With significant years of experience in Marketing, Corporate Communications & Brand
Management, Vaniitha has passionately transitioned into the world of Wines, Spirits & Luxury
During her stint in the corporate career, she has held leadership roles in
highly reputed organisations such as FLIPKART.COM., Edifecs Inc, Adecco India, Ogilvy &
Mather Worldwide & Mahindra Satyam.
Having realized her passion for wines & luxury brands, she has studied advance level wine
courses at the Wine & Spirits Education Trust, London and Luxury Brand Management from
Essec Business School, Paris.
Interesting aspect of her passion has been the complimenting love for travel & adventure! She has
been an explorer of her wine passion in the true sense and has lived up to daring adventures of
travelling solo & driving alone for weeks together to visit Vineyards & Winemakers throughout
France, Italy, Spain, Budapest, Vienna, Greece, Champagne, Paris & London.
With the Wine & Spirits expertise, Vaniitha serves as a consultant to Restaurants, Hotels,
Importers, Corporates, Lifestyle brands and HNI’s for wine buying, wine training, wine based
events, brand management and curation of wine lists etc.
CNBC TV18 - India Business Hour, a
prime time show recently featured her as a wine expert to talk about Wine & Food Pairing. She
dons the hat of a wine judge at the Concours Mondial de Bruxelles, an interntional wine
competition and also a wine tv educator on her youtube channel.
In her free time, she writes on
wines, spririts, travel and lifestyle. Vaniitha calls wines as a discovery for the curious lot who
believe there is something more to the wine than just its colour.
Our focus is on Chef Anupa Das, in her mid twenties, who knows now what it takes to survive in an erstwhile male dominated field - the hotel industry.
The hotel and catering industry is no longer a man’s domain for more and more women have made their careers in it. Anupa, with her remarkable outgoing
nature, has been able to rough it out in the kitchen and has emerged stronger and more determined to go few notches higher. Her passion for food and
cooking was clearly evident while she was still schooling and her choice of career was an acceptance of the flow of life.
Currently associated with Master Chef Sanjeev Kapoor, Anupa completes four years of working on his books, shows and TV shows. For Anupa, Chef Kapoor
is not just an employer but the perfect motivator and guide. With his constant support, she has been able to explore many new avenues. Travel is one
big calling. As also creating recipes for books and shows.
Having switched over from a boisterous kitchen of the exclusive club Chambers of the Taj Mahal Palace and Towers, Mumbai, Anupa reminisces of the great
learning experience spread over more than five years as Chef Conti. She had the opportunity to work closely with Chef Anton Mossiman from UK and Michelin
Star Chef Frank Fol from Belgium. She was part of the team representing the Mumbai Taj at the The Taj Culinary Olympics, Delhi in 2000.
Born and brought up in Mumbai, Anupa’s passion for cooking drove her towards completing the Diploma in Hotel Management and Food Technology
from Sophia Polytechnic, Mumbai in 1998. The campus interviews placed her in the Taj.
Current Achievements :
Hostess of Rasoi Khajina, a weekly cookery show, aired by a Marathi Channel
Team leader for trials for Sanjeev Kapoor cookery books and shows.
Assistant to Chef Kapoor for his national and international live cookery demonstrations.
Shailendra Kekade, host of the show Style Chef on FOODFOOD channel
Pune born, Chef Shailendra has been with StoneWaterGrill since June 2007. Chef Shailendras love of cooking began in the beginning of his
career with the Café Royale at The Oberoi Towers, Mumbai where he was exposed simple approach of combining fresh ingredients and a light
uncomplicated touch, nurtured his appetite for foods’ purest flavors.
He followed this early introduction with training in some of America’s finest kitchens and greatest chefs including Chef Gerd Hertel, Chef Peter
Haselsberger and Chef Rico Oprandi in Switzerland. It is in these kitchens that his introduction to ingredients from around the world stirred his passion
for travel and his desire to look for career opportunities abroad, with an early preference for the tropics. He has been at some of Miami’s hottest cruise
lines including The Big Red Boats, and Norwegian Cruise Lines having held the most revered position of the “Le Bistro Chef” consistently for three consecutive
years. He has had extensive experience of the Caribbean cuisine, which has “surprising similarities” to the Mediterranean Cuisine, since he has been for quite
some time in Ocho Rios, Jamaica, and Aruba and Costa Rica.
“The Mediterranean has always been of particular interest from a culinary perspective,” explains Shailendra. “The way that indigenous
ingredients have been combined with the flavors and spices of the many cultures that inhabited the lands … it is a genuine home style of fusion”
says the recent winner of the title of “Celebrity Chef’ for Pune City, held by Upper Crust, where he was competing against the Executive Chefs of
the top hotel chains in Pune.
As the Executive Chef and General Manager, Food and Beverage of STONE WATER GRILL, Chef Shailendra’s menu favors tropically friendly dishes
that draw on his classic French training but use reductions and spices to provide richness versus heavy butter or cream in the classical cuisine.
A totally conceptualized menu is born thus, which demands a lot of knowledge of ingredients and how it marries another in a well presented
combination. The result is a menu that celebrates the Mediterranean’s rich heritage and includes dishes like Juniper Crusted Chicken Tikkas,
Chilli Pesto marinated Chargrilled Baby Lobsters and the Tahitian Vanilla tossed Fettucini and King Prawns.
Shailendra is dedicated to persistently improving service standards and developing his business strategy. He keeps in mind that his
customers want a combination of excellent food, a welcoming atmosphere and a great place to relax with family and friends and have a
time to remember……
Chef Shantanu Gupte hosts the show ‘Health Maange More’ on channel FOODFOOD. Shantanu started his career with The Taj group of hotels,
in 2002 as a Taj Management Trainee-Food Production(TMTP) . He then worked for the Orient Express, a fine dining continental restaurant at
Taj Palace Hotel DELHI. His signature dishes were the Soft centered hot chocolate soufflé, camembert cheese soufflé.
His prior assignments include stints at The Hunstrete Luxury Hotel, as Executive Sous Chef (BATH,UK) & Sous Chef at The Guoman Tower hotel London
High lights of Shantanu's Accomplishments:
Played a lead role in turning the Project VALHALLA from the initial planning phase to execution & then to live operations.
Foundation course in HACCP from Advanced Food Safety (UK).
Thistle hotels CHEF OF THE YEAR runners up.
Achieved record sales for Shamiana with Gross sales exceeding the Budgeted by Rs 60 lakhs i.e. 75000£ approx for the year 2005-06 at 78% GP.
Voted the Best project –planning a 100-cover continental kitchen & restaurant for the Taj Group of Hotels
Worked as the youngest sous chef At The Taj Mahal Hotel,Mumbai.
Nestle chef of the year award at university level.
Shantanu holds a Masters In Hospitality Management from North-Norway University,Uk in 2007 with a 1st class.
He also scoured a 70% in the Diploma in Hospitality Management from IHM Mumbai, India in 2007.
Apart from cooking Shantanu is also an avid reader & loves to travel. He is fluent in English, Hindi and Bengali.
Seminar By RAI
For more details contact :
Kiran Shetty (RAI) email@example.com