuisine to Prime Minister Narendra Modi and German Chancellor Ms. Merkel, in Bangalore. He
also cooked for 42 first ladies on the India Africa Summit 2015 besides an interactive
cooking session with them during their visit to India.
He also had the opportunity to represent Indian Cuisine based on millets to the First Ladies
at the G20 Summit held in New Delhi in 2023.
Chef Kunal has an in-depth understanding of regional Indian cuisine having learnt it from the
best in the industry during his early career. He is equally adept with innovative Indian
cuisine that is at par with the best culinary standards in the world. He is known as the
Master of Kebab & Curries in India and has lent his expertise in the culinary domain to over
80 restaurants in India & internationally.
Rakesh Ranjan
CEO- Food Delivery, Zomato
Rakesh Ranjan
CEO- Food Delivery, Zomato
Rakesh Ranjan is CEO - Food Delivery Business at Zomato. He joined Zomato as the Global Sales and Operations Head for the food delivery business in 2017 before being promoted to several key roles; including CEO for its Hyperpure business. Before joining Zomato, Rakesh worked with Boston Consulting Group (BCG) as the project leader and worked across multiple sectors with a focus on business turnaround, growth, portfolio strategy, and large-scale organization-wide transformation. He has also been associated with two portfolio firms of Blackstone as the business manager where he was responsible for growth (horizontal across the value chain) and new markets. Rakesh has also worked as a Principal Consultant with the Pricewaterhouse Coopers (PwC) in its strategy vertical. A post graduate from Indian School of Business in Finance and Marketing, Rakesh has been a receiver of scholarship of merit. He has his bachelor’s degree in electronics from Netaji Subhash Institute of Technology.
Chef Chalapathi Rao
Entrepreneur, Simply South
Chef Chalapathi Rao
Entrepreneur, Simply SouthChef Chalapathi Rao is an entrepreneur. His entrepreneurial venture is named “Simply South by Chef Chalapathi Rao”. The restaurant has redefined the popular South Indian cuisines and has preserved its rich cultural and culinary heritage. The venture, as well as Chef Chalapati Rao has won numerous accolades from highly esteemed organizations. A highly self-motivated and resourceful Chef, Chef Chalapathi Rao is constantly reinventing his age-old recipes to provide evolved culinary experience to the restaurant's patrons. He is presently in the quest for expanding his venture to global destinations. In addition, Chef Challu - as he is fondly known - by the hospitality and culinary industries - is a high-class content writer. He has authored several concept notes, stories and articles on cuisine for diverse print media. Chef Challu's professional career has spanned over 25 years. Earlier in his career, Chef Challu was the highly acclaimed and successful brand custodian as well as Master Chef of the Dakshin brand - while employed with ITC Hotels. In between his ITC Hotels career of almost two decades and his entrepreneurial journey, Chef Challu was the Corporate Chef with a major hotel group based at Hyderabad
Ritu Marya
Editor-in-Chief, Franchise Media
Entrepreneur India & Asia-Pacific
Ritu Marya
Editor-in-Chief, Franchise Media Entrepreneur India & Asia-PacificRitu Marya is the Editor- in- Chief for Entrepreneur India-Asia-Pacific and Franchise India Media, a group company of Franchise India Holdings Limited. She is the Group Editor and leads the editorial desk which comprises business magazines including Entrepreneur, The Franchising World and Retailer together with the Digital media arm of Entrepreneur.com, Franchiseindia.com, wellnessindia.com, indianretailer.com and restaurantindia.in. In her tryst with Business Journalism over the last 16 years, Ritu is regarded as an authority on Startups, Entrepreneurship, Technology, Fintech, AI, Blockchain, Consumer Businesses, Retail, Luxury to Education, Restaurant, Funding and more. In her role as the Group Editor she meets and interacts with Leading Indian and Global Entrepreneurs and thought-leaders while tracking Startup and Entrepreneurial and consumer business landscape in India and Asia-Pacific.
