Sushant Saha

Chef | Restaurant & Kitchen Consultant | Culinary Innovator

Introduction

 A passionate culinary expert with 18 years of experience, including 15 years in Dubai, specialize in health-focused, Satvik, vegan, paleo, and gluten-free cuisine. With a strong background in restaurant operations, kitchen designing, menu conceptualization, and food innovation, he has worked with world-class brands such as Jumeirah, Anantara and Origin 33. Now, he has collaborated with Indofiesta to launch a consultancy dedicated to restaurant and kitchen setup, concept creation, and seamless execution. His mission is to create nutrient-dense, wholesome, and sustainable culinary experiences without compromising on flavor.

Vision & Business Concept

Establishing a comprehensive culinary consultancy that assists aspiring restaurateurs in  designing, setting up, and launching successful food businesses. His consultancy will focus on: 

  • End-to-End Restaurant Development: From concept creation to execution
  • Kitchen Setup & Optimization – Designing efficient, cost-effective, sustainable, and health-compliant kitchens
  • Menu Engineering & Innovation – Curating health-focused, innovative, and profitable menus, crafting high-protein, plant-based, low-carb, and fitness-focused.
  • Operational Excellence – Ensuring smooth, HACCP-compliant workflows for top-tier service and staff training.
  • Branding & Market Positioning – Establishing strong brands identities that cater to the growing wellness and diet-focused food industry

Key Achievements & Experience

  • Group Executive Chef at Origin 33, Brandfolio one restaurant and café, Dubai
  • Head Chef at Crescendo, Anantara The Palm Resort, Dubai
  • Pre-opened & led Revo Café, Anantara The Palm Resort, Dubai
  • Promoted to Sous Chef at Waterfront (Talise Cuisine), Jumeirah Beach Hotel
  • Developed & managed multiple successful restaurant concepts in Dubai

Why Collaborate with us ?

  • Industry Expertise: With nearly two decades in the culinary field, he understands every aspect of restaurant success.
  • Market Demand: The rising trend in health-conscious dining and sustainable food concepts provides a lucrative opportunity.
  • Strategic Growth Plan: A scalable business model that caters to both startups and established F&B brands.
  • Proven Leadership: Track record of leading high-performance culinary teams and executing successful restaurant launches.
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