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A series of exciting stints in some of the finest International and Nation-wide kitchens have led him to where he is today: Executive Chef of Pass Code Hospitality. Born and bred in Goa, Picu graduated from the Institute of Hotel Management, Mumbai, post which he got selected to the prestigious Oberoi Centre of Learning and Development (OCLD) programme. Picu has worked and headed the restaurant kitchens of three of The Oberoi Groups Flagship properties - The Oberoi New Delhi, The Oberoi Mumbai, The Oberoi Bangalore, and the Trident Hyderabad.


In 2016, Chef Picu became the Executive Chef of À Ta Maison (ATM), New Delhi where he won several awards for best European cuisine in the capital. In 2017, he was helmed Jamun as Executive Chef and quickly made the restaurant one of the most talked about dining venues in the city.


Always wearing his signature smile and even more signature crocs, Chef Picu believes the kitchen is like a beach—where you soak up the sun, sip on some chilled beer and simply have fun. You can take the Goan out of Goa, but you cannot take Goa out of the Chef. 

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