Chef Sudhir Pai is a Chef and F&B Consultant with over 35 years of rich experience across hotels, restaurants, flight kitchens, food service and food product development in India and overseas. He has worked with renowned brands including The Oberoi, Leela, Orchid, Holiday Inn, Sarovar, Royal Caribbean and Unilever Food Solutions.
He specialises in Indian regional, coastal and contemporary multi-cuisine concepts, with a strong focus on authenticity, local ingredients and well-researched culinary experiences. Through Pai & Associates, he works closely with restaurant and hospitality brands on concept development, menu curation, kitchen planning, SOPs, food costing, training and F&B operations.
His recent culinary associations include TAT – The Coastal Cuisine, Vikhroli;; Paschim at Kohinoor Hotels; Spice Blends, Belagavi; and Beiruna at The Fern, Goregaon. He is currently involved in developing several upcoming restaurant and hospitality projects in Mumbai,Goa and Belagavi.
Chef Pai is also actively associated with culinary competitions, industry initiatives and mentoring young hospitality professionals. His culinary philosophy is rooted in authenticity, simplicity, regional identity and creating commercially viable food concepts without compromising on culinary integrity.