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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, 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.
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 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.
“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:
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.
Mrs. Chamari Rodrigo, Consul General of the Sri Lanka High Commission – a Post Graduate in Development Studies with a focus on Regional (South Asia) Economic Cooperation. She has been holding important positions such as Director, Political Affairs (Multilateral, Bilateral / West Division), Director, Economic Affairs as well as Minister, Sri Lanka High Commission/London to name some, in her long career. She has been working with the Ministry of Foreign Affairs, Sri Lanka since January 2000 and was deputed in Sri Lankan High Commissions in Canada, Japan and UK before taking the very important position as Consul General at the Sri Lanka High Commission in Mumbai in March 2018.
MD , Max Foods Group and National Convenor at Forum of Indian Food Importers firstname.lastname@example.org , email@example.com
Max Food Group is the premier importer and exporters of globally renowned food and beverages .Our company Max Foods is with an ISO 9001 certified. Unambiguously and uniquely positioned as a dominant marketer representing various companies and their brands in the country. The company started in 1999 to bring International Gourmet products to the Indian Sub-Continent. The success of our business ventures exemplifies our vision, business acumen, and entrepreneurial drive and management capabilities. Our success in establishing a strong market for our clients reflects the fact that we would be able to perform such encore with respect to any brand under the sun. Max Foods offers solutions in the areas of logistics and supply chain management, product launch and promotional strategies, consumer behavior analysis, marketing research and information system etc. The Apex Food and Beverages Importers Association in India Forum of Indian Food Importers (FIFI) was initiated by me and seven other likeminded importers FIFI members contributes to an annual turnover of 3.6 Billion US$.
Forum of Indian Food Importers ( FIFI ) is the India's Apex organization representing the interests of food and beverage importers. A platform brings together constituents with a common interest in food imports, a growing segment that helps bring foreign exchange earnings into the country and enables the domestic food industry to align itself with international market requirements. FIFI members contribute more 1550 brands from 72 countries to the Indian retail portfolio, thereby creating new categories and quality benchmarks in food industry. Inspite of being a small group FIFI contributes to 4.72 billion US$ of buying power.
The Indo-Italian Chamber of Commerce and Industry (IICCI) is an Association of Indian and Italian enterprises, professional and intermediate bodies. Our mission is to support the establishment and development of industrial and commercial collaborations between India and Italy, thus furthering the economic interests of the two countries
The committee members include GOI Joint-Secretary, Additional Secretary and Directors from FSSAI, MOFPI, CBEC, DAHD, Ministry of Agriculture and Department of Commerce. The agenda is to facilitate single window
ASSOCHAM initiated its endeavour of value creation for Indian industry in 1920. Having in its fold more than 300 Chambers and Trade Associations, and serving more than 4 lakh members from all over India. It has witnessed upswings as well as upheavals of Indian Economy, and contributed significantly by playing a catalytic role in shaping up the Trade, Commerce and Industrial environment of the country.
Past Experience/ departments worked in:
1986 – 2016 - Executive Chef, at The Taj Mahal Palace & Tower. Situated on the waterfront, facing the Gateway of India, The Taj Mahal Palace & Tower, Mumbai is renowned the world over as one of the legendary hotels of the Orient. It has 565 rooms, 10 restaurants, 12 Banquets rooms, and 24 hours room. Catering to about 5000 meals a day. The hotel has the highest Food & Beverage revenue in the country.
1986-1977 - Chef Oberoi was Chef de Cuisine of Royal Guest Palace in Muscat, Oman (managed by Taj group of hotels). This palace housed only the heads of states and the state level Dignitaries. During this period had the distinction of serving Gerald Ford, Henry Kissinger, Shah of Iran, Hosny Mubarak of Egypt to name a few.
1977 - Sous Chef of Shamiana (All day dining) doing 1200 meals per day.
1976 – Jr. Sous Chef of Tanjore, the first regional Indian cuisine restaurant in the country
1975-1974 - Banquet Chef
Few noteworthy achievements during his career:
1993- Was awarded Executive Chef of the year award by H & F S.
1994- Introduced new concept of lemon grass cuisine developed for coffee shop.
1995- Invented Khud cuisine (a concept of food cooked in earthenware vessels and served in the same pots.
1995 – Created Ricetaurant – an international rice based cuisine.
2000- Accompanied the Prime Minister of India for UN General Assembly.
2001- Catered for former President Bill Clinton’s banquet in The Taj Mahal Palace & Tower, Mumbai.
Headed the team for banquet of President Musharraf of Pakistan and Prime Minister of India.
2002- Chef Oberoi was invited as guest chef for World Gourmet Summit in Singapore along with 10 top chefs of the world.
Led the team for Selfridges’s food promotion in London.
