t h e w o m e n o f v e r m i l i o n

b i o g r a p h y

Rohini Dey Ph.D., Founder/Owner

A former management consultant for McKinsey & Co., Rohini was inspired to break away from her consulting career by a fervent belief that Indian food in Chicago, indeed in most of the United States, was poorly executed and confined to stereotypes. Rohini dreamt, originated and executed the Vermilion latin-indian fusion concept and restaurant.. Since its inception, Vermilion has received local and national attention, including honors as "Best New Restaurant" by Chicago magazine; Travel & Leisure; Town & Country; USA Today; Bon Appetit; Wine Enthusiast and many others. It has also been featured in O, The Oprah Winfrey Magazine; Fortune; FSB; Business Week; Esquire; Crain's Chicago Business and the Chicago Tribune, among others. By placing a contemporary spin on Indian cuisine and pioneering an entirely new fusion, Dey has centered Vermilion's evolution around innovation - both around cuisine and events. Deeper Bolder Vermilion takes this innovation to the natural next level.

Rohini's career spans four legs. She taught in academia and has a Master's degree in economics from the Delhi School of Economics, India's premier institute, and a Doctorate in management science from the University of Texas. She worked at the World Bank in Washington, D.C. where she managed projects in foreign investment policy and published. At McKinsey & Co., Rohini's strategic consulting project experience spanned a range of industries with a focus on growth and business building. As an entrepreneur, Dey has combined her business savvy with her passion for food. She developed the Vermilion concept and has been responsible for each phase of its establishment and growth in Chicago including raising the debt and equity investment, finalizing the location, securing the legal structure, designing the interior, building her professional team, leading the menu design, and the launch. Rohini continues to oversee all aspects of operations and stays deeply involved in the crafting and evolution of the menu.

Rohini is a staunch supporter of women in business, which is evidenced by her female management team at Vermilion, still viewed a novelty in the male-driven national restaurant industry. Dey has hosted, supported, served as a keynote speaker, and been featured on themes around entrepreneurship, small business, women in business, career change, and the restaurant business (Kellogg Women's Business Conference, McKinsey Senior Women Forum, Kellogg Entrepreneur in Residence, the National Restaurant Association Convention , NY Expo Comida Latina/All Asia Food Show, Columbia University Women's festival, Network of Indian Professionals Conference, Indus Women's League, Culinary Historians, Crain's Business, Fortune Small Business, Chicago Tribune, IACP). A mother of two, Rohini is equally passionate about all three of her babies…Vermilion included!

s p e a k i n g e n g a g e m e n t s

Business/entrepreurial
McKinsey & Co. alum profile
Kellogg Entrepreneur-in- Residence Feb 2007
Kellogg Women's Business Association - Entrepreneurial Panel Feb 2006
Fortune Small Business - Kitchen Goddesses
Crain's Business How to Raise Capital
National Restaurant Association annual convention presentation, May 2006 - "Innovate to Succeed, Launching a Restaurant"
Kellogg Women's Business Association - Women Who Love their Job Panel May 2007
Kellogg Women's Leadership Dinner - May 2007
McKinsey & Co. Senior Women's Forum Panel May 2006 (Following your passion)
Indus Womens Leaders IWL Chicago Chapter Opening Keynote Address Nov 2004
Indus Women's Leaders April 2007 - South Asian Women Entrepreneurs Panel
NETIP - Network of Indian Professionals Panel May 2006 (Going Entrepreneurial)
POWER - Women's Networking Panel Following your Passion
Columbia Women Warriors festival

Industry related
National Restaurant Association presentation, May 2006 - Innovate to Succeed, Launching a Restaurant
Asian/Latin Food Expos/Kosherfest presentation - Fusing flaors for financial success
Culinary historians presentation "Innovate to Succeed"
IACP International Association of Culinary Professionals April 2007 "Innovation or abandoning your roots"
American India Foundation event AIF panel with Madhur Jaffrey November 2006 - Indian cuisine in the US

Maneet Chauhan, Executive Chef

A unique and talented chef, Maneet Chauhan, is no stranger to taking the best of two cultures and uniting them. Chauhan's culinary career began after she graduated from the top of her class at the Welcome Group Graduate School of Hotel Administration, India's top hotel management school. She then interned at India's finest hotels and kitchens, including the Taj Group, Oberoi Hotels and Le Meridian. Chauhan arrived in the United States in 1998 to attend the foremost culinary school in the country, The Culinary Institute of America in New York, where she graduated with high honors and swept all the awards of her batch. She followed her time at the CIA by launching, managing and expanding a large start-up fine dining Indian restaurant in the east coast.

Maneet is extremely passionate about cooking and thrives by working in a creative, challenging and dynamic environment. Her extensive background in both Indian and contemporary culinary techniques and her comfort with innovation made her a natural candidate to take on the helm of the latin-indian fusion pioneered at Vermilion. Maneet shares Rohini's belief that the dining cultures of India and Latin America share many common ingredients and spices, and have a natural overlap. At Vermilion, she is delighted to be at the forefront of fleshing out the unique fusion cuisine of this critically acclaimed restaurant, and leading the culinary evolution. Maneet has been asked to present her views on culinary evolution at events by the Culinary Historians, IACP, Columbia College, NRA convention, Robert Morris. She has also held cooking and spice classes at Vermilion and for several institutions such as the City of Chicago, Sur La Table, CommonThreads, Navy Pier, Parker School, Marshall Fields, Latin School, Whole Foods and Treasure Island among others. She has led Vermilion to host three James Beard dinners at the Foundation House in New York city.