Rachel Goenka Founder and CEO of The Chocolate Spoon Company Rachel Goenka, who is at the helm of The Chocolate Spoon company, decided to venture into uncharted territory way back in 2012. Her drive for innovation and her deep rooted passion for food motivated her to bring eclectic European cuisine to India over a decade ago. Over time, she has carved her niche in the space—redefining how restaurants in India curated desserts. She attended The Ballymaloe Cookery School in Ireland, training under celebrity chef Rachel Allen. Her quest for learning took her then to Le Cordon Bleu in London, to specialise in patisserie. Goenka is the youngest member of the Management Committee of the National Restaurants Association of India (NRAI) and Chapter head – NRAI Mumbai, spearheading initiatives around sustainability and employment in hospitality. She has a string of awards and achievements to her credit, the most notable being Restaurateur of the Year 2023 at the Food Connoisseurs Awards; Young Restaurateur of the Year 2023 at ET Hospitality Awards; 2020 Gourmand Award for Best Patisserie Book–Global for Adventures with Mithai and Young Restaurateur of the Year at the Restaurant India Awards 2018. As someone who has enjoyed immense success in her field, she believes it all boils down to not taking the little things for granted. “I think if you can celebrate small wins everyday, it leads to constant motivation, which leads to success.” Work-life balance is equally important to her. Goenka makes sure to give quality time to not just work and family, but to herself as well! “LuxeBook is your one stop shop for all things luxury.” Radhika Khandelwal Chef and Owner of Radish Hospitality Pvt. Ltd. A culinary visionary and food security activist, Radhika Khandelwal stands at the intersection of gastronomy and sustainability. She has made significant contributions to the world of cuisine. Beyond her role as a chef, she is an influential figure, actively shaping conversations in the culinary and sustainability spheres. Khandelwal’s journey started in Melbourne, Australia, where she unexpectedly discovered her passion for cooking. Upon her return to India in 2013, she established Radish Hospitality—a name that is associated with restaurants like Ivy and Bean (since 2013), Fig and Maple (launched in 2016) and Fig and Maple Goa (2022). Khandelwal brings a fun and innovative twist to traditional dishes, making them accessible and appealing to a global audience. Her unique approach involves a deep focus on ingredients and techniques, pushing the boundaries of conventional Indian cuisine. Besides her collaborations on the domestic front, she has collaborated with renowned chef Jamie Oliver for his TV show ‘Meat-free Meals’. Khandelwal has also produced a French documentary shedding light on the culinary tradition of chakhna. She also created a full series for national broadcast, aimed at educating children on the value of biodiversity and zero waste. Khandelwal has also been an eminent speaker at the UN General Assembly, EAT Forum, World Economic Forum, Scaling Up Nutrition and Global Alliance for International Nutrition, amongst many other international platforms. She continues to be an important part of The Chef’s Manifesto to fight for zero hunger. With so much on her plate, how does she unwind? “I lean on yoga for its approach to physical, mental and emotional well-being, promoting balance and inner peace.” “Embrace curiosity, stay resilient in the face of challenges, prioritize kindness and empathy, and never underestimate the power of continuous learning and growth.” | 44 | 45
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