We are RG Associates. A team that's passionate about creating unique and memorable culinary experiences. Armed with vast experiences across various function in the F&B wings of large business hotels, corporate houses and special assignments our team brings in the optimal mix of functionality and creative brilliance. We are at hand to give you a range of services from turnkey F&B solutions to retrofit ideas, specialist catering solutions, sourcing and management of manpower and material, hi-end dining and gourmet culinary experiences. The short of it is pleasantly simple- there's nothing we can't chew on in the F&B space.
Work in Partnership : We work with you on custom requirements, defining your model, setting goals, coordinating to help you get up and running, marketing support, liaison with statutory bodies and civic organizations, periodic quality and statutory audits etc., We also help your F&B brand benefit from our global network of connections which could help you significantly
Custom designed culinary experiences : Ranging from exclusive F&B requirements to hi-profile event catering, gourmet experiences, wine tours and sommelier sessions, curator classes and continuous training programs apart from food etiquette training and multi-cultural dining etiquette
Focus on Authentic & Unique Experiences : Unique customer experiences that provide hands-on, entertaining opportunities for gourmet and culinary enthusiasts alike. These might include education about growing or preparing foods, cooking classes, tasting events, food review writing and curator sessions.
Richard Graham, present CEO RG Associates & Pearl string Hospitality, past corporate positions at the Oberoi Hotels, ITC Hotels, Executive Chef at leading hotels in Australia, Director of operations for leading chain in Singapore and a leading Hotel Chain in Bangalore wherein he overviewed culinary operations Pan India and across the world. He has played a key role in the various organizations culinary journeys. Graham, a 3 Decades plus industry veteran, has spearheaded various restaurants to glamorous awards,
To name a few - Pan Asian Restaurant – Ginseng Times Food Guide Award and Paparazzi, Global Cuisine Restaurant which was named on the Condé Nast Traveler Hot List Tables 2006 as among the top 82 restaurants in the world. Best restaurant in Melbourne 1999, Silk route Award for best Hotel and Food & Beverage operations, Chief consultant to Govt. of India for all official functions, Successfully catered to Queen the 2nd on her majesty's Visit to India, catered to SAARC confernece, successfully undertook the execution of the Festival of India in 13 states in the USA, Chairman of the Darryl Cox annual chefs competition in Melbourne for three years
Having rapidly advanced from Chef Trainee (Germany) to Corporate Chef in over three decades, Richard brings in a unique blend of business savvy with culinary expertise. As a Corporate Executive Chef he has teamed with clients' in their marketing, R&D, branding, planning, recipe development with flair on innovation and high-end fusion. A Class 1 Saucier; specialized in Grade Manger, Cajun & Creole cuisine and Oriental Food. Under his direction, various food and beverage outlets have generated $6.25 million in gross sales and won critical awards. He has the ability to convey an intimate understanding of a product to any team effectively. Is a qualified HACCP trainer
Have had a long stint as a hands-on chef for over 30 years with the Oberoi Hotels in the capacity of Executive Chef beginning as a Kitchen Operations Trainee, he was also the First Indian (in a metro city) to be the Executive Chef at the Oberoi Sheraton, Mumbai In addition to Corporate Executive Chef of ITC hotels Division, an Executive Chef positions in Adelaide and Melbourne Australia, Singapore & Central Asia
Graham has a very solid academic foundation from the Oberoi School of Hotel Management, now Oberoi Centre for Learning and Development. He has undergone several culinary and senior management certifications in India and overseas.
In the last 8 years he has also been part of several consulting ventures including being instrumental in turning around the assignments to the highest standards in terms of infrastructure, culinary and service excellence.