Koelnmesse YA Tradefair Pvt. Ltd.
Fax: +91 22 28715222 email@example.com India
Federation of India Chambers
of Commerce and Industry(FICCI)
Tel: +91- 11- 23487462
Fax: +91-11-23487226 firstname.lastname@example.org
IMITIAZ : The Legend of Qureshi
Born over 60 years ago into a family of legendary chefs to the Moghul Emperors of India, for Chef Imtiaz Quereshi it was a foregone
conclusion that he would eventually become a chef like his ancestors. His mother apprenticed her seven-year-old son to her brother who was
considered among the best. Beginning with the lowest category of jobs, the young Imtiaz learnt all the skill of the trade from his master.
During his days with his uncle, business flourished and gradually clients began to seek out young Imtiaz. His uncle found this disturbing
and Imtiaz’s mother intervened to withdraw her son from the apprenticeship – because the student was beginning to outshine the teacher.
Joining a reputed restaurant, Imtiaz soon became the best known chef in the city. The restaurant also developed an enviable reputation
for catering at all the major feast and weddings in the city. Imtiaz remembers catering for a banquet of 1000 covers hosted by Pandit
Jawaharlal Nehru – The first prime minister of India after independence. Soon after Chef Imtiaz was offered a contract with the ITC
group of India who in collaboration with Sheraton brand of hotels were opening 5 star hotels in India to head their operations of their
kitchens. Chef Imtiaz was encouraged to research the forgotten cuisine of the Moguls. He spent years in perfecting the recipes, naming
it Bukhara. The cuisine was launched at a restaurant by the same name at the ITC Maurya Sheraton – New Delhi. The rest is the culinary history.
Chef Imtiaz has two sons who like him are grand masters in this unique and historic cuisine. Having worked in top hotels they have taken their
heritage cuisine to different corners of the world and treated hundreds and thousands of people with their culinary excellence. With their father
being their mentor they are all set to step foot in Malaysia to treat with their famous cuisine.
Shri Rupinder Singh Sodhi, age 59 years, is Managing Director of Gujarat Cooperative Milk Marketing Federation, Ltd., (AMUL),
which is India’s largest Food Products organization with annual turnover of Rs. 29,225 crores (US $ 4.5 billion) during 2017-18.
Shri Sodhi has 37 years of rich experience in leading & developing cooperative sector within Indian dairy industry, having served
dairy farmers in several capacities. He has been responsible for creating the current structure of the AMUL, enabling the organization
to maintain and enhance its leadership status within Indian dairy industry. Member unions of GCMMF are procuring 21 million liters of
milk per day from more than 18,600 Village Dairy Co-operative societies.
For more than three decades, Shri Sodhi has worked under direct guidance & mentorship of father of white revolution, Dr. Verghese
Kurien and has ensured that values cherished by Dr. Kurien, such as integrity, dedication, courage, honesty, commitment to farmers and
to consumers, remained deeply ingrained in the culture of AMUL.
Shri Sodhi has obtained his Bachelor (Agriculture) degree from CTAE, Udaipur, India and he is first-batch alumnus from IRMA, Anand, India.
Mr. Garish Oberoi
Mr. Garish Oberoi, is President of Federation of hotel and Restaurant association of India (FHRAI).
FHRAI is the 3rd largest association of Hotels and Restaurants in the world. He is also the past President of Hotel
and Restaurant Association of Northern India (HRANI) and presently Treasurer of HRANI as well of Federation of Associations
in Indian Tourism and Hospitality (FAITH), is Partner in Hotel Oberoi Anand, Oberoi Anand & Associates and Amber Restaurant,
Bareilly. He is the Hony. Secretary of U.P. Hotel & Restaurant Association as well as Rohilkhand Hotel & Restaurant Association.
He is also the Executive Member of Rohilkhand Productivity Council and Central U.P. Chamber of Commerce and Industry.
A Masters of Business Administration from IIFT and an Economics Graduate from University of Delhi, he is also an “A” level from Modern School,
Delhi. Beginning his career in real estate and construction, he then turned to hospitality industry for past 30 years.
He has been President of Hotel and Restaurant Association of Northern India for the period 2012-14. He has held the post of Vice-President
for 4 years and Hony. Secretary for 2 years in the Association. He also held the Post of Vice President , Treasurer & Joint Secretary, FHRAI.
