29th - 30th September 2026
The Leela Ambience Convention Hotel, Delhi
About
the Convention
The Food Connoisseurs India Convention (FCIC) – National Edition is a one-of-a-kind industry platform that brings together a two-day conference, a dynamic exhibition, and a prestigious awards ceremony. This flagship event serves as a melting pot for ideas, innovation, and strategic dialogue within India’s multi-billion-dollar food, beverage, and hospitality sector.
Having evolved through ten landmark editions, FCIC has established itself as India’s most formidable intellectual platform for the Food, Beverage and HoReCa industry. It is a high-impact arena where celebrated chefs, visionary restaurateurs, and hospitality leaders converge to shape the future of global cuisine. With a legacy of engaging over 23,000 industry stakeholders and honoring more than 1,600 F&B leaders for their excellence , FCIC has grown beyond a conventional gathering—it is now a benchmark for professional growth, recognition, and industry transformation.
event
in numbers
WHAT
GOES ON
Eminent Speakers
Rocky Mohan
Ex Executive Director, Mohan Meakin Ltd.
Chairman, Mohan Goldwater Ltd.
Promoter Chef Pin & Gourmet Passport
Author & TV Personality
Ranjit Paliath
CEO, Lite Bite Foods Pvt. Ltd.
(Punjab Grill, YouMee, Zambar, Street Foods by Punjab Grill, Asia Seven, Tres and Hahn’s Kitchen)
RASHMI UDAY SINGH
Author of 40 food books, TV host, conferred the French government’s Chevalier knighthood. Founder of the non-profit global Hospitality Hope
KAZEM SAMANDARI
Executive Chairman,
L’Opera
CHEF DAVINDER KUMAR
Vice President, Le Meridien Hotel, New Delhi &
President, Indian Culinary Forum
CHEF MONTU SAINI
Executive Chef – PHCU,
Sr. Executive Chef – President’s Secretariat
(June 2015 – August 2020),
Former Member Le Club Des Chefs Des Chefs (CCC)
(Since 2015 – 2020 , As special guest in General Assembly Meet in 2023),
CCC – Club Of Personal Chefs Of Heads Of States
& The World’s Most Exclusive Gastronomic Society
Kaushik Roy
Founder & CEO,
Biryani By Kilo
Akash Kalra
Managing Director,
United Coffee House Restaurants
Rakshay Dhariwal
Founder & Managing Director, Pass Code Hospitality & Maya Pistola Agavepura
Co-Founder, India Cocktail Week
GAURAV WADHWA
Founder Director, Culinary Head & Co-owner
THEOS FOOD PVT LTD.
THEOS MANUFACTURING PVT. LTD.
THEOS GLOBAL CULINARIA
Siddharth Mathur
Founder & CEO, Khoya Mithai, Founder, Secret Ingredient,
Co-Founder, Bomba,
Co-Founder, Niko,
F&B Entrepreneur, Culinary
Innovator, Brand Architect
Anand Krishnan
Managing Director,
Vasanta Bhavan Hotels Private Limited
Chef Vineet Manocha
Head- Culinary Innovation & Production, Devyani International Ltd.
(KFC, Pizza Hut, Costa Coffee, Vaango)
Gaurav Dhingra
Director, Defence Bakery Pvt Ltd, Partner, Alma Bakery & Cafe, General Secretary, Indian Bakers Federation
Chef Suvir Saran
Culinary Director, Avas Wellness |
Author of Tell My Mother I Like Boys
Amit Bagga
Co-Founder,
Daryaganj Hospitality
Amitabh Negi
CEO,
Vita Nova
(Coffee Island)
Angad Singh
Director,
Kake Di Hatti
Jinraj Adyanthaya
Head of Sales,
Nestle Professional India
Rahul Bahl
Deputy General Manager (North) –
Food Services,
Tata Consumer Products
GOUMTESH SINGH
Co-Partner, Raasta,
Co-Partner, Yeti
Ajit GS
Founder, Crimson and Clover Hospitality India Pvt. Ltd.
(Flo, CBD, Rasai, Cafe Del Sol, Bento Lab, Chat Chatore & Curry Express)
Samir Kuckreja
Founder & CEO,
Tasanaya Hospitality Pvt. Ltd.
