Father's Day: Second-gen restauranteurs on what it's like work with their dads

Updated On: 18 June, 2023 08:35 AM IST | Mumbai | Nasrin Modak Siddiqi

Walking in their sire’s shoes, second-gen restaurateurs discuss what it’s like to work with their old man but do things their own way

Pic/Aishwarya Deodhar

They have seen them dream and had front-row seats to their struggles—that’s probably why these next-gen culinary entrepreneurs are willing to take their father’s ambitions to greater heights—albeit, their way. And while being entrepreneurial runs in their blood, working shoulder-to-shoulder with daddy dearest isn’t always easy. Sunday mid-day spoke to three duos about their love for hospitality and working in tandem.

The proof is in the pudding...
Sudheer and Ishaan Bahl# Khyber and 145

Somewhere between dinner table conversations about their restaurant and expansion meetings in the boardroom, Ishaan Bahl grew up. What started as a project to test waters after returning from studying MBA in the US, became a successful venture. “On the day we opened 145, Kala Ghoda,” remembers Ishaan, “in 2015, he told me how proud he was. It was a Monday, we were packed for lunch and had created a buzz in the city. Getting a table at our restaurant was getting difficult, and we had to add four landlines because the phone wouldn’t stop ringing.” His father Sudheer feels Ishaan has taken to the business like a fish to water. “I admire his passion, his attention to detail and his ability to lead a team,” says Sudheer, “From the days when I’d watch him come to Khyber with the family and later with his friends to chill, to helming this business, I couldn’t be more ecstatic.”

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