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    The food business is no easy business, but for Avinash Byanna and Rohan Beliappa, passion is what drives them towards success

    Avinash Byanna, 27
    Owns: The Lost Caravan

    His LinkedIn profile reads: Entrepreneur with a dream to make it big in F&B retail. And that vision clearly comes across in Avinash Byanna’s body language, as well as through his recently opened travel restaurant, The Lost Caravan. Born in 1988, his father (and those before him) had 1“I wasn’t clued in on the business aspect. It was only during my undergrad days that I started observing my father’s work and the kind of calculated risks he took to build his business,” he starts. Byanna was always an entrepreneur at heart, explaining that it was only after he quit his job at an MNC a few years ago that he decided to start something on his own and not join dad’s business.

    “I want people to know me for my achievements, and not for my father’s, and that’s why I have branched out on my own. I was a bit hesitant since I had no clue what running a business was like though” he shares, admitting that it took him quite some time to find the right design and consultants to start The Lost Caravan. But with a family that has been very supportive and happy with Byanna’s developments career wise, he hopes it is just the start. Managing his work and play by ensuring that his play location is close to workplace to help strike a balance, the 27-year-old says he finds it hardest to deal with unprofessional staff. And what advice does he have for those wanting to start off on their own? “Take calculated risks and make sure you have the right peopleearly in life instilled in him the work ethic: keeping it simple was key, and believing in what you did was prime. But when it came to serious work, this youngster was still not too inclined towards his forefathers’ successful construction and liquor businesses. guiding you,” he concludes.

    Rohan Beliappa, 25
    Partner: I&Monkey
    While his father Ravi Karumbiah’s business Veneta Cuccine deals with luxury kitchens, Rohan Karumbaiah’s is what’s created in them. “I love to cook and eat well. Growing up, I spent a lot of time at my grandmother’s house. To this date, I consider her one of the best cooks I have ever seen. There was always attention to detail in her food,” he begins. It was perhaps that early exposure to something he inherently loved that steered him towards the culinary business. “I’ve always wanted to be in the hospitality industry and make something out of myself – before I even considered getting involved in my dad’s work,” he shares.2
    Currently running I&Monkey, known for its easy vibe and sumptuous European offerings, Karumbaiah is a firm believer of pulling your own weight. “My parents have always stressed that dreaming big will get you nowhere, unless you put in the effort to make those dreams a reality,” he says.

    “People-management is very challenging. To keep everyone happy is impossible, so being able to keep everyone content is imperative, and a big accomplishment for me,” he reveals. One of the highlights in his career was a deal he struck by managing to sign on a client who hosted a party of 150 people at the Grace Bay Club in Turks & Caicos, where he was working at the time. But was there any hesitation and temptations to take the easier route and follow in his father’s footsteps? “There was definitely hesitation but during moments where I questioned my future, I always end up back in the kitchen, doing what I love,” he shares.

    —Aakanksha Devi

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