Abhik Mitra is the Managing Director – Operations Group at Samara Capital, where he works closely with portfolio-company leadership teams to drive operational excellence, business transformation and accelerated value creation. He joined Samara Capital in April 2023, bringing extensive experience in building, scaling and transforming businesses.
Prior to Samara Capital, Abhik served as Managing Director of Spoton Logistics for over a decade, transforming the company into one of India’s leading road-express logistics businesses. He was also instrumental in turning around CEAT’s Sri Lanka business following an acquisition, helping it achieve a market-leading position with more than 50% market share.
His career spans senior leadership roles across Hindustan Unilever, RPG Group, TNT India, Spoton Logistics and Delhivery. He also served as Managing Director & CEO of Paradise Food Court, where he led operational transformation and expansion of the legacy food brand.
Abhik holds a B.Tech in Chemical Engineering from IIT Varanasi and brings a strong track record in operational leadership, business transformation and scaling organisations.

Abhinav Mathur is the Managing Director & CEO of Kaapi Machines and the Founder of Something’s Brewing, with over two decades of experience spanning business leadership, consumer products, retail and the coffee industry. An MBA from XLRI Jamshedpur, he has held leadership roles across organisations including Wipro, Philips, Stanley Black & Decker and Stovekraft before building his career in the coffee ecosystem.
Since joining Kaapi Machines, Abhinav has helped transform the company from a coffee equipment supplier into a comprehensive coffee solutions and consulting platform, combining technology, training, technical support and community building. He has also driven strategic partnerships and introduced innovative global coffee technologies to the Indian market.
Through Something’s Brewing, he is focused on nurturing India’s growing home-brewing culture through coffee equipment, accessories, education and community. His broader vision is centred on strengthening India’s coffee ecosystem and building a vibrant community around quality coffee experiences.

Amrut Mehta is the Managing Director of Little Italy, carrying forward the legacy of the restaurant brand with a history spanning more than 35 years. With a strong focus on building consumer brands in India, he is driving the next phase of growth for the business while exploring opportunities across the evolving food and gourmet retail landscape.
Under his leadership, the group is also developing Acasa by Little Italy, a gourmet grocery brand and India’s first specialty pasta brand, expanding the company’s presence beyond restaurants and into the growing packaged food and gourmet consumption space.
Amrut is passionate about building brands that can grow with India’s rapidly evolving consumer market. He believes the future is being shaped by entrepreneurs who can combine strong legacy businesses with innovation and new-age consumer opportunities. Through his work, he aims to contribute to India’s growth story as the country moves towards becoming one of the world’s largest economies and consumer markets.

Anjan Chatterjee is the Founder, Chairman and Managing Director of Speciality Restaurants Limited, and one of India’s prominent entrepreneurs in the fine and casual dining space. With over 35 years of experience across advertising and hospitality, he has played a pivotal role in creating and scaling some of India’s most recognised restaurant brands.

Anjan began his career with the Taj Group of Hotels in Mumbai and later worked with Anand Bazar Patrika before establishing his own advertising agency, Situations Advertising, in 1985. In 1992, he entered the restaurant business with Only Fish in Mumbai, which later evolved into Oh! Calcutta. He subsequently launched Mainland China, laying the foundation for Speciality Restaurants.

Under his leadership, Speciality Restaurants has developed a diverse portfolio spanning fine dining, casual dining, bars, lounges, bakery and confectionery concepts. His approach combines culinary innovation, strong brand building and a focus on consistent food and hospitality experiences.

Anjan holds a Bachelor’s degree in Science and a Diploma in Hotel Management, Catering Technology and Applied Nutrition.

