Anand Morwani’s relationship with food has never been confined to one geography or tradition. It has evolved through movement between family homes in India where meals were generous and meaningful, European institutions that emphasised discipline and precision, and professional kitchens where ideas were constantly tested and refined. This journey shaped a philosophy that views food as craft, culture, and enterprise in equal measure.
Early influences: Food, family, and freedom
Born into a family of doctors in India, Morwani grew up in a home that balanced hard work with a deep love for food, travel, and cultural exploration. His parents were enthusiastic hosts, while his mother and grandmother were exceptional cooks. Food was always taken seriously, from lavish meals at his grandparents’ home to carefully planned menus at their own table. Despite the family’s medical background, there was no pressure on him to follow that path. By the seventh standard, Morwani had already expressed his desire to open a restaurant, an ambition that his parents supported wholeheartedly.
Learning abroad
Morwani’s international education became a defining force. He completed his diploma and bachelor’s degree in hospitality management at Les Roches, Switzerland, followed by professional culinary training at Le Cordon Bleu in London. Studying overseas instilled independence, humility, cultural sensitivity, and an appreciation for precision. At Les Roches, learning alongside students from over 30 nationalities expanded his worldview and strengthened his leadership skills. The experience taught him to think entrepreneurially while maintaining respect for culinary fundamentals.
Building concepts
Morwani’s career has unfolded across diverse formats. One of his earliest milestones was co-founding Brewbot, a gastropub chain that blended food, craft beverages, and a strong sense of community. This was followed by Big Zest and, in 2020, Gaijin, which is a contemporary Japanese restaurant in Mumbai launched with partners Karan Gaba and Rohan Mangalorkar. Inspired by Tokyo’s street food, Gaijin reflects Morwani’s long-standing relationship with Japanese cuisine, interpreted through an outsider’s lens. The restaurant focuses on original dishes rather than replication, offering bold flavours, modern presentation, and cultural depth.
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Food philosophy
At the heart of Morwani’s work is a simple philosophy of respecting the ingredient, honouring the culture, and cooking with intention. He values authenticity but embraces innovation when it adds meaning rather than novelty. Gaijin embodies this approach of confidence, and rootedness in storytelling through food, where every dish engages all the senses.
Challenges, inspirations, and the road ahead
Breaking stereotypes, managing expectations, and navigating the pressures of entrepreneurship have been constant challenges. Morwani credits discipline, adaptability, and learning from failure as his greatest tools. He draws inspiration from chefs who remain grounded and entrepreneurs who build with integrity. “Master your craft first,” he believes. “Success is a by-product, not the goal.”
Looking ahead, Morwani aims to create thoughtful restaurant concepts, explore global collaborations, and mentor young chefs, championing culture-driven, responsible hospitality in India and beyond. Read More