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Growing up

I grew up in 1980s–90s India, when a boy in the kitchen was quickly chased out by his grandmother. It only made me more curious. I watched my mother cook on weekends, imagined flavours, and learned through plenty of failures.

College & Chandni Chowk

With my mother's support, I went to hotel management college and developed a strong, intuitive palate. While still studying, I helped a friend's sister launch Chandni Chowk, Bangalore's first dhaba-style restaurant. My pay was free meals for life, which I still consider a fair deal.

Career

I completed my bachelor's degree in hotel management and went on to work in hotels, facilities management, and advertising (where I also met my wife). I then joined our family events and exhibitions company, Swift Exhibits, where I led events for Fortune 500 clients and negotiated hotel partnerships for their conferences.

Moving to Canada

At the end of 2018, we moved to Canada and eased in with part-time work: a seasonal sales role at Kitchen Stuff Plus and driving for Uber. I then joined Workeefy, a home services marketplace startup, as Operations and Customer Relations Manager, all while networking to get back into events and hospitality.

Since 2020

Then COVID hit in 2020 and the events industry collapsed. I went back to my first love and started selling food from home. Since then, I have:

• Worked with The Host Hospitality Services, one of the GTA's most respected Indian catering companies
• Built a 20-seat takeout and casual restaurant from scratch, including hiring, menu design, and recipes
• Worked with Loblaw, Canada's largest grocery chain
• Consulted for GTA caterers on menus, hiring, boutique events, and supply chain

Today

Today, I consult on food and beverage spaces and setups, and train the teams who run them. If you're ready to innovate and enjoy a challenge, let's talk.