Govind Singh Rawat: The Visionary Behind LA’CHEF’s Culinary and Entrepreneurial Triumph

Govind Singh Rawat: The Visionary Behind LA’CHEF’s Culinary and Entrepreneurial Triumph

By Manu Vardhan Kannan

Published on August 12, 2025

In the dynamic world of hospitality, few leaders have mastered the art of balancing culinary creativity with entrepreneurial brilliance as well as Govind Singh Rawat. Known for his exceptional leadership, deep industry knowledge, and unwavering commitment to quality, Rawat has transformed LA’CHEF into one of India’s most respected multi-cuisine restaurant brands.

The journey began in July 2012, driven by Rawat’s vision to create a dining destination offering authentic North Indian, Chinese, Fast Food, and South Indian cuisines under one roof. His 19 years of professional experience, enriched by both domestic and international exposure, laid the foundation for a brand that would become synonymous with exceptional food, premium service, and warm hospitality.

Just two years after its inception, LA’CHEF launched its second outlet on Marris Road, Aligarh, inaugurated by cricketer Ajay Jadeja. From there, the brand’s growth was unstoppable. Rawat’s ability to combine strategic business acumen with a chef’s sensitivity to flavor and ingredients has set an industry benchmark.

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A People’s Leader with a Culinary Soul

What truly distinguishes Govind Singh Rawat is his leadership style. He is as passionate about listening to his team’s ideas as he is about perfecting a recipe. His belief that “one great mind can change the world, but many innovative minds shape the future” has fostered a collaborative culture at LA’CHEF, rooted in sustainability, creativity, and excellence.

By sourcing fresh, local ingredients and applying the same authenticity to his business philosophy, Rawat has guided LA’CHEF from a single restaurant in Baddi, Himachal Pradesh into a thriving franchise network, with expansions into resorts and lounge bars across multiple cities. The brand is a favorite among families, teenagers, corporate clients, and social groups, with its loyal customer base built largely through word-of-mouth rather than aggressive marketing.

Awards and Global Recognition

Govind Singh Rawat’s expertise and LA’CHEF’s success have been recognized with prestigious accolades, including:

• BEACON OF RELIABILITY award for Excellence in Restaurant Chain at Baku, Azerbaijan.

• Global Business Award presented by actor Sonu Sood in Delhi.

• National Food Award in Delhi.

• Most Women-Friendly Workplace award in Vietnam, among others.

One of his proudest achievements remains transforming a struggling hotel into a profitable, guest-centric establishment – a testament to his strategic vision, operational excellence, and guest-first approach.

Beyond The Plate

At the Delhi College of Catering and Hotel Management, Mr. Rawat trained both staff and students, sharing his industry expertise and passion for hospitality. In his early career, he also received training with Uttar Pradesh Tourism, which helped shape his professional foundation and broaden his understanding of the hospitality sector.

Today, LA’CHEF not only delights diners across India but is also preparing to enter international markets, aiming to share its unique blend of Indian and global flavors worldwide.

When asked about his philosophy on growth, Rawat says:

“Do the best you can until you know better. Then, when you know better, do better.”

This guiding principle continues to fuel LA’CHEF’s journey – a brand where taste, hospitality, and leadership blend seamlessly to create unforgettable dining experiences.


GAIA Launches ‘Fun-Hari Table’ Menu for Navratri Celebrations

GAIA Launches ‘Fun-Hari Table’ Menu for Navratri Celebrations

By Manu Vardhan Kannan

Published on September 21, 2025

This Navratri, GAIA, Global Vegetarian Restaurant in Bengaluru is inviting guests to celebrate the season with a playful twist through its Fun-Hari Table. The specially curated menu turns traditional fasting staples into globally inspired gourmet creations, offering a festive dining experience that is both indulgent and mindful.

At GAIA, Navratri is seen not just as a time of fasting, but as a celebration of flavour, togetherness, and conscious dining. Each dish has been thoughtfully designed to highlight seasonal produce, wholesome grains, and clean cooking techniques, giving guests a chance to feast without compromise.

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The menu brings a refreshing take on festive classics. Highlights include Pumpkin & Coconut Soup topped with saffron and rajgira granola, Beetroot Carpaccio with kuttu crisps and avocado yoghurt, Lotus Stem Chips with smoky tomato chutney, and Sweet Potato Vada Chaat layered with mint chutney and curd espuma. Heartier dishes such as Flourless Potato Gnocchi in basil pesto and cashew cream, and Paneer Tomato Curry paired with Singara Roti, bridge festive nostalgia with modern flair.

