Meet the Culinary Rebels Behind My Menu

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.

Running a house this lively requires more than just good vibes. It requires precision, technique, and a healthy obsession with quality ingredients. My kitchen is helmed by talent that treats every plate like a masterpiece.

Chef Anubhav Moza brings over 14 years of serious expertise to the table. Having spent time in the heritage hotels of Jaipur and orchestrating dining experiences for heads of state at ITC Maurya, he knows exactly how to fuse global techniques with local flair. He is the reason my menu has that refined edge.

Then there is Chef Rahul Gomes, my Regional Chef for North India. He is a master of versatility, balancing Italian, Spanish, Arabic, and Russian traditions with a creative flair that keeps things fresh. He takes the core European concept and makes it fit perfectly into our boisterous, vintage setting.

And let us not forget the sweet stuff. Chef Arti Nougai is my pastry architect. With over 14 years of experience starting from the Taj Group, she transforms simple ingredients into desserts that usually cause fights over the last bite. She played a key role in launching over seven successful restaurants, and frankly, I would be lost without her.

We don't do formal, stiff service here, but behind the scenes, this team operates with military precision. Whether you are coming in for a quick executive lunch or a long, boozy Sunday brunch, these are the people ensuring your glass is full and your plate is exactly how it should be.