He is former Director of Chandigarh Industrial & Tourism Corporation Ltd.
He has also been a special examiner of Hotel Management & Catering Technology at Rohilkhand University and has been Asst. Governor of Rotary
Bareilly. Also on advisory board of Carnegie Mellon University’s Indian subsidiary. Mr. Oberoi holds important position in several social and
educational organizations of Bareilly. He is a keen golfer as well.
Mr. Mark Morley
In January 2018, Mark commenced his role as Trade Commissioner India and Pakistan, with responsibility for managing Austrade’s
staff and posts in Northern India and Pakistan. In India and Pakistan, Mark also has lead responsibility for promoting Australian food
and agriculture, alongside Australia’s defence industry.
Prior to India, Mark worked from 2013 to 2017 as Austrade’s Senior Trade Commissioner to Saudi Arabia, Oman and Bahrain based at the
Australian Embassy in Riyadh. With nine staff at two posts, the team covered trade, investment and education relationships between the
Arabian Peninsula and Australia.
Prior to his posting in Riyadh, Mark was the Director of Trade Engagement, Middle East and Europe for the State Government of Victoria,
leading companies – including Super Trade Missions of hundreds of companies – to the Middle East, and Asia.
Mark has previously held a number of positions over 10 years in the State Government of Victoria and Telstra Corporation in
international engagement, education and IT. Mark has a Bachelor of Arts (Arabic), and a Bachelor of Commerce (Economics). Mark
also studied in India, gaining a Master of International Relations in the area of water and agricultural law in Punjab. Mark has
recently completed a Doctorate of Juridical Science degree at Monash University regarding Islamism in South Asia. Mark brings an
extensive professional and personal interest in the Middle East and South Asia to Austrade and is competent in Hindi and is fluent
in both written and spoken Arabic.
Chef Harpal Singh Sokhi
From the Energy Chef of India to the Dancing Chef of India
Chef Harpal Singh Sokhi is a celebrity chef from India. Also known as “Energy Chef of India” is now a “Dancing Chef Of India”. Chef Harpal
Singh Sokhi is one of the participants in the Jhalak Dhiklaja Season 9 Colors TV.When we asked him how did he get into the Jhalak ., He
smiled and said during his childhood days he was a quiet and shy his dad used to push him in the crowd to dance in family functions,
but as he grew his liking for dance increased that’s why you can always see him dancing and sing on his show with popular lines call
“Namak Shamak Namak Shamak Dal Dete Hain”
Hailing from North India, which, like the rest of India is rich in culture and cuisine, Chef Harpal is a music lover and is fluent
in English and five Indian languages, namely Hindi, Punjabi, Bengali, Oriya and Telugu. He graduated from the catering school at Bhubaneshwar,
a capital of Orissa. He spent his initial years in learning different international cuisines but later realized that his interest lay in unearthing
the authentic regional Indian food.
The Man who has redefined cookery shows with own style with humor and real Punjabi style which is why today his television show
TURBAN TADKA happens to be the number one culinary show in India’s only 24 channel FOOD FOOD.
“His fun to watch and humorous style of presentation on TV has won many a hearts across the globe.”
As a brand Chef, Harpal Singh Sokhi is probably the only person in India having a spectrum of people- 2-90 years,
following him on TV and The Web.
My famous lines “Namaak Shamaak Namaak Shamaak Dal Dete hain Namaak Shamaak”, are a rage in the country and people recognize me by this tag line now.
I feel honored and blessed when people recognize me and thank all those people who supported me.
Chef Harpal Singh Sokhi was awarded as Best Chef of the Year in the year 2016 by National Indo-Australian Cultural by the Victorian
Council Australia in October 2014, for promoting Indian food and culture in Australia.
When you eventually make a name for yourself, you start looking at how this profession can be turned into a viable business model and work around opportunities that keep coming to you. And that is why Chef Harpal decided to look beyond Television and venture into areas that made him try his skills into different things.“ He remained focused on TV in the first few years. After tasting success, people started approaching him with the idea of starting a different business model and with it started his dream project- Turban Tadka Hospitality.”
Turban Tadka is a company that works around Television, digital platform, among many other things.
