Caterers of the Ambani-Piramal and Deepika-Ranveer weddings start operations in Hyderabad

Foodlink, a two-decade-old F&B service enterprise started by Sanjay Vazirani with a vision to define luxury dining globally launched in Hyderabad. With international offices in Dubai, Milan and Antalya, they cater to global cuisines and have a 15,000 sq ft facility in Hyderabad. They also have restaurants and cloud kitchens.

Think big weddings, lavish buffets, high-end dos with an exotic menu, and they have done it all, in India and abroad. Foodlink, one of the largest luxury catering enterprises, recently announced its foray into Hyderabad.

Foodlink, a two-decade-old F&B enterprise established in Mumbai, gradually expanded its footprint to Ahmedabad, Chandigarh, Delhi, and now Hyderabad, the last marking its plans to expand to South India. Hyderabad is the first city where it is setting up a full-fledged back-end infrastructure and production facility and will also run its Bengaluru and Chennai operations from here .

Sanjay Vazirani, CEO Foodlink says, “With the announcement of our South India entry, we have already signed seven weddings in Chennai and two in Bengaluru.” In Hyderabad they have signed five weddings for this year.

Over the last two decades, Foodlink has grown from a small, regional catering operation to a global brand. Sanjay recalls the birth of Foodlink as a catering service. “Requests from friends and colleagues to extend my catering business led me to think big. As trained chefs, my friends and I were running a small catering service. Upon experiencing our service, hoteliers and people from the food industry wanted us to extend our service to them as well. We thought why not and decided to go big. After my Bachelor’s degrees from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, and stints as a restaurant manager and F&B consultant, I envisioned a company that would define luxury dining globally. This would be possible only by combining the best cuisine from across the world with the highest standards of service.” 

The company has a presence in Asia Pacific, Europe, Middle East and Africa. Through their International offices in Dubai, Milan and Antalya, they cater to the Middle East, European and Mediterranean regions. This also makes them a company that can cater to almost any cuisine on request. “Our entire food philosophy is based on global awareness and offering the best in food. That is why we work with Karigars and not just chefs and cooks,” added Sanjay

The first big break was a dinner that he catered for at Radio Club in Mumbai. This literally made people look up his contacts for events.  

Sanjay avers that he did not grow up witnessing the grandeur of hotels in big cities. His father was a forest officer who had a transferable job that took him to mostly remote areas. He recollects, “My first experience of city life was Vadodara (then Baroda). After college, when I enrolled in the Institute of Hotel Management, Ahmedabad, I was awed by the big city stories I heard from my classmates. I decided Mumbai was the city to be in and sought a transfer to Mumbai in my second year.