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Team: Team Members

Founder & Principal Consultant

Hotel Management graduate from IHM Chennai. Worked with The Park Hotels & Trident Chennai. Consulting for more than 5 years and has experience for more than a decade in Hotel & Restaurant. 

Specialize in European & Continental cuisine.

Founded One Sprig in 2016 with a vision to collaborate with F & B enthusiast and work with them for their dream F & B projects

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Co Founder & Culinary Consultant

More than a decade experience working with all luxury Hotels and standalone restaurants. Loves to innovate with local ingredients and creates magic in the food. Food he cooks speaks more than anyone else. 

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Chanchal Datta

 Chief Culinary Advisor | Head of Operations - North & Central India

Executive Chef with over 14 years of experience in progressive cuisine. Strength in plates and real creativity backed by training in overseas with Michelin Star Chef Grant Achatz.

Worked as Corporate Executive Chef at Masia, Sutra - Gurgaon. He is also a part of The Molecule & The Drunken Botanist.

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Baskar Ramdass

Chief Culinary Advisor | Head of Operations - Tamilnadu

Chef Baskar has been an integral part of Chennai culinary journey for more than three decades and while working with The Park Hotel, he has changed the culinary landscape. IHM Chennai alumni

specialises in Indian & world cuisine and has love for south Indian cuisine which he developed while travelling in places in South India. 


Azraa Shameem

Culinary Consultant & Project Manager

Diploma in professional Thai Cuisine from Le Cordon Bleu Dusit Culinary School, Bangkok.

Self motivated culinarian specializes in Thai, Japanese & Asian Food.

Worked with brand like Fatty Bao & Shiros. She started her career with Millenium Plaza hotel, Dubai



Mixology & Bar Consultant

"Muddling since 2006" Started career with Taj Delhi. She loves to experiment with drinks and pair food with it. Working with "Some Place Else" The Park, Vizag as Bar Manager for years. "Every Drop Counts" in Bar and managing inventory is key to Business. She also believes K5, a popular Whisky from Bhutan muddles to best Whisky Sour- Salute' !

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Amit Tamang

Chef & Culinary Consultant

Young & Passionate Chef with more than a decade experience in Continental and Asian Cuisine as Executive Sous Chef at Smoke House Deli. He is keeping up with the trend in culinary art and loves to create magical flavours and aesthetic in food. 

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