Ranveer Brar

Ready

Mumbai, IndiaLinkedIn ↗@ranveer.brar ↗4.7M followers

Summary

Established chef, restaurateur and media personality who blends precision with playfulness. He loves reviving forgotten foods, finding inspiration through travel, and unwinding in the quiet of the countryside.

Career stage

Established culinary leader and media personality.

Ambitions

Always seeking the next challenge; revive and tell stories of lost dishes.

Ideal partner

Enjoys simple countryside moments, loves travel and food stories, and appreciates thoughtful, precise cooking.

Date style

Unhurried: a quiet countryside escape or a cozy, home-style meal with stories.

Needs

60%

Values

85%

Hobbies

90%

Interests

95%

Personality

75%

Communication

Playful, story-led and clear

Energy

Public-facing energy, recharges in quiet countryside

Lifestyle

pace

Prefers slow, peaceful settings off-work

“...and in the quiet of the countryside, I found solace.”

social

Highly public/social in work life

“Television celebrity, Masterchef India judge, Actor, Author, Restaurateur”

travel

Travels for inspiration

“Love travelling to get inspired.”

fitness

No evidence

Possible dealbreakers

None the agent could back with evidence.

Gaps

What LinkedIn and Instagram don't reveal, so the agent won't guess:

—No explicit statements about relationship goals or dealbreakers.
—No information about fitness routine or sports interests.
—No details on pets or broader home life.
—No mention of music, movies, or non-food hobbies.
—No preferences stated about alcohol or smoking.
—No clarity on work-life balance or free-time availability beyond shoots/travel.

What the agent readEverything the profile above was built from, nothing else⌄

Television celebrity, Masterchef India judge, Actor, Author, Restaurateur, food film producer and Benefactor. Being recognised as the youngest Executive Chef at 25 and the second chef to be featured on the Forbes Celebrity 100 list, affirms my faith in food as a giver. - Currently co-owning restaurants in North America.. - Consulting for and endorsing 17 food (and food related) brands in the country.. - Mentoring 3 universities and IIHM group of institutions.. - Menu curation for varied entities, ranging from the heritage Alila Bishangarh, to the Flyp @ Mtv chain of restaurants to Royal Caribbean (Voyager of the Seas). Passionate about reviving lost / lesser known grains and rice varieties as much as reviving lost dishes and their stories. Love travelling to get inspired. A culinary professional with 25+ years' experience in the field and with more than 12 years of experience at senior kitchen management positions (as Corporate chef ,Executive chef and Food and Beverage Director), I am always on the look out for the next challenge.

