Chef Sriram Aylur joined the Taj Group in 1988, rapidly rising through the ranks to become Executive Chef of the multi-award-winning restaurant Karavalli in Bangalore. He moved to London in 1999 and founded Quilon. In 2008 he won a Michelin Star and has retained this honour each year since. Chef Sriram is also the creative power behind renowned Indian restaurant Bombay Brasserie in London.

The teams in Bombay Brasserie and Quilon only use MSC certified fish, seafood and meat which is produced sustainably. Produce is purchased locally to reduce carbon emissions. Each supplier is vetted to ensure they are committed to sustainability.

Historically, Bombay Brasserie and Quilon have also been contributing towards the betterment of underprivileged and socially disadvantaged communities by supporting their livelihoods, art and culture. This is seen as an integral part of the company culture that was initiated by TATA founder J N Tata. With a keen interest in serving the needy, Bombay Brasserie and Quilon have been proactively involved with various charities by cooking dinners for acclaimed organizations including British Asian Trust, Heart Foundation and Pratham UK.