Chef Manoj Rai, a progressive culinary professional with about two decades of industry
experience, is celebrated for his creative flair, passion for food, business acumen, and
engaging interpersonal skills. From a small town in Uttar Pradesh to becoming a notable chef
based in Dubai, Chef Manoj, an alumnus of IIAS, Goa, has made significant strides.
One of the youngest chefs to become an Executive Chef at Delhi-based 5-star property LEBUA,
he has spent nearly 24 years working with top restaurants and hotels in Delhi. Starting as a
trainee, he rose to become the Director of Food Production at Zerruco by Zilli and secured a
collaboration with Pan India Foods, overseeing 30+ restaurants. Chef Manoj has worked with
renowned brands like TGIF, Radisson, Jaypee, Claridges, and Marriott Hotels. Currently, he
is involved in setting up restaurants for a major UAE conglomerate and is writing a cookbook
titled "A Platter for the Genius," focusing on healthy living.
Transitioning from a hardcore chef to a management expert, Chef Manoj’s journey is truly
remarkable. He began as the Director of Food and Beverages at Anardana, where he
demonstrated exceptional leadership and strategic skills. His outstanding performance led to
his promotion as COO of Romeo Lane and Birch by Romeo Lane. Today, he holds the prestigious
position of CEO at Punjabi by Nature. This progression from chef to operations executive
highlights his dedication to continuous learning and his ability to excel in diverse roles
within the culinary and hospitality industry.
