Vaibhav began his culinary expedition 10 years ago with the esteemed ITC Hotels, honing his skills in the famed kitchens under the watchful guidance of its gastronomic masters. Be it a bustling coffee shop or luxury in room dining, from a produce driven grill room with remarkable guest interactions to high image corporate and social banqueting, Vaibhav has been at the centre of things, often at the helm.

Interest in the fairly adolescent profession of Food Styling stirred up when he appreciated how a distinctive blend of dexterity and proficiency add a completely innovative perspective to a plate of fine cuisine. Thus, Vaibhav embarked on a new quest to invoke emotions, both corporeal and perpetual. His culinary background coupled with an indulgent eye for elements is the impetus of Castor Sugar.

Be it styling your product, reviving the menu, testing a recipe or develop a new concept Castor Sugar offers flair and finesse. At CastorSugar, We strive to render quality output with least stress and cost economy through decisive conceptualisation and resource materialization. Our commitment towards keeping ‘au courant’ of sprouting gastronomic trends is braced by our ability to incorporate local produce in lieu of ‘locavore’. We aim at a simplistic approach for the food product encompassing the intricacies of genuine food.

Look through the archives and judge for yourself.