Experience

Senior Executive Chef · Accor
Sep 2011 - Dec 2014
Food and beverage and culinary management
Corporate Chef · One World Cuisine Hospitality Group
2009 - Nov 2011
Company profile One of the oldest restaurant groups in boston the company owns and operates 8 restaurants, a catering unit and a corporate "tiffin" outlet , with an annual turnover of $ 20million Job function - Conceptualized 2 restaurants out of which one (Mumbai Chopstix) is open and one (Punjabi by nature ) is due to open spring 2011. -Conceptualized a fast food chain concept (Dosa Factory) which opened two outlets one in winter Of 2009 and one in winter 0f 2010 . -Conceptualized and created the "Dosa Mobile " Bostons first Indian food truck , of which one is functional at the Rose kennedy greenway and one is approved in the city hall plaza . Slated to start operations in June 2011 - Created , branded and marketed the " one world cuisine catering " brand . This function of the company has already grossed a revenue of $1.2million . In a course of 10 months . - Created an annual Food and Beverage plan for all restaurants which included creating, trying and launching special / seasonal menus and promotions , branding and marketing signature dishes and carving out brand identities for all restaurants . - Working on a national concept to open 50 outlets in 8 years . - Reorganized the purchasing policy to better utilize the bulk buying power of the company and its vast warehousing space to accomplish a saving of 15% in the first quarter of the buying program - Responsible for hiring all culinary staff and Restaurant General Managers
Executive Chef · BANQ - Boston
2007 - 2009
Company Profile Owned and operated by SOWA restaurant group, Banq was the largest fine dining restaurant in the South End area of boston . It combined Asian details with French techniques . Job Function - Opened the 160 seat fine dining restaurant as an Executive Chef , fall 2007 . - Preopening jobs included kitchen planning , Hiring , culinary concept mapping , Creating a French asian menu and training . - Responsible for all kitchen operations , cuisine representation and branding after the restaurant opened --Launched more than a dozen promotions in two years . Responsible for all food and wine training . Drew up a training Manual and a brand standards manual for the restaurant . - Voted as the best new restaurant worldwide by "wallpaper" magazine - Voted as city's best by local publications like "Improper Bostonian " and "stuff" - Invited by the James Beard Foundation , to host a dinner at a James Beard House and was conferred honorary membership of the foundation .
Executive Chef · Claridges Hotel
2005 - 2007
Company Profile An icon in Lutyens Delhi , this 145 room five star hotel is a heritage sight that boasts of a perfect mix of colonial grandeur and modern expression Job Function - Opened two food and beverage outlets .Sevilla (an indoor outdoor Med inspired restaurant ) and Senate (a business lounge with an exclusive restaurant ), while renovating two more (Jade , the chinese Speciality restaurant and Pickwicks,the 24 hour eatery ) - Managed a kitchen brigade of an expat chef de cuisine 8 sous chefs and 74 culinary associates, with 6 exclusive restaurants namely-Sevilla Mediterranean specialty,'Dhaba' Indian specialty,'Jade' Chinese specialty,'Pickwick' 24 hour coffee shop,'Aura' the vodka Bar,'Senate' exclusive Business lounge,'Ye Old Bakery' and 2 large banquet facilities. - Monitored Food revenue,cost.Co-responsible for Stores and Inventory Management and purchase/vendor decisions/all aspects of material management . - Constantly planned and created new food & beverage experiences,Creative concepts,Planned and executed Food promotions.Started and drove the Food and Beverage Newsletter - Detailed structured operational processes and SOPs in order to ensure work flow management.Another key focus area was to establish and monitor very high standards of Hygiene and Quality oriented practices. - Led team trainings and seminars at all levels of the kitchen brigade - Led guided food tours at various levels from educational trips for the hotel staff to culinary tours for esteemed journalists , provided an an insight into India's Culinary heritage and also my creative take on the same - Responsible for special food and beverage events and promotions at the other two hotels , in Mussourie and Surajkund - Headed the culinary department for certification for food safety (ISO 22000) - The pastry shop; , Lounge and Bar (aura ) all won best restaurant awards at The Times Food Awards - Represented India At the World Pastry Forum in Phoenix in 2006
Executive Chef · Radisson NOIDA
2003 - 2005
Company Profile Opened The First five star hotel in NOIDA this property has 118 rooms and five food and beverage outlets Job Function - Preopening role as an Executive Sous Chef included . Hiring , training staff in various culinary roles and aspects . Conceptualising and Launching the restaurants ( two speciality restaurants , a coffee shop , pastry shop and a bar) and the banqueting operations for the hotel . - Managed a kitchen brigade of an expat chef de cuisine 5 sous chefs and 50 culinary associates, with 5 exclusive outlets , "Made In India" Indian specialty, "Red" Asian specialty, "S18" 24 hour coffee shop, "@links" the whiskey Bar, "Chocolate Box" the pastry shop and banquet facilities. - Monitored Food revenue, cost. Co-responsible for Stores and Inventory Management and purchase / vendor decisions , all aspects of material management. - Constantly planned and created new food & beverage experiences, Creative concepts , Planned and executed Food Promotions - Detailed structured operational processes in order to ensure work flow management. Another key focus area was to establish and monitor very high standards of Hygiene and Quality oriented practices.
Sous Chef · Taj Group of hotels , new delhi , Goa
2001 - 2003
Company Profile An old fort converted to a hotel this Hospitality icon in North Goa this hotel has two distinct sets of accommodation villas all along the hill and the hotel wing . It housed four restaurants , a martini bar and some great outdoor events . Job Function Opened and operated two restaurants as the restaurant chef - Il Camino : A Modern Italian restaurant which also functions as an all day dining restaurant from 10 a.m. till 2 a.m. Signatures dishes on the menu included Anchovy rubbed Pan fried red snapper with a clam and mushroom ragout and Dill scented Lobster tail ravioli in a lobster essence - Morisco : A 50 Cover International Sea food restaurant open for lunch and dinner, the restaurant has a multi-culinary facet to its menu with prime focus on freshness of seafood, causing the menu to change daily. Signature dishes on the menu included Dill scented barramundi with a prawn pernod sauce and artichoke ravioli and Asian inspired steamed pomfret paper bags with lemon basil pilaff - Key Responsibilities :To manage and execute daily operation at both the restaurants with a combined team strength of 12 professionals. Deliverables included menu structure and design, standardization of recipes, food quality & hygiene control , developing a repertoire of classic and out of the box dishes for Morisco feeding the daily changing menu concept. - Training on and implementing internal process towards achievement of ISO 22000 Certification. - A key Achievement was to achieve a niche branding for both restaurants making them amongst the most sort after dining experiences in Goa.
Chef De partie · Taj Management Training Program
Jan 1999 - Jan 2001
A two year Kitchen Executive training program, which covered both technical skill and knowledge training as well as on the Job cross functional exposure across Hotels of the Taj group Ranked 'First' in area of specialization.

Education

HAL School
IHM Lucknow
Diploma In Hotel Management · Culinary

Skills

Chef · Culinary management · FnB Concept creation ..mapping ..Kitchen planning · Project Planning · Concepts · Culinary Management · Bread · Fine Dining · Menu Development · Inventory · Banquets · Cuisine · Culinary Skills · Food & Beverage · Catering · Recipes · Food · Hotel Management · Restaurant Management · Hotels · Restaurants · Hospitality · Food Preparation · Food Safety · Menu Costing · HACCP · Pre-opening experience · Pastry · Cooking · Mediterranean · Food Quality · Italian cuisine · Pre-opening · Menu Engineering · Micros · Seafood · Sanitation · Hospitality Industry · Hospitality Management · Food Cost Management · Gourmet · Hiring · Resorts · Food Cost Analysis · New Restaurant Openings · Banquet Operations · Opening Hotels · Cost Control · Revenue Analysis · Food Service

Instagram

मुसाफ़िर , ज़ायक़े का मुरीद , अदना सा बावर्ची Food Sufi Story hungry Traveller MasterChef India judge 𝘼𝙡𝙡 𝙩𝙝𝙚 𝙡𝙞𝙣𝙠𝙨 𝙮𝙤𝙪 𝙣𝙚𝙚𝙙👇