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Ranveer Brar reposted thisRanveer Brar reposted thisPhotography is more than capturing a moment. It can be an escape, an anchor, a milestone, a way of seeing and making sense of the world around you. In his own words, Leica Ambassador Ranveer Brar shares what photography means to him. See your world. Pick up your camera. Keep shooting. #SeeYourWorld #WorldPhotographyDay #LeicaIndia #LeicaCamera
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Ranveer Brar reposted thisRanveer Brar reposted thisHere's a delightful story from our flagship brand, Daawat The Finest, that celebrates the power of great ingredients to transform everyday meals and provide consumers The Finest gastronomic experiences. Daawat Delight Basmati Rice's latest campaign playfully brings alive its Superior Flavour Absorption, showing how the right rice can elevate every bite. With a light-hearted twist, the film reminds us that sometimes, it's the smallest change that makes the biggest difference. Watch the film and discover why every great dish deserves the right rice. #LTFoods #Daawat #HouseOfBrands #BrandFilm #NurturingGoodness
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Ranveer Brar reposted thisRanveer Brar reposted thisLT Foods has appointed celebrity chef Ranveer Brar as Daawat’s brand ambassador, launching a new campaign for Daawat Delight Basmati that highlights its Superior Flavour Absorption Technology and strengthens its premium market positioning. #Appointements #Daawat #foodandsnack #LTFoodsLT Foods Appoints Ranveer Brar as Brand Ambassador foLT Foods Appoints Ranveer Brar as Brand Ambassador fo
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Ranveer Brar reposted thisPresenting Chef Ranveer Brar for the most awaited People Matters TechHR India. Shreya Bhardwaj PilaniRanveer Brar reposted thisLeadership is much like cooking. It can't be rushed.🧑🏼🍳 You can follow every recipe perfectly, but what people remember is the care, creativity, and intention behind it. That's what makes Ranveer Brar one of the most compelling voices joining People Matters TechHR India this year. His journey, from the streets of Lucknow to leading world-class kitchens, judging MasterChef India, and becoming one of the country's most loved storytellers, proves that excellence isn't built overnight. It's built through curiosity. Consistency. And countless moments of getting it wrong before getting it right. Because the best leaders, like the best chefs, don't simply create results. They create experiences people carry with them long after the moment has passed. We're excited to welcome Ranveer Brar to the TechHR India stage for a conversation that's sure to leave us with more than just food for thought. 🔗 Save your spot today: https://lnkd.in/gktS8E_u .. and we'll meet you there 👋🏼 📌 Yashobhoomi Convention Center, Delhi | 6th - 7th August 2026 The Brilliance Collective | #LeadTheLegacy #TechHRIN #CHRO #HRTech #Leadership #WorkTech #Conference #Celebrity
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Ranveer Brar reposted thisRanveer Brar reposted thisIf Day 1 explored where airport hospitality is headed, Day 2 focused on how we’ll get there. At FAB 2026, hosted by BLR Airport, industry leaders came together to discuss the ideas shaping the next generation of airport experiences. From reimagining airport F&B and creating world-class hospitality environments to celebrating hyperlocal cuisine and responsible sourcing, the conversations reinforced a shared vision: exceptional passenger experiences are built through innovation, collaboration and a strong sense of place. As the first Indian host of FAB, BLR Airport continues to convene global conversations that are influencing the future of airport hospitality, retail and commercial experiences in India and beyond. The Airport F&B + Hospitality Conference & Awards (FAB) | The Moodie Davitt Report | Hari Marar | Martin Moodie #FAB2026 #BLRAirport
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Ranveer Brar shared thisOver the last week, I made two visits. One to Nisaba, to spend time with Chef Manish Mehrotra The other to @restaurantnaar, to meet PRATEEK SADHU I could have met them anywhere. But I wanted to meet them where they belong. In their restaurants. In the spaces they have imagined, built, worried over, celebrated, and now quietly inhabit. A restaurant has a strange way of revealing its creator. You notice what they notice. You hear what they hear. You understand what they chose to leave out. Both have taken very different roads, but somewhere those roads meet. Both chose to begin again. To walk away from certainty and build something they could call their own. Both chose reinvention over comfort. Not because they had to. Recause they believed there was still a more honest story to tell. But here's what stayed with me after hours of conversation. Not the awards. Not the acclaim. Not the restaurants. The calm. We often think courage announces itself. It rarely does. Sometimes it's simply opening your doors every day and trusting that people will find their way in. We spent hours talking. About food, of course. But also about life, choices, mistakes, people, families... and everything that quietly finds its way into the food we cook. What stayed with me wasn't their success. It was how little they spoke about it. There was an ease about both of them. No rush to impress. No need to remind the room of everything they'd achieved. Just two chefs, deeply in love with their craft, and remarkably at peace with themselves. The higher you climb, the softer you step. Both of them have climbed extraordinary heights. Yet what I carried back wasn't the weight of their achievements. It was the lightness with which they wore them. Thank you, Chef Manish. Thank you, Chef Prateek. For the conversations, the warmth, the generosity... and, of course, for some of the most memorable meals I've had in a long time.