Avinash Tripathi is the Senior Vice President & Business Head – Freshpik & Fresh Signature at Reliance Retail, where he is driving the evolution of premium and experiential food retail in India. He has been closely associated with the development of Reliance Retail’s premium grocery formats, including Freshpik, which was launched in 2021 as an experiential gourmet food destination.
Under his leadership, Freshpik has evolved through a focus on curated gourmet assortments, immersive customer experiences, innovation and trend-led retail concepts. The brand has expanded its experiential format, including the launch of Freshpik 3.0 in Powai, Mumbai, featuring interactive experiences, personalised service and curated product selections.
Avinash has also championed collaborations and new concepts around emerging consumer trends, including Korean cuisine and accessible nutrition offerings. His work has helped Freshpik earn industry recognition, including the Experiential Retailer of the Year and Speciality Gourmet Retailer of the Year awards in 2025.

Chef Abdul Qader Shaikh is a seasoned culinary professional and Consultant Chef with extensive experience in the hospitality and food-service industry. He is also a Founder Member of the Western India Culinary Association (WICA), contributing to the organisation’s efforts to promote culinary excellence and strengthen the professional chef community.
Over the years, Chef Abdul Qader has built a reputation for his expertise in culinary operations, food preparation, kitchen management and professional chef development. His industry experience has seen him engage with leading hospitality professionals and participate in major culinary competitions and industry platforms as a mentor and judge.
He has been a prominent member of jury panels at national culinary competitions, including the Incredible Chef Challenge, where he has evaluated professional and emerging culinary talent. He has also participated in industry discussions on evolving culinary practices, including the integration of technology and innovation into modern kitchens.
Chef Abdul Qader continues to contribute to India’s culinary ecosystem through consulting, mentorship and his association with WICA.

Chef Abhiru Biswas is a seasoned pastry and chocolate professional with more than two decades of experience spanning hotel hospitality, food ingredients, bakery and confectionery. He is the Founder of AB Hospitality and works as a Chocolate Consultant Chef, bringing extensive expertise in chocolate applications, pastry innovation and product development.

Chef Abhiru has held senior pastry positions with leading hospitality groups, including the Taj Group, Hyatt International and Oberoi Hotels, and has also been associated with the Chocolate Academy Mumbai. His experience includes working with food-ingredient companies and supporting the development and application of chocolate and bakery products for the professional food industry.

His expertise extends to frozen bakery, retail chocolates, product innovation and culinary demonstrations. He has also served as a jury member at national culinary competitions and is currently associated with the Eastern India Culinary Association as its President.

Known for combining technical pastry expertise with creativity, Chef Abhiru continues to contribute to India’s evolving chocolate and bakery ecosystem through consulting, innovation, education and industry engagement.

Chef Altamsh Patel is the Director of Culinary at Hilton Mumbai International Airport and Joint Secretary of the Western India Culinary Association (WICA). With over 15 years of experience in the hospitality industry, he is recognised for his culinary innovation, leadership and commitment to delivering exceptional dining experiences.
Chef Altamsh began his career with the Taj Group of Hotels and has also worked with The Park Hotels, Oakwood Premier Prestige Bangalore and Hotel Sea Princess. He rose rapidly through the ranks, becoming one of the youngest Executive Chefs at a five-star hotel at the age of 28.
A recipient of the Young Chef of the Year Award and the Star Chef of India National Award, he is known for combining high-quality ingredients, creativity and precision in his culinary approach. Beyond hotel operations, Chef Altamsh has participated in international food festivals, judged culinary competitions, conducted culinary shows and contributed to hospitality education. As Joint Secretary of WICA, he also plays an active role in supporting and shaping India’s culinary community.
Chef Altamsh is also a Joint Secretary of Western Indian Culinary Association (WICA), Member of Young Chef’s Association of India (YCAI), Indian Federation of Culinary Association (IFCA), World Association of Chefs Society (WACS), and is a HALAL & HACCP certified chef.

