In an industry that constantly evolves with trends and techniques, few professionals manage to honour tradition while embracing innovation with equal conviction. Tejas Kini stands among those rare culinary voices. A chef, educator, and entrepreneur with over a decade of experience, Kini has built a career that bridges heritage cooking, professional discipline, and meaningful hospitality. From bustling hotel kitchens to academic classrooms and thoughtfully curated events, his journey reflects a deep respect for food not merely as sustenance, but as culture, memory, and connection.
Armed with a B.Sc. in Catering Science and Hotel Management from Bharathiar University, a Diploma in Hotel Administration from IAM Goa, and a B.A. in Hospitality Management from Edinburgh Napier University, Scotland, Kini combines global education with local roots. His professional path has included work with reputed hospitality brands such as Aloft and Hyatt, alongside his ongoing commitment to culinary education at Enviroskills Academy, Goa.
Alongside Kini’s industry journey, he has been actively involved in culinary education, having worked with the International Institute of Hotel Management (IIHM), Goa. He is also a member of the Western India Culinary Association (WICA).
Roots in Food and Family
For Kini, cooking is not a career choice shaped solely by training, it is a way of life inherited from childhood. Raised in a traditional Gaud Saraswat Brahmin family that operated Udupi restaurants, he grew up surrounded by the rhythms of kitchens, the aromas of fresh spices, and the warmth of home-style meals.
Simple dishes left lasting impressions: a hot chapati with sugar and fresh butter prepared by his mother, or the lively energy of his father’s restaurant. These early experiences formed his emotional connection with food, grounding his approach in sincerity and comfort rather than extravagance. Over time, curiosity evolved into purpose, and what began as fascination matured into a professional calling.
Honouring Saraswat Heritage While Exploring Global Flavours
Kini’s culinary identity is deeply intertwined with Gaud Saraswat and Goan Saraswat cuisines. These flavours, rooted in family traditions and community practices, come naturally to him. However, his commitment goes beyond nostalgia. Recognising that many traditional recipes are fading with time, he has taken it upon himself to research, refine, and revive these dishes for contemporary audiences.
His exposure to structured professional kitchens broadened his perspective, leading him to explore Indian and Asian cuisines. He found harmony in their shared principles, balance, technique, and clarity of flavour. This blend of regional authenticity and global understanding allows him to create food that respects the past while remaining relevant to modern diners.
Tradition Meets Technique
At the heart of Kini’s cooking philosophy lies a simple rule: the soul of the dish must remain intact. Modern methods are used only to enhance consistency and presentation, never to overshadow authenticity.
This balance is reflected in his signature creations. Vanira, a turmeric-infused jasmine rice paired with traditional toi (dal) and colocasia roulade, pays homage to forest-inspired Saraswat flavours. Madura, a ragi pudding served with coconut-jaggery sauce and peanut crumble, reimagines humble sweetness with elegance.
Meanwhile, Vanvaas Tokri, bamboo shoot fritters with idiyappam and taikilo chutney, presents rustic ingredients through refined plating. Each dish reflects his commitment to preserving identity while adapting to contemporary tastes.
The Educator’s Calling
While many chefs focus solely on the kitchen, Kini discovered fulfillment in teaching. His transition into education stemmed from gratitude toward the mentors who shaped his early career. Today, he strives to offer the same guidance to aspiring professionals.
Currently serving as a Faculty Chef at Enviroskills Academy – Institute of Hotel Management, Goa, he prioritises strong fundamentals, discipline, and real-world readiness. Beyond recipes and techniques, he emphasises kitchen ethics, teamwork, time management, and respect for ingredients.
For him, mentoring is about transformation. Watching hesitant students grow into confident professionals offers satisfaction equal to crafting a well-executed dish. Teaching also sharpens his own skills, constantly returning him to the basics and encouraging continuous learning.
Entrepreneurship with Purpose: Event Mandap
Kini’s entrepreneurial spirit found expression in Event Mandap, an event management company he co-founded with close associate Shirish Kalangutkar. The venture emerged from a simple observation: families desired meaningful celebrations but often faced financial or logistical constraints.
Event Mandap was designed to bridge that gap. The company offers budget-friendly events without compromising quality, blending traditional food, cultural values, and modern presentation. From décor and planning to catering and execution, the team manages every detail, creating seamless and personalised experiences. For Kini, events are not commercial transactions but opportunities to create memories where food, family, and celebration intersect naturally.
Crafting Seamless Experiences
Central to his event philosophy is the idea of a “seamless guest experience.” Rather than viewing gatherings as crowds to manage, he treats each attendee as an individual deserving care and attention.
Quiet coordination, thoughtful planning, and attention to small details ensure that guests feel comfortable from arrival to departure. This understated hospitality defines Event Mandap’s approach and distinguishes it as a one-stop wedding and event destination.
Balancing Multiple Roles
Managing the responsibilities of chef, educator, and entrepreneur is demanding, yet Kini views these roles as complementary. The precision and discipline of the kitchen inform his business decisions, while entrepreneurship strengthens his planning and leadership abilities.
Though time management can be challenging, these experiences have cultivated resilience, patience, and trust in teamwork. Each role feeds into the other, creating a well-rounded professional perspective.
A Vision for the Future
Looking ahead, Kini’s ambitions remain rooted in authenticity. He hopes to continue researching and reviving forgotten community recipes, presenting them with contemporary aesthetics while preserving their original character. Through both teaching and Event Mandap, he aims to craft experiences where food becomes the emotional centrepiece of gatherings.
His long-term mission is clear: to ensure that traditional cuisines are not lost to time, but instead celebrated, adapted, and passed on to future generations.
Words for the Next Generation
To young chefs, Kini offers measured advice, be patient, master the basics, and grow steadily rather than chasing quick success. Skill matters, but humility, discipline, and respect for one’s roots ultimately shape lasting careers.
In an era driven by speed and spectacle, Tejas Kini’s journey stands as a reminder that true culinary excellence lies in authenticity, purpose, and the quiet art of staying connected to where one began.
