Sid’s relationship with food began early, shaped by his upbringing in London and travels with his family. After graduating from St. Stephen’s College, he spent nearly a decade in private banking and equity trading in London with Citibank,

Born in Malaysia and raised on a steady diet of South Indian and Southeast Asian cuisine, Kula developed a natural affinity for food and flavour early in life. After moving to New Delhi in 2007,

With an operations career spanning over a decade, Hitesh is the backbone of SI’s execution across formats. He started his journey at Asian Haus, managing over 130 staff

Kshitija began cooking at age 7 and never stopped. A graduate of IHM Pusa, she’s trained under the likes of Sujan Sarkar and Vikramjit Roy, where she managed R&D, operations and events.

Yoshita’s career bridges classical kitchens and modern culinary consulting. Trained at DIVA and Olive and having run her own brand, Yoshi’s Kitchen, she brings strong creative and logistical insight to every project.

Avantika leads marketing at Secret Ingredient, where she drives brand strategy, content and partnerships with a deep understanding of the food and hospitality space.

TJ is the quiet powerhouse behind SI’s internal ecosystem. She manages office administration, HR support and day-to-day company operations. Her strength lies in streamlining processes

With a Master’s in F&B Management from SDA Bocconi, Milan, Vallrie began her journey in Europe as a Digital Marketing Intern at Barry Callebaut and rose to lead Digital Coordination for EMEA across its umbrella brands.

Deepa began her professional journey after completing her diploma in hospitality and Bachelor's in commerce. Starting at Interglobe Aviation with Indigo Airlines, she transitioned to prestigious hospitality brands such as..

With over 15 years as a voice artist for brands like GE and Airtel. Her journey into hospitality began at Olive Bar & Kitchen, where she led inclusive training programs and team operations as a restaurant manager.

Jasmeet is a state-honoured, national medallion chef with experience at Taj and the successful launch of two boutique properties in Ladakh.

Dev is a culinary enthusiast whose passion for all things food sparked at a young age. After completing his culinary program & undergrad in tourism; Dev gained valuable experience working with renowned brands like Hilton..

Aparajita brings a refined culinary sensibility shaped by her Le Cordon Bleu training in London, complemented by her academic foundation in Media and Communications from the University of Nottingham.

Ethan supports the marketing and culinary teams across content creation, deck building and menu development. With a background in Culinary Arts, Hospitality Management and certifications from LVMH and the University of Bocconi,

Esha works across bakery development, recipe testing and analytics. She supports the culinary team with dessert trials, R&D and data management, especially within bakery-focused projects.