The company does 3 shows and all 3 of them have a unique proposition to offer to viewers; so apart from Turban Tadka, there is a
travelogue – Desh Da Swaad and a program for Punjabi Television Network, PTC – Punjab De Super Chef. Barring Turban Tadka, both the
shows are seasoning Based
There are a series of business verticals that the company is trying to focus and grow at present – with restaurants being one of the verticals.
“He has 4 restaurants – one is Twist of Tadka in Bangalore housed at Hotel Stylotel, which have opened in January and Twist of Tadka Amritsar
He has an up market restaurant BB Jaan in Jalandhar At Cabana Resort, Jalandhar. Bibi Jaan is usually the name given to the Head Lady of the
house during the times of Nawab. Incidentally He has been trained under Begum Mumtaaz Khan of the Jagirdar family of Hyderabad.
The Treasury at Cabana Resort, Jalandhar which is and all dining restaurant which serve Cusines around the world.
He is also working on restaurant around QSR format also “shares Chef Sokhi. Turban Tadka Hospitality is also working with lot of food companies,
trying to work out recipes for them. For instance, he has worked with Chings and has done a lot of their BTL activities. “He helps to prepare new
recipes and also Drive that brand through promotions and commercials.
The MD of the company helped him to get Associated with the brand called Sabi Foods in Australia and together they formed a brand called Sabrini that deals with a line of frozen food products. Today Sabrini is a popular brand both in Australia and New Zealand.
Chef Sokhi has also launched his own non-stick cookware brand– Happy Chef. The brand has both the base line and the premium line of cookware.
He says……. “I am happy with whatever I have achieved in life and I am thankful to god for giving me all the power to prove myself as the worthy one”
“Namaak Shamaak Namaak Shamaak Dal Dete hain Namaak Shamaak” – Chef Harpal Singh Sokhi.
A pioneer in new cuisine and possibly one of the new breed of designer chefs, Sanjay has taken flavors from Indian food and merged
them with continental cuisine, far eastern and continental cuisines to the delight of many a gourmet. Having co - authored a book called
‘Foods of India’ for the Oberoi Hotels, Sanjay is also credited with cookery shows on television with Jiggs Kalra and Karen Anand.
Sanjay is also the only Indian chef whose recipe was shown in the leading hotels of the world magazine with 3 other international chefs .
Also a co author of the Oberoi cook book done in 1994 with Indian recipes
In the last three decades of his journey as a chef, Sanjay has the distinction of cooking for several heads of state and other dignitaries
such as Prince Phillip of England Helmut Khol The Chancellor of west Germany, the Secretary General of the United Nations Mr. Javier Perez
de Cuellar ,The Amir of Kuwait, The crown prince of Kuwait, Prince Phillip of U. K. Mrs. Indira Gandhi, The late Princess Diana of U.K.,
The prime minister of Nepal Mr. Girija Prasad Koirala the entire Royal family of the Kingdom of Nepal The late King and the present King
Presently freelancing as a Consultant for setting up new Restaurants, and refurbishing Old Restaurants and Clubs.
Director of Svedantika Hospitality Pvt Ltd.
CHIEF OPERATING OFFICER - Blue Foods since 2006 - 2016. A multi-dimensional food and beverage company in Mumbai with several brands such as Copper Chimney, Spaghetti Kitchen, Bombay Blue etc. Prior to joining Blue Foods, Sanjay’s illustrious tenure ranges thus:
From 96-06 he was the Vice President Food & Beverage, overseeing the entire planning and concepts of all food and Beverage outlets being
owned and run by Concept Hospitality from planning of menus, glassware, hollow ware, cutlery, china for all the properties including the
designing and selecting uniforms. Planning of all the kitchens to the running operations for all F & B outlets of the company. This
includes recipes, operating procedures & training on the various concepts for food and beverage. Done the pre-opening concepts, planning
and set up for The Orchid – a 250 room Ecotel, Boulevard, Mostly Grills, the Vindhyas, Marlins Bar and Gourmet Shop, Starters & More (99)
a Restobar with 128 covers with Multi Cuisine Designer Food which also had a small banqueting facility for conferences and small parties.