Kishore Sharma
Chief Operating Officer,
Giani’s Ice Cream
Nitin Mathur
COO, EHV International
(Indian Accent, Comorin, Hosa, Fireback, Barback, Chor Bizzare, Drift Cafe Bar, EHV Catering)
Sameer Singh
Head of Strategic Expansion, Gourmet Investments Hospitality Group (GIHG)
(PizzaExpress, P.F. Chang’s, Olive Garden and Chili’s)
CHEF K. THIRU
Founding Dean,
The School of Hospitality Management,
Mahindra University
Chef Rakesh Sethi
Corporate Executive Chef, Operations, South Asia Radisson Hotel Group
Chef Ramasamy Selvaraju
Corporate Chef,
Taj Group of Hotels
Sachin Pabreja
Co-Founder & CEO,
EazyDiner
Sahil Baweja
Director – Pendulo, Potions, Chica Loca by Sunny Leone & Boombox (Perseva Partners)
Priykant Gautam
Director, Affirma Hospitality Pvt. Ltd.
Founder – Masaldaani, Maatribhoomi, Hydrama, The Baba Bean & Mysore Tiffins
Chef Om Nayak
Chef & Founder,
The Pasta Bowl Company,
Bombay Meri Jaan, Chef Om’s Hospitality
Kush Kapoor
CEO & Director – Roseate Hotels & Resorts
Ajay Kakkar
Vice President,
Radico Khaitan
CHEF KOUSHIK S.
Chef, Founder, Eatitude Consultants, MasterChef Tamil Judge & TEDx Speaker
Chef Vinod Bhati
Executive Member, Indian Culinary Forum, IFCA, WACS
Arjun Toor
Co-Founder,
RollsKing
Shreh Madan
Co-Founder,
Burgrill
Sukriti Chopra
Co-founder, Ninecamp Ventures
(Marieta Kitchen & Bar, Hikki and Mr Button)
Siddharth Sharma
Manager – Corporate Engagement
Farm Animals Protection
Humane World for Animals
Puja Sahu
Founder,
The Potbelly
CHEF VAIBHAV BHARGAVA
Food Consultant,
Director of Abv Hospitalities Pvt Ltd
Sumit Govind Sharma
Founder & Director,
Monarch Liberty Hospitality (MLH)
ABHINAV MATHUR
Managing Director,
Kaapi Machines
Rocky Singh
Brand Ambassador, Swiggy;
Actor, Anchor & Food Explorer
Sunita Reddy
Chief Architect,
ACME Designers
Gurmeet Arora
Founder & CEO,
Flax- Healthy Living
Dhruv Singh
Founder & CEO,
Chelvies Coffee
Chef Rajmani Upadhyay
Chef, Restaurateur, Consultant & Founder/Director- Concept Canvas
R.S. Dharmendra
COO,
Icon Hotels, Bhagini Hospitality Pvt. Ltd.
Priyank Singh Chouhan
Director- Operations & Culinary,
JSM Corporation Pvt. Ltd.
Porus Arora
Founder & CEO, Enoki Hospitality | Founder, Dream Oven Group,
Cloud – Kitchen & Multi – Brand Restaurant Entrepreneur – Delhi NCR, India
Randeep Bajaj
Founder,
Ambrosia Hospitality
ANUBHAV SAPRA
Founder & Food Explorer,
Delhi Food Walks
GURPREET SINGH TIKKU
Founder,
Mister Tikku
Chef Lata Tondon
Consultant – Restaurant & StartUp Ayurveda & Wellness Expert
Former Guinness World Record Holder
Vikas Shukla
Head of Leasing,
Boba Bhai
Parthsarthi Gupta
Chief Financial Officer,
Salad Days
Indrajit Lahiri
Founder, Foodka | Co- Founder, Eastern Staple | Author, Entrepreneur & Cultural Storyteller
why
join us
Media coverage
A workshop is embedded into a conference; it doesn’t take place on its own, but it takes place during the main conference.
