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Ask   Chef Aanal Kotak

Chef Aanal Kotak believes “A great dish lies in its honesty and genuineness.” Whether a person is a great cook or not, if he/she puts his/her heart and soul into the dish, it will automatically reflect in his/her cooking. As a chef, she has always respected the local produce, and believes that it is the little things that come together to create a magical experience. These little things or ingredients are what must be treated with utmost respect and holds major value in her life.. Using her knowledge and expertise, she has successfully worked in close associations with various F&B companies.

With years of experience as her backbone, along with industry leads and her networking skills and most importantly, her culinary expertise, she can provide concept development strategies and best practice operating principles that can create long lasting brand loyalties and outstanding sales performances.

Chef Aanal Kotak often says that she finds the greatest sense of satisfaction in being able to collaborate with clients who believe that excellence in food quality and service matters immensely and are mutually dedicated to achieving the goal.

Having worked with 5 star hotels such as the Westin Mauritius, Taj Goa, local cafes in Gujarat and her own restaurants & cafe, Chef Aanal Kotak holds a distinct portfolio with diverse expertise.

S’more  services  she  offers

Bringing all her skills and expertise together, Chef Aanal’s services offered as a consultant include -


  • Restaurant designing with the Architect

  • Kitchen setup with the designer

  • Kitchen equipment sourcing

  • Modernization of running kitchen


Menu creation and development

  • Concept development

  • Two-way driven client and customer orientation

  • Incorporating latest trends and concepts

  • Locality sensitivity

  • Cost efficiency

  • Execution friendly ideas

  • Scalability of ongoing operations


  • Showcasing crockery, cutlery and service-ware

  • Packaging material


Staff training

  • Placement of skilled personnels

  • Culinary training

  • Developing chefs


Resource management

  • Technical production documentation

  • Recipe writing

  • Best practices

  • Food cost assistance

  • Vendor sourcing



  • Food quality management

  • Kitchen audit and correction

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