Driven by Passion, Guided by Expertise
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. Let us help you savor success, one delicious step at a time!
Chef Sanjeev Pasricha
“Passion & love are the main ingredients of my unique dishes”
Accomplished, world travelled, innovative chef, with the perfect balance of classic technique and creative acumen. He has evolved a perfect blend of ethnic and overseas fusion of taste.
He strives to strike a unique bond with his customers through his vast experience of designing Food Courts & Street Food Trucks across the globe.
The Story So Far
With over 40 years of hands-on experience, Chef has dedicated my life to the art of cooking and the science of kitchen management. His journey shaped by diverse culinary influences across India and beyond, has led him to specialize in restaurant concept development, menu design, kitchen operations, and staff training. From fine dining establishments to high-efficiency QSRs, he help businesses create memorable dining experiences that are both delicious and sustainable. Passionate about quality, hygiene, and innovation, Chef believe in food that nourishes both body and soul. Whether it's crafting authentic Indian flavors, refining European health food, or developing a scalable QSR model, my focus is always on excellence. Welcome to his world of flavors—where passion meets perfection!
We had the privilege of providing comprehensive food consultancy for a vibrant food truck in Melbourne, Australia. Our goal was to craft a distinctive menu that celebrated the city’s multicultural food culture while catering to local tastes. By blending global flavors with fresh, locally sourced ingredients, we created a street-food-inspired menu that stood out for its bold and diverse offerings. From conceptualizing the brand and developing recipes to standardizing processes, controlling food costs, and ensuring food safety, we collaborated closely with the team to optimize the dining experience. This included planning the truck layout, conducting trials, and training the staff, resulting in a dynamic, customer-delighting culinary venture.
Founded in 2018 with the blessings of Dr. Bakshi, owner of the Global Excellence Group, Gourmet Food Bowl (GFB) was born out of a shared passion for exceptional food and culinary innovation. With over 35 years of experience in the food industry, Chef partnered with Dr. Bakshi to establish a cutting-edge online food venture in Chandigarh, marking a new chapter in the region’s culinary landscape. Our state-of-the-art kitchen, designed and executed with precision, has been recognized as one of the “Plus Kitchens” by Zomato Kitchens. At GFB, we are committed to maintain the highest global standards of safety and hygiene. Every dish was prepared in an environment designed to uphold exceptional quality, ensuring the finest dining experience for our customers. Our ingredients were sourced exclusively from the most advanced automated culling plants for chicken and lamb, guaranteeing freshness and hygiene, untouched by human hands. These suppliers also serve renowned global brands like KFC and Pizza Hut, ensuring a trusted and consistent quality. In 2023, GFB expanded its portfolio by introducing HORECA, a vertical dedicated to supplying premium wholesale products, including chicken, cheese, and other essentials, to drive growth and meet industry demand. Beyond food service, GFB was also dedicated to nurturing the next generation of culinary professionals. We conducted comprehensive training programs for aspiring chefs preparing for international careers. These programs combine theory and practical lessons to groom candidates into skilled, confident cooks capable of excelling on a global stage. At GFB, we took pride in delivering excellence in every aspect of our work, setting new benchmarks in the culinary industry.
Chef Sanjeev Pasricha had the honor of collaborating with Amtee Foods to introduce the iconic Fat Burgers USA franchise to India, with its debut location in Sector-35, Chandigarh. The consultancy spanned every aspect of the launch, from designing a state-of-the-art kitchen and sourcing premium-quality ingredients to adapting recipes for the Indian palate while adhering to global standards. Detailed cost sheets, pricing strategies, and inventory systems were developed to streamline operations and ensure efficiency. Additionally, recruitment and training programs were led to maintain top-tier service and quality. By blending international appeal with local flavors, Chef Sanjeev Pasricha played a pivotal role in establishing Fat Burgers’ first Indian outlet as a successful and high-performing franchise.
Read our blog on it at.
Chef Sanjeev Pasricha served as both Consultant and Chef for Pride Caterers in Mohali, where he dreamed, drafted, and executed the concept of World Food Center (WFC), located at Phase X. Under his supervision, the establishment became a meeting point for the town, blending world-class cuisine with local tastes. Chef Pasricha oversaw staff recruitment, training, menu design, recipe creation, and the development of strong public relations. The highlight of WFC was the introduction of a combo oven—a German technology that grilled lamb and chicken patties to perfection while maintaining moisture at 240 degrees via steam. Known for its fresh, homemade burgers, bakery, butchery, sandwiches, shakes, and wraps, WFC became the go-to food joint in Mohali.
