The team at Chaiwala is peerless, having held positions in kitchens, bars and hospitality all over the world for many years. The team comes together at Chaiwala to bring guests the ultimate dining experience. Expect great food, great drinks and exceptional service.
Born and raised in the beautiful city of Sevilla, Ismael Herrera joins the Pirata Group team as General Manager at sophisticated dining destination Chaiwala. With a sommelier course under his belt, as well as a hotel management degree from prestigious EAE Business School and a one-year stint at bartending school, Ismael will be making his first appearance in Asia’s restaurant scene with Pirata Group.
Previous General Manager at global lifestyle brand Pacha Group, Ismael brings over 20 years of F&B experience to Hong Kong. Starting off as a General Manager for fine-dining restaurant El Ayoun in Ibiza, Ismael’s love for food and determination for success led him to thrive as an F&B Group Director at Muscat Hills Resort and Beach Club in Oman. While away from the energetic restaurants, you can find Ismael relaxing by the beach with a glass of wine in hand, soaking in the sun.
Heading up the Chaiwala kitchen team, Prabir ensures that guests are served an amazing culinary experience. He oversees the restaurant’s food direction and inspires his team with his expertise and past experiences. A creative chef with innovative ideas, Prabir infuses Chaiwala’s menu with flavours from all over India.
Chef Balaji Balachander, known to his friends and colleagues as Bala. A long-time friend of Pirata Group co-founder Manuel Palacio. He is offering a helping hand to Pirata Group by supervising the quality of food from across India
Chef Bala is known internationally for his experience at Michelin-starred Benares, London. He has since returned home to Chennai where he opened his own restaurant SALT in 2015, much to the delight of his friends and family. Now with three locations in Chennai and Bangalore, SALT’s “Indian soul food” has become a favourite amongst locals and visitors alike.
Bala’s culinary journey started at a young age in his mother’s kitchen, and after catering college in Chennai he was appointed to his first position at the Taj Coromandel, where he was promoted to running the kitchen at their award-winning restaurant Southern Spice