Dr. R Ravichandar
Chairman & Managing Director, Nandhana Group
Dr. R Ravichandar
Chairman & Managing Director, Nandhana GroupDr. R Ravichandar is one of the pioneers in bringing authentic Andhra style delicacies to Bengaluru. The entrepreneurial journey of Dr. R Ravichandar began in the year 1997 as an Executive Director by establishing a standalone restaurant in the style of “Nandhana Palace” at Rajaji Nagar and built the brand from the ground up. When the IT revolution swept through Bengaluru, Dr. R Ravichandar sensed an opportunity to fuel the growth of Nandhana through his innovations to cook signature dishes and introduce multi-cuisine delicacies. Two decades later, his determination and hard work metamorphosed Nandhana into the largest repository of regional cuisine food chain, “Adding Spice to life” with uncompromised quality and service standards in South India. Under Dr. R Ravichandar’s leadership, Nandhana witnessed diversification from Food to hospitality and ventured into Sweets & Savories, Indoor & Outdoor Catering under the umbrella of Nandhana Group. As a testament to his tremendous contribution, Dr. R Ravichandar earned numerous accolades year after year from prestigious regional and national institutions, associations and federations, including Doctorate by the Open International University for Complimentary Medicines, Colombo. Dr. R Ravichandar continues to inspire other aspiring entrepreneurs and shares his insights through his affiliations with FKCCI, FH&RA, SIHRA and ASSOCHAM.
Hyderabad Edition Previous Speakers
Shashank Anumula
Managing Director, Café Niloufer
Shashank Anumula
Managing Director, Café NilouferShashank Anumula an MBA graduate who joined his father Mr. A Babu Rao in 2011in his journey succeeding in making Cafe Niloufer an integral part of modern Hyderabad. His single vision was evolving the brand with times, and expanding the brand name with top most priority to quality and consistency.
His vision was to scale up the business, however he first focused on standardizing processes before expanding. After 5 years of thorough research on baking cookies, breads, and cakes, with unwavering focus on product consistency, he opened the first Cafe Niloufer outlet at Lakdikapul. This outlet presented to the city a unique tea cafe experience by serving perfect hand-crafted blends in an air-conditioning setting. A first for Hyderabad. Since then he explored the concept of a premium tea cafe and today opened up 5 Cafe Niloufer Outlets in the city, serving upto 1L customers every single day.
During the pandemic, he initiated the company into the FMCG segment with the launch of 3 Cafe Niloufer Tea Powder Blends. The strength of the company today is that it is a place for everyone, ensuring every single person who comes to have chai also has a variety of options that can go along with it.
Dharmender Lamba
Hotel Manager and Associate Vice President, Trident Hyderabad...
Dharmender Lamba
Hotel Manager and Associate Vice President, Trident Hyderabad & Founding President, Telangana Chefs AssociationChef Dharmender is founding President of Telangana Chefs Association and is Hotel Manager & Associate VP, Trident Hyderabad.
He has over 23 years of culinary journey with seven different properties of Oberoi Hotels both in India and abroad. With extensive gourmet culinary experience, he was trained among the top Chefs in India and abroad.
At present he is working with The Trident Hyderabad where he has been driving 480 Million Food and beverage revenue, heading 5 of fine dining food and beverage outlets.
Prior to this he was heading the kitchens of The Oberoi Sahl Hasheesh, Egypt; a top end luxury destination, second to none on the shore of Red Sea.
During his tenure in Hyderabad he has put forward a lot of traditional and modern food concepts to give a sense of adventure, true food and awareness to the people. Few of the concepts were: Incredible cuisines of India, which featured dishes from lesser known culinary regions of India like Madhya Pradesh, Kanyakumari, Bihar, Jammu, and Orissa. Another was Lazzet-e-Rampur and Awadh, an amalgamation of ingredients incorporated from Mughlai, Awadh, Kashmiri and Afghani flavours. Classic cheese and Pasta promotions and Progressive Indian cuisine, all these concepts were studied thoroughly to offer an authentic and unique experience to the guests.
Siddharth Arora
COO, Paradise Foodcourt Pvt Limited
Siddharth Arora
COO, Paradise Foodcourt Pvt LimitedSiddharth Arora is the COO at Paradise Foodcourt Pvt Limited. He has 22 years of experience in Food service industry across the country in Domino’s, Chaayos and Paradise Biryani, have been an operator, strategist and a scaleup lead in these organizations.
He enjoys driving growth through aggressive goal setting, democratizing data and empowerment.
