Who is Gauri?

From Washington, DC to the world, my journey in the food and hospitality industry has been anything but conventional. After earning a communications degree, I quickly discovered my true passion for cooking. With little to no knife skills and no restaurant willing to hire me, I took matters into my own hands and launched my own food truck.

What started in the streets of Washington, DC soon grew into a global career. From working at a modern Indian fine dining restaurant in Tokyo to collaborating with renowned chefs and restaurateurs across three continents, I’ve gained invaluable experience in the world of hospitality consulting and food and beverage writing.

Today, I leverage this diverse background to help restaurants, hospitality brands, and food entrepreneurs create memorable guest experiences, refine their culinary concepts, and stay ahead of the latest industry trends. Whether consulting on restaurant design, crafting bespoke menus, or writing about the future of food, I’m driven by one simple belief: everybody eats.

Everybody Eats

From working with hotel leaders across the EMEA region to consulting on a concept story for an Italian-American restaurant in New York, my global experience shows that no matter where you are, everyone eats. This universal connection, combined with deep immersion in diverse culinary cultures, allows me to understand how each specific community comes together to create unique food and beverage experiences. My ultimate goal is to tailor moments that resonate with the local audience, blending cultural relevance with exceptional service, and helping brands craft meaningful connections through hospitality.

Frequently Asked Questions

DescriptionCreative Agencies: Crown Creative, Avroko, Steetsense
Hotel Brands: Le Meridian, Renaissance Hotels, St. Regis, ALOFT, Marriott International, Waldorf Astoria, LXR, Sheraton Hotels, Marriott Hotels CALA, Fours Seasons
Non-Profit: The Arcadia Center for Sustainable Food & Agriculture, The American Experience Foundation, Human Right’s Campaign Chef’s for Equality text goes here
Not a professional one, anyway!
I’d describe myself as an avid home cook and keen recipe developer.
Professionally speaking, I work with chef’s on menu development, kitchen management, and storytelling.
However, if Chef asks for helping making 100+ Indian style bento boxes at 4am, I’m the first one to put my apron on. Just ask Tejas from Spice Lab Tokyo.
Yes!
Quite a bit of my published work is done as a ghost writer for major hotel brands and large restaurant groups.
I have had a few articles published under my name and am always looking for more opportunities to write about F&B and travel!
I’m currently based in New Delhi, India. I previously was living and working in Tokyo and before that Washington, DC. Over the last six years my consulting work has spanned over 3 continents, with a combination of some on-site services and a great deal of the work being done virtually from where I happen to be in the world!