It started with a love for flavours,watching his mom cook, spending weekends experimenting in the kitchen, and eventually training at Le Cordon Bleu in Sydney, where technique met passion.
Over the next decade, Ameyyaa worked across India, Australia, and Southeast Asia, at restaurants like Tetsuya’s, Wagamama, Salt Water Café, and more. He saw the chaos, the beauty, and the back-end reality of what makes a food business work,or fall apart.
When he moved back to India, brands began approaching him not just for recipes, but for structure, how to set up a kitchen, how to train a team, how to design a menu that works in real-world conditions.
That’s when the shift happened.
From chef to consultant.
From doing the cooking to helping others do it better.
Today, he works behind the scenes with brands big and small, helping them find their voice, their flavour, and their footing.
This isn’t theory. This is lived experience. We build together. We solve together. And we don’t stop until it works.
Ameyya’s culinary journey began in 2007 at Salt Water Grill, where his passion for flavors and fine dining took root. This was his first step into the professional kitchen, laying the foundation for a career that would blend creativity, precision, and innovation.
When Ameyya joined Mocambo Café, it marked a turning point. Within just a year, the café experienced a 30% rise in business — a direct result of his ability to innovate menus, streamline operations, and create experiences that kept customers returning.
At Aromas Café, food costs were a significant challenge at 36%. With Ameyya’s sharp focus on operational efficiency and cost management, food costs were reduced to 30% while maintaining quality — a move that improved profitability without compromising flavor.
Before Ameyya stepped in, revenues hovered at just 2–2.5 lakhs. Through innovative menu revamps, training teams, and restructuring operations, he scaled the café’s performance to achieve a staggering 400% growth, proving his ability to transform businesses from the inside out.
Torre was struggling to find direction, unable to “get it together.” Ameyya came in and restructured the entire operation — from concept to execution — setting up systems, curating the menu, and creating an atmosphere that revived the space into a well-functioning restaurant.
Launching a brand-new concept in 2025, Downtown 29 hit the ground running under Ameyya’s guidance. It began with ₹40 lakhs in revenue, where 72% came from food sales and food cost was streamlined to 29%, setting the brand up for long-term profitability and sustainable growth
Every decision begins with taste. If the food doesn’t work, nothing else will.
Concepts are designed for consistency, speed, and profitability across locations.
Ameyyaa works closely with founders and kitchen teams to build from within.
Every solution is practical, tested, and made for day-to-day operations.
To create food that carries stories of people, places, and emotions. Every dish should feel like a memory on a plate, something that warms the soul as much as it delights the taste buds.
My mission is simple: to cook with heart and share with honesty. I believe food should create memories, spark joy, and bring people closer, not just fill plates.
Cooking, for me, is about creating moments that last long after the meal is over.
Every dish I make carries a story worth sharing.
I find joy in teaching others to cook with confidence.
For me, food is a way to bring people closer, one plate at a time.
The journey so far has been fulfilling, but it’s only the beginning. There’s so much more to cook, to build, and to share.