Siddharth Singh
AVP Strategy, NuTaste
Siddharth Singh
AVP Strategy, NuTasteA business post-graduate from prestigious IIM-Lucknow and 12+ years experienced Sales & Marketing Strategist, highly skilled in building entrepreneurial eco-system by commissioning & mentoring cross-functional teams, raising multiple rounds of funding, advising on robust processes while designing, developing and implementing various marketing campaigns to drive bottom line from scratch.
Proficient in formulating and executing critical marketing strategies to boost revenue generation and profits. Adept at fostering stellar business relationships with government machinery, funders, academia, cross-functional teams, clients, and vendors to engage, inspire and provide compelling value to the stakeholders.
Specialties
Cross-functional Team Leadership | Stakeholder Management | Sales & Marketing | Business Development | Revenue Generation | Product Launch | Business Incubation | Training & Mentoring | Business Expansion | Strategic Planning & Execution | Product Roadmap | Project Management | Monitoring & Reporting | Corporate Relationships | Strategic Relationships | Strategic Alliances | Business Partnerships | Solution Designing | Business Analysis | Business Intelligence | Business Expansion | Portfolio Risk Management | Regulatory Compliance | Operational Excellence | Customer Excellence | Automation
Twinkle Keswani
Founder, Pisco Hospitality
Twinkle Keswani
Founder, Pisco Hospitality30 year old F&B Entrepreneur Twinkle Keswani smoothly pivoted from her career in banking to emerge as a young restaurateur. Formerly, the Executive Vice President of Silver Beach Entertainment & Hospitality, she has conceptualised an array of restaurants across Mumbai, Bangalore, Goa, Kenya and Dubai and successfully spearheaded some of the most popular brands in the country before venturing out individually. After a six year stint with Silver Beach Hospitality - venturing out as an entrepreneur ultimately led her to Toro Toro in Goa, Pisco By The Beach, Goa - ranked amongst the finest restaurants in the state, Chop in Nairobi, Kenya, Cafe Montagne in the heart of Leh, Ladakh and recently Halo Cocktail Bar & Kitchen in Hyderabad with an upcoming project in Kochi.
Teja Chekuri
Global Entrepreneur And Managing Partner, Ironhill India
Teja Chekuri
Global Entrepreneur And Managing Partner, Ironhill India
Teja Chekuri is a global entrepreneur who has set up unique restaurant chains across the world. He is currently the Managing Partner at Ironhill India and holds several board level positions in different companies. He co-founded the Godavari Group of Restaurants in the US and under this group he launched Madras Dosa Co (Boston ) , 1947 -Truly Indian (Boston) , Vaanga (Boston) and an Indian Gastrobar “Don’t Tell Aunty” in Boston along with establishing the flagship brand Godavari in 21 locations (Delaware, Toronto, Tampa , Jersey City, Minneapolis, Orange Country, Atlanta, Columbus, Woburn, Philadelphia, Naperville, Houston, Schaumburg, Kansas, Charlotte, Cincinnati , Edison, Hartford, Herndon, Morrisville and Rhode Island). After having established a robust empire on international.
shores, he turned his attention to India. He pioneered the concept of craftbeer in India with the launch of Prost in 2012. While it is still charting its own success story, Teja wanted to look at experimenting more with local favours and create unique mixes with Indian spices that can be added to the brews to bring about an interesting experience for beer connoisseurs. That’s how Ironhill India came about. Since its launch, the brand has established multiple footprints at a rapid pace under his leadership and is still on an expansion mode. This is today the largest and fastest growing chain in India. He continues to add more restaurants with unique flavours to his list with a South Indian specialty restaurant - United Telugu Kitchens ( Vijayawada & Hyderabad ) along with “ishtaa” – a pure vegetarian fine dining restaurant in Hyderabad (2022) that is wowing foodies with its unique menu. Launching a retail brand is on the cards in the near future.
