A multifaceted chef with over 10 years of experience across kitchens of different gastronomic specialties — Dubai, Qatar, India and Canada.
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.
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.