New topics
The summit is an excellent opportunity to socialize and build lasting relationships with other members of the field
Coffee breaks
Completely synergize resource taxing relationships via premier niche markets. Professionally cultivate customer service.
Experience
Meet the experts from the tech and design world you follow online.
Networking
Connect with and exchange ideas with designers from all over the world.
Afterparty
Celebrate in a unique location & create great memories with our international community.
schedule
details
Day 1
SEPT 29, 2026
- Analysing the national F&B power curve, where legacy tastes meet luxury aspirations.
- Evaluating trends in Full-Service Restaurants (FSRs), including national opportunities and challenges.
- Understanding the competitive matrix between national chains and homegrown powerhouses.
- Decoding shifting consumer behaviours, such as the rise of solo dining and brunch culture.
- The evolution of the food delivery ecosystem and the shaping of dining habits.
- Market insights into hyperlocal preferences across different Indian regions.
- Identifying the future of the industry through long-term ROI and sustainable growth.
- Implementing AI-enabled forecasting for staffing and service orchestration.
- The adoption of robotic kitchens and smart appliances for automated inventory discipline.
- Strengthening back-of-house efficiencies through IoT and smart planning.
- Tech-driven personalization and data-powered guest experiences.
- Exploring future POS ecosystems with omnichannel integration and payment fluidity.
- Leveraging AI and data analytics to predict national food trends.
- Enhancing delivery efficiency through tech-driven logistics and automation.
- Implementing AI-enabled forecasting for staffing and service orchestration.
- The adoption of robotic kitchens and smart appliances for automated inventory discipline.
- Strengthening back-of-house efficiencies through IoT and smart planning.
- Tech-driven personalization and data-powered guest experiences.
- Exploring future POS ecosystems with omnichannel integration and payment fluidity.
- Leveraging AI and data analytics to predict national food trends.
- Enhancing delivery efficiency through tech-driven logistics and automation.
- Content creators influencing food trends, dining habits, and consumer preferences
- Converting digital content into real business — boosting visibility, discovery, and footfall
- Navigating authenticity and sponsored content while maintaining audience trust
- Creators evolving into business owners through brands, pop-ups, and partnerships
- The impact of short-form videos and social platforms on modern food marketing
- Regional and niche creators bringing attention to local cuisines and hidden food spots
- Understanding performance metrics, engagement, and ROI in influencer-led campaigns
- The expanding creator economy as a catalyst for scaling F&B businesses
- Collaborative ecosystems between creators, chefs, and food brands for mutual growth
- Understanding the shift toward healthier, cleaner, and more mindful eating habits.
- Strengthening farm-to-fork ecosystems through quality sourcing and ingredient traceability.
- Integrating organic, clean-label, and naturally sourced ingredients into modern dining experiences.
- Reimagining menus to align wellness, nutrition, and evolving lifestyle preferences.
- Exploring the growing role of functional foods and wellness-led innovations.
- Creating meaningful food experiences through transparency and informed consumer choices.
- Examining future trends shaping the next generation of healthy dining.
- Implementing zero-waste kitchens and feasibility studies for implementation.
- Sustainability-led design focusing on energy optimization and waste minimization.
- Adopting eco-friendly packaging solutions for takeaways and deliveries.
- Reducing carbon footprints across the food production and supply chain.
- Innovations in water management and resource optimization for hotels.
- Educating customers on the “Farm to Fork” journey to promote sustainable dining.
- The rise of experiential cafes and what consumers seek beyond coffee.
- Analyzing the bakery and patisserie boom shaping urban menus.
- Millennials and Gen Z as the primary drivers of modern cafe culture.
- Promoting local artisans and specialty coffee roasters.
- Developing dessert bars and artisanal bakeries as scalable profit centers.
- The role of social media in defining the aesthetic and success of cafes.
- Creating intelligent, human-centric F&B ecosystems through spatial design.
- Evolving design and ambience to create memorable and “instagrammable” spaces.
- Using ambience as a brand strategy to create immersive dining concepts.
- Integrating cultural nostalgia into the physical design and environment.
- Planning for operational flow between dine-in and delivery-centric spaces.
- Designing for inclusivity and diversity within the physical hospitality environment.