In 2001, he set up Startz & Chutneez, Chutneez, Rodas, Parabola, Zwigs, Far East, Lotus Suites, Cirkus Cirkus. In 2002, Uppal”S
Orchid (New Delhi), Chef & I, Bonitos, Rhapsody Lounge (Kolkatta, Pune, & E-City- Mumbai). Handled the Pre Opening Work for Seasons in Pune,
Flavors, Cinnamon club & the roof top
Sanjay was the Executive Chef/F & B Director the Oasis by the Sea in Aug, 95.
Previously early 94 -95 he was a dedicated Executive Chef of the Oberoi New Delhi.
In 93 – 94 he was the Executive Chef of the Soaltee Oberoi, Katmandu. Over seeing the running of the kitchen of the Soaltee Oberoi which has 4 specialty restaurants and a Flight Catering Unit which caters to international airlines operating
in Nepal and the Airport restaurant & also was in charge of all Royal and States banquets
Was An Executive Chef from 90-93 at the Oberoi Bombay, A member of the Leading Hotels of the World during 1988 – 1990, Executive Sous chef at the
Oberoi Towers assisting the area Executive Chef in the day to day running of the Oberoi Towers.
He has been the Chef at The Oberoi, Bombay & the Belvedere Club at the Oberoi, Bombay which is an exclusive Club for members only
From 1983 – 1988 he was the Sous chef at the Al Rasheed Hotel, Iraq & was involved in various food festivals and state banquets
catering to various heads of state.
Prior to that Sanjay was a food & beverage instructor at the Oberoi school of hotel management & also at
Oberoi airline flight kitchen from 1981 – 1983.
Launched the Nineveh Oberoi, Mosul & deputed to work for the opening of Oberoi’s third hotel in IRAQ situated in Mosul, North of
the country in Mar, 86
Launched Babylon Oberoi, Baghdad assisting in the pre- opening work and initial organization and operation in Oct’ 84
He completed his professional Diploma in Kitchen Management, a 3 year course in Practical and Theoretical Kitchen mgnt at The Oberoi
School of Management. Sanjay holds a Bachelor of Commerce University degree from Lucknow. He is an Intermediate from Lucknow Christian College
& he attended High School at Irish Christian Brothers School St Joseph’s College Nanital Uttar Pradesh, India
Mr. Anil Talreja
Anil is a Partner with the Deloitte India Firm and is a part of the M&A Tax group. He has over 20 years of experience in handling
matters pertaining to Indian tax and regulatory. He leads the consumer business sectors for Deloitte in India.
Anil was seconded to the London office of Deloitte where he spent time within the M&A tax team besides being part of the India Services Group.
Anil has been involved in providing tax structuring services and tax due diligence for various clients including listed companies in India.
He also specialises in group restructuring involving mergers, demergers, spin offs and post merger integration.
He has been a visiting faculty at various institutions like VC Circle, IIM- Ahmedabad, Dun & Bradstreet and the Institute of Chartered Accountants of India.
Kumar Rajagopalan is the CEO of Retailers Association of India (RAI). In his role at RAI, Kumar focusses on creating a
positive trade environment for modern retail in India.
Over the recent years, Kumar has represented RAI as the voice of retailers in India, working with all levels of government
and other industry stakeholders.
Kumar is also a Director with Retailers Association's Skill Council of India (RASCI) and an Independent Director on Board
with Aeon Credit Service India Private Limited.
Kumar brings with him over 30 years of profound knowledge and business experience, having worked as the Country Head -
Retail Solutions at IBM. His responsibility included leading the business and solution development functions as well as closely
working across the brand teams of IBM to define and execute the overall sales and thought leadership strategy for IBM India.
Kumar has also worked as the Executive Director and Chief Operating Officer of 'Crossword Book Stores'. He started his career
in retail with Shoppers Stop Ltd, where he worked for 13 years. During his tenure at Shoppers Stop, he shouldered varied responsibilities
including: Head of Finance and Systems, Head of Operations, Head of Buying and Merchandising for Non-apparels, Head of Concessions,
and Head of a venture called 'Bargains'.
Kumar is associated with various organisations and industry bodies that help and promote retail. He is also a visiting faculty at
various business institutes and a sought-after contributor to leading magazines and newspapers as an authority on all things retail.
A Chartered Accountant by qualification, Kumar has specialised in management consulting, taxation, audit and corporate matters at
the start of his career.
Over the years, he has witnessed success by taking up functions that require start-up or turn-around skills.