Abhishek Chauhan is a restaurateur, chef and hospitality professional whose working experience spans India, Switzerland, the United States and Iceland. His career has taken him from Taj Palace and international hospitality roles to building and operating two restaurants of his own in Iceland.
Why I created The Restaurant Academy
I created The Restaurant Academy because useful restaurant education should not be limited to a college classroom or an expensive course. I did not attend hospitality college. My education came through work: learning inside hotels, restaurants and service operations across different countries, making mistakes, solving problems and taking responsibility for real guests, staff and business results.
I worked at Taj Palace in India, gained hospitality experience in Switzerland, worked at Greenwich Country Club in the United States and continued my career in Iceland. Each environment taught me something different about professional standards, guest service, teamwork, kitchen and floor coordination, leadership and consistency.
Experience tested inside real restaurants
The strongest lessons came from operating restaurants myself. Building and running two restaurants in Iceland required daily decisions about suppliers, staffing, food cost, menu engineering, delivery platforms, inspections, customer complaints, marketing and cash flow. These are not classroom examples—they are real operating challenges with real financial consequences.
Visit Indian Food Box to see the restaurant business behind many of the Academy’s practical lessons.
Turning practical experience into useful guidance
Over the years I collected working notes, systems, checklists and lessons from hotels, restaurants and my own businesses. Some principles remain timeless. Others must change as technology, delivery platforms, regulations and customer expectations evolve.
The Academy reviews every subject through the reality of modern restaurant operations. I research current requirements, compare them with practical experience and explain the result in straightforward language for Indian restaurant owners, managers, staff and hospitality students.
What makes the Academy different
- Guidance comes from international work experience and restaurant ownership.
- Lessons are practical, current and written for real operating conditions.
- Mistakes, trade-offs and financial limits are discussed—not only success stories.
- Food, service, finance, compliance, staff and marketing are treated as one connected operation.
- The primary focus is India and independent Indian restaurant businesses.
The aim
My aim is to make useful restaurant knowledge available free of charge. The Academy is an educational platform—not a promise of instant success. Every restaurant is different, but honest experience, better information and stronger systems can improve the quality of its decisions.
Turn learning into a working system.
Start with the Academy’s practical guides, articles and editable restaurant resources.
Browse free resources → Read the latest articles → Ask Abhishek →