Chef Anees Khan is an acclaimed pastry chef, chefpreneur and entrepreneur with over two decades of international culinary experience. He is the Founder of Star Anise Fine Foods & Leisure Pvt. Ltd., Mumbai, and Co-Founder of Rizkee Fine Foods LLP (Brunch N Bite), Bengaluru, as well as Gourmelange Hospitality LLP.
A graduate of IHM Chennai, Chef Anees began his career with The Leela Kempinski, Mumbai, where he developed his expertise in patisserie under international pastry chefs, including Swiss Master Pastry Chef Beat Loeffel. His global career spans leading hospitality properties across Canada, Egypt, Tanzania, Oman and India, including Fairmont Chateau Lake Louise, JW Marriott Cairo, Kilimanjaro Hotel Kempinski and Six Senses Resort & Spa. He has also trained in advanced gelato-making in Bologna, Italy.
In 2010, he founded Star Anise, drawing on his international experience to build a premium culinary and patisserie business. His Star Anise Patisserie outlets have earned strong recognition, including Best Bakery of the Year – Mumbai (2023). He has also received multiple honours, including Patisserie Maestro of India 2024 and Chef Entrepreneur of the Year awards.

Chef Ashay Desai is the Director – Culinary & Operations at K Collective, where he oversees culinary strategy, food operations and the execution of dining concepts. In his role, he brings together culinary creativity and operational expertise, with a focus on maintaining consistency, quality and efficiency across the organisation’s food and beverage operations.

As a culinary leader, Chef Ashay is involved in menu development, kitchen operations, team management and the implementation of culinary standards. His role also encompasses ensuring seamless coordination between culinary and operational functions to deliver distinctive food experiences while supporting business objectives.

At K Collective, he contributes to the development and execution of culinary concepts, working across food innovation, operational processes and customer experience. His leadership reflects the growing role of culinary professionals in shaping both the creative and commercial aspects of modern hospitality and food-service businesses.

Chef Bakul Kodikal is the Executive Chef of Wagamama India. He is a seasoned culinary professional with nearly two decades of experience across restaurant operations, menu development, culinary innovation and kitchen leadership. He currently serves as Corporate Chef Partner at Cheelizza Pizza India, where he contributes to menu strategy, kitchen operations, training and culinary development.
A graduate of the Institute of Hotel Management, Mumbai, Chef Bakul has held prominent culinary roles with leading international and Indian food brands, including California Pizza Kitchen, Jamie Oliver Restaurants and Swiggy. During his tenure with California Pizza Kitchen, he was instrumental in developing and executing innovative pizza and food concepts across India. He later served as Brand Chef for Jamie Oliver’s India operations, helping adapt global culinary concepts to the Indian market.
Known for his expertise in Italian and contemporary cuisine, Chef Bakul has also conducted culinary workshops and demonstrations and has been recognised for his contribution to India’s evolving restaurant and food-service landscape. His career reflects a strong focus on culinary innovation, menu development, operational excellence and creating distinctive food experiences.

Chef Dev Kasalkar is the Managing Director of Chef’s Kitchen Institute of Culinary Arts & Hotel Management, Kolhapur, and a culinary educator, consultant and hospitality professional. With a career spanning culinary operations, education and hospitality consulting, he has built a strong reputation for developing young culinary talent and promoting Indian regional cuisine.
Chef Dev began his culinary career at the age of 19 and gained experience across the hotel and cruise-line industries, specialising in Continental and Italian cuisine. After more than a decade in professional kitchens, he turned his focus towards culinary education and founded Chef’s Kitchen Institute to provide aspiring hospitality professionals with industry-oriented training. He has trained more than 1,000 young chefs and is also associated with the Indian Young Chefs Association as Vice President.

