About The Supper Club
"There is no sincerer love than the love of food"- The Supper Club
We are the Supper Club. A Gourmet Catering service designed to fulfil your needs. With an experience in countless events ranging from Weddings, Corporate and Private events we strive to provide a seamless and stress-free experience for our clients and our guests, so all they have to do is indulge in our culinary delights.
Each of our Menus has been crafted by Le Cordon Bleu Chef Savar Duggal, who has had a plethora of experience in the culinary world. Some of our clients include Jaya Bacchan, Anshu Jain(Deutsche Bank), Lushen Dubey, Rohit Bal, Pernod Ricard, Mathiu Ferman (IBIS Hotels) Nike, Adidas, Embassy of Belgium, Israel, France, Switzerland, Jindal Steel, Mukul Rohtagi, DCM Shriram Industries, Foodtalk India, FordFoundation, Motherland, Chanel, Mckinsey, Longchamp.
To provide a truly bespoke experience with high quality service, hand picked ingredients, and total customization to fulfill every need of our customer. Lead by our Cordon Bleu Chef Savar we will create lasting gourmet experiences.
At the Supper Club we focus on creating fresh and lively new menus, sourcing our ingredients only from curated list of suppliers and ensuring that the service quality is of the highest standard, in order to create a one stop shop for every clients culinary needs.
To craft a quality gourmet experience for our clients, that ensures the highest standards at each step. Sourcing from safe and trusted supplies we use farm fresh ingredients wherever possible. Safety and Hygiene is our utmost priority.
I have always been fascinated by food. At an early age I was enamoured by the labours that took place in the kitchen, the sounds, smells and the taste. It was amazing watching ingredients being transformed into something new and delicious. I was hungry to know more and thus set upon my culinary journey.
This started in the mecca of hospitality, Switzerland. Here I learnt to cook with the International Culinary team of Switzerland and also learnt about what goes on behind the scenes of a kitchen. I learnt to cook in a restaurant environment as well as a large scale dining environment. At IMI I was taught the true meaning of Hospitality as well as the origins of what we call cuisine.
After getting a solid foundation, I went to a school to hone my culinary skills. Le Cordon Bleu taught me all the fundamentals of cooking as well as gave me a foundation of French Cuisine, which is the mother of all modern cuisine. With all this knowledge I realised that to truly understand a cuisine, I needed to experience it first-hand and learn from locals. Thus I travelled to Florence, Bangkok and Shanghai to eat and learn from some of the best culinary schools.
With all this knowledge I came back to India and contemplated how I could share my knowledge with people. I wanted to create a company that was not only about Food but also tended to the every need of the customer and from this The Supper Club was born.