Amey Marathe
Chefpreneur | Consultant Chef (Fine Dine, Casual Dine, Cafés, QSRs – USA, INDIA, & AUS) | Visionary Culinarian & World-Changer | India’s 1st Genetically Certified Super Taster | Scaling Indian Food Businesses Globally
- Role
- Fellowship at Iihm
- Location
- Hyderabad, TG, IN
- LinkedIn followers
- 500 followers
About Amey Marathe
The legendary James Beard once said, “being a chef isn’t just the ability to make a fantastic bacon fried chicken, it is about being a leader and a symbol of culinary pride.” It is the moto that multi award winning Chef Amey Marathe has lived by. In his elusive career spanning over two decades’ Chef Marathe has been involved in every facet of bringing together and running successful F&B establishments pan India, and has been associated with some of the top brands across the country like Sun-n-Sand Hotels, St Laurn Hotels, Hard Rock International, Inn Venue Hospitality, Ohri’s & Paradise. At Present Chef Amey is into Full Time Consulting and through his Company JSAmey Foods also deals with some of finest Kitchen Equipments. A voracious traveller and archiver of traditional cuisine and a regarded teacher, Chef Marathe has been an influential presence when it comes to promoting hospitality as a career among the youth. A mentor to many a chef, he is the vice president of the Telangana Chefs Association, which was curated, structured and implemented by him. And is also a known consultant who has helped shaped many a dining spaces across India. He specialises in reviving ailing restaurants and organizations. Amey has great business acumen. He is a pro when it comes to leading large diverse teams. A great leader who believes in leading from the front whilst setting an example for teams to follow he has lead team of 500 and more professionals.
Experience
Fellowship
Jul 2021 — Present · Hyderabad, IN
Education
Netarhat
SSE, SSE
1996 — 2000
IHM HYD
B.Sc. Hotel and Hospitality Administration, Food Production, F&B Service, Accomodation Operation, Front Office
2002 — 2005
Skills
- Food Safety
- Revenue Analysis
- Catering
- Food & Beverage
- Gourmet
- Food Quality
- Culinary
- Menu Costing
- Front Office
- Cost Control
- Hospitality
- Inventory Control
- Management
- Restaurants
- Team Management
- Opening Hotels
- People Management
- Food Industry
- Cuisine
- Food Service
- New Restaurant Openings
- Hotel Management
- Fine Dining
- Hospitality Management
- Food
- Pastry
- Rooms Division
- Customer Satisfaction
- Recipes
- Chef
- Pre-Opening
- Menu Development
- Sanitation
- Hiring
- Food Preparation
- Hotels
- Micros
- Wine
- Banquet Operations
- Banquets
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