About
About
There exists a gap currently in authoritative representation for gastronomy at a regional level. S.A.A.G , through our annual Food for Thought Fest aims to fill this space.
There exists a gap currently in authoritative representation for gastronomy at a regional level. S.A.A.G , through our annual Food for Thought Fest aims to fill this space.
There exists a gap currently in authoritative representation for gastronomy at a regional level. S.A.A.G , through our annual Food for Thought Fest aims to fill this space.
The Food For Thought Fest and its related media activities as well as the South Asian Association for Gastronomy are being designed to serve as a:
The Food For Thought Fest and its related media activities as well as the South Asian Association for Gastronomy are being designed to serve as a:
The Food For Thought Fest and its related media activities as well as the South Asian Association for Gastronomy are being designed to serve as a:
Networking platform for food professionals, policy-makers, scholars and students
Consolidator of existing and emerging knowledge of South Asian gastronomy, cooking traditions and culinary heritage
Thought leader for the region’s food and hospitality industry
Focal point for the region’s gastronomy sector for industry practitioners abroad.
SAAG is a collective of hospitality industry professionals, food scholars and policy influencers from South Asian nations who believe in promoting regional unity through culinary diversity. It is founded by industry insiders with a passion for gastronomy, each with expertise and experience that contribute to the association in distinctive ways.
SAAG is a collective of hospitality industry professionals, food scholars and policy influencers from South Asian nations who believe in promoting regional unity through culinary diversity. It is founded by industry insiders with a passion for gastronomy, each with expertise and experience that contribute to the association in distinctive ways.
SAAG is a collective of hospitality industry professionals, food scholars and policy influencers from South Asian nations who believe in promoting regional unity through culinary diversity. It is founded by industry insiders with a passion for gastronomy, each with expertise and experience that contribute to the association in distinctive ways.
The Founders of S.A.A.G
The Founders of S.A.A.G
Mr. Maneesh Baheti, alumni of The Oberoi Centre for Learning & Development, is a seasoned hotelier with over three decades of experience including 16 years in senior management with leading brands such as The Oberoi Group and Hyatt International, before branching out as a hospitality industry consultant with a diverse projects portfolio. His love for cuisines has taken him on extensive travels from Europe to Australia, including the south Asian region of Pakistan, Bangladesh, Nepal and Sri Lanka.
Mr. Maneesh Baheti, alumni of The Oberoi Centre for Learning & Development, is a seasoned hotelier with over three decades of experience including 16 years in senior management with leading brands such as The Oberoi Group and Hyatt International, before branching out as a hospitality industry consultant with a diverse projects portfolio. His love for cuisines has taken him on extensive travels from Europe to Australia, including the south Asian region of Pakistan, Bangladesh, Nepal and Sri Lanka.
Ms. Sonali Anand, a Masters in Tourism Management from Bournemouth University, U.K in 1997, she has spent over a decade in senior positions with multinational companies including, The Oberoi Group and FCS Computer Systems. She completed her second Master’s Degree in Social Development from Kedge Business School, Marseille, France in 2007, which gives her a deep insight into international cultural relations and dynamics.
Ms. Sonali Anand, a Masters in Tourism Management from Bournemouth University, U.K in 1997, she has spent over a decade in senior positions with multinational companies including, The Oberoi Group and FCS Computer Systems. She completed her second Master’s Degree in Social Development from Kedge Business School, Marseille, France in 2007, which gives her a deep insight into international cultural relations and dynamics.
S.A.A.G also has an eminent Advisory Board with PADMA BHUSHAN Mr Shashi Kant Misra as the Chairman and leading professionals such as Michelin Star Chef Atul Kocchar from The U.K, Master Chef Abhijit Saha, Chef Gautam Mehrishi and Chef Michael Swamy
S.A.A.G also has an eminent Advisory Board with PADMA BHUSHAN Mr Shashi Kant Misra as the Chairman and leading professionals such as Michelin Star Chef Atul Kocchar from The U.K, Master Chef Abhijit Saha, Chef Gautam Mehrishi and Chef Michael Swamy
Advisory Board
Advisory Board
Padma Bhushan Mr. S.K. Misra, a renowned I.A.S Officer was awarded the Padma Bhushan in 2009. He has been Secretary of Tourism (including M.D of ITDC) Civil Aviation and Principal Secretary to the Prime Minister of India., He was the Director of the Festivals of India in USSR, France, Sweden and U.S.A . He retired as the Chairman of INTACH after serving for a decade, in 2011.
Padma Bhushan Mr. S.K. Misra, a renowned I.A.S Officer was awarded the Padma Bhushan in 2009. He has been Secretary of Tourism (including M.D of ITDC) Civil Aviation and Principal Secretary to the Prime Minister of India., He was the Director of the Festivals of India in USSR, France, Sweden and U.S.A . He retired as the Chairman of INTACH after serving for a decade, in 2011.
Chef-Entrepreneur Abhijit Saha is the Founding Director of Avant Garde Hospitality Pvt. Ltd. His award-winning restaurants include Caperberry, Fava & Café Cassia in Bangalore; Saha in Singapore.
Chef-Entrepreneur Abhijit Saha is the Founding Director of Avant Garde Hospitality Pvt. Ltd. His award-winning restaurants include Caperberry, Fava & Café Cassia in Bangalore; Saha in Singapore.
Dr.Rubina Husain is the director at the Institute of Hotel Management & Hospitality, Dhaka, Bangladesh since the past 11 years. She is the Vice President of the Bangladesh Association of Women Entrepreneurs which promotes growth of women-owned enterprises through capacity-building training, research & sharing information.
Dr.Rubina Husain is the director at the Institute of Hotel Management & Hospitality, Dhaka, Bangladesh since the past 11 years. She is the Vice President of the Bangladesh Association of Women Entrepreneurs which promotes growth of women-owned enterprises through capacity-building training, research & sharing information.
Chef Michael Swamy: Popularly known as the “Historian Chef” or the “Chef Who Wears Many Hats”. An alumnus of the prestigious Le Cordon Bleu, Chef Michael Swamy was never satisfied with just cooking food and decided to step out of the kitchen and explore the culinary world in all it’s kaleidoscopic aspects.
Chef Michael Swamy: Popularly known as the “Historian Chef” or the “Chef Who Wears Many Hats”. An alumnus of the prestigious Le Cordon Bleu, Chef Michael Swamy was never satisfied with just cooking food and decided to step out of the kitchen and explore the culinary world in all it’s kaleidoscopic aspects.
Chef Atul Kocchar Indian-born, Britain-based, Michelin-starred chef, restaurateur, and television personality is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine. Atul’s recipes have appeared widely in magazines and newspapers, and he demonstrates regularly on food shows in the UK and abroad.
Chef Atul Kocchar Indian-born, Britain-based, Michelin-starred chef, restaurateur, and television personality is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine. Atul’s recipes have appeared widely in magazines and newspapers, and he demonstrates regularly on food shows in the UK and abroad.
Chef Gautam Mehrishi: Award-winning chef with 20 years of experience with all major hotel chains. A T.V personality with more than 1000 episodes of cookery shows on all major channels.
Chef Gautam Mehrishi: Award-winning chef with 20 years of experience with all major hotel chains. A T.V personality with more than 1000 episodes of cookery shows on all major channels.
