HBI Staff | Hyderabad 
Chef Manoj Rai, a distinguished culinary professional with nearly two decades of experience, has recently taken on the prestigious role of CEO at Punjabi by Nature. Known for his creative flair, deep passion for food, and sharp business acumen, Chef Manoj has made remarkable strides in the culinary world, transitioning from a talented chef to a seasoned operations executive.
Hailing from a small town in Uttar Pradesh, Chef Manoj’s journey has been nothing short of inspiring. An alumnus of IIAS, Goa, he quickly rose through the ranks, becoming one of the youngest Executive Chefs at the 5-star property LEBUA in Delhi. Over the past 24 years, he has worked with some of the top restaurants and hotels in Delhi, including TGIF, Radisson, Jaypee, Claridges, and Marriott Hotels.
His career trajectory saw him take on leadership roles, starting as the Director of Food Production at Zerruco by Zilli, where he secured a collaboration with Pan India Foods, overseeing more than 30 restaurants. Most recently, he has been involved in setting up restaurants for a major UAE conglomerate and is working on his cookbook, “A Platter for the Genius,” which focuses on healthy living.
Chef Manoj’s transition from a hands-on chef to a management expert began with his role as the Director of Food and Beverages at Anardana, where his leadership and strategic skills were highly regarded. This led to his promotion to COO of Romeo Lane and Birch by Romeo Lane, and now, as CEO of Punjabi by Nature, he is poised to bring his extensive experience and innovative vision to the iconic brand.
