Sameer Seth - Founder & CEO

EARLY CAREER

Sameer started his career as a banker but within no time he realized his true love lies in the restaurant and food business.

WORK EXPERIENCE

His childhood was spent in Delhi from where he went to Cornell University’s Hotel School. Whilst in New York, Seth got a chance to work with some amazing restaurants, such as Chef Daniel Boulud’s Bar Boulud and Danny Meyer’s North End Grill. It is at the latter, where he met his mentor, friend and the Culinary Director at The Bombay Canteen, Chef Floyd Cardoz. And this is where all the fun began and the restaurant’s concept came to life.

Yash Bhanage - Founder & COO

EARLY CAREER

Having travelled and worked in various countries from Mumbai to Chicago to Singapore, Yash has had the opportunity to explore local rustic cuisines; new restaurants and drinks along the way.

WORK EXPERIENCE

All of these sights and smells have played a great role in moulding the concept behind The Bombay Canteen. Yash graduated from IHM Goa and followed it up with a Masters from Cornell University’s Hotel School. In 2013, Yash successfully opened Antidote, an establishment that went on to be awarded the ‘Best Bar in Singapore’ in 2014.

Hussain Shahzad - Executive Chef

EARLY CAREER

Chef Hussain Shahzad brings a blend of energy, passion into the kitchen at The Bombay Canteen. Encouraged by his mother to pursue his passion for cooking, Hussain joined the Welcomgroup Graduate School of Hotel Administration at Manipal, Karnataka, in 2005.  

WORK EXPERIENCE

After graduating, he worked with the Oberoi Group of Hotels as a Senior Kitchen Executive at Frangipani, Mumbai, before moving to New York in 2014. He spent a year at Eleven Madison Park, the famed New York restaurant. 

Despite several years abroad, Hussain had a deep yearning to return to India and be a part of the changing food scene in the country. In 2015 Hussain returned to India and joined The Bombay Canteen as Sous Chef and today is the Executive Chef of The Bombay Canteen & O Pedro.

Hussain’s food philosophy is simple - showcase local produce using contemporary culinary techniques that inspire the future generation of chefs to cook smarter. It is Hussain’s dream to see every diner excited about the food they eat and he and his team are committed to continuously create and innovate - making food the hero of the restaurant experience. 

Heena Punwani - Pastry Chef

EARLY CAREER

Having worked for 6 years as a software engineer, Heena decided to pursue her passion and traded in her laptop for a chef's apron. She trained at the prestigious French School for Culinary Arts, Ferrandi in Paris and honed her skills at French pâtisserie Carette.

WORK EXPERIENCE

Back in Mumbai, she served her delicious treats as the Pastry Chef at Ellipsis. 

Today, she is the Pastry Chef for The Bombay Canteen and O Pedro!

Heena is always looking for new local ingredients to work it to incorporate in desserts at both restaurants. On days she is not baking, she can be found with her nose in a book or on a travel path that will almost invariably lead to food and taking care of her plant family.