Day 2
SEPT 30, 2026
- Driving Operational Excellence through Automation & AI
- Standing Out in a Saturated Market
- Ensuring Consistency: Quality, Safety & Hygiene at Scale
- Tech Stack that Matters: Choosing the Right Tools for Growth
- Sustainable & Responsible Packaging as a Brand Driver
- Customer Retention & Brand Recall in a Digital-First World
- The Rise of Hybrid Models & Multi-Brand Kitchens
- Strategies for winning the “talent wars” by attracting and growing the right people.
- Building a people-forward environment in hotels and multi-unit groups.
- Leadership agility in a volatile and fast-evolving hospitality landscape.
- Implementing training frameworks that create lifelong hospitality professionals.
- Promoting gender diversity and inclusivity to meet modern workforce expectations.
- Developing crisis response playbooks for operations and reputation management.
- Navigating the balance between hyperlocal flavors and global formats.
- Ingredient innovation focusing on millets, microgreens, and plant-based alternatives.
- Seasonal engineering to maintain cost consistency and menu variety.
- The rise of chef-driven storytelling and experiential gastronomy.
- Elevating food standards through intensive Menu R&D.
- Creative plating and design trends tailored for modern Indian dining.
- Driving Operational Excellence through Automation & AI
- Standing Out in a Saturated Market
- Ensuring Consistency: Quality, Safety & Hygiene at Scale
- Tech Stack that Matters: Choosing the Right Tools for Growth
- Sustainable & Responsible Packaging as a Brand Driver
- Customer Retention & Brand Recall in a Digital-First World
- The Rise of Hybrid Models & Multi-Brand Kitchens
A Few of the previous editions Eminent Speakers
Restaurateurs and F&B Leaders
Chefs and Chefpreneurs
Food Connoisseurs India Awards
The Food Connoisseurs India Awards stand as India’s largest and most prestigious honours dedicated exclusively to excellence in the HoReCa and F&B sectors.
Winners are honoured with a distinguished trophy and a certificate bearing the signatures of the esteemed jury members—symbols of excellence and industry recognition. The awards ceremony promises to be an unforgettable evening, with over 200 awards presented in the presence of 1,200+ business leaders, including leading restaurateurs, chefs, investors, and professionals from across India.
Esteemed Jury Members
PADMA SHRI AWARDEE DR. PUSHPESH PANT
Indian Academician, Food Critic & Historian
CHEF HEMANT OBEROI
Founder, OB Hospitality & Hemant Oberoi Hospitality Founder, Michelin Selection Martabaan by Hemant Oberoi, One Toque by Gault&Millau
Rocky Mohan
Ex Executive Director, Mohan Meakin Ltd.
Chairman, Mohan Goldwater Ltd.
Promoter Chef Pin & Gourmet Passport
Author & TV Personality
Rashmi Uday Singh
Author of 40 food books, TV host, conferred the French government’s Chevalier knighthood. Founder of the non-profit global Hospitality Hope
Zorawar Kalra
Founder & Managing Director,
Massive Restaurants Pvt. Ltd.
CHEF KUNAL KAPUR
Celebrity Chef, Restaurateur, TV Personality, Judge (MasterChef India), Author & Food Researcher
Chef Davinder Kumar
Vice President,
Le Meridien Hotel, New Delhi &
President, Indian Culinary Forum
CHEF MONTU SAINI
Executive Chef –PHCU,
Sr. Executive Chef – President’s Secretariat
(June 2015 – August 2020),
Former Member Le Club Des Chefs Des Chefs (CCC)
(Since 2015 – 2020 , As special guest in General Assembly Meet in 2023),
CCC – Club Of Personal Chefs Of Heads Of States
& The World’s Most Exclusive Gastronomic Society
Chef K. Thiru
Founding Dean,
The School of Hospitality Management,
Mahindra University
Arun Kumar Singh
Hospitality Educationist & Consultant
Past Director, FHRAI-IHM, Greater Noida
Retd. Principal, IHM Mumbai, Lucknow & Jodhpur
CHEF KOUSHIK S.
