Rahul Gomes Pereira, 28, Executive Chef & Partner, Pass Code Hospitality, Delhi
Popular as Chef Picu, Chef Pereira can be best described as ‘cuisine agnostic’. He believes that such compartmentalisations only harm the wholesomeness that food brings with it. From Sichuan peppercorn raw fish to Kashmiri Bharwan Gucchi, this man is surely known for his exotic signature style of cooking and finesse. He graduated from IHM-Mumbai and has infused his global experiences in his food expertise to bring about innovation in techniques, intricacies and experiences.
Piyush Menon, 30, Chef-owner, The Coastal Macha, Kolkata
Born in a household with a Malayali father and a Bengali mother, the vastness of Chef Menon’s culinary pursuits started off with a majestic foundation. According to him, a lot of Indian cuisines are misinterpreted and terribly misunderstood, especially the coastal ones. Coastal areas are much more similar in tastes and preferences as is otherwise thought to be.They are often seen as exclusives when actually, a Bengali Paturi is no different than a Pollichattu of Kerala.
Manu Chandra, 39, Chef- partner, Fatty Bao, Monkey Bar and Toast and Tonic; Executive chef, Olive Beach, Bengaluru
Chef Manu Chandra’s food and hospitality experiences is bespoke versatility taking cue from his deep intermingling of cultures and cuisines having been brought up in Delhi and then shifting to Bengaluru later on. A mastermind chef partner at Fatty Bao, Monkey Bar, Toast and Tonic and the Executive Chef at Olive Beach, Chef Chandra has donned the hat of an entrepreneur as brilliantly as that of a chef. He believes in the sanctity of food and different cuisines and considers a bowl of dal and chawal to be his ultimate comfort food.
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