Our Team
The People Behind Avasar Foods
Avasar Foods is backed by a team of hospitality veterans with a solid background of hosting 5000+ successful events and over four decades of experience shared between them.
Avasar Foods is a labor of love, born out of a desire to deliver events that become long-lasting memories. When you choose Avasar Foods, you get a team that’s dedicated, passionate, and reliable, as we work each event like it’s our own!
Dipan Patel
President & Founder, Avasar Foods | Owner, Food Trail Catering
Born and raised in Ahmedabad, Gujarat, Dipan Patel is a mechanical engineer by education but a culinary entrepreneur at heart. His deep-rooted passion for food led him to transition from engineering into the vibrant world of hospitality, where he established Food Trail Catering in 2015. Since then, he has built a reputation as one of Gujarat’s most trusted and creative caterers, successfully executing over 500 wedding events and serving more than half a million guests across India.
After achieving considerable success in India, Dipan brought his culinary vision to the US in June 2022, catering two large-scale weddings. Inspired by the experience and the potential he saw in the international market, he launched Avasar Foods with Gaurav, Siddharth, and Chintan—a brand born out of a desire to introduce innovative, flavor-driven Indian cuisine to a global audience.
With a team of seasoned professionals by his side, Dipan is on a mission to redefine Indian catering in the United States through thoughtful presentation, inventive menus, and a commitment to exceptional quality. Whether it’s curating bold new flavor profiles or designing visually striking food displays, his mantra remains the same: “Flavors crafted for exclusive celebrations.”
Chintan Jobaliya
CEO & Founder, Avasar Foods | Founder, Taj Mandaps & Decor & Shaadi Central Visionary | Curator. Storyteller of Celebrations.
Few people bridge the worlds of science and celebration the way Chintan Jobaliya does. What began in the labs of New York—where he led cutting-edge research in immuno-oncology—soon transformed into a passion for something far more personal: creating timeless moments of joy, beauty, and connection.
Born in Gujarat, India, Chintan brought his sharp intellect and deep cultural roots to every endeavor. But it was the world of weddings and events where his heart found its true calling. With an instinct for design and an eye for perfection, he launched Taj Mandaps & Decor, a full-service event production house that has since become a benchmark for South Asian celebrations in the US.
From majestic mandaps and high-energy DJ productions to cinematic photo & video, Chintan redefined what it means to plan a wedding—not just an event, but an experience. Through Shaadi Central, he took this vision even further, curating elevated, couture-style weddings and luxury experiences that embody elegance and authenticity.
But there was still one essential piece missing: the food. In partnership with Gaurav, Siddharth, and Dipan, Avasar Foods was born—a brand that fuses bold flavors, impeccable presentation, and flawless service to create unforgettable culinary journeys. Together, they brought Chintan’s vision of a true one-stop celebration ecosystem to life.
With over 200 luxury weddings under his belt and a growing legacy in the world of high-end events, Chintan leads with heart, precision, and a relentless pursuit of excellence.
“I don’t just plan events—I design moments that stay with you forever.”
Gaurav Bhardwaj
Director & Founder, Avasar Foods
With over 21 years of experience in the event planning and hospitality industry, Gaurav brings a deep understanding of South Asian cuisine, catering logistics, and luxury event execution to Avasar Foods. His journey spans continents, cultures, and some of the most prestigious names in food and hospitality.
Born into a family of doctors in India, Gaurav chose a different path—one shaped by culinary tradition and creative celebration. He was mentored early on by his uncle, the renowned Chef Ashok Sharma, former Executive Chef at Oberoi Al Rasheed in the Middle East. This foundation led him to work with elite F&B establishments in India, including China Club in Gurgaon, where he was part of the core opening team, and Oberoi Maidens, where he served as Senior Manager of Banquet Sales . He also consulted on various successful restaurant projects, including Club Zaar, Games of Legends, Lights, Camera, Action, and Eleven Courses.
In 2011, Gaurav immigrated to the US, joining launch and operations teams for several top-tier hospitality brands. There, he led everything from corporate catering to large-scale South Asian weddings. Over the years, Gaurav has successfully managed over 4000 weddings and events across the US and internationally, earning a reputation for operational excellence and a deep knowledge of Indian, Mughlai, and regional South Asian cuisine.
In 2023, he founded Avasar Catering & Events and achieved success within the first year. This laid the groundwork for Avasar Foods LLC, founded in 2025, where Gaurav brings together culinary artistry, operational finesse, and a passion for South Asian hospitality to create truly memorable experiences.
From designing custom menus to managing end-to-end event logistics, Gaurav’s vision is rooted in celebrating culture through flavor and delivering excellence at every touchpoint.
Siddharth
Founder & Chef de Cuisine, Avasar Foods
At Avasar Foods, Siddharth leads menu creation, innovation, and implementation, as well as culinary team development—bringing unmatched depth, technique, and passion to every celebration.
Born and raised in New Delhi, India, Siddharth studied Food Science and Culinary Arts from IHM Delhi. He was awarded a prestigious scholarship to pursue a specialized program in bakery and pastry at the Indus Institute in Chennai. His career began with a bang—he was part of the pastry team that created the iconic ceremonial cake for the Commonwealth Games in Delhi.
With over 11 years of experience in the culinary and hospitality industry, Chef Siddharth has become a dynamic force known for his precision, creativity, and consistent excellence across both fine dining and large-scale catering.
Following his early experience at Le Meridien New Delhi and a silver medal win at the AAHAR Food & Hospitality Fair, Siddharth took his talents to the global stage. He joined Carnival Cruise Lines as a Patissier, where he mastered high-volume production while maintaining artisanal quality.
In the US, his career rapidly advanced. Starting as a Line Chef, he was promoted to Head Chef within five months. He later led kitchens at top culinary establishments in the US, where he developed acclaimed menus and restructured kitchen operations to optimize both cost and creativity. Most recently, at a top Indian restaurant in the US, Siddharth introduced a fresh, flavor-forward menu that earned rave reviews and significantly elevated the brand’s culinary profile.
Beyond the kitchen, Siddharth has successfully executed over 3,000 events, earning recognition for his ability to blend traditional flavors with modern presentation. His culinary philosophy emphasizes balance, innovation, and guest experience. He has also trained under a Le Cordon Bleu chef in Pulled Sugar work, adding to his diverse and refined skillset.