Pallav Srivastava

With a background in hospitality and a flair for culinary innovation, Chef Pallav Srivastava brings a decade of international experience to the table. Holding a Bachelor’s degree in Hospitality Management from India and a specialization in Culinary Management from the esteemed Niagara College in Canada, he has crafted a career built on passion, learning, and excellence.

Chef Pallav Srivastava’s journey has taken him through the kitchens of renowned establishments like Queen’s Landing (NOTL), Marriott on the Falls, and Ramada, where he honed his culinary expertise and leadership. He is also a certified wine taster, adding depth and sophistication to his food pairings and menu planning.

Currently serving as the Executive Chef for the Ramada group and leading kitchen operations for The Indian Aroma Kitchen, Chef Pallav has redefined how Indian cuisine is experienced in Canada. His Indo-Canadian fusion creations reflect both his roots and his global perspective, curated with responsibly sourced meats, seafood, and fresh produce. His commitment to sustainability and culinary storytelling continues to inspire food lovers across cultures.