Anshuman Nadkarni Email & Phone Number

India

Food Darzee is a Health & Nutrition Startup that offers tailor made nutritionally balanced functional meal plans delivered to our clients’ doorstep. As Corporate Chef my key contributions include spearheading the Upscaling initiative from (300 clients to 3000 clients in Mumbai), the Expansion to new geographies (NCR, Pune, Bangalore, and more), Standardization and Implementation of Product and Processes, Development of New Products and Product Categories, Pan Organizational Responsibility in the Culinary Function, and Strategic Inputs to Management.https://www.linkedin.com/posts/fooddarzee_onwardsandupwards-journeytosuccess-fitnessjourney-activity-6811607389800849408-eowt

Mumbai Area, India

Specializing in various arenas of the food-service business including Design, Procurement, Human Resources, Operations, Culinary, Mixology, Nutrition, Marketing, Administration, Strategy, etc., we devise customized and turnkey solutions for Restaurants, Hotels, Caterers, Food product manufacturers and retailers, and other entities engaged in the business of food... Food-service, Hospitality and FMCG.Our Clients include:o Essel Propack Ltd. (Essel Group) | Design of Employee Dining Facility at the Factory at Dhanoli, Gujarato sevensexydinners.com, India & Canada | Menu and Recipe Content for Websiteo Cake Bar, Bistro & Boulangerie, Lusaka, Zambia | Concept & Kitchen Design of Café, Pizzeria, Bistro & Boulangerieo K. G. Hospitality Pvt. Ltd., Mumbai, India | Concept & Kitchen Design for Sykz Terrace Café, Mumbaio Indian Cookery Pvt. Ltd., Mumbai, India | Mexican Menu & Recipes for Suravie Lounge, Libreville, Gabono Alcove Restaurant, Dar Es Salaam, Tanzania | Food Styling for Photo Shoot for the restaurant’s web site

Mumbai Area, India

Started ‘Caffè Primo’ an Italian Caffe & Sheesha Lounge seating 140 diners at Fort in Mumbai, in partnership with the team that created & launched Zaffran Restaurants. Also involved in concept & menu development for the 250 seater ‘Ustaadi’ to replace ‘Zaffran’ at Crawford Market Area, Mumbai

Dar Es Salaam, Tanzania

Alcove Holdings operated two popular restaurants serving North-Indian and Indo-Chine cuisine in Dar Es Salaam, Tanzania. I was engaged with this company on a one year assignment to conceptualize and mobilize the culinary offering at their new restaurant Akemi offering Contemporary Global Cuisine in an elegant fine dining setting. Seating 200 patrons, Akemi was also Tanzania's first revolving restaurant situated on the higest level of what was then the tallest building in dar es Salaam, with spectacular views of the Sea and the Cityscape and it caters to the elite of the country.My involvement at Akemi was from the concepting and facility design phase to property launch and initial post launch operations. Here, I was supported by a select international team of 30 professionals.My role also included overseeing Complete Operation and Administration of all aspects of the Food Production Function for the 3 restaurants in the group. I also had the privilege of collaborating with Celebrity Chef David Grier during my tenure at Akemi.

