When passion meets purpose, stories like that of Mr. Anand Heena Thakkar unfold—raw, rooted, and relentlessly driven. He is a seasoned hospitality professional. Anand’s journey is from a curious child fascinated by restaurant managers to the founder of iconic dining spaces. He owns Peppers by Pepperazzi, KAFFA Coffee Roasters, Legends of Punjab and various restaurants. His tale reflects grit, innovation, and a deep love for food.
Born and raised in Ahmedabad, Anand spent his childhood exploring the culinary world as a consumer. Visits to restaurants were more than family outings for him. They were windows into a world he felt connected to. What struck him wasn’t just the food but the aura of restaurant managers. He loved the energy that buzzed behind the scenes.
“I used to make food in my childhood, and people appreciated it,” he recalls. That early praise sowed the seeds of a life-long commitment to the culinary craft.
Professional Foundations: Learning the Trade
He is well equipped with a degree in Hotel Management from the Asia Pacific Institute of Management (University of Netherlands). Anand also built a strong foundation in the hospitality sector, being trained with the prestigious ITC Group. He has also worked in the industry with Holiday Inn, ITC Group, Le Meridien, and Sarovar Park Plaza.
Later, he joined the Mazda Group which is famous for restaurants like Mirch Masala and Tomato’s as a Business Development Manager. All these experiences refined his skills in customer insight, brand building, and business operations.
The First Leap – Haute Peppers
Anand’s entrepreneurial debut came with Haute Peppers—a unique blend of fashion and food located at Iskon Char Rasta. “We were the first to introduce soup in a bread bowl and wood-fired pizzas,” he shares. Priced at ₹500-₹700 per head, it was a bold move two decades ago—but one that worked. However, as partnerships changed and visions evolved, he split from to create something new.
Rebirth – Legends of Punjab
In what he calls a rebirth moment—symbolized by the phoenix tattoo he carries—Anand reimagined Pepperazzi after 12 years, transforming it overnight into Legends of Punjab. “No menu changed. Just the theme,” he says. And it worked. The restaurant started attracting not just the elite but the masses, serving quality Punjabi food.
What makes the story more heartwarming is that his current chef was once a dishwasher working with him over 20 years ago. “I’m because of my staff. They are not because of me,”he humbly states.
KAFFA – The Brew of the Future
With the coffee wave catching on in India, Anand saw the opportunity early. Enter KAFFA, a boutique coffee experience with two signature blends—100% Arabica and a milk-based Arabica-Robusta mix. Roasted in-house from beans sourced and processed personally, KAFFA stands out for its freshness and authenticity.
Despite the brand’s immense success (including airport outlets and upcoming plans for international expansion), Anand is determined to keep it bootstrapped—no franchises, just soul.
“I’m going slow this time,” he admits, a shift from his earlier ‘speed-first’ approach with ventures like London Yard Pizza.
The Philosophy Behind the Plate
Anand’s approach to hospitality is spiritual and strategic. He believes deeply in Vastu, never compromises on values (his outlets don’t serve non-veg), and credits his mother—whose name he proudly carries—for his strength.
“My family business was tea. But food is where I belong,”he says.
He also drops practical wisdom for budding restaurateurs:
• Don’t overspend. If you plan ₹100, use ₹80.
• Have a clean head and financial balance sheet.
• Select the city and location wisely.
• You don’t need a mentor or a father figure—just be a foodie and have clarity.
Looking Ahead: More Cafes, Global Aspirations
From London Yard Pizza to KAFFA at Ahmedabad airport, and potential plans in New York’s Manhattan, Anand’s culinary empire continues to evolve. Yet, he remains grounded—celebrating personal occasions at others’ restaurants and appreciating good food everywhere, including Under the Neem Tree and K’s Charcoal Pizza.
“Just go and open up a restaurant. There’s nothing like competition,” he concludes. “It’s food. That’s what people are going out for.”
At Gujpreneur, we appreciate entrepreneurs like Anand Thakkar who shape the industry. Keep reading, keep learning and stay inspired!
