With a background in finance and later hospitality management from Cornell University, USA, Sameer brings in 14 years of experience in the food and beverage industry. He has worked with Chef Daniel Boulud’s Bar Boulud and Danny Meyer’s North End Grill in New York.
It was here that he met Late Chef Floyd Cardoz, who went on to become his mentor and later business partner at Hunger Inc. Hospitality. His time in the USA played a significant role in shaping his thinking and approach to every aspect of the restaurant business; whether it be cultivating a concept or driving a team to excellence.
Yash Bhanage - Founder & COO
With a background in hospitality, Yash graduated from IHM Goa and a Masters from Cornell University Hotel School. In 2013, he successfully opened Antidote, which went on to be awarded the ‘Best Bar in Singapore’ in 2014. He has trained and worked with some of the best restaurants and bars in the USA and South East Asia.
All of these sights and smells and having worked his way up in the hospitality industry, with his first job as a trainee in Pune, Yash learnt very early that hospitality has no boundaries. This has played a great role in moulding the concepts behind all the restaurants under Hunger Inc Hospitality.
Hussain Shahzad - Executive Chef
Chef Hussain Shahzad brings his signature blend of curiosity, high energy and global experience as Executive Chef at Hunger Inc. Hospitality Pvt Ltd. After graduating from Welcomgroup Graduate School of Hotel Administration at Manipal, 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 at the famed, Eleven Madison Park in New York.
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.