About Me
Chef first, restaurateur second — always the one tasting everything twice. I like building places more than talking about them: rooms with their own mood, menus with a point of view, teams that care.
The Road
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Mumbai & Pune
Early kitchens
Chasing flavour across cities long before having a kitchen of my own. The years that taught the trade.
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Malaysia
The internship
An intense stint abroad that added fuel to the fire. Different pace, different pantry, same obsession.
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Surat
Building restaurants
Years of opening and running places of my own — Dome Pizzeria, SOY, Brasserie Cinq. Each one different, each one a lesson.
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2024 — Now
Litmus Brasserie
Something personal. A sourdough pizza brasserie in Vesu, Surat, built around WeirDough — our house starter, alive since July 2024. Everything learned, everything loved, in one room.
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Next
Mazl
The next chapter. Coming soon.
Skills & Expertise
Opening restaurants
From bare shell to first service: concept, kitchen, room, team.
Menus with a point of view
Tight menus that say something, cooked properly every single day.
Sourdough & slow things
Fermentation, timing and patience. Flavour you can’t fake.
Hospitality
Treating strangers like friends who haven’t eaten yet.