Mumbai: Speciality Restaurants Limited has elevated Avik Chatterjee as Chief Executive Officer of the company, effective Q1 FY27. He takes on the role after serving as Executive Director – Innovation & New Formats, where he was responsible for developing new restaurant concepts and formats across the group.
A second-generation entrepreneur, Chatterjee has been closely associated with the legacy of Mainland China, the company’s flagship brand founded by his father and Chairman & Managing Director, Anjanmoy Chatterjee. His experience across the business is expected to shape his broader leadership mandate as CEO.
In his new role, Chatterjee will oversee Speciality Restaurants’ portfolio, including Mainland China, Oh! Calcutta, Asia Kitchen by Mainland China, Sigree, Hoppipola, Episode One, Sweet Bengal, Gong and Walters Burger (QSR), along with other formats across India and international markets.
His priorities will include strengthening the company’s existing brands, expanding into new markets and developing restaurant concepts aligned with changing consumer preferences, while continuing to focus on operational efficiency.
Commenting on the leadership transition, Anjanmoy Chatterjee, Chairman & Managing Director, Speciality Restaurants Limited, said, “Avik has grown up within this business and has, over the years, worked across nearly every part of it, from menu and format development to operations and brand strategy. This transition reflects a natural progression rather than a departure for either of us; I remain closely involved as Chairman. Placing him in charge of day-to-day operations allows the Company to draw on both its established strengths and a clear understanding of where the industry is headed.”
Speaking on his appointment, Avik Chatterjee, Director & CEO, Speciality Restaurants Limited, said, “Speciality Restaurants has spent the last three decades building brands that customers consistently return to and my role as CEO is to strengthen that foundation rather than reinvent it. We will continue to reinforce our core brands while placing greater emphasis on newer formats, including cloud kitchens, smaller footprints, and concepts aligned with evolving consumer dining habits. Over the next three quarters, we aim to significantly expand our presence in Mumbai with 12 to 15 new Walters stores, supported by a cloud kitchen to enhance our delivery footprint. At the same time, we will focus on improving operational efficiency, leveraging technology more effectively and elevating the overall customer experience. Our approach for the coming quarters remains clear: scale what is working, empower our teams on the ground, and expand thoughtfully into the right cities with the right formats.”
