Channa Masala

Hemant Bhagwani's journey from a young, struggling student in Switzerland to a successful entrepreneur is nothing short of inspiring. In 1991, as an 18-year-old from Delhi, he left home for culinary school in Switzerland, where he faced the challenge of not only learning cooking skills but also adapting to a life of independence. After a difficult start, including a cry for help to his father, Bhagwani found resolve through the kindness of a family who took him in for dinner. Determined to succeed, he went on to complete his culinary education, eventually moving to Australia and Dubai before settling in Canada.
In Toronto, Bhagwani worked at the CN Tower's restaurant and discovered a new passion for fine wines, leading him to become a sommelier. However, he always dreamed of entrepreneurship. After being passed over for a promotion, he struck out on his own, purchasing a restaurant in Brampton. His early ventures were marked by failure due to his overcontrol and poor business decisions. But after receiving encouragement from his wife, Bhagwani pressed on, eventually finding success with the Amaya restaurant chain and diversifying into various culinary concepts, including regional Indian fare and fusion restaurants.
Beyond expanding his restaurant empire, Bhagwani found fulfillment in empowering his staff. He hires many chefs from India, offering them opportunities to improve their standard of living, and takes pride in helping them become entrepreneurs themselves. While his grueling work schedule led to burnout, a reflective trip to Goa reignited his love for the craft. Bhagwani’s passion now extends beyond the food; he delights in creating a warm atmosphere for his guests, personally engaging with them and ensuring every dining experience is one that brightens their day.

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