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Chef Manu's passion for food surfaced at a young age, thanks to his family's deep culinary traditions. At St. Stephen's College, he wrote, designed and helped photograph a book on fusion cuisine. Manu then enrolled at the Culinary Institute of America (CIA), Hyde Park, New York, where he apprenticed with some of the city's most celebrated kitchens, including Restaurant Daniel, Le Bernardin, Gramercy Tavern, Café Centro, Jean Georges and Town and also opened the now legendary Mandarin Oriental Hotel in Manhattan.

A lover of slow cooking, he leans towards painstakingly controlled and cooked things, a process that enables one to extract flavours and textures. On the flip side, he's fond of incredibly fast cooking also which keeps the integrity of ingredients and freshness intact.

Late 2004 saw Manu returning to India, where he joined Olive Beach Bangalore as Chef de Cuisine. Under Chef Chandra, Olive Beach, Bengaluru, has won several accolades including Outlook magazine’s Top 10 Restaurants, featured in renowned food critic Marryam Reshi’s book “100 iconic Restaurants in India” and more. He was recently featured in AmarOne, a book featuring 10 Chefs from around the world, released by Italian wine maker Allegrini to celebrate 60 years of their famed wine.

Manu Chandra


Chef Sujan Sarkar has been hailed as one of the brightest stars in London's culinary gamut after consecutive nominations for National Chef of the Year and London Chef of the Year. He started his career working under renowned Relais & Chateaux Grand Chef Peter Tempelhoff before joining the Michelin starred Galvin at Windows under Andre Garrett. Since 2008, he has been Head Chef at Automat in Mayfair, opening celebrity hot spot Almada the year after. Drawing inspiration from some of the heavyweights in modern gastronomy, Mugaritz, El Celler de Can Roca and Osteria Francescana, Chef Sujan brings a vast vault of culinary knowledge to the table. He specializes in, amongst other things, working with chocolate, Sous Vide, Modern & Molecular Gastronomy, Modern Indian & Flavour Engineering.

Sujan Sarkar


Winner Chef of the Year award 2010
Winner of the Best Japanese restaurant
Hindustan Times People's choice awards 2010
The Love Hotel at ai –
winner of the Best Nightout Destination –
Hindustan Times People's choice awards 2010

After completing hotel management from Bangalore in 1999 he joined the Metropolitan Hotel and worked in the Japanese restaurant SAKURA for 7 yrs. where he got opportunity to work under quality International chefs ..In June 2007 he joined the Olive Group (as a part of the core team to open ai).

In Nov 2007 he went to Sydney and worked at the Ocean Room, the finest modern Japanese restaurant of Australia and ever since has been holding fort at ai with critical acclaim from critics and foodies alike.

Chef Vikram and his extremely talented young team has brought home many awards and accolades to the restaurant including the best Japanese restaurant, best sushi chef, top 100 dishes of Delhi and international chef of the year for two consecutive years including one at the 7th International Chef's Award in 2010.

He opened Guppy by ai in August 2013 to critical acclaim and packed houses. and since has been a force to reckon with an endearing personality and a charming demeanor.

Vikram Khatri