It started in a small, chaotic kitchen where I realized passion alone wasn’t enough. I watched talented chefs fail not because they couldn’t cook, but because they couldn’t count. The gap between culinary art and business viability was immense.
Over the next decade, I traveled across India and the GCC, working in high-pressure environments, managing multi-million dollar setups. I learned the hard way that the secret sauce of a successful restaurant isn’t just in the recipe—it’s in operational precision and financial discipline.
Today, Chef Nijju International Culinary exists to bridge that gap. We are here to empower food entrepreneurs with the hard-earned business acumen they need to thrive, ensuring that their dream doesn’t just open, but stays open.