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Culinary Advisory Committee

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Chef Rana

Chef Varinder Singh Rana

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Chef Sood

Chef Ajay Sood

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Chef Mathur

Chef Arun Mathur

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Chef Chopra

Mr. Ashish Chopra

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Chef Saxena

Chef Sireesh Saxena

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Michelle May

Finance Teacher

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Roman Tarka

Web Dev Teacher

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Milla Kanis

English Teacher

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Origin:
Barcelona, Spain
Website:
marinka.com
Joined:
September 2018

Dr. Chef Varinder Singh Rana

Chief Mentor & Chairperson of FIHM Advisory Board

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Experiences

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Education

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Origin:
Barcelona, Spain
Website:
marinka.com
Joined:
September 2018

Chef Ajay Sood

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Senior Executive Chef at Independent Hospitality Consultant. He is the Alumni of IHM, Mumbai and having 44 years of vast Culinary experience. Chef Sood was associated with TAJ group of hotels for a decade and he is the Govorningbody member of IHM Gwalior and IHM Bhopal appointed by Govt. of India. He has also nominated as Curriculum Committee member at Delhi Institute of Hotel Management, Lajpatnagar.

Experiences

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Education

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Origin:
Barcelona, Spain
Website:
marinka.com
Joined:
September 2018

Mr. Ashish Chopra

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Ashish Chopra, Culinary historian, author and television host was the founder Executive Director of the Institute for Environmental Management and Social Development, when he decided after retrospection and introspection to take permanent sabbatical to pursue his passion for food and travel. An expert in conflict management he is also the former Advisor to the Governor of Mizoram and Assam Rifles (The oldest paramilitary force in the World), He is now dedicating his quality time to pursue his passion as a CULINARY HISTORIAN / TRAVEL WRITER / PHOTOGRAPHER / AUTHOR AND TELEVISION HOST teaching culinary history and lecturing. He has recently established SACA (SCHOOL OF ANCIENT CULINARY ARTS) dedicated to safeguard, promote, and teach our ancient culinary practices. He was the Senior Consulting Editor of the Food & Beverage Buzz magazine, India’s leading magazine dedicated to promoting and showcasing India’s rich culinary heritage .A recipient of the Coveted REX KAMVEER GLOBAL fellowship for 2013 and also been nominated for the KARAMVEER JYOTI PURASKAR for 2019. He organizes culinary tours and heritage food walks for food lovers and curates food festivals specializing in lost and heritage cuisines. He has partnered with The Radisson Blu , Park Plaza ,CITCO and Radisson brand of the Carlson’s Riezdor Group and organized heritage and ancient food festivals at their various properties pan India.

He has contributed to the EXOTICA magazine, INSIDE OUTSIDE, The PIONEER Newspaper, CONDE`NAST Traveler, Global food & Traveler magazine, Lonely Planet.. Does a weekly column with Dainik Bhaskar, He is also the Principal Advisor of the globally acclaimed WOODPECKER INTERNATIONAL FILM FESTIVAL since 2014 .. http://www.woodpeckerfilmfestival.in and culinary consultant for ITC Hotels for the year 2019-2020

He has worked in the field of Environment, social development, culture and cuisine especially in North East India for over two decades now. His latest books being “A Travel Guide to North East India“and TRIBAL Cuisines of India … He is also the author of NE Belly-A book on the cuisines of the eight North Eastern states. He calls North East India his obsession, which has taught and given him much.

An interior designer by interest and painter by passion, Ashish has used tribal art to design his humble abode and other projects. It is his endeavor to promote the rich culture and tradition of tribal India.

Apart from that he has interest in regional cuisine, folk music, tribal art, indigenous knowledge and filmmaking. He is also a keen documentary filmmaker and has worked on documentaries on the Chins of Mizoram, the Nocte tribe of Arunachal, the Konyaks of Nagaland, amongst many others.

He has published various papers on development, conflict management and culture. He has hosted a series of talk shows called-”To the Point” on one of the prominent satellite news channels.

A foodie at heart and not by profession but by passion- He is consulting ITC HOTELS currently and has also been a food consultant with ITC Welcome Heritage group of hotels having documented the Royal cuisines of the erstwhile Maharajas. He has been invited to coauthor a book on the Royal cuisines of Bhagel with Pushpraj Sinh – the erstwhile Maharaja of Rewa and subsequently GAJRAJ SINGH the Thakur of Diggi State in Rajasthan has also commissioned him to do a coffee table book on the erstwhile secret recipes and food traditions of the Diggi State.