Harsh Kedia is a chef, entrepreneur and the founder of Cocoa & Katli and A Diabetic Chef. Diagnosed with diabetes as a teenager, Harsh turned a personal restriction into a lifelong obsession with food, flavour and innovation. What started as a blog experimenting with diabetic-friendly desserts eventually grew into A Diabetic Chef – a food brand built around the belief that eating better should never mean eating boring.
Over the years, Harsh has worked across chocolates, mithai, desserts and better-for-you foods, constantly questioning why indulgent food and mindful eating had to exist at opposite ends of the spectrum. His latest venture, Cocoa & Katli, brings together his love for modern Indian mithai, chocolate and desserts — reimagining familiar flavours for a new generation without compromising on taste or experience.
Harsh has been recognised on the Forbes India 30 Under 30 and Forbes Asia 30 Under 30 lists, and has represented Indian food innovation on platforms across India and internationally. Today, Harsh continues to build food brands, develop products and create content around one simple idea: you shouldn’t have to choose between food that tastes incredible and food that makes sense for you.

Chef Ishijyot Surri is the Executive Chef & Founder of SJI Hospitality & Foods, and a culinary entrepreneur known for combining traditional flavours with contemporary dining concepts. Trained through the Taj Group and Taj IHM-A, affiliated with the University of Huddersfield, UK, he developed his culinary expertise across diverse restaurant formats and cuisines.

In 2018, Chef Ishijyot expanded into entrepreneurship, establishing a portfolio of food and hospitality ventures under SJI Hospitality. His ventures include Mulk, inspired by old-world North Indian cuisine; MiniyaTurk, a multi-cuisine concept influenced by Turkish street food and offering Turkish, Middle-Eastern, Mexican and Pan-Asian flavours; and SJI Gourmet, the group’s outdoor catering vertical.

His entrepreneurial portfolio also extends to Gourmet Treats, The Pickled Chick, Nutty Singh, Makhana Singh and ALPS peanut spreads. A Tea Blender and Tea Sommelier, Chef Ishijyot is also developing his expertise in the tea category. Recognised with honours including Young Chef of the Year and Best Chef Led Restaurant, he continues to drive culinary innovation and new-age food concepts.

Chef Michael Swamy is the Founder of Cottagechef Culinaire and a pioneering figure in India’s food media landscape, with nearly three decades of experience as a chef, food stylist, writer, photographer and culinary storyteller. A graduate of Le Cordon Bleu, London, he has worked with leading hospitality establishments including the Taj Group, Bombay Brasserie in London and Kuwait Airways, while also consulting for hospitality and food-service businesses.
Through Cottagechef Culinaire, Chef Michael combines culinary expertise with food design, photography, media, travel and experiential storytelling. He has conceptualised and managed food shows across television and international channels, while also working with brands, hospitality institutions and educational organisations on culinary experiences, workshops and food media projects.
An accomplished author and photographer, he has authored several acclaimed cookbooks and is a multiple-time Gourmand Award winner. His work also focuses on regional Indian cuisines, sustainability and the intersection of food, culture and travel.

Chef Nitin Tandon is the Founder & CEO of Nitin Tandon Food Styling & Consulting, and an award-winning chef, restaurateur, food stylist and F&B consultant with over 30 years of industry experience. He began his career with the Taj Group and Oberoi Hotels before moving into entrepreneurship and establishing a successful portfolio of restaurants and food ventures, including Pot Pourri, Lemongrass Café and Seijo and Soul Dish.

In 2015, he founded Nitin Tandon Food Styling Studios, building a specialised creative production house offering food styling, photography, video production, creative direction and F&B consulting. His work spans leading brands including KFC, McDonald’s, Amul, ITC Foods, Nestlé, Starbucks, Domino’s and Pizza Hut, as well as feature films, television commercials and digital content.

Recognised for his contribution to the culinary and food-styling industry, Chef Nitin was named among India’s Top 50 Master Chefs in 2012 and won the Best Food Stylist award at the ZEE Living Foodz Powerlist Awards in 2016. He was also recognised as Chef Entrepreneur of the Year by WICA in 2022.

Chef Rajesh Shetty is the Corporate Chef at Travel Food Services (TFS) and an accomplished culinary professional with more than 25 years of experience in the hospitality and travel-food sector. He began his culinary journey with the Taj Mahal Palace, Mumbai, and has since built extensive expertise in creating and managing culinary experiences for discerning travellers.

