Born in Mumbai and initially set on a culinary path to learning traditional Indian cuisine and techniques, Chintan traveled the subcontinent and fostered deep connections with the way locals ate across different regions. His career ultimately led him to New York City where he joined the Michelin-starred Junoon before meeting restaurateur Roni Mazumdar in 2017. Chef Chintan has gone on to be nominated for and win multiple James Beard Foundation Awards, including Best Chef in New York State in 2021 for Dhamaka (the first win in the category for an Indian Chef), and continues to push the boundaries of what Indian food means in America.

The innovative restaurateur behind Unapologetic Foods, Roni’s journey began when he opened the original Masalawala in New York City with his father in 2011. Since then, his novel restaurants and brands have set the industry on fire and along with Chef Chintan, the duo owns and operates Adda Indian Canteen, Dhamaka, Semma, Rowdy Rooster, Masalawala & Sons, and soon-to-open Kebabwala. From the outset, breaking barriers and attracting the attention of the James Beard House, Roni’s philosophy of business is matched with his mind for philanthropy and community.

Head Bartender Luccia Corichi, originally from Guadalajara, Mexico, will be at the helm of the weekend’s beverage experience, crafting signature cocktails and working with the Etéreo bar team to create whimsical experiences for guests. With a passion for using BIPOC-owned and operated spirits brands, Lucia’s expertise in the world of cocktails and spirits is sure to bring a vibrant infusion of creativity to each of the weekend’s events.