Fantastic team with fantastic ideas.
Riyaaz is amongst one of the most recognized restaurateurs in the country today. Starting out as a young and passionate entrepreneur, he is now the driving force behind the success and evolution of Impresario. The journey which started with a single restaurant has now transformed into a multi-brand empire. Over the last decade, he has created many new concepts across the nation and earned the admiration and respect of the Indian hospitality industry. A pioneer in his field, Riyaaz is famous for his uncanny ability to provide one-of-its-kind experiences to the customers, through innovation. In 2011, he was deemed as the 'Best Restaurateur' in India at the Time Out Food Awards. Riyaaz is the youngest Indian to have won the title. Very recently, he has been appointed as the President of National Restaurant Association of India (NRAI) - a coveted post for which he was unanimously selected by his peers. Internationally, his restaurants have been nominated for UK's Restaurant & Bar Design Award as well as shortlisted for Miele's Top 50 Restaurants in Asia.
Arshad Syed is actively involved in developing a cohesive vision and strategic plan to guide the company. He is an official spokesperson for Impresario and the professional advisor to the Board of Directors. He joined Impresario in 2008 and since then has fostered effective team work and communication between the board and the company. He is responsible for identifying, assessing and informing the Board about internal and external issues as well as ensuring that the routine operations meet expectations and targets. Prior to Impresario, he worked with Gitanjali Group in the diamond and jewellery business, where he picked up skills to manage large companies and coordinate between different departments.
He is a hotel management graduate from Institute of Hotel Management, New Delhi.He comes with more than 20 years of experience in the hospitality industry and has worked with brands like Hyatt, Radisson, Barista and Modi Group to name a few.
He is a passionate leader with proven credentials for building process driven, people centric and customer focused systems. Adept in budgeting, projects, operations and strategy planning, he is at the helm of affairs as far as expansion and operations across Pan India outlets are concerned.
A pioneer in new cuisine & possibly one of the new breed of designer chefs, Rajiv has taken flavour from Indian food and merged them with continental cuisine, far eastern and continental cuisines to the delight of many a gourmet with over past years of experience. He is currently the man behind kitchen counter, innovating and experimenting incessantly to keep the food and brand a step ahead of the game. Starting as out let Chef for mocha in 2010, his passion and creativity has led him to head the team across India for mocha, mocha express. Post the completion of his hospitality course he has also worked with the Fortune Land mark Hotel By ITC, & TG Luxury Hotel & Resorts as a sous chef.
Tushar Khanna has been working with Impresario for more than a decade now and is primarily responsible for setting up operations parallel to the projects as per the laid down Standard Operating Procedures while meeting deadlines across upcoming outlets. He is a hotel management graduate from IHM Thiruvanthapuram with 18 years of experience at different levels in organisations like Park Hyatt, Radisson & The Lalit.
Bhupender Singh has graduated from Delhi University and carries more than fifteen years of experience in hospitality across different brands which include Marriot, Climax, Opus lounge, Barcode, Zest (DLF Emporio) and Patanjali. He is primarily responsible for handling operations within his territory ensuring that all his team members execute plan as per the company policy. His vast experience and continual strive for excellence means he continues to raise the bar for service ensuring achievement of goals and profits
Nitin, an ardent coffee lover began his journey at Mocha as a barista who knew the science behind coffee from harvest to cup. He gradually took the interest in core F&B operations and worked extensively to merge his passion for coffee with operations. His willingness to learn and continuously update knowledge helped him take the challenge of educating the team. He is responsible for assessing skill gaps for employees and developing training courses to meet training needs in sync with the needs of the organisation.