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An accomplished hospitality professional, Simran has a proven record in the hospitality industry specializing in culinary arts, food & beverage, event sales, rooms sales and hotel operations. She is alumni of the prestigious National Council for Hotel Management from New Delhi and a graduate of the Taj Kitchen Management Training program.
Simran is focused on innovative selling techniques, client-based customization, pricing and budgeting with a relentless emphasis on quality across all processes. She leads The Trove across a diverse portfolio of projects in restaurants, resorts, F&B venues and cloud kitchens . Her expertise covers a wide spectrum of F&B from conceptualization to planning and design, menu engineering, operating excellence and team development.
A veteran Chef with over 25 years of experience, Vikram is a passionate hotelier, sustainability champion, vocal for local supporter and an adventurous foodie. After completing his silver jubilee as a chef, with experience spread across the Indian subcontinent, Vikram is now sharing the good and using his wisdom and knowledge to enable restaurant owners and F&B entrepreneurs, so they may evolve and realize their dreams.
Vikram has previously served as Executive Chef at Andaz Delhi, Hyatt Regency Chennai, Hyatt Regency Kolkatta, and Hyatt Regency Kathamandu.
His words to live by are “Following your passion is the greatest good you can do yourself”.
Some of the iconic restaurants he has worked with are the Hongkong Club, Annamaya, Soul Pantry, Juniper Bar, Spice Haat Focaccia, STIX, Biscotti, Yakiniku, 365 AS, Gucchi, La Cucina, Waterside Cafe, The Bakery, The Cafe, Rox Restaurant and Rox Bar.
Founder and CEO
An accomplished hospitality professional, Simran has a proven record in the hospitality industry specializing in culinary arts, food & beverage, event sales, rooms sales and hotel operations. She is alumni of the prestigious National Council for Hotel Management from New Delhi and a graduate of the Taj Kitchen Management Training program.
Simran is focused on innovative selling techniques, client-based customization, pricing and budgeting with a relentless emphasis on quality across all processes. She leads The Trove across a diverse portfolio of projects in restaurants, resorts, F&B venues and cloud kitchens . Her expertise covers a wide spectrum of F&B from conceptualization to planning and design, menu engineering, operating excellence and team development.
A veteran Chef with over 25 years of experience, Vikram is a passionate hotelier, sustainability champion, vocal for local supporter and an adventurous foodie. After completing his silver jubilee as a chef, with experience spread across the Indian subcontinent, Vikram is now sharing the good and using his wisdom and knowledge to enable restaurant owners and F&B entrepreneurs, so they may evolve and realize their dreams.
Vikram has previously served as Executive Chef at Andaz Delhi, Hyatt Regency Chennai, Hyatt Regency Kolkatta, and Hyatt Regency Kathamandu.
His words to live by are “Following your passion is the greatest good you can do yourself”.
Some of the iconic restaurants he has worked with are the Hongkong Club, Annamaya, Soul Pantry, Juniper Bar, Spice Haat Focaccia, STIX, Biscotti, Yakiniku, 365 AS, Gucchi, La Cucina, Waterside Cafe, The Bakery, The Cafe, Rox Restaurant and Rox Bar.
Head, Food and Beverage