Passion F&B

1 · POSITION

Passion F&B is the restaurant group founded by Bhupender Nath behind Trèsind Studio and a broader collection of dining concepts. Its declared emphasis is contemporary Indian cuisine presented to an international audience. That company-level perspective adds a necessary layer to the familiar chef story: a restaurant's creative identity also needs an organisation capable of sustaining it. [1]

2 · THE CHEF AND THE COMPANY

The group identifies Himanshu Saini as corporate chef and the creative force behind Trèsind Studio. Michelin's interview with Saini describes his effort to communicate the diversity of Indian food through a tasting menu. These accounts connect two responsibilities without collapsing them: Nath's role in establishing the business and Saini's authorship of a particular culinary expression. [1, 2]

3 · A MENU CAN CHANGE THE CONVERSATION

In that interview, Saini presents the restaurant as a way to challenge narrow expectations of Indian cuisine. The tasting format gives ingredients and regional references a sequence, allowing the meal to develop an argument over time. For the hospitality group, supporting such a restaurant means making space for a precise creative purpose within a wider commercial portfolio. [2]

4 · RECOGNITION WITH A DATE

Trèsind Studio received three stars in the MICHELIN Guide Dubai 2025. Michelin described it as the first Indian restaurant worldwide to achieve that distinction. This provides a documented milestone for the group's most visible restaurant, while its published portfolio also includes Trèsind, Carnival by Trèsind and Avatara. One restaurant's recognition sits within a larger range of concepts. [1, 3]

5 · ⚑ CANDOUR

⚑ The three-star award belongs to Trèsind Studio in the named guide edition, not collectively to Passion F&B's restaurants. Trèsind and Trèsind Studio must also remain distinct entries. Company pages contain relative ages and rankings from different years; these are not adopted as current measurements. The article separates business formation, culinary authorship and dated external recognition. [1–3]