At Travel Food Services, Chef Rajesh plays a key role in developing culinary concepts and menus across the company’s airport lounges and food-service operations. His work combines culinary innovation with an understanding of the evolving expectations of airport and lounge customers. He has been instrumental in curating premium menus for lounges, including the Adani Lounge at Mumbai airport, featuring contemporary interpretations of global and Indian cuisines.

Chef Rajesh has also contributed to food-industry publications and culinary platforms, sharing insights on the changing airport F&B landscape. His expertise spans menu development, culinary operations, product innovation and delivering elevated food experiences within high-volume travel environments.

Chef Ritesh Tulsian is a seasoned professional and entrepreneur in the F&B industry, with a career spanning over two decades. Having honed his skills under the mentorship of Chef Hemant Oberoi at Taj Group of Hotels, Chef Ritesh is a graduate of Rizvi Academy and the American Hotel & Lodging Association. His global experience includes prestigious roles at W Hotels, Maldives and Atlantis The Palm, Dubai.
Since 2013, Chef Ritesh has been a leading F&B consultant on both a Pan-India and global level. Renowned for his leadership, innovative thinking, and passion for food, he specializes in culinary operations, resource management, and hospitality business strategies. For Chef Ritesh, food is not just a profession, but a deep meditative passion that brings him immense joy and fulfillment.

Chef Rohit Gujral is an award-winning Corporate Chef and HORECA specialist with over 18 years of experience spanning hospitality, culinary innovation, product development, R&D and multi-unit kitchen operations. He has worked with leading hotel chains, restaurants, food manufacturers and HORECA partners across India.
In his current role, Chef Rohit leads corporate culinary initiatives, driving recipe development, culinary innovation and menu engineering using the company’s product portfolio. He conducts culinary demonstrations, chef training programmes and workshops, while supporting distributors, key HORECA accounts and chefs with technical expertise. He also works closely with Sales and Marketing teams to strengthen customer relationships, support business development and drive key-account engagement.
His core expertise includes food styling, kitchen operations, recipe standardisation, product innovation, quality improvement, team leadership and culinary training. Recognised nationally for his culinary excellence, Chef Rohit has received multiple industry awards and has collaborated with renowned chefs, hospitality brands and food-service organisations throughout his career.

Chef Shantanu Gupte is the Founder of Chef Shan Cakes and Shiifu Kitchen, and a seasoned chef, food consultant, TV personality and entrepreneur with around 18 years of experience in the hospitality industry. A graduate of IHM Mumbai, he began his professional journey with the Taj Group before gaining international experience in the United Kingdom, including working at Maze London, the Michelin-starred restaurant led by Chef Gordon Ramsay.
Chef Shantanu has worked across culinary operations, food styling, menu development and consulting, and has been involved in creating menus for luxury hotels and restaurants in India and the UK. He is particularly known for combining local ingredients with contemporary culinary techniques and for his focus on food presentation and styling.
Beyond his culinary ventures, he has appeared on television shows including Health Mange More and India Unlimited. He also mentors aspiring professionals in areas such as culinary arts, food styling, photography, media and entrepreneurship.

Chef Sudhir Pai is a seasoned Chef and F&B Consultant, and the Founder-Director of Pai & Associates, with more than three decades of experience across the culinary and hospitality industry in India and overseas. His career includes associations with leading hospitality brands such as Oberoi, The Leela, Orchid, Sarovar, IHG and Metropolitan, as well as airline kitchens and Unilever.

Through Pai & Associates, Chef Sudhir provides consulting services across hotels, restaurants, cafés, cloud kitchens and food retail businesses. His expertise spans restaurant conceptualisation, menu development, kitchen setup, operational efficiency, food cost management, recipe standardisation, training and new product development for the processed food industry.

