Arnab Halder

Currently handling a 280-cover fine dining lounge serving modern Indian cuisine with a global touch. Designing and maintaining a menu based on molecular gastronomy and new age techniques and plating, which includes the use of liquid nitrogen, smoking, fermentation, dehydration, sperification and etc.

Successfully handled a 700-cover microbrewery serving global cuisine as an Executive chef. I was a part of the company since pre-opening. Consistently maintained a net food cost of 27-29% for 15 months with a monthly food sale of 70 lakhs-90 lakhs. Was promoted as a Corporate chef for all the properties under One IKIGAI Pvt. Ltd.

I was working as a corporate chef for 3 different concept brands, which included an Indian fine dining, a BBQ Buffet, and a pub lounge.

Managed culinary operations for a 180-cover fine dining modern Indian restaurant. Collaborated with celebrity chef Hari Nayak, Consultant chef for Alchemy and numerous others brands across the globe. Won Times Good Food Award 2019 for best Modern Indian Restaurant - Bengaluru.

Managed culinary operations for a Mediterranean buffet restaurant brand located in Bengaluru/Hyderabad/Pune and later being promoted as the general manager for the same property.