Expert guidance for inspired kitchens
Consultancy, online cooking classes and catering on demand, from a team of culinary professionals.
About us
We are a dynamic team of culinary professionals passionate about bringing exceptional food experiences to life. Our services include consultancy to help food businesses thrive, online professional cooking classes designed to inspire and empower culinary enthusiasts, and catering on demand for events that deserve nothing but the best. Whether you're looking to elevate your business, enhance your cooking skills, or create unforgettable dining moments, we are here to turn your vision into reality with creativity, expertise, and an unwavering commitment to quality.
35
years in the food industry
4
countries: India, Singapore, USA and Australia
300
staff trained in one outdoor catering engagement
+25%
sales at Blu Cheez, Chandigarh, after our targeted strategies
Services
We help food businesses thrive: from restaurant concept and menu to kitchen design, costing, training and food safety.
Professional cooking classes designed to inspire and empower culinary enthusiasts, taught live by a working chef.
Catering for events that deserve nothing but the best, from intimate dinners to outdoor catering at scale.
What we help with
Every project is shaped around your kitchen. These are the areas we work in.
How it works
Tell us what you are building: a new restaurant, a struggling kitchen, a class or an event.
We shape the right plan for your goals and your market, and agree scope and timing together.
Menu, kitchen and costing come together, then we run trials and train your team until it runs smoothly.
Projects
From a 20-seat takeaway pioneer to food trucks in San Francisco and Melbourne, across restaurants, hotels and catering.
IndiaPioneersFounder and co-owner
Panchkula
Among the first to pair takeaway with a small 20-seat dining area. Known for Indian seafood and Chinese cuisine, and first in the Chandigarh area to install a deep fat fryer. Self-styled coupon promotions drove a high volume of takeaway orders.
Pioneers of takeaway and small dining in Panchkula
IndiaCo-Founder and Consultant
Sector 47, Chandigarh
A multi-cuisine restaurant with an 80-item menu spanning Tandoori, Mughlai and Chinese-Thai fusion. Targeted strategies lifted sales, and centralizing operations while catering to the Air Force Club cut headcount.
25% increase in sales and 23% lower headcount
IndiaPartner and CEO
Mohali and Chandigarh
As Partner and CEO of Lords Catering, based in Mohali and Chandigarh, Chef Sanjeev Pasricha co-founded a thriving catering business with two partners, specializing in weddings, corporate galas, and events for 200 to 1500 guests. He manages budgets, food supplies, staffing, contractor coordination, and client relations while personally overseeing the preparation, flavor, and presentation of every dish. Clients enjoy a curated menu of hundreds of vegetarian and meat dishes, spanning Asian, Continental, and fusion flavors, ensuring every event is a memorable culinary experience.
Weddings and galas for 200 to 1500 guests
IndiaConsultant and organiser
Allahabad
As the organizer of the S.S.B Allahabad Kitchen, he proudly served the Indian Army, ensuring that their culinary needs were met with precision and care. During the Kargil conflict, our founder joined the Indian Territorial Army as a lieutenant, serving with the 105 TA Battalion. He took on the crucial role of designing kitchens and service areas that balanced functionality with excellence. His efforts extended to creating fine dining spaces for cadets, nurturing their journey from aspirants to officers. This experience not only strengthened his leadership but also earned him the title of an Officer and a Gentleman.
Earned the title of an Officer and a Gentleman
InternationalGuest chef
Singapore
Took the rich heritage of Kashmiri and Awadhi cuisine to esteemed food festivals across Southeast Asia, connecting with global food lovers and blending traditional dishes with innovative presentation.
Kashmiri and Awadhi cuisine across Southeast Asia
InternationalCommissary head
San Francisco, USA
Helped open a takeaway food truck, Anakoot, during the recession, bringing authentic Indian cuisine to the streets of San Francisco, with consultancy to streamline operations and keep the truck clean and inviting.
Positive feedback for its unique offerings
IndiaOfficial caterer and consultant
Sector 31, Chandigarh
Appointed by Indian Air Force Commander A.V.M. Chafekar, Chef Sanjeev Pasricha restructured operations at the AFOI in Sector-31, Chandigarh, transforming it from a defunct facility into a premier fine-dining destination with a lounge bar and open-air theater. He managed multi-million budgets for the 12 Wing and 3 BRD sections, overseeing mess operations and creating a mass outdoor catering unit for weddings and significant events like unit raising days. His efforts included crafting menus for Air Force Day celebrations, serving veterans with distinction, and affiliating the Army Club with the institute. With a focus on hygiene, standards, and man management, he elevated service quality, increased productivity, and enhanced customer satisfaction.
From a defunct facility to a premier fine-dining destination
IndiaVice president, culinary head
Nagpur, Maharashtra
Engaged by S.P. Singh Enterprise to bring together best practices and integrate employees from contrasting cultures. Built an outdoor catering kitchen to ISO standards, with hygiene, food development and training for 300 staff.
Full P&L and revenue growth accountability for the hotels and outdoor catering unit
InternationalChef consultant
Leichhardt Italian Forum, Sydney, Australia
Set up an Indian restaurant in the Leichhardt Italian Forum, introducing Indian cuisine in a place known for Italian food, with events and interactive experiences that teach guests about Indian culinary culture.