Chef Sanjeev Pasricha provided expert consultancy to Golden Saras, located in Shahbad, Haryana, where he played a key role in designing the kitchen, cold room, banquet facilities, and a 350-seater restaurant. His expertise in operational efficiency and space optimization ensured that the facilities were not only functional but also met the highest standards of hygiene and service. The well-designed spaces allowed Golden Saras to deliver an exceptional dining experience, blending practicality with elegance, and helping the establishment cater to large gatherings and events seamlessly
Chef Sanjeev Pasricha's journey led him to open Green Tomatoes, a 120-seater restaurant in Dera Bassi, after his travels around the world, including a significant stint in Australia. The name Green Tomatoes was inspired by his experience in New Orleans during the devastation caused by Hurricane Rita and Katrina, which destroyed much of the city. During his time there, he would visit small roadside cafes where African American cooks would fry green tomatoes—a dish that left a lasting impression on him due to its unique flavor and preparation. The concept of Green Tomatoes was to bring that same sense of uniqueness and flavor to his restaurant. The establishment, located on the highway, became a sought-after dining destination where people would travel from near and far to enjoy Chef Pasricha's expertly crafted Indian and Continental cuisine. The blend of the restaurant's innovative name, diverse menu, and the chef's global culinary experience made it a standout spot for food lovers in the region.
Chef Sanjeev Pasricha served as a Chef Consultant for Tandoori Corner in Sydney, where he played a key role in setting up the restaurant, selecting menus, and creating recipes. Located in the Leichhardt Italian Forum, an area known for Italian cuisine, he successfully introduced Indian flavors to a new market.
Selected accomplishments include:
- Boosted sales by introducing Norwegian Salmon Tandoor.
- Reduced food costs, leading to higher profits.
- Created innovative menus for maximum sales.
- Introduced Corgi pork chop with a secret recipe.
Chef Sanjeev Pasricha, engaged by Mr. S.P. Singh Enterprise, led operational integration at Hotel Airport Centre Point and its Outdoor Catering Unit, All Seasons Outdoors Catering. He was responsible for P&L and revenue growth, achieving key successes:
Saved millions through process improvements and cost reduction strategies.
Increased revenue despite tough conditions and reduced bad debts.
Cut food costs from 56% to 35% per month.
Developed food standards and trained staff for consistency.
He also led the creation of an ISO-compliant Outdoor Catering Kitchen, focusing on hygiene, accountability, and staff training for 300 employees.
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, Chef Pasricha elevated service quality, increased productivity, and enhanced customer satisfaction, ensuring a memorable experience for officers and their families.
During the challenging times of the recession, Chef Sanjeev Pasricha played a pivotal role in the launch of Annakoot, a take-away truck initiative by Breads of India in San Francisco, USA. As the commissary head for four of their restaurants, Chef Pasricha introduced innovative operational strategies while upholding the brand's unique identity. The standout feature of Breads of India was its ever-changing 365-day menu, offering a new culinary experience every single day. This creative approach ensured freshness, variety, and an unforgettable dining journey for its patrons, making it a beloved establishment in the region.
In October 2008, Raffles Shahi Maharani illuminated the festival of lights with a fortnight culinary celebration that honored India’s rich traditions. From October 20th to 27th, the restaurant came alive with festive aromas, joyous chatter, and elaborate feasts that delighted guests. The festivities featured artisanal sweets and savouries, beautifully packaged for gifting, adding sweetness to the season. Guests indulged in an extraordinary dining experience crafted by our esteemed chef sanjeev pasricha, showcasing the essence of India’s heritage. The celebration culminated in a grand Diwali Gala Dinner, blending flavors, traditions, and festive cheer into a truly memorable occasion.
As the organizer of the S.S.B Allahabad Kitchen, we 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.
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.
As Co-Founder and Consultant for Blu Cheez Restaurant in Sector-47, Chandigarh, Chef Sanjeev Pasricha established a vibrant multi-cuisine dining experience, featuring a menu of 80 dishes, including Tandoori, Mughlai, and Thai fusion. He designed the restaurant’s interiors and menus while managing day-to-day operations, budgets, and staff. Under his leadership, Blu Cheez achieved a 65% improvement in network cost efficiencies and a 25% increase in sales through strategic customer engagement. By centralizing operations and serving the Air Force Club, he improved employee utilization by 14%, enhanced service levels to 9.8%, and reduced headcount by 23%, ensuring operational excellence and client satisfaction.
Pioneer the first-ever takeaway and small dining area in a newly established town. Co-run the business alongside my father, employing a dedicated team of eleven staff members. Establish and manage a 20-seat restaurant with a strong focus on high-volume takeaway orders, specializing in Indian seafood and Chinese cuisine.
- Spearhead the installation of the region’s first deep-fat fryer, significantly improving cooking efficiency and quality.
- Develop and implement self-styled promotional coupons that drive increased takeaway orders, resulting in a surge in revenue.
- Play a hands-on role in all aspects of the business, from menu creation and operations to marketing and customer service.
This experience hones my skills in entrepreneurship, restaurant management, and high-volume service while maintaining quality standards and customer satisfaction.