He is also the Treasurer of the Western India Culinary Association (WICA), where he contributes to culinary competitions, seminars and initiatives supporting the professional chef community.

Known for his focus on fresh ingredients, sound culinary techniques and clean flavours, Chef Sudhir has received several industry recognitions and has been featured among India’s leading culinary experts.

Chef Tushar Malkani is an accomplished Executive Chef and culinary professional with over 15 years of experience in the hospitality industry. Currently associated with The Yellow House (IHCL SeleQtions), he has built a reputation for culinary innovation, menu development and dynamic leadership in the food-service sector.
A graduate of the Culinary Academy of India, Chef Tushar has developed expertise across diverse cuisines and has travelled to more than 15 countries, drawing inspiration from global culinary traditions. His ability to blend international influences has enabled him to work across and curate menus spanning multiple cuisines.
Chef Tushar is also a Guinness World Record holder and has represented India at international culinary platforms, including the G20 culinary showcase in Osaka, Japan, where he won a bronze medal. His experience extends beyond kitchen operations to restaurant profitability, culinary training and customer engagement.
Known for pushing the boundaries of culinary creativity, he continues to contribute to India’s evolving hospitality and food-service landscape through innovation, leadership and a strong focus on exceptional dining experiences.

Chef Vijayendra Pawaskar is the Founder of Chef De Coded, a professional chef ecosystem founded in 2018 with a mission to connect, empower and create opportunities for culinary professionals across India. With more than 20 years of experience in the hospitality industry, he has built a career spanning hotel operations, culinary leadership and entrepreneurship.
Chef Vijayendra began his career with the Taj Group of Hotels as a management trainee and subsequently held senior culinary roles with leading hospitality groups including Accor and Marriott. He holds a Bachelor’s degree in Hotel Management from Dr. D. Y. Patil Institute of Hotel Management, Catering Technology and Applied Nutrition, Pune.
Through Chef De Coded, he has created a platform that connects chefs with industry peers, brands, opportunities, training and professional resources. The platform has grown into a substantial culinary community, bringing together executive chefs, junior chefs and other culinary professionals.
Chef Vijayendra is passionate about strengthening India’s culinary ecosystem through collaboration, education, innovation and meaningful industry partnerships.

Chef Vivek Kadam is the Executive Pastry Chef at ITC Maratha, Mumbai, with over 25 years of experience in the pastry and culinary industry. Known for his creativity, technical expertise and innovative approach to desserts, he has built a distinguished career across luxury hospitality.
Prior to joining ITC Maratha, Chef Vivek held multiple senior pastry positions at Grand Hyatt Mumbai, including Executive Pastry Chef, Assistant Pastry Chef and Pastry Sous Chef. His expertise spans bakery and pastry production, menu planning, quality control, hygiene, cost management and team training.
At ITC Maratha, he oversees pastry kitchen operations, menu development and team training, with a focus on maintaining high standards of quality while creating desserts that appeal to contemporary and global tastes. He has also led teams that have earned recognition at culinary competitions and has been featured as a celebrity chef in print media.
Chef Vivek is also actively involved in the wider culinary community, serving as a jury member at professional culinary competitions and contributing to the development of pastry talent in India.

Dharmendra R. S. is the Chief Operating Officer of Icon Hotels, Bhagini Hospitality, where he leads operations, business expansion and organisational growth as the group scales its hospitality portfolio across India. He brings nearly three decades of experience spanning hospitality, F&B, retail, entertainment and multi-format operations.
Prior to joining Icon Hotels, Dharmendra served as Senior Vice President – Hospitality, Health & Tourism at Sona Valliappa Group and held leadership positions at Gillys Chain of Restobars, where he oversaw multi-outlet operations, pre-openings, marketing and revenue growth. He also spent over 17 years with HM Group, managing Bangalore operations, P&L, expansion and multi-brand businesses across entertainment, gaming, retail and F&B.
In his current role, he is focused on operational excellence and supporting Bhagini Hospitality’s plans to expand its hotel portfolio to 100+ properties. He also contributes to the growth of the group’s F&B brands and upcoming hospitality concepts.

