By Mewati Sitaram
With more than two decades of culinary expertise, Chef Savio Coutinho has earned his place among India’s most respected hospitality professionals. As the Executive Chef at Hilton Garden Inn, Mumbai Airport, he is celebrated for his refined techniques, creative flair, and a unique ability to turn everyday meals into unforgettable dining experiences. Under his leadership, the hotel’s culinary offerings go beyond standard fare—each dish is part of an experience crafted to delight and inspire.
Chef Savio’s gastronomic journey began humbly at the Goa Marriott, shortly after completing his formal training in hotel management. He started in guest services at Taj Exotica Goa, but his true calling soon led him into the kitchen. His first major culinary breakthrough came at JW Marriott Mumbai, where he joined as Chef de Partie. Since then, his culinary path has taken him through renowned properties like The Orchids, Renaissance, Meluha The Fern, Radisson, and Lemon Tree Premier—each adding new depth and dimension to his culinary style.
An alumnus of Sophia Polytechnic, Mumbai, Chef Savio studied Hotel Management and Food Technology before pursuing a Post-Graduate Diploma in Hotel Management in Goa. This solid academic grounding, combined with rich hands-on experience, has helped shape his balanced culinary philosophy—one that blends creativity with structure, and innovation with authenticity.
At Hilton Garden Inn, Chef Savio is credited with redefining the dining experience. Whether crafting new menus, leading high-pressure kitchen operations, or mentoring young chefs, he brings precision, passion, and personal touch to everything he does. His events—be it intimate dinners, lavish weddings, or corporate gatherings—are celebrated not just for their flavors but for the immersive experiences they deliver.
Driven by a deep belief in food as a universal language, Chef Savio focuses on fresh, seasonal ingredients and modern culinary techniques while remaining grounded in traditional roots. “Great food should tell a story, spark a conversation, and bring people together,” he says.
I had the opportunity to meet Chef Savio during the Sunday Brunch at Hilton Garden Inn—and was pleasantly surprised by the lavish spread on offer. From regional favourites to international delights, every dish reflected his trademark attention to detail and bold flavour palette.
With a smile, Chef Savio shared: “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!”
Beyond the kitchen, Chef Savio is a fitness enthusiast and an avid motorcyclist. Whenever time permits, he hits the open road, finding joy and inspiration in long rides that rejuvenate his spirit and spark his culinary creativity.
Editor in Chief : Mewati SItaram
