A hospitality consultancy led by chefs.
We are food designers, concept developers and culinary consultants. For fourteen years we have worked with hospitality businesses across India.
The consultancy was founded by Harsh Deep Mishra, whose 23-year culinary career includes Chef de Cuisine-level roles with Oberoi Hotels, ITC, Club Mahindra and BHIPL. That background shapes how we work: the people planning a kitchen have run kitchens themselves.
Our work covers F&B conceptualization, kitchen planning, food and beverage service, commercial laundry, back-of-house planning and food product development. Projects in our portfolio include hotels, retreats, restaurants, cafés, bakeries and food brands.
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Three kinds of expertise in one team.
Culinary
Food design, recipe management and conceptual menus from chefs with experience in Indian hotel kitchens and restaurants in the UK and Dubai.
Technical planning
Area allocation, layouts, MEP and HVAC planning, load calculations and BOQs for kitchens, laundries and back-of-house.
Operations
Key hiring, training, SOP formulation, F&B control and operational audits, informed by careers in hotels, QSR and retail.
Our philosophy
“If Hotel Kitchen is like a body, then Food & Beverage Conceptualization is like a soul.”
“The Internal Guest (staff and management)”
Our approach
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Our team
Meet Our TeamBrands from our project portfolio