Viveq Pawar

Nobody gives you a manual when you step into this industry. Learnt all of this the hard way so you don't have to. Follow @chefviveq for more such info. [Chef life, fnb industry, food business, restaurant, head chef, fyp, hospitality tips, kitchen culture, food and beverage, restaurant growth, chef advice, culinary industry, mise en place, food cost, hospitality business, restaurant management, chef mindset, culinary career]

Every time I talk to someone in the industry it somehow comes back to the same things: Not the food. Never just the food. Margins, people, positioning, repeat guests. That is usually where the real problem is hiding. [restaurant consulting, restaurant marketing, hospitality industry, restaurant operations, food and beverage industry, chef life, restaurant business, guest experience, brand positioning]

✨One team. One vision. Endless passion✨

I crave salt way more than sugar. Always have. I feel it is something that elevates the palate, making each flavour stand out. Which is why even if we are making a dessert we add a lil bit of salt. And once you start cooking with the right salt — crystal salt, maldon Salt, kosher, black salt, smoked salt, everything changes. It legit lifts your whole palate. Know What You Eat! Follow @chefviveq for more such info. [Chef recommends, chef life, know what you eat, salts, types of salts in cooking, f&b, hospitality]

APRIL Thank you ♥️ PS: I JUST HEARD THIS SONG AND I LOUVRE IT !!!!! Wow! DHAMAKAAAAA 🔥🔥😍👑👑

Total blasphemy😡. This plate is now a full-blown crime scene. reaction videos, gulab jamun smash burger, food review, not a food recommendation, western food, pastry, wtf, trending food recipe, chef does not recommend. like at all.

If you’ve been around the industry long enough, these feel familiar. They get it right. Watched most of these after shifts or on off days. Some hit harder than expected. Save it, you’ll come back to this. follow me for more. :) #fnb #foodindustry #thebear #chefstable #culinaryclasswars uglydelicious, rotten, burnt, chef recommends, movies on food, food series, movie recommendations, what to watch. Imdb, rotten tomatoes

Summer's no joke this year. From cold pressed juices to good old ambali. I've been rotating these 5 refreshing summer drinks on repeat. My favourites, tried and tested. Which one are you reaching for first? follow @chefviveq for more such content.

Diet Coke ( Don’t ask how I got it) + Lunch @priyamchatterjeeofficial @rishabh.seal

what are you watching this weekend? 🎥 🍿 . [food movies, movie recommendations, chef inspo, burnt, chef, cook up a storm, jiro dreams of Sushi, no reservations, ratatouille, food recommendations, mubi, cinema, food cinema, amazon prime, hotstar]

The F&B Exchange is coming to Bengaluru! 🍸 Join us for an evening of conversations, insights, and networking with some of the brightest minds in the restaurant and hospitality industry. Featuring: 👨‍🍳 Viveq Pawar – Contemporary Indian Chef & Culinary Storyteller 📈 Abhinav Varma – Head of Marketing, Samosa Party 📅 13th April ⏰ 4:00 PM – 7:00 PM 📍 Shift Lounge, HSR Layout, Bengaluru If you’re building in F&B, hospitality, or love great food experiences, this is a room you want to be in. #TheConnectKlub #BangaloreEvents #HospitalityIndustry #FoodEntrepreneurs #NetworkingEvent

Some people enter your life loudly. Some just stay… and change everything quietly. Happy Birthday, Dada ❤️ I think about this often… how this started. As a fan. Someone watching your work, your thought, your clarity… from a distance. Trying to understand it, trying to learn from it. And somewhere along the way, without even realising it, that equation changed. The fan disappeared. And what stayed… was a bond. For almost 10 years now, you’ve been there. Not just as a chef I respect, but as someone I could reach out to when things felt unclear, when I was lost in my own thoughts, when I needed direction without being told what to do. You never imposed. Never tried to mould me. You just guided… in your own quiet, sharp way. And that made all the difference. And then we finally met, 6–7 months ago. No build up. No awkwardness. No first meeting energy. It was just… seamless. Like meeting someone I had always known. Like the years of conversations had already built something deeper… and we were just stepping into it in person. That kind of connection… you don’t get often. What stayed with me the most is what that one stint with you did to me. Not just as a chef… but as a person who cooks. You made me slow down. You made me question more. You made me strip things back to the truth. To understand that food is not about how much you can do… but about how much you can understand. There’s a certain honesty that came into my cooking after that. A certain clarity, a certain calm. And I know exactly where it came from. From you. Somewhere along this journey… respect turned into trust. And that trust quietly turned into something stronger. A brotherhood. I don’t say this enough, but you’ve played a very real role in shaping me. Not loudly, not forcefully… but in a way that stays with me every single day. Grateful for you, Chef. Always. Here’s to more time together, more kitchens, more arguments, more growth… and a bond that started as admiration, but became something far deeper. Happy Birthday ❤️ @priyamchatterjeeofficial