Accompanied Prime Minister Mr. Atal Bihari Vajpayee for his trips to UK, USA, Japan, Maldives, and Singapore, Russia., Pakistan
He was invited to do the special dinner for crown prince of Japan in Akasaka Prince Hotel.
He oversaw the 1,241 chefs in the Taj luxury division and was the brains behind its famed restaurants - Zodiac Grill, Wasabi, Varq, Souk, Blue Ginger and Masala Kraft. “I have tried to be a trendsetter.
2016 - Retired from Taj group of hotels and signed the first managing contract with Yantra restaurant in Singapore
Dec 2016 - opened a restaurant – Masala Street in San Diego
After cooking up legendary dishes for over four decades, Taj’s star chef Hemant Oberoi has recently hung up his apron, stepping down as grand executive chef of the hospitality chain’s luxury division. However, he NOW BEGINS HIS NEW JOURNEY.......... BRAND HEMANT OBEROI.
Vinod Channa is Mumbai based personal trainer, with over 22 years of experience in fitness Industry. Expert in 16 fitness techniques. For specialize & well experience training different Lifestyle people, different age group, different mentality & injured people. Training, Gym Set-up and fitness seminars. He is often called upon by popular celebrities, world class Athletes and active business professionals for his expertise in weight loss Management, general fitness functional strength training, corrective exercise, Sports performance training, nutrition and body sculpt.
Vinod has dedicated His career to the research and development of superior training techniques and nutritional programs designed to correct muscular imbalances, rehabilitate minor injuries, stimulate your fat burning metabolism, dramatically improve strength power, core stability, balance, endurance mental function and flexibility at an accelerated pace.
Vinod has been called upon as a fitness consultant for various movie productions, television shows, corporations, professional sports teams, national magazine publications. Vinod has also been responsible for organizing multiple youth fitness programs. He also traveled and trained himself in world’s best gyms in UK, USA, and UAE etc.
Represented Maharashtra state continuously for 15 years. He was nominated in India's First Fitness Convention (ATP) held at Ahmadabad 2015 for Best All Rounder Fitness Professional Of the year & Best Personal Trainer of the Year. Now Vinod is been known as India’s best trainer & most expensive top rated Fitness trainer with knowledge of all type of fitness training like as weight training, yoga, parkour, Kettle bell training, cross fit training, etc.
Vinod has had the privilege of training many phenomenal Bollywood Celebrities like -
Vinod’s Clientele not only glitters with Bollywood stars but also shines with some of the Leading Hotelier, Industrialist & Builders –
Gerald Böse, Chief Executive Officer of Koelnmesse, can look back on more than 20 years of experience in the international trade fair business.
After studying business management at Munich University of Applied Sciences, he started his career in the trade fair business in 1989 as a trainee at the Messe München trade fair company. He subsequently served the company as a member of the administration team and a project manager. In the process, he got to know the trade fair business in all its facets — including trade fair marketing, trade fair services, and conference management — and gained initial experience in international operations. As head of the project group M.O.C. (Münchener Order Center für Sport und Mode / Munich’s Order Center for Sport and Fashion) he made initial contact with the fashion business.
Böse remained closely connected with the fashion sector while working at IGEDO in Düsseldorf from 1992 to 2005. Here he began as an assistant to the management and later as Managing Director he was also responsible for the subsidiaries in Italy, China, and the UK. In addition to fashion, he established new trade fair themes at the company. One of these was digital marketing, and the resulting leading trade fair for this sector became firmly established in Düsseldorf for many years.
In 2005 Böse became the Speaker of the Management Board of Karlsruher Messe- und Kongress-GmbH and joined the management board of Neue Messe Karlsruhe.
Gerald Böse has been the CEO of Koelnmesse GmbH in Cologne since March 1, 2008. In 2010 he initiated a comprehensive efficiency-boosting programme and completed a thorough reorganization of the company. Under his management, 2013 became the year with the highest turnover and profits to date in the company's history. In the Cologne context, Böse advocates the integration of trade fair themes into the life of the city and the region, as well as joint destination management to promote the city as a trade fair and business location.
In June 2008 Böse was elected to the Board of Directors of the Association of the German Trade Fair Industry (AUMA). Since December 2009 he has had a seat in the General Assembly of the Cologne Chamber of Commerce and Industry. In June 2010 he was elected to the executive body of the German-Swiss Chamber of Commerce. After serving as the Deputy Chairman of the European Chapter of the Global Association of the Exhibition Industry (UFI) for several years, he was elected as the chapter’s Chairman in July 2014 and as a result he is become a member of the Board of Directors and of the Executive Committee of the UFI.
For more details contact :
Kiran Shetty (RAI)