Chef Devanand Chinta, who hails for Hyderabad, India (in southern India), started his culinary career more than 17 years ago. He attended the Institute of Hotel Management and Catering Technology in New Delhi, India before training at the Oberoi Hotel in Hyderabad, India where he honed his skills from 1993 to 1996. He continued his training at the Les Quatre Saisons Hôtel, a boutique hotel in Paris, France, as Premier de Commis during 1997.

Chinta also had the opportunity to study under two renowned 2-starred Michelin chefs in England and France -- Chef Michel Roux (from 1999 to 2000) and Chef Georges Blanc (from 2005 to 2006).  Outside London, in Bray, England, he was the Cook Tourane (First Cook) for Chef Roux at the Waterside Inn located on the River Thames. From 2005 to 2006 he worked with Chef Blanc at his training kitchen in Vonnas, France while also working with him and the culinary team at Carnival Cruise Line in Miami.

InterContinental Boston and also created a full array of traditional Indian fare with a modern presentation which proved to be integral component to the hotel's growing Indian wedding market.  Chinta returned to his French training as Chef de Cuisine of Miel "Brasserie Provençale". Most recently Chinta served as Executive Chef for Marriott Hotels and worked at Harvard Business School as one of their Chefs.

Now he is heading the Altamont Restaurant Group as Chief Executive Chef  with Numerous Restaurant under his  belt of this group. Dharani Restaurants is an upcoming modern south Indian Cuisine 

 What is your role at Dharani?

 I supervise, plan and coordinate all food production and beverage services, Mava house, restaurants and all retail food venues: and assist with planning, development, coordination and implementation of programs such as catering events.

 Equipment procurement

·      Menus development

·      Operational system development on daily basis 

·      Team development and training , most important Training staffing in sanitation Process

 What are the latest trends in Indian food?

Indian Cuisine is advancing its culinary journey , using  farm to table concepts , fresh ingredients organic approach .Trends are become very global approach , Indian Wine pairing and introducing Indian Beers

How will Dharani differentiate itself from other Indian restaurants. What are its inspirations?

 The Word Dharani derives from Sanskrit and Meaning is "To Hold or Maintain' . Dharani is very different compared to other Indian restaurant ,as I worked for a  few others and did  food consultanting for some of them.Our recipes are very dear to Mr.Bhaskar Rednam (CEO) . He worked with cooks and their staff side by side to explain the product and his recipes .We use all fresh ingredients and use very well respected vendor and purveyors. We are very choosy towards the produce and meat products,all our meat products are HALAL, 

Dharani does not believe in pre-prepped food, food cooked to order and delivery the freshest possible. Our Buffets are different than other restaurants very fresh and lots of selections on daily basisWe are inspired by culture and tradition of Indian culinary aspect and remembering old country flavours . We believe in "Clean Kitchen and Clean Food" concept 

 When you supervise or cook what is the most important aspect of a dish?

Freshness of the product,authentiicity and taste are very important for me in a clean environment 

Finally what are the other facilities at Dharini group that will help the community?

Dharani and Its locations are very beautiful and big places .We provide caterings with an array of Indian cuisine from all over the India ,some of our locations have banquet facilities too.We specialize in both unique and traditional catering events .

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