Meet the misfits. The ones who saw an opportunity in meandering from the conventional. The ones who found out that there was still more to do. Here's to the crazy & newfangled.
Hailing from a small town, Kanpur, Vicky completed his schooling from Delhi and pursued his business graduation from Symbiosis University. A true innovator and entrepreneur at heart, Vicky has always had a knack for questioning/changing things and bringing paradigm shifts in every vertical he has ever worked in. After graduating college in 2015, Vicky started a turnkey restaurant consulting firm called Curature that provided boutique servicing to clientele all over India. Gaining some serious insights into projects on a much much deeper level, 5 years later, Curature had a diverse portfolio of servicing and conceptualising a myriad of successful QSRs, Trendy Bars, Coffee Shops & more.
Design is what lies at the heart of Vicky’s expertise and the nuanced vision of making it a reality. Skillful in the areas of Architecture, Interior Design, Communication Design, Photography, Styling & editing, Vicky has always been a self taught individual and still to this day continues learning new astounding things while being adept with the constantly evolving marketplace.
Born & brought up in Delhi, Anukriti always had a knack for baking and spending her time in the kitchen. Ever since she baked her first batch of chocolate chip muffins when she was 11 years old, she knew she wanted to be a part of the food industry. Growing up watching tv shows hosted by Nigella Lawson, Anthony Bourdain, Bobby Chin, Rick Stein, Gordon Ramsey & Rachel Khoo opened new doors when it came to thinking about food, travel & especially desserts.
After finishing her education at IHM Pusa, New Delhi, she moved onto working in the pastry kitchen at The Oberoi, Gurgaon for 3 years, where she got an enormous exposure to what the food industry really is. Always striving to be a little better every day, trying to soak up every bit of knowledge floating around the kitchen, being in command of every situation thrown at her, since a professional kitchen can be very stressful.
The pastry kitchen is her comfort zone, where she gets all her crazy creative juices flowing to create better desserts while also keeping in touch with the newest trends in the pastry world.
Born and brought up in Hyderabad, AJ spent a good 11 years in Melbourne pursuing his higher studies and then later working there. He noticed that every street had about 2 to 3 cafes and on his way to the university it almost became a ritual to take a cup of coffee and put 4 sugars in there while the barista would give him a horrifying look in the initial days.
While studying at university, He was allowed to work for a few hours a week and the job of barista seemed to be the coolest of all as they knew everyone’s orders, they knew every customer by their name and had a fair control over what they were doing. They were like Rock Stars to him!
He decided to up the ante on my knowledge about coffee and join a third wave specialty cafe. They would open at 7 am and sell approximately 500 cups in the first 5 hours of the day. He had to unlearn and relearn a lot of things but that’s when he got familiar with scales, time and temperature and cool espresso machines. In the beginning, the idea of measuring a 1000 cups a day seemed overwhelming, but it soon became second nature. Few years later, having worked in various big third wave cafes in the Melbourne area, AJ gained significant insight and professional experience in Roasting, Brewing and the sourcing of Specialty Coffee.
After moving to India back in 2015, One day, a few of his flatmates and him were having dinner. During the conversation, one of his friends, (an Indian himself) said that Indian coffee culture might never quite catch up to where Australia's was. That got him thinking, that maybe it's possible to spectate first hand if the change in India was just round the corner and if he could be a part of it however tiny. Having consulted established names in the Indian Specialty Coffee scene, He proved his mettle by bringing third wave techniques of brewing specialty coffee and brought major changes in the way coffee was perceived in the city. Till date, AJ likes to constantly innovate new recipes, work processes, products that have huge potential for bringing market leadership in the specialty coffee circle.