Food is a fascinating blend of simplicity and subtleness. I firmly believe in fresh, seasonal, nat

Vineet Manocha, Senior Vice President – Culinary at Lite Bite Foods Pvt. Ltd., has tapped his global experience to make signature dining a reality in all his endeavours.  His interests and achievements go beyond simply a Chef’s normal kitchen profile. 

An alumnus of IHM Pusa, Vineet’s experience of over 27 years includes management tenures at a renowned hotel chains like Oberoi, Hyatt and Radisson; flight kitchens and restaurant companies.  Besides Delhi, he has also worked in Bahrain, Goa, Mumbai, Liverpool-UK, Philippines, Jeddah and Daman.

Vineet also worked with Saudi Arabian Airlines, heading their menu planning and development worldwide catering to more than 60000 meals per day.

Setting up F&B retail projects is Vineet’s strength.  He has helped set up more than 200 outlets in the last 4 years.  He is adept in F&B concepts, menu planning, designing new kitchens, managing PnL and heading large operations across the world.  Thorough knowledge of ingredients, the science behind cooking, their application and adaptability, make his culinary creations, unique.

He is also an avid trainer, F&B strategist and team builder.  A HACCP trained internal auditor, has been a core team member for 5 ISO certifications in his career.  He has several media articles to his credit and has recently been conferred the “Rashtriya Gaurav Award – 2017” for outstanding services, achievements, and contributions to Culinary.

My Food Philosophy

Food is a fascinating blend of simplicity and subtleness.  I firmly believe in fresh, seasonal, natural flavours and top-quality ingredients when planning a menu.

I want to keep the menus short, experiential and seasonal so that my guests get a new variety and experience, frequently.

Continuous research and learning every day is what I do to keep ahead of the competition.  I keep the recipes as traditional as possible and presentation as innovative as possible.  The amalgamation of world cooking and presentation style with traditional native recipes creates an edge for my food.

I always train my team to produce with a smile on their face, passion in their mind, warmth in their heart and cutting-edge technology at hand, to ensure every the guest enjoys our food with pleasure.