Sales grew after introducing Norwegian salmon in the tandoor
IndiaFounder and head chef
Dera Bassi
After years of cooking around the world, Chef Sanjeev Pasricha opened Green Tomatoes, a 120-seat restaurant on the highway at Dera Bassi. The name came from the fried green tomatoes he ate at roadside cafés in New Orleans after Hurricanes Katrina and Rita. Serving Indian and Continental food, it became a destination diners travelled to from across the region.
A destination diners travelled to from across the region
IndiaConsultancy
Shahbad, Haryana
Redesigned the kitchen with integrated cold rooms, making it easier to move ingredients from storage to preparation. Ingredients stay fresher and staff work faster.
Faster production and better food quality
IndiaConsultant and chef
Pride Caterers, Phase X, Mohali
As consultant and chef, led the creation of the World Food Centre, handling staff recruitment and training, menu design and public relations. It became known for the best burger in town and a favorite meeting point in the city.
Known for the best burger in town and a favorite meeting point in the city
IndiaFounding partner
Chandigarh
Founded with the blessing of Dr. Bakshi of Global Excellence Group to open a new vertical of online food in Chandigarh, built on decades of industry experience. Recipes are tailored to each customer, for example less salt or no dairy.
Recipes tailored to each customer
IndiaFirst in IndiaConsultancy with Amtee Foods
Sector 35, Chandigarh
Hired by Amtee Foods as chefs and consultants to support the launch of Fatburger USA in India. A yearly contract supplied ingredients and menu items to the franchise on an inventory basis, keeping quality and standards consistent.
The first Fatburger franchisee in India
International
Food consultancy for a food truck
Melbourne, Australia
Food consultancy for a food truck, creating a street-food-inspired menu that reflects the multicultural scene of the city, with global influences, fresh locally sourced ingredients and an optimized kitchen workflow.
Street-food menu for a multicultural city
InternationalRestaurant Opening & Fine Dining Consultancy
Mickleham, Australia
Provided consultancy support for the opening of The Tandoori Joint restaurant in Mickleham, Australia, building on the earlier success of launching the Tandoori Joint food truck. This marked a strategic expansion from a street-food concept to a full-scale dining experience.
From a Craigieburn food truck to a restaurant in Mickleham
Meet the chef
Where passion meets perfection
Over 40 years, Chef has given his life to the art of cooking and the science of kitchen management, shaped by culinary influences from across India and beyond. Chef helps businesses create dining experiences that are both delicious and sustainable. He is passionate about quality, hygiene and innovation, and believes in food that nourishes body and soul.
His story
Every great kitchen begins with someone who refuses to settle for “good enough”. For Chef, it began in 1984, in Panchkula, a town that had only just been built. Beside his father, he opened Sooper Dooper: twenty seats, a team of eleven, and a dream bigger than the room. He was never only the cook. He wrote the menu, ran the kitchen, handled the marketing and looked after every customer. He brought in the region’s first deep-fat fryer, invented his own coupons, and watched takeaway orders, and revenue, surge. There was no playbook. He learned what it means to run a business with your family’s name on the door, where every plate and every customer matters. That is why he treats your business the way he once treated his own.
From there the kitchens grew. At Blu Cheez in Chandigarh he built an 80-dish restaurant from the interiors to the menu, and sales rose by 25%. At Lords Catering he cooked for weddings and galas of up to 1,500 guests, the kind of days families remember for life, and made sure every dish was right. In 2004 he served in a different uniform. He fed the Indian Army at SSB Allahabad, and when the Kargil conflict came he joined the Indian Territorial Army as a lieutenant with the 105 TA Battalion. He designed the kitchens and dining spaces where young cadets grew into officers, and he came out of it as an Officer and a Gentleman. It strengthened his leadership, and it shows in the teams he builds.
Every kitchen is someone’s dream
Then he took his food across the world. In Singapore, in October 2008, he cooked the Diwali Gala Dinner at Raffles Shahi Maharani, a fortnight of lights, sweets and festive feasts that brought India’s traditions to the table. In San Francisco, in the middle of a recession, he helped launch Annakoot, a takeaway truck, and ran the commissary for four Breads of India restaurants, with a menu that changed on every single day of the year. Institutions trusted him too. The Indian Air Force appointed him to turn a defunct facility, the Air Force Officers Institute in Chandigarh, into a premier fine-dining destination. In Nagpur he brought monthly food costs down from 56% to 35% and trained 300 people in an ISO-compliant outdoor catering kitchen: a result you can take straight to the bottom line. In Sydney he brought Indian flavors to a place famous for Italian food, and made them a success. Norwegian salmon from the tandoor lifted sales, and his butter chicken sauce ended up in cafes across Australia.
Then he opened a restaurant that was entirely his own. In New Orleans, after Hurricanes Rita and Katrina, he had visited small roadside cafes where cooks fried green tomatoes, a dish that left a lasting impression on him. He named his 120-seat restaurant Green Tomatoes, and people traveled from near and far to eat there.
After more than forty years, what he cares about most is passing it on. He has designed kitchens, cold rooms and banquet halls, brought Fatburger to India for the first time, built Gourmet Food Bowl in Chandigarh into one of Zomato’s Plus Kitchens, and trained young cooks for careers around the world. In 2024 he was in Melbourne, helping a food truck find its voice. Whether you are opening your first kitchen or trying to turn around a struggling one, he has been there: at the counter, in the cold room, in front of a thousand hungry guests. He will bring the same care and discipline to your business as he has to his own.
Every kitchen is someone’s dream. Let’s build yours.
Get in touch
Call or write, or send the form and it will open as an email to the chef.