By Mewati Sitaram
With over two decades of culinary experience, Chef Savio Coutinho stands as one of India’s most seasoned hospitality professionals, currently leading the kitchen as Executive Chef at Hilton Garden Inn. Known for his refined techniques and innovative approach to global cuisine, Chef Savio has made a mark across some of the country’s most prestigious hotel brands.
His gastronomic journey began humbly at Goa Marriott, shortly after completing his formal training in hotel management. Starting in guest services at Taj Exotica Goa, it wasn’t long before he found his true calling behind the kitchen doors. His first major culinary role came at JW Marriott Mumbai, where he joined as Chef de Partie. Over the years, his passion and discipline propelled him through roles at The Orchids, Renaissance, Meluha The Fern, Radisson, and Lemon Tree Premier, each stint adding depth to his culinary identity.
Chef Savio’s educational background is rooted in Sophia Polytechnic, Mumbai, where he studied Hotel Management and Food Technology. He later pursued a Post-Graduate Diploma in Hotel Management from Goa, equipping himself with both technical knowledge and business insight. This strong academic foundation, coupled with hands-on experience at leading properties, helped shape his culinary philosophy and management style.
At Hilton Garden Inn, Chef Savio is known for his ability to elevate everyday dining into something memorable. Whether designing innovative menus, managing high-pressure kitchen environments, or mentoring the next generation of chefs, he brings a rare blend of creativity and precision to the table. His events—be it fine dining, weddings, or corporate banquets—are often remembered not just for their taste, but for the experience they deliver.
Driven by a philosophy to ignite joy through food, Chef Savio works with fresh, seasonal ingredients, using modern techniques while staying rooted in authenticity. He believes great food is a universal language—one that tells stories, sparks conversations, and brings people together. Under his leadership, Hilton Garden Inn is steadily carving a name for itself as not just a place to stay, but a destination to dine.
I was at Hilton Garden Inn for their Sunday Brunch when I had the chance to meet Executive Chef Savio Coutinho. I was pleasantly surprised by the lavish buffet spread—it was a feast that spanned from national favourites to global delights, each dish thoughtfully crafted and full of flavour.
Chef Savio shared with a smile, “Brunch isn’t just a meal—it’s a weekend ritual for foodies. So I’ve cooked up a spread where your taste buds can hit snooze and still party. Think global flavours, desi twists, and a whole lot of delicious drama. Come hungry, leave in a food coma—Mumbai style! And don’t blame me if you need a nap right after… that’s just part of the plan!”
Apart from his culinary pursuits, Chef Savio Coutinho has a deep passion for motorcycles. Whenever he gets the chance, he hits the open road, finding joy and inspiration in long rides that fuel both his spirit and creativity.
Editor in Chief : Mewati SItaram
