Ajay Chopra is Executive Chef at The Westin Mumbai Garden City and one of the judges on the television show, MasterChef India. He currently hosts a show called ‘Hi Tea’ on the Food Food channel, a series that focuses on effortless, fool-proof recipes that are guaranteed to enrich your evenings. Chopra has worked with reputed brands such as The Oberoi in New Delhi, JW Marriott in Mumbai and the well-known Mint Leaf chain of restaurants in London. During his stint in the United Kingdom, Ajay was voted one of the eight best Indian chefs of London. He began his career with The Cecil Oberoi in Shimla. He later completed a management training program at the Oberoi Center for Learning and Development (OCLD) and was awarded gold medal.
Alex Sanchez, a top graduate of America’s most prestigious culinary academy, The Culinary Institute of America, comes to Mumbai as Executive Chef of The Table. His career includes cooking with culinary giants such as Roland Passot at La Folie, Michael Mina at his eponymous restaurant, and David Kinch at Manresa; with brief apprenticeships at Daniel Patterson’s Coi and Thomas Keller’s The French Laundry. Alex then took the bold step to relocate to Mumbai, having never previously been to India, to take up the helm as Executive Chef at The Table restaurant. Alex has been awarded Best Chef in India by TimeOut Food Awards, 2011.
At a very young age, Emelia knew hospitality was the industry for her. She had set her heart set on a cooking apprenticeship after high school but out of respect for her parents’ wishes, she completed a four-year Bachelor of Psychology and Management/Marketing. Post the completion of her degree she took part in Masterchef Australia in 2014. A competitive cooking show, where she honed her skills further. With each challenge she only got better and stronger making her finalist in season 6. It has been Emelia’s dream to open a café called Jackson & Friends, with a menu based on family and friends’ favourite dishes. So it wouldn’t be a surprise to see an online dessert buffet and catering business bearing her name very soon.
Gresham Fernandes is the Executive Chef – Fine Dine of Impresario Hospitality, the company that owns restaurants such as Salt Water Café in Mumbai, Smoke House Room and Smoke House Deli in Delhi and Stone Water Grill in Pune. He is best known for his sophisticated yet quirky approach to cooking at the now-shuttered Smoke House Room in New Delhi where he experimented with molecular gastronomy. After a short stint at Copenhagen’s celebrated restaurant Noma, Fernandes is now back in Mumbai and continues to helm the kitchens at Salt Water Café.
Chef Harpal Singh Sokhi.One of the most delightful and dynamic chefs on television today. Chef Harpal takes you on a culinary journey in a humorous and lively manner. He’s currently the host of ‘Turban Tadka’ on FoodFood channel. His show, not only reveals the cooking secrets of authentic Indian food but also the use of ingenious ingredients. He is also known for organizing various Indian food festivals at an international level. His vision is to popularize the knowledge and skill of traditional Indian recipes and concept designing for restaurants in international cookery schools, around the world.
Grzegorz Odolak is the Executive Chef at Park Hyatt Chennai. At Park Hyatt Chennai, he oversees the full-scale culinary aspects of the all-day dining restaurant, The Dining Room and the specialty restaurant, The Flying Elephant, besides the unique banqueting facility at the hotel, The Apartment. He started his journey with the Hyatt Hotels Corporation with the successful opening of Hyatt Regency in his hometown, Warsaw after which he made exciting stops in this journey at Paris, Bologna and Bangkok, seamlessly integrating the experiences into his craft. He arrived in the middle-east in 2008 at Hyatt Regency Dubai where He was inspired by the unmanipulated mezze style.
Kainaz grew up in a food centric, food obsessed family in South of France. After having secured admission at IHM Mumbai, India’s leading Hotel Management Institute, Kainaz studied there, and then went to OCLD Delhi where she simultaneously broadened her skills and found my specialization. Kainaz became Pastry Chef at the Oberoi Udailvilas. She still missed her small little French town and its quaint little patisseries. With a hope and a prayer she opened my own little pastry shop. Theobroma has goodwill and loads of it, goodwill that has never been quantified, yet it is her biggest and most precious achievement.