Gaurave Naarang is the Founder of Coffee Culture, a café lounge brand that he conceptualised in the early 2000s with the vision of creating a distinctive café experience rooted in food, community and local culture. Starting with its first outlet in Surat, Naarang developed Coffee Culture around a differentiated format that combines coffee and beverages with an extensive food offering, lively ambience and locally inspired experiences.
Under his leadership, Coffee Culture expanded through a franchise-led model, establishing a presence across multiple Indian cities. Naarang has focused on creating cafés that function as lifestyle and community spaces, with each outlet designed to reflect elements of its local environment rather than follow a standardised format.
Beyond Coffee Culture, Naarang has also been associated with restaurant consulting and other food and beverage ventures, bringing expertise in business strategy, franchising, restaurant operations and brand development. His entrepreneurial approach has centred on identifying evolving consumer preferences and creating differentiated F&B concepts for the Indian market.

Harpreet Singh Tibb is a Promoter, Director and Board Member of Tibb’s Frankie, where he has played a key role in driving the evolution and growth of the family-owned QSR brand. With a focus on innovation, technology and changing consumer preferences, he has helped steer the brand’s digital and omnichannel strategy.
Under his leadership, Tibb’s Frankie has expanded its product portfolio with innovations such as ProtiRoti, a 100% plant-protein-based roll positioned as a first-of-its-kind offering in the Indian QSR space. He has also championed the use of data analytics and digital channels to strengthen customer engagement and business performance.
Harpreet has been instrumental in building on the legacy of Tibb’s Frankie while adapting the brand to contemporary retail and food-service trends. His contributions have helped the brand gain industry recognition, including the IMAGES Most Admired Marketing Campaign of the Year for the ProtiRoti launch.
Beyond his work at Tibb’s Frankie, Harpreet has an educational background spanning BITS Pilani, IIM Calcutta and Cambridge, combining academic depth with entrepreneurial and business leadership experience.

Mayank Gupta is the Co-Founder of Food Square and LandCraft Agro, where he is building businesses at the intersection of sustainable agriculture, food retail and technology. An IIT Bombay alumnus, Mayank began his career in finance and risk analysis before moving into entrepreneurship, with experience spanning technology, operations and business building.

As Co-Founder & CTO of LandCraft Agro, he has been instrumental in developing sustainable farming initiatives, including large-scale aquaponic and soil-based farms. The business subsequently expanded into supplying fresh produce to more than 200 supermarkets and gourmet stores across Western and Southern India.

Building on this farm-to-market experience, Mayank co-founded Food Square, a premium gourmet food retail destination designed to bring global ingredients and curated food experiences to Indian consumers. As Co-Founder & Managing Director, he is focused on creating a world-class food retail experience inspired by global benchmarks while maintaining strong emphasis on quality, traceability and customer experience.

His entrepreneurial journey reflects a broader vision of connecting sustainable agriculture with modern food consumption and retail.

Samir Kuckreja is the Founder and CEO of Tasanaya Hospitality, a boutique consulting firm focused on restaurants, hotels, hospitality technology, FMCG and retail. With over three decades of experience in the food service and hospitality industry, he has worked across business development, operations, expansion, strategy and brand building.
Samir began his career with Four Seasons in the US before joining Yum Restaurants, where he was involved in expanding Pizza Hut and KFC across the Indian subcontinent. He later served as Joint Managing Director at Mars Hotels & Restaurants and as CEO & Managing Director of Nirula’s, where he helped expand the brand from 35 outlets in two cities to 85 outlets across eight cities.
He founded Tasanaya Hospitality in 2012, advising businesses on market entry, concept creation, operational optimisation, growth strategy, franchising, fundraising and investment advisory. Samir is also a past President and Trustee of the National Restaurant Association of India.