Sarthak Kochar: “Don’t wait. Don’t waste. Take action and start now."

Executive Chef Sarthak Kochar led Hilton’s Green Ramadan 2025 initiative at DoubleTree by Hilton Dubai – M Square. The team reduced food waste by 41% during the holy month of Ramadan - one of the most challenging service periods of the year. But for Kochar, it is not just about the numbers - reducing food waste is a personal mission shaped by his upbringing.

“Growing up in India, I saw people begging for just one meal a day. There’s a lot of people who don’t get food to eat. It’s very close to my heart,” he says.

Kochar’s journey into hospitality started in 2011 with Starwood Hotels & Resorts in India. Since then, he has worked in kitchens across the UAE. He joined Hilton nearly a decade ago and has been leading culinary operations at M Square for the past four years. It’s here that his vision for a more sustainable kitchen culture has flourished—fueled by data,

Inspiration on the plate

Much of Kochar’s ethos was sharpened through Chef Vojtech Vegh, Winnow’s Zero Waste Culinary advisor. “I saw how passionate he is and what he has done. From there, I understood that all parts of ingredients can be used. He’s one of my inspirations.”  Supported by Winnow he began collecting and analysing waste data daily and finding opportunities in food waste.

Green Ramadan: Zero Waste Dishes

Some of the most notable dishes Kochar prepared for Green Ramadan were born from ingredients many chefs wouldn’t think twice about discarding.

• Broccoli Stem Fritters: Broccoli stems, once tossed in the bin, are now marinated, fried, and served with a bold dip made from roasted vegetable trimmings. “People have asked us to put that dish into our menu,” he says. “They were shocked to see it came from stems.”
  
  
• Cinnamon-Infused Pineapple Iced Tea: Pineapple peels, simmered with spice and served chilled, became a guest favourite—offered as a refreshing, low-sugar welcome drink throughout Ramadan and now a regular on the breakfast menu.

Redesigning Ramadan buffets

Ramadan buffets are notoriously difficult to manage. With a wide variety of dishes and unpredictable guest appetites, overproduction is common. Kochar’s approach involved rethinking the format entirely with:

• Smaller batch displays
• More live stations to manage portions
• Video screens with guest-facing messages to encourage less waste 

“Guests are much more educated… we had a video playing in the restaurant, showing the need for change and how guests can help reduce food waste.”

Sourcing local

Kochar’s commitment to sustainability doesn’t end with waste. He’s also the driving force behind the hotel’s 50 Mile Menu, a curated selection where every ingredient is sourced from within 50 miles of the property. “The goal was to support the local economy and reduce carbon emissions,” he explains. Originally introduced as a coffee break option, the concept has since evolved into a broader F&B philosophy.

His advice to other chefs?

“Don’t wait. Don’t waste. Take action and start now.”

For Kochar, the kitchen is no longer just a space for cooking—it’s a space for impact. And whether it’s broccoli stems or pineapple peels, his message is clear: each part of every ingredient matters.