He manages his own entrepreneurial venture "All 'Bout Cooking" [1] providing food and everage solutions to new entrants, entrepreneurs or existing restaurateurs.

Along with his expertise in Maharashtrian, Punjabi, Mangalorean, Kerala and North Indian food, he is expert in Japanese, Thai, Chinese, Italian, Indonesian, and Mediterranean cuisines.

He traveled to Norway, Funiculor, the Panama Canal, the tribes on a Mexican island, Denmark, Buckingham Palace, and New Orleans allowed him to explore the richness of cuisine.

While setting up a hotel, Limaye worked with Chef Sanjay Malkani to learn about kitchen design, supplier negotiations, festival menus, food costing, etc.

He led teams of Chefs churning out food at restaurants from a coffee shop to fine dining to northwestern frontier cuisine and a lounge bar.

He has worked with many restaurants as a consultant/technical partner offering his expertise in issues including kitchen design, menu planning and enhancements, and cost control.