Her love and passion for food was something she was born with. Laura grew up under the watchful eyes of her grandparents where she learned a lot about her rich Italian heritage. Laura’s food heroes include Jamie Oliver, Marco Pierre White and Antonio Carluccio. After 6 months of hard work, determination, persistence, lots of tears and too many laughs in the Masterchef Kitchen, She found herself in the Grand Finale of Masterchef Australia Season 6.
Manish Mehrotra joined Old World Hospitality’s Oriental Octopus (the very popular members’ restaurant at Delhi’s India Habitat Centre) and travelled across Asia to train in Pan Asian Cuisine. Indian Accent has been awarded the Best Restaurant in India (Time Out Food Awards, India & Varli Culinary Awards, New York), Amongst 101 Best Places to Eat in the World (Newsweek Foodie Awards) Best Modern Indian Restaurant (Times Food and Nightlife Awards 2013) and has also been voted amongst The Top 100 Restaurants Worldwide (Foodie Top 100). He has been awarded Best Chef in India by American Express and the Vir Sanghvi Award (2010 & 2012).He has recently been awarded with the Excellence award For Shining the World’s Spotlight on India at Condé Nast Traveller India Readers’ Travel Awards 2014.
Renae was raised by her parents on the Central Coast of New South Wales, just north of Sydney.Sydney’s inner west – where Renae still resides with her family today, started a legal assistance firm. After two years in a high profile law firm, Renae decided to leave her position and create The Atticism. The Atticism has been a huge success with clients labeling her unique marketing strategies. Renae was honored by winning the Pedestrian.TV Bachelorette of the Year (Reader’s Choice). In late 2013, after encouragement from her children, Renae applied to become a contestant on Masterchef Australia. Through The Atticism, Renae now assists many clients in Australia with PR and brand management for their cafes and restaurants.
Author of the cookbook Modern Indian, Rishi was a semi-finalist on Masterchef Australia 2013 Season 5. Rishi redefined Indian cuisine by incorporating classic French techniques, while remaining true to the original flavours. He showcased Indian cuisine to be much more than just curry in a bowl. Making regular appearances on the TV show Regular Gourmet with Justin Schofield, Rishi recently teamed up with Hyatt Canberra’s Executive Chef, Nitin Kumar to create a special 5 course meal with matching cocktails. He has also been commissioned by The Truffle Festival, Canberra & Capital Region to create a Modern Indian menu featuring truffles.
Chef Sabyasachi Gorai , Saby, among friends and patrons, has packed in a century of culinary expertise in his career spanning two decades. Chef Saby’s highest accolade is the “Best Chef of India”, Awarded by the then President of India, H.E. Pratibha Patel, National Tourism Awards 2011, interestingly the Youngest Chef in India to receive this award, given to only three other Chefs in the past. He now owns and runs a Boutique Consultancy Company, out of New Delhi, India, called Fabrica by Chef Saby. His biggest International achievement came when he won the Award “Best Chef of India” at Varli Awards New York, presented by Chef Sanjeev Kapoor. Starting 14th November, 2014, Chef Saby features in and as “The Urban Cook” on the vastly popular Zee Khana Khazana TV Channel.
She became a household name to fans of MasterChef when she was a contestant on the show in 2014. However her journey from catwalk model to cook began long before she appeared on Australian television screens.Ten years of travelling the world as a model gave Sarah a deep appreciation for new cultures. From the many places she has called home, Sarah amassed recipes and cooking practices that she’s distilled into a simple, easy-to-follow collection of timeless preparations suitable for the novice, as well as experienced, cook.
She honed her technique as a student at Le Cordon Bleu in London, mastering traditional French cooking methods that she has adapted to her more relaxed culinary style. She has gained experience in such renowned establishments as Neil Borthwick’s Merchant’s Tavern in London, and Tonka and St. Crispin in Melbourne. Through meeting her partner she experienced the beauty and colour of Indian culture.
With a solid belief in the value of fresh, quality ingredients, Sarah promotes a balanced approach to food that embraces a little bit of everything we love to eat. Sarah’s energy and vivacity are proof that a passion for great food is a pathway to a fulfilling life.”
Shilarna Vaze went to Le Cordon Bleu in Paris in 2004 and food has been her life since then. Christophe (her Swiss Chef husband) and she started their food adventure together when they opened their restaurant in Goa called Gaia in Ashwem. She is now one half of the culinary brain behind their gourmet catering company Gaia Home Chef based in Mumbai. Finding the perfect balance between authenticity & creativity, luxury & fun is their endeavor/adventure with food.