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Desserts at GAIA echo the spirit of mindful indulgence, from Apple & Date Crumble with water chestnut topping to Sabudana & Lotus Seed Kheer and a delicate Kesar Shrikhand finished with flaked almonds and mulberries.

Every plate is designed as a balance of nutrition, flavour, and visual delight, making GAIA’s Fun-Hari Table a unique way to celebrate Navratri.

Fact Sheet:

  • Where: GAIA – Global Vegetarian Restaurant, Outer Ring Road, KR Layout, JP Nagar Phase 6, Bengaluru

  • When: From 20th September onwards

Whether shared with family or enjoyed as a soulful solo meal, GAIA’s Navratri menu offers a celebration where festive tradition meets global flavour and indulgence meets intention.


Nando’s Opens Its First Casa in Pune at Phoenix Marketcity

Nando’s Opens Its First Casa in Pune at Phoenix Marketcity

By Manu Vardhan Kannan

Published on September 21, 2025

Nando’s, the internationally celebrated South African brand known for its flame-grilled PERi-PERi chicken, has made its much-anticipated entry into Pune with the launch of its first Casa at Phoenix Marketcity Mall in Viman Nagar.

The brand, fondly calling its restaurants “Casa” (meaning home in Portuguese), is bringing its fiery flavors to a city that has a deep love for food and bold taste experiences. After winning hearts in Delhi, Bengaluru, Chennai, Punjab, Hyderabad, and Mumbai, Pune now joins the list of cities enjoying the iconic Nando’s touch.

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“Pune is a city rich in culture, creativity and a serious love for food,” said Sameer Bhasin, CEO, Nando’s India. “We’ve felt the excitement from Punekars, who have been visiting us in other cities in India and other countries for a long time, and now we’re ready to serve the bold, unforgettable flavors they’ve been waiting for. We’re proud to bring our PERi-PERi experience to Pune and Phoenix Marketcity is the perfect place to begin.”

What sets Nando’s apart is its fresh approach to food. All its bastings, marinades, and sauces are made using real ingredients with no artificial flavors or colorants. The chicken is always flame-grilled for that unique taste, and diners can choose their spice level, from mild to Extra Hot, depending on how much heat they can handle.

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Beyond the food, each Nando’s Casa is designed to immerse guests in the heart and soul of Southern Africa. Bold colors, handcrafted art, and Afro-Luso beats create a lively atmosphere that reflects the brand’s roots while offering a warm and welcoming space for diners.

With Pune added to its footprint, Nando’s now serves its signature flame-grilled chicken across seven major Indian cities, continuing its journey of spreading the love for PERi-PERi flavors.


Bombay Brasserie Opens Flagship Delhi NCR Outpost at CyberHub, Gurugram

Bombay Brasserie Opens Flagship Delhi NCR Outpost at CyberHub, Gurugram

By Hariharan U

Published on September 20, 2025

Bombay Brasserie, the all-day Indian Bar & Eatery, has officially opened its flagship Delhi NCR outpost at DLF CyberHub, Gurugram. After making a mark in Mumbai, Bengaluru, Chennai, Guwahati, and Kolkata, the brand now brings its much-loved mix of food, drinks, and design to the capital region.

Celebrating the vibrant spirit of India with every bite and sip, the restaurant promises to be more than just a dining destination. “Bombay Brasserie is about much more than dining. It’s about discovering India’s regions, ingredients, and stories, whether through a dish that reminds you of childhood or a cocktail that brings back a city. This flagship marks an exciting new chapter for us in Delhi NCR, one where design, food, and storytelling come together in unexpected ways,” said Shikha Nath, Culinary Director at Bombay Brasserie.

At Bombay Brasserie, the menu is a culinary map of India. From foraged hill herbs and forgotten spice blends to street-side staples and heirloom recipes, every dish is retold with a modern twist. The bar, equally inventive, offers drinks inspired by India’s rich history and traditions each cocktail beginning with a story rooted in a snack, a spice, or a memory.

The spatial design of the new outpost adds another dimension to the experience. Blending the bustling energy of a French brasserie with contemporary interpretations of Indian art and artistry, the CyberHub restaurant has been envisioned as a living gallery of modern India bold, layered, and rich with stories.

With its flagship Delhi NCR debut, Bombay Brasserie continues its journey of blending food, design, and storytelling, creating a space that celebrates India in all its flavors and forms.

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