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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

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. 

Chanchal Datta

Chief Culinary Advisor

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.

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

Subin Williams

Culinary Consultant & Head of Kerala Operations

Hotel Management graduate from Christ University, Bangalore. Worked with various 5 Star hotels and standalone restaurants. 

Well Known Chef Youtuber who loves to cook and share his expertise in his Youtube Channel "The Subin Show"

He heads Kerala Operations at One Sprig.


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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