Chef Nishant Choubey- The Entrepreneurs of India Magazine

Chef Nishant Choubey grew up in a family where academics were valued deeply. His father served in Kendriya Vidyalaya until retirement, his late mother was known for her humility, and his brother holds a senior position with the Jharkhand government. Like many youngsters from the region, he was encouraged to choose engineering, medicine, or civil services. He even appeared for the UPSC exam, but when the first attempt didn’t go as he had hoped, he chose to try something different. That decision changed the entire course of his life.

He joined hotel management without being fully convinced, and as a shy and introverted young man, he opted for the kitchen because he believed it would mean limited interaction. What began as a hesitant step soon became a life- defining discovery. The kitchen turned into a canvas for hiscreativity and confidence, a place where mistakes became lessons and food became his voice. Once the joy of cooking took over, there was no turning back.

Early in his career, he had a moment that stayed with him forever. A guest had asked for boneless fish, but he mistakenly served it with bones. The guest was furious, and Choubey was crushed by the mistake. But he took complete responsibility, offered a heartfelt apology, and worked hard to make the experience better. That incident turned into something positive, because the guest who was once upset later became one of his most loyal supporters. He often says, “Success and failure come and go, but what stays with you is how you handle your imperfections.”For him, cooking has never been about just one dish or one chef. It has always been about the people who bring everything together. From the person washing dishes to the head chef leading the team, from the supplier bringing ingredients to the staff serving guests, everyone matters. He believes culinary work is 10 percent food and 90 percent people handling. Respect, empathy, and consistent communication form the base of a successful kitchen.

The restaurant industry may look glamorous from the outside, but it is a constant balancing act. There is chaos and creativity, but also long hours, missed family moments, and extreme pressure. Choubey shares that without the unconditional support of family, it is impossible to sustain. For him, keeping a clear separation between family and work has been the secret to balance. “Don’t mix family with work, and don’t mix work with family,” he says, and this principle helps him give his best to both worlds.

While passion is the spark that drives many young chefs, he stresses that passion alone is not enough to build a successful food business. Money, too, doesn’t guarantee results. He advises anyone planning to open a restaurant to first spend time in professional kitchens. Understanding operations, guest behavior, crisis management, and financial discipline is critical. Being a good cook does not automatically make you a good entrepreneur. To succeed, you need to become a manager, a marketer, a strategist, and even a storyteller who knows how to connect with customers.The challenges in the food and beverage sector are many. Cash flow can be unpredictable because of high costs and changing footfall. He suggests starting lean, planning carefully, and keeping a working capital buffer. Finding and keeping good talent is another hurdle since attrition is very high. He believes the best way to retain staff is to build a culture of respect, provide training, and share recognition. Burnout is also real, with chefs working 14-hour days. The only way to survive is to delegate, trust your team, and care for your own wellness.

Consumer trends change at lightning speed. One season it’s vegan, another it’s fusion, and then it’s hyperlocal. The only way forward is to stay agile, test ideas before scaling them, and keep reinventing without losing identity.Food is more than a career for him. It is about nurturing relationships, bringing joy, and connecting people. He often reminds young chefs that success comes not only from skill but also from humility, discipline, and patience. “Never say no to work, to learning, or to new experiences,” he says, a line that sums up his approach.

He takes pride in mentoring the next generation, guiding them to stay focused and grounded. For him, true achievement lies in lifting others while walking his own journey. Indian food, he believes, is an entire universe, one that can’t be fully explored even in a lifetime. Each region, each spice, and each home has a unique story, making it one of the richest culinary traditions in the world. His advice to aspiring chefs is simple—if you want to invest in something timeless, invest in learning Indian food.

For Chef Nishant Choubey, cooking has never been only about feeding. It has always been about connecting, sharing, and creating memories that last longer than the meal itself. And after decades of hard work, his journey is far from finished.

Compliance and licensing add another layer of stress, from food safety permits to taxation, and he suggests taking professional help in this area. For him, consistency and patience are the only true path to long-term profits.

After nearly 25 years in professional kitchens across some of the finest restaurants and hotels, Chef Nishant Choubey is still as eager to learn as he was on his first day. Awards and milestones have not dulled his hunger for growth. He sees food as an endless world, with forgotten ingredients and new stories waiting to be told through every dish. For him, this is not just a business, it is a lifelong canvas where he keeps painting, one creation at a time.