The 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, 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.

Amey has great business acumen, he has handled upto 50cr of business / annuum. He is a pro when it comes to leading large diverse teams. A great leader who believes in leading from the front whilst setting an example for teams to follow he has lead team of 500 and more professionals.

At JSAMEY he is committed to eradicate the epidemic of waste and at same time reverse the Climate Change by harnessing powerful GHG gasses. He is backed by a committed and passionate team and looking to expand.