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.