Preparing the kitchen
A multifaceted chef with over 10 years of experience across kitchens of different gastronomic specialties — Dubai, Qatar, India and Canada.
Every menu, every recipe, every plate — engineered with the same attention you'd expect from a fine-dining kitchen, served with the warmth of home.
A hospitality professional with 10+ years of experience across Dubai, Qatar, India and Canada. From fine dining at Marriott Al Jaddaf and private dining at St. Regis Qatar, to freelance menu consulting for 4+ GTA restaurants — I bring global experience and hands-on kitchen leadership to every project.
Currently building The Masala Indian Kitchen & Bar in Barrie from the ground up — menu, SOPs, recipes, buffets and brand promotions. Specializing in Indian cuisine with the versatility to concept and execute menus across any cuisine style. A multifaceted chef ready for any kitchen, any concept.
Full menu design, costing, pricing & engineering for maximum profitability.
Signature cocktail programs, bar menus & beverage concepts.
Kitchen SOPs, staff training programs & operational procedures.
Trained across Dubai, Qatar, India & Canada — multi-cuisine expertise.
A multifaceted palate. From street-food authenticity to fine-dining precision — built across four countries.
End-to-end kitchen and beverage capabilities — from the spreadsheet to the saucepan to the plated dish.
Building the restaurant from ground up — menu development, SOPs, recipes, buffet planning, promotional campaigns and full kitchen operations.
60-day consulting contract — menu restructuring, SOP development and business development strategy.
Consulted for 4 GTA restaurants — full menu development, recipe standardization, F&B costing, craft cocktail programs, kitchen SOPs and staff training.
Selected for an exclusive 45-day contract during the FIFA World Cup 2022 — managed private dining at one of Qatar's most prestigious luxury hotels.
Managed full restaurant floor operations, team coordination and guest experience.
A 4-year journey of progressive growth across multiple departments — front-of-house service to kitchen leadership.
3-year degree in hospitality and hotel management.
Full menu design, restructuring and optimization — concept to print-ready menu.
Detailed recipes with costing, yield analysis and plating guides for total consistency.
Versatile menus across Indian, Continental, Asian and fusion — tailored to your market.
Signature cocktails, mocktails and full bar setup to elevate beverage revenue.
End-to-end operational procedures for efficient, consistent kitchen performance.
Hands-on training for kitchen, FOH and management — building accountable teams.
A snapshot of dishes, plating studies and bar programs across consulting projects. Click any image to enlarge.
Cross-cuisine fine-dining work — the precision of haute cuisine, the soul of Indian flavour. Plated for hotels, private dining and special tastings.
"A great menu doesn't end at dessert." Signature cocktails, mocktails and full beverage programs — built for ambiance, margin and memory.
Whether you need a full menu overhaul, kitchen SOPs, staff training or a brand new concept — let's talk. Available for projects across Canada and internationally.
