About Me
About
Dr. (Chef) Rajeev Goyal
Dr. Chef Rajeev Goyal is a pioneering leader in culinary tourism in India, with nearly two decades of experience in gastronomy research, food heritage, and experiential travel. He is the President of the India Food Tourism Organisation (IFTO) and co-founder of India Food Tour, one of India’s earliest culinary travel initiatives.
His work focuses on presenting Indian cuisine not merely as food, but as culture, history, and living tradition—curated through immersive culinary experiences, education, and tourism strategy. By connecting regional cuisines with storytelling and destination development, he works to strengthen India’s position as a global culinary tourism destination while supporting authenticity, sustainability, and community engagement. His initiatives aim to create lasting cultural value while generating meaningful economic opportunities for local communities.
Focus
Signature Initiatives
India Food Tourism Organisation ( IFTO )
An industry-led nonprofit institution promoting food and culinary tourism in India through collaboration between chefs, tourism professionals, and educators.
India Food Tour (Food Tour in India)
Curated culinary experiences including food walks, cooking classes, spice trails, heritage food tours and tasting journeys across India.
Culinary Research & Education
Engagement with hospitality institutions, tourism bodies, and academic platforms through lectures, workshops, and research initiatives.
Vision & Philosophy
My mission is to position India as a global culinary tourism destination by preserving its diverse food heritage, empowering local communities, and creating meaningful travel experiences rooted in authenticity and sustainability. Through research-driven initiatives and cultural engagement, I strive to highlight India’s regional cuisines as powerful expressions of identity, history, and living tradition.
Every project reflects a thoughtful balance of cultural integrity, storytelling, and refined hospitality. By integrating heritage with contemporary tourism practices, I seek to design experiences that are immersive, educational, and respectful of local knowledge systems. My philosophy is grounded in the belief that food is more than nourishment—it is a medium of cultural exchange, a catalyst for economic opportunity, and a bridge between travelers and communities.
Through documentation, training, and experiential program development, I aim to ensure that culinary tourism contributes to long-term social value, environmental responsibility, and cultural continuity. Each initiative is guided by a commitment to sustainability, ethical tourism, and the celebration of India’s culinary legacy as a global asset.
