Shivani Sharma, Chefpreneur & Founder – Gourmestan and Blissbitesgcc

Embarking on a culinary odyssey with a woman of remarkable vision and passion, we delve
into the extraordinary world of Shivani Sharma, an entrepreneurial force to be reckoned
with. As the illustrious Founder of Gourmestan and Bliss Bites, Shivani has seamlessly
blended the realms of culinary excellence and health-conscious indulgence.

Hailing from the vibrant food culture of London, she possesses the unique ability to elevate
everyday ingredients into sophisticated, palate-pleasing delights. The heart and soul of her
ventures lie in prioritizing clean eating, sustainability, and authentic sourcing, gaining the
admiration and trust of renowned personalities such as Karishma Kapoor, Praful Patel,
Supriya Sule, and many more. Shivani Sharma is not merely a chef; she is a visionary, a
tastemaker, and a pioneer in the world of gourmet cuisine.

Can you share with us the inspiration behind starting Gourmestan and Bliss Bites? What
motivated you to become a chef and entrepreneur?

Shivani Sharma: The inspiration behind my journey as a chef and entrepreneur is my son,
who is a passionate foodie. As a proud single parent, financial stability became a driving
force, leading me to embark on this culinary journey.

Additionally, I strongly believe in women empowerment and feel women can excel in any
industry including F&B, clothing, retail, and sports. My major motivation was to bridge the
gap between expensive overseas gluten-free brands and the staple brands consumed daily
in India.

The aspiration was to introduce clean food eating practices, emphasizing the need for a
brand that addresses this gap. With a focus on clean eating and the incorporation of millets,
Gourmestan was born.

Bliss Bites, is a luxury clean food eating brand that emerged from the vision of making every
individual feel luxurious via the products they consume. Despite the upscale appearance,
these products are designed to promote gut health. Introducing this clean brand was a
pioneering move, especially in the UAE and GCC.

How would you describe the culinary philosophy or style that defines Gourmestan’s
offerings?

Shivani Sharma: At Gourmestan, our core philosophy revolves around maintaining
consistency. This principle reflects in the dedication to our product uniformity, underlining
that consistency is paramount. Beyond just a culinary approach, our philosophy gives us the
determination to ensure that this consistency is maintained and continually elevated.
Moreover, our offerings are crafted for inclusivity– they are designed not for a select few
but for everyone to enjoy.

Managing both Gourmestan and Bliss Bites must be a demanding task. How do you
balance the creative aspects of being a chef with the responsibilities of running a
business?

Shivani Sharma: Businesses and ideas come and go, but my foremost commitment is to
cater to every customer who approaches me with belief and faith. Balancing the roles of
being a chef and managing the business is not a demanding task for me; rather, it’s a
responsibility.

Emphasizing clean food habits, I find equilibrium by returning to the basics – consistency,
client needs, and continuous innovation. I recognize the unique strengths and potentials of
both my brands and I navigate the balance between them.

Open-mindedness to criticism and a growth mindset are crucial, ensuring a harmonious
blend of culinary creativity and business acumen. My journey, I believe, is more about
responsibility than mere demands.

Can you tell us about any memorable or challenging experiences you’ve encountered
while building your culinary enterprises?

Shivani Sharma: Embarking on the journey of setting up my business single-handedly posed
a significant and memorable challenge, especially as a single parent. Choosing to prioritize
my son’s life over my marital life added another layer of complexity.

Despite these personal challenges, I immersed myself in the day-to-day operations, running
between vendors, engaging with customers, and overseeing tasks such as packaging and lab
testing for nutritional value.

One particularly notable challenge occurred during an event when I received a call from a
highly influential individual in India. Despite being in the midst of the event, we successfully
navigated the situation as they needed something for their trip to America. The multitasking
required to organize my team and ensure a smooth process.

Another significant experience is maintaining consistency among vendors. Being headstrong
about product consistency, I faced the challenge of ensuring vendors remained constant.
Regular vendors understand my work methods, production challenges, and uphold the
quality and purity of my ingredients. Building a robust and consistent supply chain is a
noteworthy challenge in establishing the foundation of any new company.

The food industry is dynamic and ever-evolving. How do you stay updated on culinary
trends, and how do you incorporate them into your menu offerings?

