I trained as a food technologist before specialising in brewing and distilling, which means I've always been as comfortable with a quality spec as with a flavour wheel. That dual lens — rigorous about the science, restless about the commercial outcome — runs through everything I do.
Today I manage the Indri Distillery Visitor Centre and its related operations — the brand home of North India's first single malt distillery. The role spans tours, tastings, food & beverage, events and investor engagement: in practice, turning a working distillery into an experience that builds the brand, deepens loyalty and pays for itself. Around that role I keep sharpening a broader toolkit — premium experience and business strategy, lab and sensory analytics, guest-experience metrics (NPS), and the AI-led digitalisation of manufacturing operations.
Earlier in my career I worked in product and business development on contract-manufacturing and private-label food — sauces, pickles and ingredient mixes, including a ghost-pepper line built to scale toward thousands of bottles a day. That hands-on manufacturing experience still shapes how I think. A longer-standing fascination of mine is how AI, analytical data and sensory science can come together to design better food and drink, faster — a subject I read about, write about and form views on, rather than something I do commercially.
The most interesting problems in food and drink aren't purely technical or purely commercial. They live in the gap between the two — and that gap is where I work.
What shaped how I think
Two things, mostly. First, formal training at two institutions that take the craft seriously — the University of Queensland for food technology, and Heriot-Watt's International Centre for Brewing & Distilling for the spirits science. Second, the messier education of actually running operations: managing people, hitting margins, fixing what breaks, and learning that the best recipe in the world is worthless if you can't make it the same way ten thousand times.
Why this site
For now, this site is simply where I think out loud about an industry I love — sharing what I have learned, what I am reading, and where I believe food and drink is heading. The views here are my own, written in a personal capacity. If a piece sparks a good conversation, that is exactly the point.