Tête-À-Tea With Sachin Pabreja: Pawan Shahri On Leading With Experience, Scaling With Intention, And What’s Brewing At Chrome Hospitality

In a world where dining is no longer just about food, but stories that linger long after the last bite, few have cracked the code quite like Pawan Shahri. From throwing college parties at 16 to building a hospitality empire with some of Mumbai’s most sought-after spaces under his belt, like Late Checkout, GIGI, Eve, Lyla, KAIA, Donna Deli, and Shy. In this conversation, Pawan Shahri, the CEO and Founder of Chrome Asia Hospitality, opens up about his early days in nightlife marketing and how he's blending technology, storytelling, and sustainability to shape the future of hospitality.

1. You started Chrome Asia at just 16 years old. What motivated you to enter the hospitality industry so early?

My journey into hospitality began as a curious teenager fascinated by how spaces could influence energy, connection, and culture. At 16, I started with nightlife marketing and college events—not because I had a clear career plan, but because I enjoyed creating experiences and bringing people together. As I started making a tangible impact on venues through marketing and promotions, I realised the power of hospitality as both an art and a business. That early exposure became the foundation of what would eventually evolve into Chrome Asia Hospitality.

2. How did your experience with nightlife marketing and events influence your approach to running restaurants?

It taught me that people don’t just come for food or drinks—they come for moments. Understanding audience psychology, music, lighting, crowd flow, and how to generate hype gave me a different lens from traditional F&B operators. It helped me build brands that are deeply experiential. Many restaurateurs focus solely on kitchens or services, but my foundation in nightlife marketing helped me look at the business holistically—from design and social media to energy on the floor and how people feel when they leave.

3. What were some major challenges you faced while growing Chrome Asia Hospitality over the last decade?

Growth has never been linear. From dealing with complex landlord negotiations, unreliable partners, and staffing challenges to navigating the uncertainty of the pandemic, each phase has had its own hurdles. One recurring challenge has been maintaining consistency across outlets while scaling fast, especially with the diversity of concepts we’ve built. Another has been protecting our brand identity and team morale during rapid expansion. I’ve also had to learn tough lessons in legal structuring, equity partnerships, and investor relationships—areas most young entrepreneurs overlook early on.

4. Chrome Asia owns popular restaurants like Late Checkout, GIGI, Eve, Lyla, KAIA, Donna Deli, and Shy. Which of these concepts are you most passionate about and why?

Each brand represents a different chapter of our story, but Late Checkout holds a special place because it’s where we’ve been able to push the boundaries the most—from immersive cocktail programs to turning it into an exclusive sit-down dinner space once a month. That said, GIGI and Lyla also embody our luxury vision beautifully, while KAIA has allowed us to build an experiential boutique hotel with a deep connection to Goa’s culture. Passion for me isn’t just tied to a single outlet—it’s in how each space tells a different story and challenges us creatively.

5. Your brands cover a range of cuisines and dining experiences. How do you keep innovating across such diverse outlets?

It starts with being hyper-aware of global trends while staying rooted in local relevance. Our innovation comes from deep collaboration between chefs, mixologists, designers, and marketers. We do a lot of internal experimentation and chef’s table experiences that involve storytelling and theatrical service. We also invest heavily in R&D and cross-training our teams so that knowledge travels between brands. Innovation for us is not a moment—it’s a continuous system embedded into the DNA of Chrome.

6. With 10+ outlets in Mumbai and plans for expansion, what cities or international markets are you targeting next?

We’re actively exploring Bangalore, Goa (on a larger scale), and Delhi NCR. Internationally, we’re setting the foundation for potential opportunities in Dubai, Bali, and London—markets that appreciate design-forward, experience-led hospitality. Each of these cities resonates with our kind of consumer: someone who values aesthetics, energy, and narrative alongside great food and drinks.

7. You’ve mentioned dream locations like London and Bali. What kind of dining experiences do you envision launching there?

In London, we’d want to introduce a hybrid space that captures the energy of Late Checkout—a bar that seamlessly transitions from daytime café to nighttime cocktail lab, but with a strong Indian ingredient-driven narrative. In Bali, we’re leaning toward an elevated beachside concept—something minimal, conscious, and deeply immersive, with a strong sustainability story. Both would reflect our evolving vision of hospitality as a sensory, layered experience.

8. The restaurant industry is seeing rapid innovation, from AI-driven personalisation and digital-first dining to sustainability initiatives and new talent strategies. What are some unique innovations or talent-focused approaches you’re most excited to implement at Chrome Asia Hospitality, and how do you see them shaping the future of your brands?

We’re investing in AI tools for workforce optimisation, training, and even menu engineering. But beyond tech, our core innovation is around people. We’ve started internal workshops where staff use tools like Chatgpt to enhance service language, learn faster, and solve real problems. We’re also introducing more flexible roles and cross-brand training to build a more dynamic team culture. On the sustainability front, we’re working on ingredient traceability and low-waste bar programs. All of this is in service of one goal: building hospitality brands that are not just cool, but consciously future-ready.

9. What advice would you give to young entrepreneurs wanting to build successful hospitality brands today?

Fall in love with the work, not just the idea of owning a restaurant. It’s a business of relentless execution, people management, and creative resilience. Learn sales, branding, and finance early. Don’t chase trends—build with intention, and think long-term. Most importantly, put yourself out there. Share your story, because people buy into people before they buy into products. And finally, don’t fear failure—it’s your greatest teacher if you’re paying attention.