Chef Gautam Chaudhry

Chef Gautam Chaudhry represents the exclusive group of creative chefs who pioneered the trend of Progressive Indian Cuisine. Having started his career with the Radisson Group, Chef Gautam went on to work with The Oberoi’s. He was instrumental in launching Threesixty degrees at The Oberoi’s New Delhi, before heading to Tanzore Restaurant & Lounge in the very glamorous Beverly Hills, USA.
He came back to India and rejoined the Radisson Group briefly. He followed this with a long and successful stint with the Hyatt Group through their Hyderabad and Bengaluru properties. When in Bengaluru, he conceptualized the award-winning restaurant The Pink Poppodom wherein he reshaped the perception of Indian Cuisine with his bold & contemporary cooking.

Chef Gautam had ventured into a Food & Hospitality company “Demiurgic Hospitality”, which is very well recognized. “Demiurgic Hospitality”, operates various cloud kitchens, restaurants and catering division under the banner “The Catering Inc.”.
He is as well the operating partner in “Giant Foods LL”, a catering company based in Dubai and an operating partner in “38 Barracks”, an army themed restaurant in Connaught Place, Delhi. Chef Gautam has been awarded with the prestigious “Silver Hat Award” by “Indian Culinary Forum” and he was also bestowed with Honorary Doctorate by Global Hindu Peace University, Pondicherry in October’22. He is an organizing committee member for IFTO (India Food Tourism Organization) and work closely with Ministry of Tourism on enhancing food tourism in the country. He works on various formats very closely with ICF and serves as Joint Secretary.