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Meet the Culinary Rebels Behind My Menu

bySly GrannyVisit Sly Granny in New Delhi and DehradunStarts from₹1,050 Per PersonView full gallery

I don't stir every pot myself, darling. My kitchen is run by a crew of experts who handle the heat so I can focus on the mischief. Get to know the team behind the flavour.

Meet Chef Anubhav Moza, a culinary maestro with over 14 years of expertise. He has delighted the palates of heads of state and is known for his harmonious blend of artistry and technique.

This is Chef Rahul Gomes, my Regional Chef for North India. He specializes in a diverse range of cuisines from Italian and Spanish to Russian and Arabic, blending authenticity with innovation.

And this is Chef Arti Nougai, my seasoned pastry expert. With over 14 years of experience, she is the artist behind my extraordinary desserts, turning ordinary ingredients into sweet delights.

About Meet My Talented Team

You think I manage all this chaos alone? Hardly. My kitchen is run by a team of culinary rebels who actually know their way around a sauté pan better than I do. From European classics to those desserts that should technically be illegal, this is the crew that keeps the standards high and the flavour profiles even higher.

14+ years of professional culinary expertise. — Approved by the tribe
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Sly Granny

Visit Sly Granny in New Delhi and DehradunStarts from ₹1,050 Per Person

Meet the talent that brings my wild ideas to the plate. They are technically professionals, but I like to think of them as my partners in crime. Come meet the people who make sure every bite hits just right.

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The Faces Behind the Comorin Experience

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Meet the Team and Story Behind La Marinate

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This image, titled "Flame & Finesse," captures me at the wood-fired oven. The fire is an essential tool in my kitchen, bringing rustic flavour and tradition to our dishes.5
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Behind the Scenes of Our Spanish Kitchen

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As Director of Catering Sales, Mr. Parth Bhavsar leads with warmth and precision, curating personalized guest experiences for weddings, social soirées, and corporate gatherings.7
Meet Mr. Sanjay Rai, Assistant Food & Beverage Manager. With over a decade of experience, he manages our F&B operations with precision, grace, and an eye for detail.
Mr. Dharmender Kumar, our Assistant Banquet Manager, brings outdoor catering events to life with smooth coordination, genuine warmth, and an impeccable eye for detail. A true pillar of our team.
With years of expertise and unwavering dedication, our Stewarding & Hygiene Manager, Mr. Sunil Singh, ensures the highest standards are met every day, upholding our commitment to excellence.

The Experts Behind Soulinaire Catering

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Here is Chef Maxime Montay leading his team in the kitchen. This behind-the-scenes shot shows the focus and collaboration that goes into preparing for a large event.15
The process of creation begins with the best ingredients. Here, our chef takes freshly baked focaccia bread out of the oven, ready to be served at an exclusive sit-down dinner.
A close-up of our pastry team at work. A chef pipes delicate swirls of cream onto freshly baked scones, a small but crucial detail for an unforgettable high tea experience.
Precision in every detail. A chef carefully places a dark, textured garnish onto a pastry, showcasing the meticulous handwork that goes into our dessert creations.

Inside the Kitchen with Chef Maxime Montay

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Behind the Scenes: Our Service and Dedicated Team

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Looking for something else?

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