Progressive Indian Cooking

Chef Gautam Chaudhry is a ‘chefentrepreneur’, who has over 20 years of experience working in various managerial and entrepreneurial roles in various parts of the world. An alumnus of prestigious IHM Lucknow, Chef Gautam has played an integral role in setting up iconic places like ‘The Great Kebab
Factory’ at Radisson, Delhi; ‘Three Sixty Degree’ at The Oberoi New Delhi; the award-winning ‘The Pink Poppadam’ at The Hyatt Bangalore; etc.

His work has been recognized by Michelin, especially for his expertise on ‘Tanzore’ in Beverly Hills, USA. Over the years, he has emerged as an expert in scaling restaurants to various locations, while maintaining and enforcing quality and consistency in food menu and related processes.

Chef Gautam has also established a luxury catering brand named ‘Gourmet Aura’, for which he was bestowed with the ‘Most Promising Entrepreneur of the Year’ award by The Economic Times. He has been responsible for driving the exponential growth of the company and was soon catering all around the globe before making a conscious exit from the company.

Chef Gautam has been covered by Hotelier India as one of ‘Top 10 Chefs of the country’ and is known as a veteran in the Indian progressive cuisine style. He is also a vivid researcher and follower of Ayurveda, with deep-rooted knowledge of ancient Indian herbs and spices and their usage in day-to-day recipes. Apart from his growth-hacking skills, Chef Gautam brings to the table his knowledge and expertise in scaling business skills for the group.