Chef Amey Marathe
VP, Telangana Chefs Association
Chef Amey Marathe
VP, Telangana Chefs AssociationThe legendary James Beard once said, “being a chef isn’t just the ability to make a fantastic bacon fried chicken, it is about being a leader and a symbol of culinary pride.” It is the moto that multi award winning Chef Amey Marathe has lived by. In his elusive career spanning over two decades’ Chef Marathe has been involved in every facet of bringing together and running successful F&B establishments pan India, and has been associated with some of the top brands across the country like Sun-n-Sand Hotels, St Laurn Hotels, Hard Rock International, Inn Venue Hospitality and Ohri’s. However, the one thing that this seasoned consultant and F&B specialist is known for is his current project on deriving a sustainable cure to food wastage. As the CEO and founder of JSAMEY BIOTECH, he is India’s first Chefpreneur to advocate the virtues of eco-waste disposal. In fact, his future plan includes bringing down wastage in the F&B segment by 45% with a Pan-India presence. A voracious traveller and archiver of traditional cuisine and a regarded teacher, Chef Marathe has been an influential presence when it comes to promoting hospitality as a career among the youth. A mentor to many a chef, he is the vice president of the Telangana Chefs Association, which was curated, structured and implemented by him. And is also a known consultant who has helped shaped many a dining spaces across India. He specialises in reviving ailing restaurants and organizations.
Chef Chalapathi Rao
Entrepreneur, Simply South
Chef Chalapathi Rao
Entrepreneur, Simply SouthChef Chalapathi Rao is an entrepreneur. His entrepreneurial venture is named “Simply South by Chef Chalapathi Rao”. The restaurant has redefined the popular South Indian cuisines and has preserved its rich cultural and culinary heritage. The venture, as well as Chef Chalapati Rao has won numerous accolades from highly esteemed organizations. A highly self-motivated and resourceful Chef, Chef Chalapathi Rao is constantly reinventing his age-old recipes to provide evolved culinary experience to the restaurant's patrons. He is presently in the quest for expanding his venture to global destinations. In addition, Chef Challu - as he is fondly known - by the hospitality and culinary industries - is a high-class content writer. He has authored several concept notes, stories and articles on cuisine for diverse print media. Chef Challu's professional career has spanned over 25 years. Earlier in his career, Chef Challu was the highly acclaimed and successful brand custodian as well as Master Chef of the Dakshin brand - while employed with ITC Hotels. In between his ITC Hotels career of almost two decades and his entrepreneurial journey, Chef Challu was the Corporate Chef with a major hotel group based at Hyderabad
Ramit Goyal
National Sales Head Hyperpure by Zomato
Ramit Goyal
National Sales Head Hyperpure by ZomatoAs 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.
Abhishek Bahl
Associate Director – Sales & Head- F&B, Gupshup
Abhishek Bahl
Associate Director – Sales & Head- F&B, GupshupAbhishek Bahl pioneered the concept of online table reservations in India with Bitequest on 2008. He has 15 years of work experience in the FNB domain. An, Ex VP at EazyDiner and head- FNB for Bookmyshow. He started his career with his entrepreneurial venture i.e Bitequest after finishing his Masters in management accounting from the University of Melbourne, Australia. He is currently AD sales and head of FNB at Gupshup
Shashank Anumula
Managing Director, Café Niloufer
Shashank Anumula
Managing Director, Café NilouferShashank Anumula an MBA graduate who joined his father Mr. A Babu Rao in 2011in his journey succeeding in making Cafe Niloufer an integral part of modern Hyderabad. His single vision was evolving the brand with times, and expanding the brand name with top most priority to quality and consistency.
His vision was to scale up the business, however he first focused on standardizing processes before expanding. After 5 years of thorough research on baking cookies, breads, and cakes, with unwavering focus on product consistency, he opened the first Cafe Niloufer outlet at Lakdikapul. This outlet presented to the city a unique tea cafe experience by serving perfect hand-crafted blends in an air-conditioning setting. A first for Hyderabad. Since then he explored the concept of a premium tea cafe and today opened up 5 Cafe Niloufer Outlets in the city, serving upto 1L customers every single day.
During the pandemic, he initiated the company into the FMCG segment with the launch of 3 Cafe Niloufer Tea Powder Blends. The strength of the company today is that it is a place for everyone, ensuring every single person who comes to have chai also has a variety of options that can go along with it.
Dharmender Lamba
Hotel Manager and Associate Vice President, Trident Hyderabad...
Dharmender Lamba
Hotel Manager and Associate Vice President, Trident Hyderabad & Founding President, Telangana Chefs AssociationChef Dharmender is founding President of Telangana Chefs Association and is Hotel Manager & Associate VP, Trident Hyderabad.
He has over 23 years of culinary journey with seven different properties of Oberoi Hotels both in India and abroad. With extensive gourmet culinary experience, he was trained among the top Chefs in India and abroad.
