Rajeshwar leads Luma Institute with a strong background in premium real estate and sustainable construction. He brings sharp expertise in green building, financial modeling, and large-scale project execution.

As Non-Executive Director, Rajeshwar guides Luma’s strategy and operations, ensuring our Sustainability in Hospitality program reflects real-world practices in eco-friendly design and future-ready infrastructure.

Chef Steve Flett is a Hong Kong–based plant-focused culinary professional best known as the Founder of El Gourmet Curavito, a platform dedicated to creating delicious, health-forward plant-based and gluten-free recipes and promoting the idea that nourishing food can support both personal well-being and planetary health. He works as a recipe developer, chef, trainer, and food educator, passionately sharing innovative plant-based cooking and wellness insights. In addition to his work with El Gourmet Curavito, Steve serves as a Board Member of the Luma Institute, where he contributes his expertise to culinary education and mentorship alongside other industry leaders. 

Aprajita Ashish serves as Director at World Vegan Vision and is the Founder & Director of the Animal Climate and Health Save Foundation. A prominent voice in the global vegan movement, she works at the crossroads of climate action, public health, and animal justice. Aprajita is instrumental in building grassroots networks across Asia, leading compassionate community initiatives, and gaining institutional support for plant-based transitions. Her passion for youth-led advocacy and policy change drives her mission to create a just, sustainable future through education and outreach.

From cooking in Michelin-starred restaurants to studying sustainability in Copenhagen, Narhari Gupta brings a unique blend of culinary artistry and environmental insight. He has served as Innovation Specialist with the Plant Based Foods Industry Association and now leads the Plant-Based Culinary Transformation Program at the Animal Climate and Health Save Foundation. Narhari’s diverse background in food and sustainable practices makes him an inspiring guide for the next generation of hospitality changemakers.

Dr. Chaithanya Hoskote is a celebrated food scientist, educator, and innovator with more than four decades of experience leading food and beverage enterprises. He currently serves as a Visiting Professor at D.Y. Patil College of Bioinformatics & Biotechnology in Navi Mumbai, where he shares his deep expertise with the next generation of food professionals.

A skilled chocolatier to some of India’s most prominent families, Dr. Hoskote also invented a low-cost machine that produces perfectly crisp chips—showcasing his talent for practical, creative solutions. Widely recognized for his knowledge of food thermal processing and food ergonomics, he blends scientific precision with culinary artistry.

Dr. Hoskote has also inspired audiences from the TEDx stage with his talk “Mind Over Matter,” exploring the power of innovation and the human mind.