Chef Rahul Gomes Pereira is a chef with many-hued feathers in his hat. From starting his journey with Oberoi Hotels to running&nbsp;multiple successful restaurants across the country, the chef and partner at Passcode Hospitality, fondly known as Chef Picu, can best be described as a consummate food ninja. A quick scroll through his Instagram attests to the fact that he doesn't shy away from posting about his unfiltered&nbsp;experiences deep-diving into cuisines across the globe. He confirms that his life revolves around food, and that's exactly what, years ago, he'd envisioned his future to be like. "My father ran a hotel and I spent a lot of my youth there and was somehow drawn towards joining the industry," he explains. "However, it was not until I completed my first year at college that I knew that the kitchen was a place I liked and felt at home in."
After graduating from Dadar Catering College in 2012, he got through the placement interview for the Oberoi Centre Of Learning and Development, known to be a prestigious management training programme within the hotel&nbsp;community. He enrolled in the two-year programme; the centre is based in Delhi but students get the opportunity to train at various Oberoi hotels in the country.&nbsp;"Post my course, I was given charge of a restaurant called Tuscany at The Oberoi in Hyderabad, to pre-open the restaurant with Italian Chef Adriano Baldassarre, a two Michelin star chef from Rome," reveals Chef Picu. "I ran the restaurant for two years before moving on to the next thing."
In the next year, he worked for a while with The Table at Colaba, Mumbai, and, since he wanted to venture out and do something of his own, he spent some time in Goa. He decided he wanted to open an establishment in Goa, and that's when he met Rakshay Dhariwal, founder and managing director of Passcode Hospitality. "I met Rakshay through a common friend for a drink and we got talking," he recalls. "Rakshay and Radhika (the other director at Passcode Hospitality) were both interested in foraying into the food space, since PCO was a beverage-focused establishment.&nbsp;They decided to get me on board to help with &Agrave; Ta Maison Private Members Club, a members club in Delhi, in 2014.
The trio went on to open Jamun, Delhi, in 2017 and Pings, Delhi, in the same year. The next couple of years saw the trio establish about 20 restaurants including Saz On The Beach in Goa, Saz BKC, Saz Kolkata, Raki, and Mister Merchant's, Pune.
Chef Picu is currently focused on establishing two projects: Jamun in Hyderabad and a beverage-centric project in Pune. "And focusing on building a great team and a strong foundation," he signs off. "We want to grow and go beyond our current offerings."

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