At present he is working with The Trident Hyderabad where he has been driving 480 Million Food and beverage revenue, heading 5 of fine dining food and beverage outlets.
Prior to this he was heading the kitchens of The Oberoi Sahl Hasheesh, Egypt; a top end luxury destination, second to none on the shore of Red Sea.
During his tenure in Hyderabad he has put forward a lot of traditional and modern food concepts to give a sense of adventure, true food and awareness to the people. Few of the concepts were: Incredible cuisines of India, which featured dishes from lesser known culinary regions of India like Madhya Pradesh, Kanyakumari, Bihar, Jammu, and Orissa. Another was Lazzet-e-Rampur and Awadh, an amalgamation of ingredients incorporated from Mughlai, Awadh, Kashmiri and Afghani flavours. Classic cheese and Pasta promotions and Progressive Indian cuisine, all these concepts were studied thoroughly to offer an authentic and unique experience to the guests.
Siddharth Arora
COO, Paradise Foodcourt Pvt Limited
Siddharth Arora
COO, Paradise Foodcourt Pvt LimitedSiddharth Arora is the COO at Paradise Foodcourt Pvt Limited. He has 22 years of experience in Food service industry across the country in Domino’s, Chaayos and Paradise Biryani, have been an operator, strategist and a scaleup lead in these organizations.
He enjoys driving growth through aggressive goal setting, democratizing data and empowerment.
Siddharth Singh
AVP Strategy, NuTaste
Siddharth Singh
AVP Strategy, NuTasteA business post-graduate from prestigious IIM-Lucknow and 12+ years experienced Sales & Marketing Strategist, highly skilled in building entrepreneurial eco-system by commissioning & mentoring cross-functional teams, raising multiple rounds of funding, advising on robust processes while designing, developing and implementing various marketing campaigns to drive bottom line from scratch.
Proficient in formulating and executing critical marketing strategies to boost revenue generation and profits. Adept at fostering stellar business relationships with government machinery, funders, academia, cross-functional teams, clients, and vendors to engage, inspire and provide compelling value to the stakeholders.
Specialties
Cross-functional Team Leadership | Stakeholder Management | Sales & Marketing | Business Development | Revenue Generation | Product Launch | Business Incubation | Training & Mentoring | Business Expansion | Strategic Planning & Execution | Product Roadmap | Project Management | Monitoring & Reporting | Corporate Relationships | Strategic Relationships | Strategic Alliances | Business Partnerships | Solution Designing | Business Analysis | Business Intelligence | Business Expansion | Portfolio Risk Management | Regulatory Compliance | Operational Excellence | Customer Excellence | Automation
Twinkle Keswani
Founder, Pisco Hospitality
Twinkle Keswani
Founder, Pisco Hospitality30 year old F&B Entrepreneur Twinkle Keswani smoothly pivoted from her career in banking to emerge as a young restaurateur. Formerly, the Executive Vice President of Silver Beach Entertainment & Hospitality, she has conceptualised an array of restaurants across Mumbai, Bangalore, Goa, Kenya and Dubai and successfully spearheaded some of the most popular brands in the country before venturing out individually. After a six year stint with Silver Beach Hospitality - venturing out as an entrepreneur ultimately led her to Toro Toro in Goa, Pisco By The Beach, Goa - ranked amongst the finest restaurants in the state, Chop in Nairobi, Kenya, Cafe Montagne in the heart of Leh, Ladakh and recently Halo Cocktail Bar & Kitchen in Hyderabad with an upcoming project in Kochi.
Teja Chekuri
Global Entrepreneur And Managing Partner, Ironhill India
Teja Chekuri
Global Entrepreneur And Managing Partner, Ironhill India
Teja Chekuri is a global entrepreneur who has set up unique restaurant chains across the world. He is currently the Managing Partner at Ironhill India and holds several board level positions in different companies. He co-founded the Godavari Group of Restaurants in the US and under this group he launched Madras Dosa Co (Boston ) , 1947 -Truly Indian (Boston) , Vaanga (Boston) and an Indian Gastrobar “Don’t Tell Aunty” in Boston along with establishing the flagship brand Godavari in 21 locations (Delaware, Toronto, Tampa , Jersey City, Minneapolis, Orange Country, Atlanta, Columbus, Woburn, Philadelphia, Naperville, Houston, Schaumburg, Kansas, Charlotte, Cincinnati , Edison, Hartford, Herndon, Morrisville and Rhode Island). After having established a robust empire on international.