Shivani Sharma: Gourmestan and Bliss Bites consistently set trends, with a significant
following that gets inspired from our innovations. Notably, we pioneered the introduction of
artisan cheese in India, and our influence extends to the point where our clients have
transitioned into chefs and bakers within their homes—which is an incredibly rewarding
outcome.

Several boxes of cheese find their way to my kitchen, where clients area eager for my
feedback to potentially launch their own businesses.

While I proudly embrace our position as trendsetters, I also hold great respect for the
admirable work happening worldwide. To stay well-informed, I read a lot about the F&B
industry and actively engage in a vibrant community, the ‘Hospitality Hub Group,’ which
comprises of chefs and F&B entrepreneurs.

This constant exchange of ideas fuels our commitment to stay ahead and ensures that our
brand remains under the watchful eye of the global community.

Your creations often showcase a fusion of flavors and culinary traditions. How do you go
about experimenting with new recipes and ensuring that they resonate with your
customers?

Shivani Sharma: At the core of our approach lies a genuine commitment to innovation. We
aspire to craft culinary delights that resonate with both children and senior citizens.
Personally, the art of creation holds immense importance for me.

Whether it’s transforming a basic pav into a brioche or incorporating almond flour, I am
enthusiastic about pushing the boundaries of innovation. In F&B industry, innovation is not
just a choice; it’s a necessity, and neglecting it marks the end of a culinary journey.

Understanding my customers’ palates comes naturally to me, as I am an avid consumer
myself. When experimenting with new recipes, I actively involve my customers in the
creative process through focus group selections, ensuring that their inputs contribute to the
development of unique and appealing concepts. I am profoundly customer-centric and I
maintain direct communication with customers in India and overseas.

As a chef and business owner, what advice would you give to aspiring culinary professionals or individuals looking to start their own food-related ventures?

Shivani Sharma: The singular piece of advice I have for those embarking on any new venture
is to recognize that they are their own competition. Establishing a unique identity and
channeling energies into personal growth supersede the need for comparison with others.

Even in F&B industry success extends beyond merely crafting cupcakes or bread; it involves
navigating the complexities of teamwork, HR policies, and retail intricacies. Awareness of
facets like organic farming adds depth to this journey.

The path of F&B is far from idyllic; it is a challenging, rocky road. Yet, these challenges make
individuals into stronger, more proficient versions of themselves each day. In the dynamic
F&B landscape, I respect other brands that are also diligently contributing. Mutual
appreciation, belief in co-existence, and continuous personal growth is the blueprint for
success in any industry.

What future plans or projects do you have for Gourmestan and Bliss Bites? Are there any
exciting developments or new offerings on the horizon?

Shivani Sharma: Gourmestan is set for expansion and we are focusing on strengthening
logistics and extending its reach to more cities and countries. The plan includes creating
verticals in different cities to cater to people’s daily food needs, providing items like rotis,
burger buns, wraps, and more.

Collaborations with stores nationwide are in progress for wider distribution. We also aim to
diversify Gourmestan offerings with a range of to-go foods, emphasizing the clean food
concept, including gluten-free and sugar-free options.

Bliss Bites, still in its early stages, is adopting a holistic approach. Our aim is to collaborate
with hotels, contributing to their breakfast buffets and curating special menus. We’re also
looking at to create an amazing Suhur table concept for Bliss Bites which is done during
Ramadan as we want to focus a lot on the Arabic culture.

The envisioned menu, titled ‘Thanks to Arabs,’ aims to showcase gratitude and establish the
brand further in the Gulf. Currently, Bliss Bites has a café in IFC, Dubai, and a sizable cloud
kitchen in Jumeriah Lake Towers. Looking ahead, the plan involves scalability through cloud
kitchens and café models, with Kuwait as the next targeted destination.

In the delightful symphony of flavors orchestrated by Shivani Sharma, we witness not just
culinary expertise but a profound commitment to a healthier and sustainable gastronomic
experience. Beyond the tantalizing aromas and delectable bites, Shivani’s impact
reverberates through her insightful blogs, championing women in the Food and Beverage
industry.

As she continues to explore global flavors and dream of expanding her ventures internationally, Shivani Sharma invites us to join her on a journey that transcends the boundaries of the kitchen. A journey marked by culinary excellence, personal growth, and a resounding societal impact.

Through Gourmestan and Bliss Bites, Shivani doesn’t just feed the body; she nourishes the
soul, leaving an indelible mark on the world of gastronomy.