Page 7 - Weaver Magazine | Volume 17 - January 2023

VOLUME 17 I JANUARY, 2023

His creativity has stoked the love for food, but
most of it has taught him to espouse every
moment, people, places, textures, flavours, and
sensation that a cook can know. He firmly
believes it is his travel experiences and
experimenting that has accommodated him to
develop his culinary journey. His Excellency in
working competitive & challenging environment
gives the upper edge from the rest. The constant
goal of Chef Krishna is to cultivate and maintain
the finest of culinary operations.

He had started his career at 'Starters & More' as a
Commis in 2001, and JW Marriott Hotel as a pre-
opening culinary associate where he worked
there for a year. Then he worked at Marriott
executive Suites & the Renaissance Lake chalet
Hotel at Powai where he had got excellent
opportunities to interact with the most
celebrated Italian chefs.

Chef Krishna is passionate about cooking and
traveling, Italian is the finest choice hence chose Casual dine Indian regional cuisine for KA
and made him join Italian Costa cruise ship. Thus hospitality which has Yauatcha and Hakkasan at
he managed to go to every corner of Italy After Mumbai and Bangalore.
spending three years with Costa Cruise liners, he
is equally adept with innovative International He had also worked with Playboy India as a
cuisine that is at par with the best culinary Corporate Chef from April 2016 to 2018. Chef
standards in the world. Krishna has worked on numerous individual
projects not just in India but beyond the globe
Expert in opening restaurants with a new which includes The Little Easy Bandra, Papparoti,
concept in India & abroad 70+ till now and still Homemade Café, Bombay Adda, 1BHK, Coffee by
counting, Chef Krishna's food journey wasn't Di Bella and Kailash Parbat in Singapore. Bombay
complete before joining Cafe Mangii, where he is the newest addition to his portfolio which is
had opened 10 restaurants across India from launching soon in Hungary, Budapest.
2009 till 2013. Also worked briefly with the Veg
Always Fine dine eatery. His consignments at restaurants instilled in him
a keen eye for describing and managing kitchens
After a successful arena of Café Mangii, he as well as conceptualizing on new menus and
decided to move KA Hospitality as a Corporate dish presentations. Being a chef with great
Chef. He had opened 4 restaurants in Mumbai experience, he is successfully nurturing the
and Bangalore. He was moderately involved in growth of the Food & Beverage industry while
conceptualizing and executing Café Infinito - endeavoring to innovate and craft high-value
Italian and modern European cuisine and Indian culinary experiences for restaurants.
cuisine, Tiffin Box Etc. .
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