shores, he turned his attention to India. He pioneered the concept of craftbeer in India with the launch of Prost in 2012. While it is still charting its own success story, Teja wanted to look at experimenting more with local favours and create unique mixes with Indian spices that can be added to the brews to bring about an interesting experience for beer connoisseurs. That’s how Ironhill India came about. Since its launch, the brand has established multiple footprints at a rapid pace under his leadership and is still on an expansion mode. This is today the largest and fastest growing chain in India. He continues to add more restaurants with unique flavours to his list with a South Indian specialty restaurant - United Telugu Kitchens ( Vijayawada & Hyderabad ) along with “ishtaa” – a pure vegetarian fine dining restaurant in Hyderabad (2022) that is wowing foodies with its unique menu. Launching a retail brand is on the cards in the near future.
Chef Amey Marathe
VP, Telangana Chefs Association
Chef Amey Marathe
VP, Telangana Chefs AssociationThe legendary James Beard once said, “being a chef isn’t just the ability to make a fantastic bacon fried chicken, it is about being a leader and a symbol of culinary pride.” It is the moto that multi award winning Chef Amey Marathe has lived by. In his elusive career spanning over two decades’ Chef Marathe has been involved in every facet of bringing together and running successful F&B establishments pan India, and has been associated with some of the top brands across the country like Sun-n-Sand Hotels, St Laurn Hotels, Hard Rock International, Inn Venue Hospitality and Ohri’s. However, the one thing that this seasoned consultant and F&B specialist is known for is his current project on deriving a sustainable cure to food wastage. As the CEO and founder of JSAMEY BIOTECH, he is India’s first Chefpreneur to advocate the virtues of eco-waste disposal. In fact, his future plan includes bringing down wastage in the F&B segment by 45% with a Pan-India presence. A voracious traveller and archiver of traditional cuisine and a regarded teacher, Chef Marathe has been an influential presence when it comes to promoting hospitality as a career among the youth. A mentor to many a chef, he is the vice president of the Telangana Chefs Association, which was curated, structured and implemented by him. And is also a known consultant who has helped shaped many a dining spaces across India. He specialises in reviving ailing restaurants and organizations.
Chef Chalapathi Rao
Entrepreneur, Simply South
Chef Chalapathi Rao
Entrepreneur, Simply SouthChef Chalapathi Rao is an entrepreneur. His entrepreneurial venture is named “Simply South by Chef Chalapathi Rao”. The restaurant has redefined the popular South Indian cuisines and has preserved its rich cultural and culinary heritage. The venture, as well as Chef Chalapati Rao has won numerous accolades from highly esteemed organizations. A highly self-motivated and resourceful Chef, Chef Chalapathi Rao is constantly reinventing his age-old recipes to provide evolved culinary experience to the restaurant's patrons. He is presently in the quest for expanding his venture to global destinations. In addition, Chef Challu - as he is fondly known - by the hospitality and culinary industries - is a high-class content writer. He has authored several concept notes, stories and articles on cuisine for diverse print media. Chef Challu's professional career has spanned over 25 years. Earlier in his career, Chef Challu was the highly acclaimed and successful brand custodian as well as Master Chef of the Dakshin brand - while employed with ITC Hotels. In between his ITC Hotels career of almost two decades and his entrepreneurial journey, Chef Challu was the Corporate Chef with a major hotel group based at Hyderabad
Ramit Goyal
National Sales Head Hyperpure by Zomato
Ramit Goyal
National Sales Head Hyperpure by ZomatoAs 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.
Abhishek Bahl
Associate Director – Sales & Head- F&B, Gupshup
Abhishek Bahl
Associate Director – Sales & Head- F&B, GupshupAbhishek Bahl pioneered the concept of online table reservations in India with Bitequest on 2008. He has 15 years of work experience in the FNB domain. An, Ex VP at EazyDiner and head- FNB for Bookmyshow. He started his career with his entrepreneurial venture i.e Bitequest after finishing his Masters in management accounting from the University of Melbourne, Australia. He is currently AD sales and head of FNB at Gupshup
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