CB Hospitality is a consulting firm that specializes in providing a range of services to the hospitality industry. The company offers expertise in hotel and restaurant consulting, culinary consulting, kitchen consulting, turnkey solutions, digital content creation, food brand advising, and business development.
With a focus on delivering high-quality and innovative solutions, CB Hospitality works closely with its clients to understand their unique needs and challenges. Whether it’s helping to develop new menus, designing and equipping kitchens, or creating engaging digital content, the company has the experience and expertise to deliver results.
CB Hospitality also provides business development services to help clients expand and grow their businesses. From market research and analysis to strategic planning and implementation, the company works closely with clients to identify new opportunities and maximize their potential.
Overall, CB Hospitality is a trusted partner for businesses in the hospitality industry looking to enhance their operations, improve their customer experience, and achieve their goals
About Founder:
Chef Bhasin hails from the small ornate town of Ajmer, Rajasthan. As a young lad never in his wildest dreams did he imagine that his fondness for cooking will be his choice of career as an adult.
He is an IHM Pusa, Delhi graduate with two years advance hotel management training programme from Taj Hotel Management institute. His experience spans over 20 years in management, business development, marketing above all team building. As a chef, he has acquired and acclimatised various management skills however something which he always strongly believes is “People”, who are the most important resource for any organisation. His specialisation has been in progressive cuisine and financial management. In his career span he has been a part and parcel of various projects which he has conceptualised and executed keeping in mind new age culinary evolution and latest F&B trends.
also read : Dr. Chef Parvinder Bali’s inspiring journey
He is a self-driven and passionate chef with a practical approach and has a proven track record of managing F&B in normal and challenging circumstances. His role included ensuring business profitability while reducing costs and overheads, and simultaneously increasing guests’ satisfaction. Being an integral part of kitchen modification programmes at premier hotel properties, he has the ability to adapt quickly to changes, conceptualise and execute innovations in running of the quarters. He, not only meets the set budgets but displays his project management abilities and thrives on challenges–which are in the need of the hour of any organisation.
also read : Chef Pierluigi Saffioti: A Culinary Journey of Excellence
With his affable personality, communication skills coupled with persuasive negotiation abilities and commercial awareness, he successfully influences decision making and develop positive internal and external relationships. He is a people’s person and enjoys managing and motivating his team to deliver results. He strongly believes in processes and people’s empowerment.
In tune with the current trend of instant feedback on social media, he encourages conversations with guests and online influencers. He finds the exchange of information on these platforms highly enriching.
Chronologically, he began his career as “Hotel Operations Management Trainee “with Taj Group of Hotels in 1998 and acquired management skills working in restaurants like Orient Express and Esphaan. He was a part of the opening team of Café Fontana at Taj Palace New Delhi. In 2000, he moved to Taj Mahal, New Delhi as a part of their re-opening team of Machaan, Ricks and Emperor’s Lounge, and then took charge of main kitchen operations.
His tryst with Oberoi Group of Hotels started in 2002. He was hired to open one of the country’s most iconic restaurant Threesixty° at The Oberoi New Delhi. As part of his research, he has travelled across the world, sampling cuisines from the by-lanes of Bangkok to the Michelin starred restaurants of Hong Kong. This exposure widened his horizons as a chef and enriched his awareness on global cuisine.
Post his stint at The Oberoi, New Delhi, he led the kitchen teams at The Trident, Udaipur followed by The Oberoi Rajvilas, Jaipur and then The Oberoi Sahl Hasheesh, Egypt before joining Trident, Bandra Kurla, Mumbai.
From June 2018 to March 2023, he was with the Leela group based at Gurugram. Initially, he worked as an executive chef and then as the Director of Food &Beverage and Culinary. In his tenure with Leela, he also led the operations of Leela Palace Chanakyapuri.
True to the spirit of being an avid team player, he does not consider his daily routine as ‘work’ in the traditional sense, instead he feels his workplace is where he evolves with friends and drives the top-line collectively.
Indian culinary arena is open far and wide due to the presence of well-informed guests who are willing to explore. So he is sure that he can create a niche for himself with his vast exposure to various gamuts of culinary operations that he has acquired over the years . . .
Apart from these, his restaurants were awarded by
- Eazydiner and vir’s choice award
- Times food guide
- Food food channel
- And many other forums
And personally, he was awarded
- Countries “Top 5 Chef” (Hotels) Award 2017 by food food
- Featured in top chef list by Mr. Vir Sanghvi
- Was awarded a silver hat by Indian culinary forum as the best chef in the country with less than 22 years of experience
- Featured among Super talented top 20 chefs by uppercrust
- Topped both theoretical and practical assignments during the HOMT program at Taj
- Gold medallist at all India Chef competition during college days
Furthermore, he is known for taking culinary initiative which seeks to revisit and revive the lost and dying food heritage of India.
He is also known to pioneer the HomeChef movement in India.
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