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Bengaluru to host NRAI CEO Session on August 9

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National Restaurant Association of India (NRAI) is organizing the NRAI CEO Session on August 9, 2017 in Bengaluru – A power packed freewheeling session with prominent restaurateurs on the panel discussing wide ranging issues affecting the restaurant industry.

Date: August 09, 2017 (Wednesday)

Time: 4:30 pm – 6:30 pm

Venue: Food Hospitality World Expo 2017, White Orchid Convention Centre, Bengaluru

Moderator

Manu Chandra is Chef Partner Toast & Tonic (Bengaluru), Monkey Bar (Delhi, Bengaluru and Mumbai), The Fatty Bao (Delhi, Bangalore and Mumbai), and Executive Chef Olive Beach, Bangalore. His passion for food surfaced at a young age, wielding the ladle since the age of 12. Later at St. Stephen’s College, he wrote, designed and helped photograph a book on fusion cuisine. Manu then enrolled at the Culinary Institute of America (CIA) Hyde Park, New York, where he apprenticed with some of the City’s most celebrated kitchens. Armed with top honours from CIA and a prestigious Sea Food Masters Award for the National Recipe Competition 2002, he traveled to Norway to work with the Michelin starred Chef Eyvind Hellstrom at Bagatelle.
Late 2004 saw Manu returning to India, where he joined Olive Beach Bangalore as Chef de Cuisine. Within the short entrepreneurial stint that Manu has enjoyed in partnership with long time colleague Chetan Rampal and serial restaurateur AD Singh, at the new company – Olive Cafes South Private Limited, he has met with a joyous response from customers and media alike. Manu received accolades and appreciation from around the world as one of the most promising and talented young chefs in India, namely in the New York Times and Time Magazine. He was selected by Fortune India magazine’s ‘40 under 40, Class of 2016’ and recently Manu was awarded Chef of the Year at the Times Food and Nightlife Awards, Bangalore for 2017.


Panelists

Biju joined Vasudev Adigas in April 2012 as CFO and was later on assigned the role COO of the Company too.
Before joining Adigas, Biju was with Aditya Birla Retail Ltd (ABRL) from 2007 to 2012 and worked as Circle Business Head and Finance Head for South Region. From 1997 to 2007, worked with Supplyco, Retail Chain based in Kerala as Head Finance.
Biju is a Chartered Accountant with over 20 years of experience with Retail and Hospitality businesses and handled operations, finance, working capital management, procurement and also involved in setting up and streamlining systems and processes, change management, setting up of new business units and roll out of ERP systems etc.

Chef-Entrepreneur Abhijit Saha is the Founding Director of Avant Garde Hospitality Pvt. Ltd. His award winning restaurants include Caperberry (UB City), Fava (UB City), Café Cassia (Cinnamon Boutique, Ulsoor) in Bangalore & Saha in Singapore. As guest judge of MasterChef India 2016 and with twenty six years of national and international experience, he has been awarded ‘Chef of the year’ by Times Food Awards, 2016 and ‘Best Chef of India’ at the Indian Restaurant Congress, 2013.
Chef Saha has participated as Guest Chef & Speaker at TedX, ‘World of Flavours’ Conferences in Culinary Institute of America (2004, 2005 & 2007), Gourmet Abu Dhabi(2012), World Gourmet Summit Singapore (2015 & 2016), Times Literature Festival Mumbai, Food For Thought Fest New Delhi & IFCA National Congress across the country.
Regarded fondly as the “Forever Young Chef” he enjoys F1 racing, wines, travel, architecture, design and photography.

Amit Roy is an entrepreneur and an F&B consultant. His passion for hospitality surfaced in his school days, being exposed to this industry through the family-run business A Christite with a business degree, this passion led him to pursue his Master’s in Business and Hospitality Management from Victoria graduate school of business, in Melbourne. In Australia, he worked with several leading hospitality ventures to study the art and science behind setting up unique concept pubs, bars and restaurants.
Amit returned in 2008 to join the family business. Along with his partner Anupam Sehgal, he set up ThinkTanc – a turnkey solutions provider to the hospitality sector.
He start Shilton Hospitality (the parent company that owns and operates Watson’s pub, a popular neighbourhood bar in Bangalore and Goa) with his friends and partners, where he is responsible for the set up and food and beverage of all their properties. He also set up and is a partner at Slug, a 12000 square ft grub pub located in Manyata Tech Park Bangalore.
Amit loves to experiment with food and cocktails, which has helped him curate some unique recipes for food and cocktails. He is currently planning his entry into the health food space.

A man who prefers to fly under the radar, Ajay Gowda began his journey when soon out of college, entirely on a dream, and all on his own. In the twenty-odd years since, he has been the man behind a number of pioneering ventures in the hospitality space in Bangalore. Most Bangalorean rockaholics wou be familiar with his first – Styx, a heavy metal pub on MG road which broke a whole host of conventions and became a favourite with headbangers for a decade. His deep and abiding passion for the cuisine of the state then led him to open Rasa (his second venture), one of the first standalone restaurants to bring a whole host of Karnataka cuisines under a single roof. Ajay’s most recent and widely-known venture is the awe-inspiring and immensely popular microbrewery, Big Brewsky. Laid out over 20,000 sprawling square feet, it offers a range of brews and international cuisine (curated by Chef Saby) to more than 750 people at a go. The future promises much more. In the works is a second brewery which is set to dwarf every other in the country. At 55,000 square feet, it will accommodate more than 1700 guests who will enjoy performing arts and a clubbing experience over a wide range of brews. In the more immediate future, Ajay will also be launching a new concept – a chain of neighbourhood bars offering signature South Indian dishes in a nostalgia-inspired, Bangalore-style setting. A hard-nosed entrepreneur, Ajay’s ability to identify under-served opportunities, buck trends and build and manage large hospitality businesses, make him a force to be reckoned with.

For registration, click here.

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