Chef, Founder, Eatitude Consultants, MasterChef Tamil Judge & TEDx Speaker
Chef Suvir Saran
Culinary Director, Avas Wellness |
Author of Tell My Mother I Like Boys
CHEF VANSHIKA BHATIA
Owner & Chef,
Petite Pie Shop & Gram Street Coffee
Award Categories
A few of the previous Esteemed Jury Members
PADMA SHRI AWARDEE Dr. Pushpesh Pant
Indian Academician, Food Critic And Historian
PADMA SHRI SANJEEV KAPOOR
Masterchef & Entrepreneur
CHEF HEMANT OBEROI
Founder, OB Hospitality and Hemant Oberoi Hospitality Goa Founder, Michelin Selection Martabaan by Hemant Oberoi
CHEF MANJIT GILL
President, IFCA; Managing Director, Eco Green Hospitality Pvt. Ltd.
KUNAL VIJAYAKAR
Broadcaster, Food Writer, Author, Actor and Television Personality
ZORAWAR KALRA
Founder & MD, Massive Restaurants Pvt. Ltd. & Judge (MasterChef India)
CHEF KUNAL KAPUR
Celebrity Chef, Restaurateur, TV Personality, Judge (MasterChef India), Author & Food Researcher
CHEF RITU DALMIA
Celebrity Chef, Restaurateur, Owner of multiple acclaimed restaurants worldwide, Popular TV host & Author of several Cookbooks.
PADMA SHRI AWARDEE DR. CHEF DAMU
Celebrity Chef & Brand Ambassador GRT Group of Hotels, President- South Indian Chefs Association
CHEF AJAY CHOPRA
Chefpreneur, Restaurateur, Consultant & Judge (MasterChef India)
CHEF HARPAL SINGH SOKHI
Celebrity Chef & Entrepreneur
CHEF SANJAY THUMMA
Celebrity Chef and Entrepreneur, Chef @ Vahrehvah.com
CHEF DAVINDER KUMAR
executive Chef & Vice President, Le Meridien Hotel, New Delhi & President, Indian Culinary Forum
SHATBHI BASU
Director, Creative Consultants & STIR Academy Of Bartending
CHEF SURESH PILLAI
Founder, RCP Hospitality
DR. (CHEF) K. THIRU
Founding Dean, The School of Hospitality Management, Mahindra University
Chef Gautam Mehrishi
Corporate Executive Chef, Mahindra Holidays & Resorts India Limited
Chef Michael Swamy
Celebrity Chef & Restaurateur, Food Stylist, Author
Mr. Varun Inamdar
Chef, Chocolatier, Food Stylist, Author, Food Film Maker, Brand Advisor & Consultant
CHEF CHALAPATHI RAO
Cuisine Designer & Partner – SIMPLY SOUTH, Masterchef India (Telugu) Judge, TEDx Speaker
CHEF SANJYOT KEER
Celebrity Chef, Founder, Your Food Lab, Content Creator, Food Brand Adviser
CHEF ABHIJIT SAHA
Restauranteur, Food & Beverage Consultant, Oenophile And Author Chef-Owner – LYFE, Farm To Fork Restaurant, Bangalore
CHEF KOUSHIK S.
Celebrity Chef, Consultant, Master Chef Tamil Judge & Founder, Eatitude India)
Chef Amit Gothwal
Executive Chef Ashok Hotel, Former Executive Chef, President’s Sectretariat
CHEF RAKESH RAGHUNATHAN
Celebrity Chef, Food Historian & MasterChef India Judge (Tamil)
Exhibition
The Food Connoisseurs India Expo is a premier showcase dedicated exclusively to the Food, Beverage, and HoReCa ecosystem. This dynamic platform offers exhibitors and sponsors a unique opportunity to connect directly with the most influential decision-makers in the industry.
Beyond its impactful on-ground presence, the Expo also delivers extensive off-ground promotional opportunities, ensuring exhibitors receive unmatched visibility and engagement that extends well beyond the event itself.
A few of the previous
Exhibitors & Partners
melting pot for ideas, innovation and strategic dialogue
cross-sector engagement among restaurateurs, food service enterprises, technology providers and suppliers
unlock new growth opportunities across the industry
Media Coverage
