Chef Anand

Double Roti

The culinary mastermind behind Double Roti, Executive Chef Anand brings over two decades of experience and innovation in the world of Western and Continental cuisines. Specializing in English, Italian and Mexican culinary arts alongside modern contemporary creations, Chef Anand has established himself as a leader in the culinary realm. Chef Anand has demonstrated his craft across distinguished establishments such as Daysinn Group, Sodexo Hospitality Services, Ruby Tuesday's high-end casual dining, and Tuscana Pizzeria, to name a few. Renowned for his exceptional expertise in cooking techniques such as deep frying, smoking, BBQ and grilling, he creates indulgent Western sides, decadent burgers, artisan pizzas and gourmet pasta. Chef Anand's culinary prowess goes beyond conventional boundaries. He explores experimental techniques to craft dishes that surpass expectations. His culinary creativity, accumulated through experimentation and innovation, is now showcased at Epicure. Here, we curate personalized menus filled with the most indulgent spectrum of American, Western, and Continental delights. The culinary mastermind behind Double Roti, Executive Chef Anand brings over two decades of experience and innovation in the world of Western and Continental cuisines. Specializing in English, Italian and Mexican culinary arts alongside modern contemporary creations, Chef Anand has established himself as a leader in the culinary realm. Chef Anand has demonstrated his craft across distinguished establishments such as Daysinn Group, Sodexo Hospitality Services, Ruby Tuesday's high-end casual dining, and Tuscana Pizzeria, to name a few.

Chef Giridharan Kalidhasan

Savya Rasa

The man behind the three-time Conde Nast top restaurant awardee, Savya Rasa, Executive Chef Giri, is an extraordinary culinary researcher whose journey was ignited by a deep reverence for South Indian cuisine. His unending love led him on a captivating exploration of traditional South Indian cuisines across Tamil Nadu's Chettinad, Koingu Nadu, and Maratha, Karnataka's Mangalore and Tulu, Kerala's Kottayam, Trivandrum, and Kuttanadan, as well as Andhra & Telangana Rayalaseema and Hyderabadi regions. Giri exclusively employs hand-pounded masalas in a proprietary blend tailored to these cuisines. An avid reader, Giri draws inspiration from ancient cookbooks such as Sarbendhara Pagasasthram and Tamilar Voonavu Murai, which led him to dwell deeper beyond recipes to understand the impact of metals and shapes of vessels on the taste and texture of the food. His odyssey expanded globally, exploring diverse biryani variations and immersing himself in the culture and techniques of indigenous tribes like the Thodas, Irulars, and Plangudis, unearthing unique spices and ingredients. His dedication to South Indian traditions led him to explore the secrets behind temple dishes like Chidambaram Sambar Sadam, Srirangam Parthasarathy Akara Adisal, and Melugu dosa Thamira Pan Madurai Alagar Kovil. Throughout his illustrious career spanning over two and a half decades, Giri has showcased his culinary finesse in prestigious establishments, including the Taj Group, Sterling Group, Porridge House (SG), Carlton Kodai, Germanos Madurai, and Swapna. Giri's remarkable talent shines through the curation of acclaimed food festivals such as the "Forgotten Food" festival, Chettiar Table, and Tanjore Thali. Chef Giri's passion, expertise, and incredible culinary knowledge of the rich and rooted South Indian cuisine are now brought to Epicure to curate the most spectacular South Indian dishes in any event or restaurant

Chef Makkan

Bayroot

Chef Makkan boasts over a decade and a half of extensive experience in North Indian cuisine. His culinary journey has taken him across India, from Hyderabad to Kashmir, immersing himself in each region's culinary practices and traditions. This exploration has allowed him to grasp the unique and signature techniques intrinsic to the varied cuisines found in different locales. Throughout his career, Chef Makkan has honed a profound understanding of these diverse cuisines, mastering their intricacies. He stands as a technical virtuoso, particularly adept in using the tandoor for traditional kebabs. His expertise extends to crafting rich North Indian curries, handcrafting bread, and preparing aromatic biryanis, showcasing his culinary finesse. Driven by an unwavering passion for Indian flavours, Chef Makkan delved deeply into researching the impact of spices on the overall harmony of dishes. His repertoire spans the cuisines of Awadhi, Hyderabadi, Maharashtrian, Punjabi, and Kashmiri, wherein his culinary prowess shines brilliantly. Chef Makkan's culinary journey includes tenure at esteemed establishments such as Le Meridien Kochi, The Park Navi Mumbai, Club Mahindra Munnar, Keys Hotel Bangalore Pune, and Trivandrum, where he astounded patrons with his exceptional skills

