Rini Chatterjee is an Indonesian food and beverage consultant, experience designer, and columnist with over fifteen years of expertise in the hospitality and culinary industries. Based in India, she has worked across hotels, restaurants, and editorial spaces—curating culturally resonant dining experiences, shaping F&B narratives, and advising brands on building hospitality programs rooted in storytelling and substance. Rini has collaborated with Michelin-starred chefs and global culinary leaders to bring immersive, cross-cultural events to life across Asia. Her work spans concept development, chef collaborations, and culinary festivals, often spotlighting underrepresented cuisines and regional food traditions. Rini has advised some of India’s leading hospitality groups and is a passionate advocate for experience-led hospitality, regional food systems, and the power of food as a lens for memory, belonging, and modern identity. She is a visiting faculty member at the Indian School of Hospitality, one of India’s prestigious hospitality institutions. She also writes regularly about food culture, the business of restaurants, and travel through a deeply personal and reflective lens.
Rini Chatterjee adalah konsultan makanan dan penulis dengan pengalaman lebih dari 15 tahun di bidang restoran dan perhotelan. Berbasis di India, ia membantu berbagai bisnis menciptakan pengalaman bersantap yang istimewa serta mengembangkan program layanan makanan mereka melalui pendekatan storytelling. Ia telah bekerja sama dengan sejumlah chef ternama, termasuk yang berbintang Michelin, dalam menyelenggarakan acara kuliner unik yang menjembatani berbagai budaya di seluruh Asia. Pekerjaannya mencakup pengembangan konsep restoran baru, penyelenggaraan festival makanan, dan pelestarian tradisi kuliner lokal yang belum banyak dikenal. Rini telah membantu banyak perusahaan perhotelan terkemuka di India dan sangat meyakini pentingnya menciptakan pengalaman yang bermakna melalui makanan sambil mendukung komunitas pangan lokal. Ia juga mengajar di Indian School of Hospitality, salah satu institusi perhotelan terbaik di India, serta menulis artikel tentang budaya makanan, restoran, dan perjalanan, di mana ia berbagi pengalaman pribadi dan pemikirannya tentang bagaimana makanan terhubung dengan memori, identitas, dan rasa memiliki.
