Breaking Culinary Barriers Tanuvee Agarwal’s Journey from Aspiring Chef to F&B Entrepreneur

From the tender age of five, Tanuvee Agarwal‘s heart beat to the rhythm of culinary delight, instilled in her by her grandmother’s cooking. Fast forward to 2021, and this 24-year-old culinary prodigy has defied norms to become a pioneering chef and Food & Beverages (F&B) entrepreneur in India’s predominantly male-dominated fine dining sector.

Culinary Passion Takes Flight

Tanuvee’s culinary odyssey began with her heart set on the culinary arts. Driven by an insatiable passion for food, she founded “Atticus,” a bespoke luxury catering brand specializing in gourmet fine dining and in-kitchen dining experiences. Atticus stands as a beacon of avant-garde catering services, serving South Delhi, Central Delhi, Noida, and Gurgaon.

“We specialize in catering to high-end parties, soirées, and corporate events. Our mission is to introduce often-overlooked global food trends to the Indian culinary landscape by drawing inspiration from the unique French tradition of ‘Cocktail Dinatoire,’ featuring multiple small, bite-sized courses. It’s a culinary journey that embraces history and adapts to change—an evolving trend,” Tanuvee explains.

Culinary Revelation in Switzerland:

Tanuvee’s love for fine dining blossomed during her second year at the renowned Culinary Arts Academy in Switzerland. She recalls, “It was there that we were exposed to the world of fine food and service.” In a society where influential female chefs remain a rarity, Tanuvee boldly leaves her mark on the culinary stage.

After graduating in 2017 from the Culinary Arts Academy in Switzerland, a prestigious institution within the Swiss Education Group (SEG), she embarked on a journey that would shape her culinary expertise. Her experiences included working alongside renowned chefs such as Chef Dominique Crenn at Atelier Crenn (a Michelin 3-star restaurant in San Francisco) and at Le Cirque within The Leela Palace, New Delhi.

The Entrepreneurial Leap:

Inspired by her international experiences in Switzerland and the USA, where she imbibed the nuances of cuisine, food, and the Michelin culture, Tanuvee founded Atticus in 2019—a bespoke fine dining catering brand in Delhi NCR. With an innate inclination for risk-taking, she took the entrepreneurial plunge at the age of 23.

Tanuvee acknowledges that her entrepreneurial journey demanded unwavering perseverance during challenging times. She realized that to succeed, she needed to endure rainy days, exercise patience in gaining mass acceptance, and adopt a pragmatic approach to introducing her culinary vision. Today, she navigates objections skilfully and secures clients with confidence.

Challenges and Triumphs:

In addition to the industry’s typical challenges, Tanuvee has faced the hurdle of preconceived notions due to her gender. In the early days of her venture, clients even insisted on her parents’ presence during business discussions. Overcoming such biases has become second nature to her.

Atticus, derived from an ancient Roman word meaning ‘man from Attica,’ symbolizes a fusion of various cuisines, resulting in a sophisticated, narrative-style menu rich in complexity and flavour. Tanuvee aspires to build Atticus into a culinary legacy that extends beyond the kitchen.

The operational model revolves around three core catering categories: ‘The Classic Cocktail Dinatoire,’ ‘In-Kitchen Dining,’ and ‘Bespoke Sit-Down Meals.’ This approach ensures clarity and seamless communication with clients.

Sustainability and Growth:

Over the past two years, Atticus has experienced growth in its customer base and revenue. Impressively, the company has reduced food wastage to under 18 percent per month. Furthermore, Tanuvee has incorporated sustainable practices such as composting, permaculture, and water recycling.

Atticus collaborates with biodegradable packaging producers and suppliers to reduce plastic consumption, aligning with its commitment to sustainability. The majority of produce used by the company is sourced from their own farm, embracing the ‘farm-to-table’ concept. The farm features a built-in water treatment system, and all organic waste is repurposed as fertilizer for vegetable cultivation—completely devoid of chemicals.

Charting a Culinary Legacy:

Looking ahead, Tanuvee aims to strengthen Atticus‘s brand identity and introduce the concept of a culinary degree in India. She believes that the culinary field offers abundant job opportunities and invaluable soft skill learning, and she, as an alumna, is committed to promoting this sector significantly.

Tanuvee Agarwal’s journey from an aspiring chef to a culinary entrepreneur not only challenges stereotypes but also embodies the spirit of innovation and unwavering commitment to quality. She’s carving a unique niche in the culinary world and setting an inspiring example for aspiring chefs and entrepreneurs alike.