Chef Ganesh Moolya leads culinary strategy and direction at DAG Hospitality. His expertise in Karavali cuisine and the culinary traditions of coastal Karnataka is central to the company's culinary consulting work, restaurant development advisory and food programming across hospitality projects. His knowledge spans the depth of Indian regional cuisine and international culinary approaches — giving DAG Hospitality genuine culinary authority across the full range of its work.
His expertise in Karavali cuisine — the coastal cooking tradition of Karnataka — is the foundation of DAG Hospitality’s culinary consulting work. This regional depth, combined with his broader knowledge of Indian regional cuisine and international culinary approaches, gives the company genuine culinary authority across the full range of hospitality contexts it works in.
Chef Moolya applies his culinary expertise to concept development, menu architecture, kitchen design advisory, team development and the culinary programming of wellness and hospitality experiences. His involvement brings a standard of culinary thinking that is specific, practical and grounded in the realities of running kitchens and food businesses at a high level.