Chef Peter Tseng

Soy Soi, Little Soi

Chef Peter boasts over 22 years of expertise in the culinary realm, having carved a remarkable path in the industry. His visionary prowess birthed outstanding restaurants, such as the acclaimed Chap Chay, an Asian stir-fry haven, the groundbreaking Southeast Asian eat-street restaurant - Soy Soi, and the Pan-Asian comfort food haven - Little Soi. He has played a vital role in several others such as Lotus, a Thai speciality haven nestled within The Park. Also notably, the Corporate Chef of Mango Tree, a gem in Coca International Holdings, Bangkok. His restaurants have garnered an array of prestigious awards, including the esteemed 'Best Star Asian Restaurant' at the Frappe Lifestyle Awards. Second among the top 300 restaurants in The Miele Guide. Times Food Guide Award for 'Best Thai Restaurant' in 2010-2011. Times Food & Nightlife Awards 2023 for Soy Soi as the Best Pan Asian Casual Dining Chef Peter’s global experience in the hospitality industry, the triumphant operation of our award-winning restaurants, Soy Soi and Little Soi, and the experience garnered through the extensive exploration of Southeast Asian street food markets preceding the launch of these culinary ventures, we have accumulated an incredible wealth of knowledge and expertise in Pan Asian cuisine. Every unconventional technique we've mastered from the countless experiments and extensive research over the years has culminated in our journey. We are thrilled as Chef Peter Tseng brings this wealth of knowledge to Epicure, crafting unprecedented Asian culinary masterpieces that promise to elevate your celebrations to new heights.

Chef Akram Ali

Sowl, Delish

Our esteemed pastry virtuoso, a distinguished boulanger, and a seasoned chocolatier boasting over a decade and half of expertise in crafting exquisite pastries, breads, and chocolate confections at globally renowned hotels. He held the esteemed position of Executive Pastry Chef at the Hilton Hotel Kuala Lumpur, Marriott, Desserts & Co and Roast the caffeine capital, Hyderabad. He left an indelible mark at prestigious establishments such as Four Seasons Riyadh, JW Marriott Kolkata, Kempinski Riyadh, Rosewood Hotels and Resorts in Saudi Arabia. Notably, Chef Akram played an integral role at Leela Palace in the Bangalore & Chennai pastry division. Throughout his tenure, Chef Akram garnered numerous accolades, including Best Patisserie awards. His contributions led to Hilton Kuala Lumpur's Oro being recognized as the Best Patisserie in Kuala Lumpur, the flagship Four Seasons Hotel in Dubai, JW Marriott Kolkata for the city's best dessert buffet and breakfast pastries, Kempinski Hotel Kempi Deli Shop as the best pastry shop in Riyadh, Saudi Arabia, and Delish as the best patisserie in Chennai. Chef Akram showcases his wealth of experience, culinary finesse, and innovative flair through the impeccable array of bakes and breads at SOWL Cafe and Delish Dessert Studio. These distinct ventures offer entirely different styles of products—both utterly indulgent and decadent. At Epicure, we are thrilled to collaborate with Chef Akram, leveraging his exclusive skills and pastry wizardry to curate bespoke desserts for your events—offering an experience that is truly unmatched.

Chef Rajat Gurung

Japanese, Green Meadows Resort -

Origin, Bayroot

Chef Rajat Gurung, our illustrious Japanese culinary maestro renowned for pioneering some of India's most innovative restaurant concepts. Notably, Sakura India stands as his flagship, a groundbreaking dual restaurant that undergoes a complete metamorphosis from day to night, transforming its ambience, cuisine, and identity. Chef Rajat’s culinary journey began 12 years ago, honing his expertise through meticulous training in esteemed sushi bars, including India's first Japanese restaurant at Hotel Metropolitan in New Delhi. His illustrious career has traversed through the corridors of India's finest hotels, with notable roles at Crowne Plaza Hotel, New Delhi, and Taj Mahal Delhi. His instrumental contributions to Wasabi by Morimoto and tenure at Wakai, Mumbai, underscore his culinary prowess. Notably, he's been the preferred culinary artist for numerous heads of state, presidents, and public figures. Chef Rajat's remarkable culinary finesse has garnered widespread acclaim, earning numerous prestigious accolades. These include Taj Mahal Delhi's recognition, Asia's Best 50 for Wasabi by Morimoto, Miele Guide's Best Japanese Restaurant in India, HT City Award, Times' Restaurant of the Decade, Conde Nast Traveler's World's Best 100, Taj's Best Restaurant Award, and the Taj Hotel Winner Shield for securing the top position in the All India Hotels Olympiad. Sakura also boasts titles such as Best Japanese Restaurant by Miele Guide, Times Food, the Japanese Consulate General, and the coveted Best Authentic Japanese Restaurant Award. Chef Rajat's influence extends further with accolades like Chao Bella's recognition as the Best Chinese Restaurant in the city by the Times Food Awards, HT Times, and IHG Awards. Wakai earned acclaim as the Best Upcoming Japanese Contemporary Restaurant by HT Times and Times Food. Additionally, Nege and Ju in New Delhi received plaudits as the Best Upcoming Restaurant by the Food Food Channel and HT Times, while being lauded for Best Restaurant Decor by Vogue. We are incredibly excited to welcome Chef Rajat Gurung aboard Epicure, where his culinary artistry will elevate and personalize your bespoke events to unparalleled heights.