I was engaged by Barot Hotels Pvt. Ltd. (BHPL) as the Executive Chef for it's Fine Dine Brand of restaurants serving Global and Indian contemporary cuisine in a fine dining setting. The brand was owned by Encore Hotels Pvt. Ltd. which was a joint venture between BHPL & the Mirah Group, later renamed as Mirah Hospitality. After a year of successfully delivering in this role, in 2008 I was promoted to the position of Corporate Chef with additional responsibilities towards Creative & Design. In this capacity I was responsible for the culinary function across various brands under the aegis of Mirah Hospitality comprising over 50 units under three verticals; Hotels (Citrus Hotels, Swiss Resort & Silla Goa Hotel), Restaurants (Fine Dine, Rajdhani, Revival, Zest, Falafel and Manchester United Cafe & Bar)and Institutional Catering (Malabar Hill Club, Eskay Club, Fazlani L'Academie Globale, Billabong High School, Sharad Pawar International School, Aditya Birla Memorial Hospital & Fortis Hospital Vashi). On being appointed as Corporate Executive Chef in 2010, I shared responsibility for the overall operations of the group and contributed to the conceptualization, development and mobilisation of Ikxia - The Event Lounge and Revival - Indian Thali brands under the aegis of Vie Hospitality Group. My responsibilities included culinary management, food and beverage product design and development, standardization and sop development, food safety, team development and training, service planning, cost control, menu planning and engineering, revenue management, brand promotion, media liaison, development of graphic collaterals, ideation and strategic input to directors.Key Deliverables: - Food Service Operations- Project Mobilization- Research and Development - Innovation and Creativity- Policy & SOP Development- QHS&E Management- Industry and Media Liaison- Brand and Business Strategy- Product Planning- Service Delivery- Marketing Strategy- Customer Centricity

Radhakrishna Hospitality Services Group (RKHS) was India's pioneer in the food and facilities management sector valued at over $100 million, with about 20,000 employees across 22 states, reported $84 million revenues during the financial year ended March 2008.I was engaged by RKHS to oversee the Culinary Operations for over 40 business units engaged in Hospitality Operations at Educational Institutions in it's Industrial & Institutional Catering Business Division as a part of RKH's Corporate Sectors, Strategy & New Business Team. My key responsibilities included Culinary Inputs to Strategic Decision-making, New Unit Mobilization, Intellectual Property & SOP Development. One of the SOP's developed by me while with RKHS was later published as a Book (Healthy Eating for Super Kids).Key Deliverables:- Food Service Operations- Project Mobilization- QHS&E Management- Client Relations- Culinary Expertise Advisory- Concept Development- Policy & SOP Development

Mumbai Area, India

A popular restaurant and lounge bar in the early 2000's, RAIN bar + eatery was located in Juhu, a very upscale suburb of Mumbai. Promoted by GECL, Rain was one of Mumbai's first stand-alone restaurants to serve Contemporary Global Cuisine in a Fine Dining setting and was the most popular evening destination in North Mumbai in its heydays.I was engaged as part of the pre-opening team, second in charge of the kitchen and responsible for kitchen operations, team management, departmental documentation, event concepting, menu engineering and facility design and maintenance. I was supported by a team of 20 professionals.

Mercure Hotel Guestline was a joint venture between the Indian business conglomerate Mahindra & Mahindra and the international hospitality giant Accor. A boutique hotel with 100 rooms, Mercure Hotel Guestline was very popular in the Western Suburbs for it's open air rooftop Italian Restaurant, Alfresco and 24 Hour Multi Cuisine Casual Diner Ambrosia.At Mercure, I was engaged as Jr. Sous Chef and Second in Charge of the Kitchen. I was responsible for culinary operations of the Main Kitchen servicing In Room Dining, Ambrosia, Banqueting and off premises catering, and the Satellite kitchen servicing Alfresco. I was supported by a team of 40 professionals.

The Ambassador Group (Narangs International Hotels) owned and operated three hotels, two flight catering units and one QSR chain in India. As a management trainee in the group, I was trained in all the primary and secondary functions of hospitality operations and extensively in culinary operations. During my tenure I was deputed at Ambassador Hotel one of South Mumbai's oldest and most reputed Business Hotels, Ambassador Ajanta a 5 Star Deluxe Hotel in Aurangabad and Sky Chef an Industrial Scale Flight Catering unit in Mumbai. Highlights of my tenure here were being trained by Corporate Chef Augustine Rozario (classical continental and nouvelle cuisine), Executive Chef Darius Rustom (western and international cuisine), Executive Chef S. K. Awasti (large scale culinary operations) and Specialist Chef K S Rawat (personal travelling chef of the president of India and specialist in Indian cuisine)

3 Yr. Dip. Hmct, Hotel Management & Catering Technology

M.Sc.H.A., Hospitality Administration & Marketing Management

Master'S Degree, Hospitality Administration/Management

S.S.C.