We, at Bistro Brain, join hands to present to you the exquisitely designed services, handcrafted with the guidance of experts in the field of hospitality and added innovations.

Being “The Brain Behind Your Cafe“, we portray our brand with a potential to look amazing, taste divine yet with a personal touch and loving homemade palate.

Ambili Nair

Founder & Creative Director,

Bistro Brain


Restaurant consulting is one of the common service you hear these days, when there is a new restaurant coming up in every corner. Today, people are more inquisitive to try new taste with the kind of cross exposure they get of different places and cuisines while travelling around the globe; basically you call it a business tour. This also includes exploring their culture and tradition, major chunk of it talking through food. However, access to a right restaurant consultant is not so easy to find when it comes to setting up one’s own food start-up, small or big for that matter even a simple chai tapri (stall) in a unique manner.

Bistro Brain come into action for all those needy where we do not differentiate between people who is in need of a service to start a bistro (cafe/restaurant) of their own. We are also a hope to those who wish to better their food concept or have problems running a restaurant/cafe. Our way of consulting is a broader approach that not only limit within providing services to establish, enhance or expand a food and beverage service start up or existing restaurant/cafe but also to customise the needs of small models who are in desperate need to run their sole business for daily bread. Thus, we focus on branding even the small restaurants by standardising their procedures.

Our vision is to be a successful venture who can manage the issue of affordability and availability of budget services across all Tier-I and Tier-II cities in India.

My decision to take up entrepreneurship became vivid by understanding the business needs from my life partner, Mr. Prashanth Chembala who himself was once a Corporate Consultant to a branded restaurant. I realised that being a consultant to serve a branded restaurant or hotel is easier as we are familiar to a certain pattern of work but implementing the professional expertise by increasing the possibility of serving people who are new in this business is challenging. My inner gut with fair business acumen, organisational and strong relationship building skills that comes with my corporate experience and customer interactions taught me a lot about what a common man is looking for. My continuous journey of learning Digital Marketing also gave us the opportunity to explore a new horizon for catering to Branding & Digital Marketing services coming under Hospitality sector. 

Our mission is to reach to every foodpreneur and help standardise restaurants of as many hotels under the non-branded hospitality sector. Also, with our sustained services, we want to help our customers start or run other small-scale and large-scale food service business models under stand alone restaurant/cafe(s) category.



Director Consultant – APAC/EMEA/LAD/NA 

Born and raised in India, affectionately called as Chef CP, Prashanth Chembala embraces his profession with constant endeavour to ensure he stay abreast with new and emerging trends to increase his knowledge, repertoire and management skills.

Beginning the career with OBEROI HOTELS AND RESORTS, Mumbai, he started as Kitchen Executive (BRASSERIE) and the journey extended beyond assisting the Executive Chef in the development, planning and implementation of new restaurant concepts and revamping of existing Food and Beverage operations both back of house/ front of house; serving across the year span of 2002 to 2008. Managing of 16 chefs in VETRO, 24 chefs in TIFFIN, Japanese Sushi Bar, KANDAHAR and BELVEDERE, 12 executives, 78 kitchen staff members with 13 operational kitchen areas and 25 Food and Beverage support staff members, he was one of the proud contributor during the year 2006-2007 when VETRO Restaurant was voted as the ‘Best Italian Restaurant’ and ‘Best New Restaurant’ by Savvy Cookbook Food and Beverage Awards 2006 and by Times of India Good Food Guide 2007. TIFFIN Restaurant was also voted as ‘Best Multi Cuisine Restaurant’ by India Today 2007.

Spreading his wings beyond India, he steps his foot into another aspect of management as an Executive Chef of VELASSARU, Maldives. He was the part of pre-opening team, thereby assisting in design of the kitchen, management of 6 executives, 59 kitchen staff members with 9 operational kitchen areas and 21 Food and Beverage staff members.

With a vast and intense exposure and experience of Kitchen Set-Up, Delivery and Management, he could efficaciously build the foundations for a celebrity brand ‘LE PAIN QUOTIDIEN’. Evolved in Belgium and popularised in more than 200 locations on five continents, this brand has set the imprint in India starting from Mumbai with successfully running 5 locations. 8 years of core experience and expertise with some refined and renowned hotel groups time-honoured an opportunity for him as first member of the team holding a valued company stock ownership. It was hand in hand drive for him in establishing and setting up the restaurants with three directors as part of the start-up company. He was also trained with the PQ international team in their Headquarters in Manhattan, New York, facilitating the thought of improvising on how to blend the PQ concept with traditional flavours approximating the taste of Indian cuisine at home. He was an Independent Project Consultant to ‘LE PAIN QUOTIDIEN’ from where he initiated his hands on other projects as a freelancer; gradually setting his path to begin on his own in partnership with Ambili, his wife under the company name Bistro Brain.

Chef CP carries with him the entrepreneurial accomplishment based on a fine combination of skill matching, research and gut feel with proven ability to drive and execute successful project launches.


Recognitions and Rewards


  • Placed 4th in the All India Chef Competition representing IHM, Trivandrum, 2000
  • Awarded Bronze Medal in the International Culinary Challenge organised at the Oberoi Centre of Learning and Development, 2002
  • Awarded the BEST CHEF OF THE YEAR at IFOWS Culinary Challenge held at Grand Hyatt in Mumbai, 2005
  • Rare opportunity for a month’s cross exposure training in Italy experiencing various cultures and cuisine of various regions of Italy, 2005
  • One-month exposure training in United States, thereby certified as Professional Chef by Culinary Institute of America, 2007
  • Frequent exposure trainings in United States for Le Pain Quotidien restaurant openings since 2009

Our team expertise comprises of specialists from different domains

Our Architects are hospitality designer specialists capable of building designs and highly detailed drawings that are functional, safe, sustainable and aesthetically pleasing.
Our Kitchen Designers are specialists in illustrating a detailed plan for the visual look of kitchen spaces for their clients including the colour, lighting, cabinets, floor coverings, appliances, work spaces and the whole kitchen layout.
Our Chefs are with International Exposure responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst the team ensuring timely work progress. They prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times.
Our Food and Beverage Controllers are accurate in timely reporting of finances by achievement of systems and controls that flows easily without disrupting the operation of the food and beverage facility.
Our Contractors are responsible for work in restaurant maintenance and operations; overseeing issues such as repairs and renovations, hire and train their technical staff.
We have tie-ups with Licensing Agencies.
Our Hospitality Trainers are unique combination of practical experience, excellent communication skills and positive customer service attitude. They are responsible for creating training tools, operations manuals, delivering training programs on hospitality operations and customer service with special emphasis on proper work techniques and practical skills in work settings.
Our Recruitment Specialists are responsible for screening, interviewing and placing appropriate candidates as well as keeping up to date on local hiring laws and regulations.
We have tie-ups with best in market Suppliers.
Our Operation Heads are highly focused personnel with excellent communication and revenue management skills with experience of budgets, P&Ls and forecasting and possessing a work ethic of overall management of the operations of the restaurant by sharing skills, knowledge, resources and networks with colleagues.
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