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Ranveer Brar reposted thisRanveer Brar reposted thisSome cities feed you. Lucknow rewires you. Every dish here was born from a problem solved, a season celebrated, or an ingredient honoured. A kebab invented for a Nawab who couldn’t chew. A pulao where the flavour is extracted before cooking even begins. A dessert that exists for a few weeks a year and then vanishes. This is not just food. This is centuries of craft on a plate. Save this for your next Lucknow trip. → Ranveer Brar (lucknow food guide, awadhi cuisine, indian culinary heritage, food travel india, lucknow restaurants) #LucknowDiaries #AwadhiCuisine #IndianCulinaryHeritage #FoodTravelIndia #RanveerBrar
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Ranveer Brar reposted thisRanveer Brar reposted thisThe 2026 Airport Food & Beverage (FAB) + Hospitality Conference & Awards is shaping up to be another powerhouse edition, with more influential executives joining the programme in Bengaluru on 7-8 July. Among the latest confirmed speakers are Brussels Airport Food & Beverage Manager Michiel Arnouts; Malaysia Airports Senior General Manager Commercial Services Hani Ezra H.; SSP America CEO George Mboya; Chef, Author and Storyteller Ranveer Brar; and tRetail Labs Founder & CEO Sushanta Das. Owned and organised by The Moodie Davitt Report since 2011, FAB is hosted this year by Bangalore International Airport Ltd. For more on the speakers and the event, including registration, please follow this link: https://lnkd.in/eYKgwtgf #travelretail Pravat Paikray
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Ranveer Brar shared thisExtremely honoured and humbled to be appointed Food Ambassador for Odia cuisine 🙏😊Ranveer Brar shared thisCELEBRITY CHEF RANVEER BRAR NAMED ODISHA FOOD AMBASSADOR TO TAKE TRADITIONAL ODIA CUISINE TO THE GLOBAL STAGE Celebrity chef Ranveer Brar has been appointed as the brand ambassador to promote Odisha’s rich culinary heritage on the global stage. The initiative, led by the Odisha government, aims to showcase traditional Odia cuisine to a wider audience through modern outreach strategies. The agreement was formalised during the ‘Odia Paksha’ celebrations in the presence of Chief Minister Mohan Charan Majhi. Alongside Brar, MasterChef India finalists Anju and Manju, and winner Abinas Nayak, have also been entrusted with promoting Odia food. Expressing gratitude, Brar highlighted that the sacred Mahaprasad of Lord Jagannath and traditional Odia dishes deserve global recognition. He also urged people of Odisha to support the initiative both digitally and on-ground. The move is expected to boost food tourism and position Odisha’s cuisine prominently on international platforms. #MYBhubaneswar Share and Stay Updated ❣️
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Ranveer Brar liked thisRanveer Brar liked thisPhotography is more than capturing a moment. It can be an escape, an anchor, a milestone, a way of seeing and making sense of the world around you. In his own words, Leica Ambassador Ranveer Brar shares what photography means to him. See your world. Pick up your camera. Keep shooting. #SeeYourWorld #WorldPhotographyDay #LeicaIndia #LeicaCamera
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Ranveer Brar liked thisRanveer Brar liked thisBehind the scenes with Ranveer Brar cookin’ up a storm with his charm! “Magic lives in the "popcorn moments." Life moves at a steady, routine pace, but every now and then, specific moments pop. Recognising and seizing those defining windows is where magic happens.” Touche Ranveer Brar #Leadership #Motivation #LeadtheLegacy #Thinkunlike Shreya Bhardwaj Pilani
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Tomasz Zerdzinski 総料理長
Tomasz Zerdzinski 総料理長
As a creative and highly motivated culinary professional, I bring a proven track record of designing and developing innovative menus grounded in a strong understanding of world-class cuisines. I am committed to delivering exceptional dining experiences by consistently ensuring guest satisfaction through outstanding food quality and service excellence.<br> <br> <br> <br>My strong passion for the food and beverage industry, combined with extensive project management experience across diverse sectors, has enabled me to successfully achieve organizational goals. I have led both culinary and service teams, collaborating effectively with cross-functional departments to maintain inventory, uphold operational standards, and ensure compliance with established policies and procedures.<br> <br> <br> <br>Core Competencies:<br> <br>· Expertise in systems and process improvement, including the implementation of purchasing programs, team leadership, recruitment, staff management, training, and development. Proven ability to build and motivate high-performing teams. <br> <br>· Strong financial acumen with proficiency in budget management, pricing strategies, cost control, and cost analysis. Demonstrated success in enhancing customer service, resolving issues, improving guest satisfaction, and contributing to revenue growth. <br> <br>· Skilled in international cuisine with the ability to streamline operations while accommodating special dietary, cultural, and religious requirements. <br> <br>· Highly adaptable and innovative, with strong strategic, analytical, and execution capabilities. Known for being confident, perceptive, personable, and energetic. <br> <br>· Experience working in both unionized and non-unionized hotel environments. Recognized as an effective mentor and educator.
