Director, The Bombay Canteen

Sameer Seth, Founder and CEO of The Bombay Canteen, has over 7 years of experience in the restaurant business in both India and the USA. Driven by the passion to build a restaurant that fit in the Indian context, both socially and culturally, he along with his business partner Yash Bhanage, have developed the concept behind The Bombay Canteen.

With a degree in Chemistry and an MBA, Sameer started his career in banking before realizing that his interests lay in the world of hospitality and restaurants. His time at Shalom in Delhi became his education in the business and from here he went on to Cornell University’s Hotel School and to work in New York. Whilst in New York, Sameer had the opportunity to work at some of the finest names in the business, Chef Daniel Boulud’s Bar Boulud and Danny Meyer’s North End Grill. It is at the latter, where he met his mentor, friend and the Culinary Director at The Bombay Canteen, Chef Floyd Cardoz. The time spent traveling and working in America really shaped the way Sameer thinks and approaches every aspect of the restaurant business, whether it be cultivating a concept or driving a team to excellence.

In 2013, Sameer Seth joined hands with Yash Bhanage, his classmate at Cornell, and along with Chef Cardoz, they have been researching and collaborating to develop restaurants in India. His obvious passion for all things food and drink was the key factor in wanting to set up his own restaurant. Having been a part of the opening teams of 4 restaurants, Sameer believes in creating a complete experience for his guests. It is his keen eye and attention to detail that drives The Bombay Canteen, where he and the team have formed an environment that is welcoming, with an emphasis on excellence in both service and food.

And in developing and dreaming about The Bombay Canteen, Sameer never had the time to pursue any of his other interests which are reading Mills & Boons, watching rom coms and raising Japanese bonsais.