Shilarna (known as Chef Chinu on TV) also hosts food shows like Firangi Tadka, Style Chef & Sunny Side Up for Sanjeev Kapoor’s Food Food Channel and has written about food for Vogue, BBC Good Food Magazine & international magazines, is a rabid eco & organic warrior and wants to start a farm to table experience near the beach somewhere!
Born and bred in Mumbai, Vicky Ratnani’s wit and charm has a duality that is reminiscent of natural Indian spice. Television has popularised Vicky’s culinary skills with shows such as Gourmet Central, Vicky Goes Veg, Pressure Cooker and Sanjeev Kapoor Ke Kitchen Khiladi on various channels. Vicky Goes Veg is now available in major book shops and online as well.
His food is an amalgamation of the experiences and tastes he has acquired from his work abroad.
A well – traveled chef, blessed with great taste buds. Chef Vikas was one of the Super Chefs on the recently telecasted Cooking Reality Show @Sony TV. Studied at the prestigious Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai. Vikas has also done advanced courses at the Culinary Institute of America. Vikas is Corporate Executive Chef at Dish Hospitality and Head Chef of Sancho’s Restaurante & Cantina, Mumbai & Bangalore. Vikas has recently started to share his recipes on a very popular youtube channel ‘Sanjeev Kapoor Khazana’. He also reviews restaurants as Guest Writer for a prestigious website, gingerchai.com.
– 28th February & 1st March ’15
– March ‘15
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The Good Food Show is an incredible opportunity for everyone who shares a love of food to come together to celebrate and learn more about artisanal produce and cooking. As an Australian cook, I am incredibly excited to learn from chefs from all over the world, as well as meet people who love food as much as I do. I am delighted to be able to present a masterclass and to demonstrate ‘my food’. I am looking forward to meeting you all.
I was excited to participate at The Great Food Show. At Ellipsis, we are focused on providing our guests with a world-class dining experience and this unique, interactive initiative will assist us in communicating with a wider consumer base, and hopefully in building long lasting relationships with those who come in.
The Indian food scene is always reinventing itself — from molecular gastronomy to bringing back regional classics, it never fails to surprise us. The Great Food Show brings to the forefront everything that India has to offer in terms of good food and fine wine. With so many great deals, artisanal produce and masterclasses to choose from, we’ve really upped the ante with this one.
It gives me great pride to be part of this prestigious event. I am grateful to The Great Food Show for the opportunity to participate in this culinary extravaganza.
I was thrilled and excited to be a part of the first Great Food Show (in association with BBC Good Food magazine), not only because it was the first of its kind, but also because it focused on regional and artisanal producers. I couldn’t ask for a better platform to showcase my first book.
Having been associated with BBC Good Food Magazine right from the begining, it feels only natural to be a part of this amazing gathering of food producers, chefs, foodies & bloggers! I hope they have events like this more often to connect the consumer to all those fun people who cook & grow things for them.
BBC Good Food created quite the buzz since it launched a couple years ago on qualitative content delivery. They’ve always come up with fresh ideas that engage the food lover and the layman alike. This philosophy carried through in their activations which are impeccably curated, and break new ground a far as food related shows go. Kudos to the efforts of their extremely competent and creative teams!
It was an honour and absolute pleasure to be part of a prestigious show like The Great Food Show which brought together some of the best chefs in the country along with an audience appreciating the nuances of various cuisines.
The Great Food Show was a great initiative and platform where likeminded professionals with varied knowledge and backgrounds came and shared their knowledge and began to create a community that can look beyond and elevate India onto the world pastry and culinary stage. Furthermore, open interactions with customers also helped bridge the gap and make end users more aware of new trends, techniques and international quality ingredients.
As an advocate of all things related to quality food and the culinary arts, I see The Great Food Show as an authentic platform , or rather a real melting pot for food lovers. I’m excited to be in the heart of all the action. But more importantly, I am very pleased that the Hyatt philosophy of ‘food thoughtfully sourced, carefully served’ resonates in creation of this platform. I look forward to sharing my food love with all the guests who will be attending this show.