Nand Kishor (pictured above) has recently begun his latest venture at The White Hart, where he is set to bring his rich culinary expertise to the forefront. He is also the proud owner of Ninaya Catering, a thriving business that specializes in catering for large-scale events, corporate functions, and intimate gatherings. 

Born into a modest household in rural Bihar, Nand Kishor was one of three children. His father, in an act of profound selflessness, gave up his own education to support his brother’s studies. This sacrifice left a lasting impression on Nand Kishor, whose early life was shaped by financial challenges and the weight of family expectations.

At the tender age of eight, Nand Kishor left his home in Bihar to live with his uncle in Rajasthan. His uncle, driven by a sense of duty and gratitude for his brother’s sacrifice, was determined to provide his nephew Nand Kishor with the opportunities his own brother had once given up for the family’s well-being.

 It was in this new environment that he found both solace and structure, but also the mounting pressure to excel in academics—something that didn’t come easily to him. His uncle had high hopes for him to become either an engineer or to join the defense forces, believing that these were the only paths to success. 

Nand Kishor’s academic journey was fraught with challenges. Enrolled in a government college to pursue an honours degree in Economics, he struggled from the outset. After failing his first-year exams, his world seemed to collapse. His uncle, deeply disappointed, recorded in his diary that it was the saddest day of his life. For the first time, Nand Kishor saw his father in tears when he got the news, a moment that pierced his heart and changed the course of his life.

“I had never seen my father cry before,” he recalls. “That moment made me promise myself that I would never cause them pain again. I vowed to do something that would make them proud.”

It was at this crossroads that a childhood friend suggested a completely different path—hospitality. Though unfamiliar with the industry, Nand Kishor had always enjoyed cooking, and his friend recognized a spark in him. This suggestion, along with a newspaper clipping about a diploma course in hotel management, would lead him down a path no one in his family could have foreseen.

However, stepping into the world of hospitality was not without its challenges. In his small village, working in a hotel was synonymous with menial labour—washing dishes, scrubbing floors. His family was adamantly against the idea, fearing he would be reduced to nothing more than a cleaner in a faraway city. His uncle, too, was disappointed, having dreamt of seeing him in a prestigious profession like engineering or defence.

But Nand Kishor had made up his mind. He went against everyone’s wishes and pursued the course. His uncle’s words of disapproval still echoed in his ears, but Nand Kishor knew that his true calling lay elsewhere.

It wasn’t just his family’s doubts that weighed heavily on him. Transitioning from a Hindi-medium school to an English-medium course presented its own set of struggles. “I barely knew how to communicate in English,” he admits. But help came from unexpected places. A hostel friend suggested he start teaching English to nursery and kindergarten students at a local school. This not only helped him earn a little money but also drastically improved his English, setting him on a path of self-growth.

Despite these challenges, Nand Kishor showed incredible resilience. He graduated with a commendable 67%, an achievement he takes great pride in given the circumstances. But life wasn’t about to hand him easy victories just yet. While most of his classmates secured industrial training placements through the campus, he was one of the few who did not.

It was another bitter blow, but Nand Kishor had learned by now that setbacks were just part of his journey. A few days later, a call came—an opportunity for industrial training at a new hotel opening in Ahmedabad. He prepared diligently for the interview and secured the position, marking a turning point in his career.

The hotel, part of the prestigious Welcome Group, introduced Nand Kishor to the culinary world at a deeper level. It was here that he met the renowned Qureshi family, masters of Indian cuisine. The Qureshi family taught him the intricacies of blending spices and balancing flavours, and Nand Kishor found himself immersed in the rich traditions of Indian gastronomy.

One unforgettable experience was assisting them in hosting a millennium event for over 5,000 guests. “I had never seen anything like it,” he says. “It opened my eyes to what was possible in the culinary world.”

From there, Nand Kishor’s journey took him across the world. He moved to the USA, where he worked aboard the Carnival Cruise, exploring French, Italian, Mediterranean, and South American cuisines. Each new experience broadened his skills and deepened his love for food. In 2007, he arrived in the UK, working in fine dining establishments and even gaining experience under the leadership of Gordon Ramsay.

His venture into the culinary world flourished, culminating in the launch of his own business in 2013, specializing in Indian and fusion cuisine. He also acquired a bustling pub near Heathrow, where his culinary creations became a local sensation.

Nand’s expertise eventually led him to upscale catering, where he took on high-profile assignments, catering for the Hinduja brothers, the crew of Strictly Come Dancing, and the cast of EastEnders at Elstree Studios. His Indian street food stall at the 2022 Chelsea Flower Show earned widespread acclaim, a testament to his growing influence in the culinary world.

Through it all, Nand Kishor never forgot his roots. Deeply committed to giving back, he has been involved in CSR activities in both India and the UK, helping to uplift those in need. His journey from a small village to the global culinary stage is not just a personal triumph, but a symbol of what can be achieved when one never gives up.