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Welcome to Forethought India One-on-One Courses. Our program is designed to provide students with the skills and knowledge necessary to excel in their chosen profession. Our instructor for this course is João Garcia, Chef at Jumeirah Hotels & Resorts


"Culinary Entrepreneurship Blueprint: Beyond the Kitchen" is a comprehensive course designed to equip aspiring food business enthusiasts with the essential knowledge and skills needed to thrive in the culinary entrepreneurship landscape. This engaging and informative course delves into every aspect of building, managing, and growing a successful culinary venture. Participants will explore the fundamentals of identifying a niche in the food industry, branding their culinary concept, creating business plans, and effectively marketing their products. From legal considerations to financial management, menu development to online sales strategies, this course covers it all. Students will gain insights into scaling their culinary enterprises, mastering social media and online marketing, managing risks, and fostering innovation in their food businesses. Additionally, the course explores sustainability, leadership, and the use of data analytics in culinary entrepreneurship. Throughout the journey, learners will be inspired by success stories and equipped with the knowledge and tools needed to excel in the exciting world of culinary entrepreneurship. Whether you're an aspiring foodpreneur or looking to take your existing culinary business to new heights, this course is your roadmap to culinary entrepreneurial success.


At the end of the program, students will receive a certificate & performance letter by the eductor indicating that they have completed the program and acquired the necessary skills and knowledge to excel in their chosen profession.

Culinary Entrepreneurship Blueprint: Beyond the Kitchen by João Garcia

  • Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
    My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
    During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
    Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.

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