“Great food builds customers. Great systems build restaurants.”
This philosophy neatly defines the journey and mindset of Chef Parag R. Joglekar, a veteran hospitality professional whose 35+ year career has quietly shaped some of the most respected kitchens, restaurants, and food businesses in India—and now overseas.
In an industry where glamour often overshadows governance, Chef Parag has built his reputation on discipline, consistency, and systems that work. From five-star hotels and cruise liners to flight kitchens, premium banqueting, resorts, and standalone restaurants, his career spans almost every vertical of hospitality. What sets him apart, however, is not just longevity—but relevance.
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From Chef to Institution Builder
A Hotel Management graduate from the Food Craft Institute, Pune, Chef Parag began his journey at a time when Indian hospitality was still finding its global footing. Over the decades, he evolved from an executive chef in five-star hotels to a restaurateur and, eventually, a sought-after restaurant consultant.
His consulting philosophy is refreshingly practical.
Rather than chasing trends, Chef Parag focuses on:
• Streamlining restaurant operations
• Controlling food and manpower costs
• Building efficient kitchen and service systems
• Training teams to deliver consistent guest experiences
The result: restaurants that don’t just open strong—but sustain and scale.
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Concepts That Celebrate Regional India
Chef Parag’s culinary identity is deeply rooted in Maharashtra and Goa—regions whose coastal cuisines he has championed long before they became fashionable.
• Nav Gomantak (Est. 2018) brought authentic Goan flavours to the city, focusing on traditional preparations, fresh seafood, and nostalgic coastal recipes.
• Konkani Haus, Thane (Est. 2019) stands as a tribute to his maternal Konkan roots, offering dishes like sol kadhi, kombdi vade, and modaks in a warm, rustic setting.
• Gomantak, Dubai (Est. 2023) marks his international foray, taking Goan cuisine to a global audience and positioning it as a serious culinary offering rather than a novelty.
Each concept reflects a clear belief: regional Indian food, when done authentically and professionally, has universal appeal.
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A Career Marked by Recognition
Chef Parag’s work has earned him both industry respect and national recognition.
He has:
• Served the Hon’ble Prime Minister at The Economic Times Awards in Mumbai
• Featured on Marathi television channels and in leading food and hospitality publications
• Entered the Limca Book of Records for creating the tallest croquembouche, a classic French dessert—showcasing his technical finesse alongside regional mastery
HACCP-certified and known for his operational discipline, he remains deeply hands-on even today.
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The Consultant Restaurateurs Trust
Today, Chef Parag R. Joglekar is increasingly in demand as a restaurant consultant—working with entrepreneurs who want to build scalable, profitable, and process-driven food businesses. His expertise covers:
• Restaurant management & operations
• Culinary innovation & menu engineering
• Customer service systems & team leadership
• Event planning and large-scale execution
For young restaurateurs and established brands alike, he offers something rare: clarity over chaos.
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Looking Ahead
At a time when India’s food industry is booming—but struggling with sustainability—Chef Parag’s voice is one of experience and reason. His goal now is collaboration: working with entrepreneurs who value structure as much as creativity.
As he puts it, restaurants don’t fail because of bad food alone. They fail because systems are ignored.
And for an industry still learning that lesson, Chef Parag R. Joglekar remains a mentor worth listening to.