He has consulted for the television series, Gordon Ramsey’s Great Escapes Currently consulting BBC for forthcoming India unplugged series to be aired this year end. He in 2011 consulted for the show “Chef on the Road“, by Hurrah Productions for National Geographic Channel

He is the Culinary Advisor for the TRAVEL XP Channel and FOOD XP channels Was India consultant for the travel and lifestyle award winning series OORKURVI season 3, 2014 for a Singapore based popular TV channel called Vasantham. He has also hosted his own food and travel series for an International TRAVEL AND LIFESTYLE CHANNEL called BICKY’S GASTRONOMY. Currently he is the Principle Culinary Advisor for BeatO- an award-winning startup dedicated for diabetes care. Also he is the Chairperson of Culinary development Committee of Diabetes India.

Experiences

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Education

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Origin:
Barcelona, Spain
Website:
marinka.com
Joined:
September 2018

Chef Arun Mathur

FIHM Culinary Advisory Board Member

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Arun Mathur is the Executive Chef of Trident, Gurgaon, and runs the award-winning all-day dining restaurant Cilantro, the North Indian restaurant Saffron and the Pan Asian specialty restaurant Konomi.

Arun started his career with The Park Hotel in New Delhi in 1997 as the Management Trainee. Then he moved to Intercontinental Park Royal, New Delhi. On his return to The Oberoi New Delhi ,he was the Sous Chef and In-charge-Kandahar Indian speciality restaurant. Headed every food outlet of The Oberoi New Delhi, in his tenure of fourteen years.

Arun’s culinary quest has taken him to London. He trained in “Trinity Clapham” Michelin Starred restaurant by Chef Adam Byatt from May-08-2017 to June-03-2017 in United Kingdom.
He has worked with Chef John William for three days in Ritz London”. He was one of the chef in charge of Ms. Isha Ambani’s wedding in Udaipur, Rajasthan.
Has worked with several Michelin starred Chef who came to conduct promotions in The Oberoi New Delhi.
Worked for “ZEE TV FOOD SHOW” for their Millennium episodes
Cooked food to- Mr. Warren Buffett, Lakshmi Mittal, Mr. Bill gates and Melinda gates.
Chef in charge for Audi Bayern Munich team. F-1 team for Maclaren team
Complete handling of wedding function of Mr. Sunil bharti mittal’s daughter Esha Mittal, Son’s wedding of Mr. Nidhipati Singhania, Son’s and daughter’s wedding of Mr.Dhoot of Videocon and Mr.Singhal of Bhusan steel. Son’s wedding function of HCL owner Mr.Chaudhry

Chef Mathur was nominated for the CEO award in 2016 for the Oberoi Hotels & Resorts. He has served President of India Shri Pranav Mukherjee and was a part of his delegation in his visit to Mauritius from 11th -14th of March 2013. He has done the successful shutting down and re-opening of Iconic- The Oberoi New Delhi.

Conducted food promotion in Crotia in Sheraton Zagreb and The Park Split.Representing India under MEA in Feb 2020.

Recently conducted Indian Food promotion in Mandarin Oriental Hotel in Singapore from 17th -23rd August 2022.

Arun’s wish would like to double the percentage of lady chefs in the kitchen to impact the industry. And, Introduction of the differently abled workforce in the kitchen stewarding department.

Under his culinary leadership, the all-day dining restaurant, Cilantro, has become one of the most popular dining destinations for the city’s elite.

Experiences

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Education

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Origin:
Barcelona, Spain
Website:
marinka.com
Joined:
September 2018

Chef Sireesh Saxena

FIHM Culinary Advisory Board Member

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Chef Sireesh Saxena graduated from IHM New Delhi in 1975. He worked in the hospitality industry for more than 39 years and superannuated as Vice President (Hotels) cum Corporate Chef for India Tourism Development Corporation (ITDC), which is running 22 properties in India.

He was responsible for catering to visiting Prime Ministers & Presidents of more than 150 countries. Also catered to large international & national conferences.

Among many awards won were the “Golden Hat” from ICF, the National Tourism Award for “Best Chef in 5 Star Category” bestowed by Hon’ble President of India and the “Lifetime Achievement Award” from the Indian Culinary Forum

He is co-author of the book “Cookery For Hospitality Industry” printed by Cambridge University Press. He trained many hospitality professionals occupying high positions in the Industry. He has been on the jury for many Culinary Competitions, including India Skills.

Experiences

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Education

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Federal Institute of Hotel Management

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