Chef Sanaa Khattar is currently part of CYK Hospitalities Pvt. Ltd., Gurugram, where she plays a pivotal role in developing and shaping food concepts for a diverse range of projects. Her work here goes beyond culinary execution—she is involved in concept creation, menu engineering, food trials, kitchen setups, and operational planning, ensuring that every idea is both innovative and commercially scalable. At CYK Hospitalities, she has worked across formats, including artisanal Italian dining, health-focused menus, Western QSRs, bakehouses & cafés.
Prior to this, she was with Casarecce Artisanal Pasta, where she streamlined day-to-day operations across B2B and B2C segments while also contributing significantly to the pre-opening of Casa Pasta Bar.
Her journey began with Cinch Cuisine, a cloud kitchen venture she founded in New Delhi, which gave her early insight into the operational challenges of running a food brand.
At CYK Hospitalities, Chef Sanaa has worked on a portfolio of projects that highlight her adaptability and cross-cuisine expertise. Her involvement spans Italian concepts, artisanal bakeries, desserts, salad formats, and Western-influenced snacking formats like Amsterdam-style frites. Through these, she has honed expertise in several Western-style foods while also developing operational insights into menu structuring and commercial scalability.
Her strength lies in seamlessly translating culinary identity into concepts that are culturally resonant, operationally sound, and engaging for modern audiences. Each project reflects her philosophy of food as an experience that combines authenticity with creativity, ensuring relevance across both premium and casual dining formats
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