About Us

Cheftoon today is a multi-cuisine kitchen offering take away and delivery service with a menu currently featuring Indian, Tandoor, Chinese, Thai cuisine and snacks like wraps and sandwiches. Based and operates primarily in mumbai, its first kitchen is in-service at Kanjurmarg (E), Mumbai. Cheftoon brand was established in September, 2012 by Cheftoon Food solutions Pvt Ltd. A company established by cousins Uday Sanil & Chef Surendra Sanil who carry common passion & dream for food. Uday serves as Managing Director & Chef Surendra serves as Executive Chef and Operations Director to the company. Company’s expansion plan includes 5 new kitchens in majors parts of Mumbai and food solutions to corporates, multiplexes, fast food kiosks, premium caterers & restaurants.

About Founders

Uday Sanil (Managing Director) A problem solver and decision maker, Uday has over 20 years of finance and fast-food business experience. He is also the co-founder of Balaji Vadapav one of the most reputed vadapav brand in mumbai. He oversees the financial direction of the company through forecasting, budgeting and modeling. Protecting the core financial model is his mission every day.

Chef Surendra Sanil (Executive Chef & Operations Director) Chef Surendra is a pastry chef, restaurant consultant & culinary arts educator. He is passionate about beautiful, delicious food. He is obsessed with using only the finest ingredients and is a master at finding the whisper of spice that will enhance his unique flavor combinations. With many years of fine dining restaurant experience and knowing what flavor combinations strike a rich cord on dessert menus. From attending Hotel Management from K.C. College ,Mumbai & Craftmanship course of food production & pattissierie from IHMCT, Dadar, to working with an array of renowned pastry chefs, he has had a stellar background of culinary training.Chef Sanil has a long list of credentials to his name. He spent his initial years with the Taj and Oberoi Hotel Group. He then took up the position of Pastry Sous Chef on a cruise ship, where he spent the next 12 years.