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Adrian Deacon
Adrian Deacon
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Walid Tarek
Significant change in Hotel operation in last two decade in India. Till 90s most hotels are owned by leading hotel groups and managed by them. There are few other smaller chains or individual hotels which were run by them or managed by India’s top 3 to 4 leading Hotels chains, system was very simple and employees were taken due care. As in most of the cases employees were on the roll of leading Hotel chains or to the individual hotels, then these hotel chains take utmost care about the pay structure, working conditions, and growth of the employees. After “Asset light model “ introduction in India with the liberalisation/globalisation, the structure of Hospitality industry started changing. Real estate was emerging as a major player and they have advantages of having land bank with them which they have purchased at quite reasonable price decades ago. They had land and funds, so therefore they ventured into constructing Hotel in major cities like Pune, since they do not have expertise of running the Hotels and India was having leading hotel chains of abroad who work and survive on the “Asset. Light model “came into picture and started managing/operating/brand and marketing for them,same was adopted by leading Indian hotel chains . As there was no point in investing their own money in constructing the hotels when infrastructure is being developed by industrial houses / business owners successful in other businesses and are ready to build hotels, and therefore, major Ondisn hotel chains also due to the compulsion of increasing their presence and increasing their properties/rooms to remain relevant, they also entered into the fray with great enthusiasm. Now the situation is very complex, most of the Indian hotel chains owned and run their own properties, but also grabbing the other properties to manage/operate/brand and marketing MOU. New set of entrepreneur also came into the picture by taking the Hotels on lease from the owners, and then having the same arrangement That means there will be three set of functionaries, owner of the property, lessee and Hotel company managing/operating/brand and marketing. Recent past, we have seen the mix of the above mentioned model being operating in the hospitality industry. Aim of all these experiment is to give reasonable proportion of profit to each of the stakeholder, but implies interest must be kept in mind while operating these units of hospitality industry.. It’s very good proposition for the business as responsibilities are shared by three different group of businesses, but employees interest like initial wages, working conditions, including working hours and off days, mentorship for the training and candidates. An initial appointment and futuristic growth of the employees are needed to give more attention if we want to attract and retain the implies for longer period. There are lot of improvement needed in these three areas.
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Restaurant India
#Update Shangri-La Bengaluru Strengthens Culinary Leadership with Chef Jaysheel Rawat Shangri-La Bengaluru has announced the appointment of Chef Jaysheel Ramdayal Rawat as its Executive Sous Chef, further reinforcing its culinary leadership as the hotel continues to focus on consistency, quality, and guest-led dining experiences. Chef Jaysheel brings over a decade of experience across global luxury hospitality brands, with a background spanning menu development, kitchen operations, team leadership, and large-format culinary management. Chef Jaysheel began his professional journey in 2014 with Hyatt Regency Mumbai, joining as a Corporate Leadership Trainee. After completing the programme, he was promoted to Chef de Partie in 2017, marking the start of a steady progression through operational kitchen roles. Over the years, he has worked with several premium hospitality brands including Renaissance Mumbai, Radisson Mumbai, and Hyatt Regency Jaipur, where he gained exposure to luxury dining formats and high-volume culinary operations. Read full story: https://lnkd.in/g--UTYtH #Puchkaman #IndianStreetFood #QSR #TorontoEats #FoodExpansion #GlobalIndianFood
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