- 322 E 59th St, New York, NY 10022
At Olive Branch Hospitality, we believe in serving with a purpose. Founded by two seasoned professionals, Sunny Arora and Sachin Bhalerao, our mission is to redefine hospital catering by blending empathy, expertise, and excellence.
With backgrounds in luxury hospitality and F&B operations, our co-founders bring decades of experience from leading brands like Taj Hotels and international ventures. Their vision: to deliver meals that are not only nutritious but soulful, tailored to support healing, health, and hope.
An MBA graduate in Luxury Brand Management from Chambéry, France, Sachin Bhalerao brings over 16 years of experience in luxury hospitality and F&B services. Having worked with Taj Hotels for over a decade, Sachin combines a meticulous eye for detail with a deep understanding of nutrition and guest satisfaction.
Sachin is passionate about creating personalized dining experiences for patients, ensuring that every meal contributes to both physical healing and emotional comfort. His expertise in hospitality management and sustainable practices has been instrumental in positioning Olive Branch as a trusted name in hospital catering.
“Food is more than sustenance, it is a symbol of care, love, and healing, especially for those fighting illness.”
At Olive Branch Hospitality Solutions, we bring over two decades of expertise to the hospitality sector, offering tailored services that span hospital catering, event management, and luxury villa management.
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With over 20 years in hospitality, Sunny Arora brings a blend of leadership, innovation, and operational expertise to Olive Branch. A graduate in Hotel Management from Sophia Polytechnic, Sunny has successfully managed operations for renowned brands such as Taj Hotels, Graviss Hospitality, and Purple Mango LLP.
Sunny Arora – Founder & Director of OperationUnder his leadership, Olive Branch has expanded its presence across hospitals and NGO sectors, providing tailored nutrition solutions that support recovery and healing. Sunny’s belief in “nourishment as a form of care” drives our patient-centric approach, ensuring that every meal reflects precision, quality, and compassion.
“Hospital food should never feel impersonal. It is an integral part of recovery, and I believe in making every bite count.”