Culinary Consultant · Est. 2017

Chef Fabian
Ravi

Culinary mentor, consultant & passionate food entrepreneur.

Over 30 years of hands-on industry experience — from Trainee Chef with the Ambassador Group in Chennai to fourteen transformative years with the Taj Group, honing his craft under the mentorship of Chef Natarajan.

Work with us → View projects
Chef Fabian Ravi
30+
Years of experience
16
Global brands launched
14
Years with Taj Group
8+
Signature projects
Wolfgang Puck Kitchen + Bar at T2, Kempegowda International Airport P.F. Chang's opening Carluccio's opening Giraffe restaurant
Wolfgang Puck · P.F. Chang's · Carluccio's · Giraffe — T2, Kempegowda International Airport
The Journey

Four decades of building world-class kitchens.

In 2004, Chef Fabian contributed to the pioneering health-focused cuisine project AIWO, blending culinary artistry with nutritional science. He later founded Fabians', curating intimate fine-dining experiences across continental and local cuisines.

In 2017 he established Gourmet Ventures, setting international standards across restaurant, restobar and resort concepts. In 2023 he was appointed Executive Chef at T2, Kempegowda International Airport, overseeing the launch of 16 global brands including Wolfgang Puck, P.F. Chang's, Carluccio's and Giraffe.

What we do

Roles & Services

End-to-end culinary expertise, from first concept to a stabilized, profitable operation.

Chef & Food Consultant

Strategic culinary and operational consulting for restaurants, hospitality brands, airports, resorts, and food ventures.

End-to-End Restaurant & F&B Projects

Complete turnkey solutions — from concept creation to launch and stabilization.

Culinary Training & Mentorship

Skill development, SOPs, and leadership training for chefs, kitchen teams, and service staff.

Menu, Recipe & Costing Expertise

Menu engineering, recipe standardization, pricing, plate presentation, and profitability alignment.

Recruitment & Team Building

Hiring, onboarding, and structuring high-performance BOH and FOH teams.

Independent Catering & Collaborations

Curated catering, entertainment dining experiences, and concept collaborations.

Selected work

Our Projects

2026

Citadines, Oragadam

Back of House

Planned and designed the complete back-of-house and food service areas for a 100-key Citadines hotel by the Ascott group in Oragadam.

2026

Citadines, Padubidri

Back of House

Planned and designed the complete back-of-house and food service areas for a 100-key Citadines hotel by the Ascott group in Padubidri.

2025
Naadu, Mangalore

Naadu, Mangalore

Turnkey Project

Commissioned and handed over a turnkey project for an exclusive concept restaurant offering the cuisines of Tulunadu, Malanadu, Chettinadu and Wayanad.

2024
Village, Mangalore

Village, Mangalore

Recommission

Recommissioning the kitchen of a traditional 25-year-old restaurant, aligning tradition with modern amenities, equipment and processes.

2020
Kappa Chakka Kandhari, Chennai

Kappa Chakka Kandhari, Chennai

Consultant

A niche consultancy supporting food production and deliveries for frontline medical institutions during the COVID-19 pandemic, plus R&D for a single-estate cold coffee and gourmet product line.

2019
Black Orchid, Chennai

Black Orchid, Chennai

Consultant

A first for Chennai — a resto bar with live Teppanyaki and artisanal Sushi alongside international short eats and main courses. A full turnkey project spanning civil planning, BoH, FoH, staff, training, hygiene and vendor procurement.

2016
Punnamada Resorts, Alleppey

Punnamada Resorts, Alleppey

Consultant

Planned and executed the kitchens for the traditional Kerala cuisine restaurant and banquets.

2015
Pink Potato, Chennai

Pink Potato, Chennai

Turnkey Project

Commissioned a turnkey project for a unique South Indian vegetarian restaurant along with its North Indian cuisine kitchen.

How we work

Scope of Work

A disciplined, six-stage framework that carries a venture from first idea to a supervised, profitable launch.

Concept, Menu & Identity

  • — Defining concept, cuisine and customer experience
  • — Menu design, recipe development & standardization
  • — Pricing strategy aligned to form, function & brand

Financial & Site Feasibility

  • — Financial viability and total project costing
  • — Profitability, cash flow & ROI analysis (BEP, DSCR)
  • — Site feasibility, visibility & access evaluation
  • — Infrastructure assessment (water, drainage, services)

Design, Layout & Planning

  • — Functional kitchen & restaurant planning
  • — FOH, BOH & seating zoning
  • — Movement flow & customer touchpoints
  • — Equipment layouts & furniture coordination
  • — Mood boards, palettes & facade detailing

Operations, SOPs & Training

  • — Kitchen & service SOPs
  • — Team optimization and training
  • — BOH & FOH workflows
  • — Presentation standards & operational efficiency

Vendor, Procurement & Execution

  • — Vendor identification & coordination
  • — Equipment, cutlery, crockery & consumables
  • — Ingredient sourcing support
  • — Backend operations & waste management planning

Launch, Marketing & Supervision

  • — Concept launch coordination
  • — PR, marketing & sales support
  • — Customer feedback & course correction
  • — Post-launch operational supervision
Let's talk

Get in touch.

Planning a restaurant, resort or airport F&B concept? Let's build something that stands to international standards.

Email admin@gourmet-ventures.com Phone +91 98414 00155