Ramesh Sharma
Corporate Chef
Chef Ramesh Sharma is an iconic, world renowned, culinary expert with over three decades of a vast gastronomical journey traversing various continents, countries, cities and F&B formats. He is currently the Corporate Chef at Punjabi by Nature.
Some of his major achievements include- Sous Chef The Tamarind restaurant in Mayfair, London (opened in 1994). It won a Michelin star in 2001, the first Indian restaurant to do so.
He has also been a Third Winner at International Indian Chef Competition at Edinburgh, Scotland (amongst 2500 participants from around the world).
He has led over 50 food festivals across multiple geographies and organisations and has been a winner of over 20 awards as the Best Chef, during his tenure and has successfully handled over 15 large scale, destination weddings outside India.
He started his Culinary Quest of Excellence from the Oberois in New Delhi in 1986, followed by his tenure at the Taj Mahal New Delhi (Machan and Haveli) .
In '94 Chef Ramesh joined Michelin Chef Atul Kocchar as a Sous Chef at the award-winning Indian Restaurant, The Tamarind located in the heart of Mayfair, London where he further refined his culinary techniques.
Upon his return to India , Chef Ramesh worked with the Radisson and Park Hotel in New Delhi. It was here that he led and extended his skills to all outlets of the hotel, including the fine dining restaurants Haveli and Kebab factory, pleasing the palettes of the restaurant's most exclusive clientele. By now he'd already obtained mastery over entire tandoor & curries division, surpassing all expectations.
After spending about 8 years in these iconic properties in New Delhi, he now chose to move to New Jersey, USA in the year 2000, where he'd worked as the Head Chef at the famous Mughal Restaurant & caterers , to create innovative and creative dishes on the menu which were yearned by the Dollar paying Indian and American clients at New Jersey. The caterings covered over 10 nearby states of the US.
Cherishing his destiny and love for motherland, Chef Ramesh returned to India in 2002 and led two more beautiful and renowned Hotels -Claridge's & Hotel Qutab as the Banquet Head Chef.
His passion for Catering Excellence grew with time and soon he'd mastered that unlike a restaurant where it is just about having "a protein, a starch and a veg on the plate", catering is also about how quickly you can create and pair the food, flavors & textures produced in the kitchen with the logistics & operational infrastructure available with you. World class catering would require tons of management, logistic and operational skills along with abundance of high-end culinary skills , which were now a cohesive offerings by Chef Ramesh.
During this course is when he'd first get a chance to join the Punjabi by Nature as their Corporate Chef in the year 2002 which saw a complete menu enhancement of some out of the box and yet delicious Indian specialty dishes. Punjabi Bu Nature had grown to 11 profitable restaurants and outlets under his leadership.
In 2008 Chef Ramesh joined Indus by Chef Vineet Bhatia at Moscow as the Executive Chef and moved back to India to lead the Village restaurant and Kwality Caterers, New Delhi, as Master Chef to fulfill his passion of heading a full-fledged catering company where he flourished further and successfully handled catering of up to 5000 guests at a time. With time catering business also got him into exploring may new aspects of food like Theme based menus, ability to serve those with dietary restrictions, including gluten-free, dairy-free, vegetarian, vegan, organic and more....
From the Year 2012 till date Chef Ramesh also worked with the Country Inn Hotels, Sanjay Foods Leister , UK and Kitchen Art.
His passion for food and quest for knowledge has resulted in several industry accolades and partnerships. He loves his music and the daily home cooked food and plans to retire at the Hills , where he belongs to.
He resides in Delhi with his family with his wife , Son and Daughter.
Paritosh Kumra
AVP Operations
Personal belief and Motto: Service is my Passion and Quality is my Attitude
A passionate and seasoned Food and Beverage professional with over two decades of experience across multiple Fine Dining, QSR and other innovative and industry defining verticals e.g. Cloud, Retort, Packaged Food and Beverages amongst others.
As a Brand head, he exemplifies the brand values, ethos, positioning and growth and has delivered industry best results for brands of Wah ji Wah, Masala Story and currently for Punjabi by Nature.
Prior to the Brand roles, he has been in Operations roles in multiple Hotels, Geographies and positions with the last role of General Manager Operations for the Haveli Group, Murthal, Panipat.
His International experience includes roles of Resident Manager at Bawarchi group, Bangkok, Thailand and Delmon Hotel Dubai as F&B Mgr., and as a Bar Incharge at the Jumeirah Rotana Hotel, Dubai, UAE.
Having started with F&B operations roles at Claridges Hotels Delhi, he grew to the role of a Bar tender at the Geoffreys Bar , Ansal Plaza , New Delhi and then pursued his onward journey internationally.
He is an avid reader with passion for global trends in Hospitality, a hard core people's person , a trainer and a motivator.
He loves to travel and experiment all kinds of global cuisines, rides his bike and loves his four wheels.
He resides in Delhi with his wife and a son.
