ABOUT

From Code to Cuisine.

Some journeys are carefully planned. Mine wasn't.

I grew up in Calcutta in a family where food was never just food. It was how we celebrated, connected, and showed love. My father, with his Filipino and Spanish roots, and my mother, whose heritage blended Anglo-Indian, French, and Sindhi influences, filled our home with extraordinary flavors and an open table. Friends and family were always welcome, and meals often became memorable gatherings.

Those early experiences planted a seed, but life took me in a different direction.

For nearly eighteen years, I built a career in technology. I founded a software company called 360CMS and immersed myself in the world of code, systems, and entrepreneurship. The work was rewarding, but somewhere along the way I realized that my deepest passion had never really left me. It had simply been waiting patiently in the background.

In 2016, encouraged by my friend Pia Trivedi, I made a decision that would change my life. I left behind the familiar rhythm of the technology industry and moved to Goa. What began as a search for a different pace of life became a return to something much more personal—my love for food.

In December 2018, I launched a small food stall called Eddie's #SueyMyWay at The Goa Collective Bazaar. The star of the menu was Burmese Khao Suey, a dish that quickly found an audience. Watching strangers become regular customers and regular customers become friends reminded me why I had taken the leap in the first place.

The entrepreneur in me never disappeared. Instead, I found ways to merge my two worlds. In 2019, I developed an AI ordering bot and a mobile application to support home deliveries and streamline operations. Technology was no longer my profession alone—it had become a tool that helped me share food with more people.

Over the next few years, the menu evolved along with my confidence. Crackling Pork Belly Roast, Filipino barbecue, handcrafted condiments, and new culinary experiments found their way onto plates across Goa. Every dish carried a story, often inspired by family recipes, travel, and curiosity.

In 2022, I became Head Chef at Taboo, an oceanfront restaurant where I had the opportunity to introduce many of my signature creations to a wider audience. Later that same year, I had the privilege of mentoring aspiring chefs on MasterChef India Season 7, a moment that reinforced how far the journey had come from that first small stall.

In 2023, I launched Eddie's Mom's Hot Sauce, inspired by one of my mother's cherished recipes. More than a product, it was a tribute to the woman who had unknowingly shaped my understanding of food, hospitality, and generosity.

The following year, I opened Eddie's Cruzet Foods, a cloud kitchen dedicated to the flavors and ideas that had defined my journey. It felt like the beginning of an exciting new chapter.

Then life changed.

In October 2024, I lost my mother unexpectedly.

The loss was profound. Food, which had always connected me to family, suddenly carried a different weight. The business no longer felt important. What mattered was time—especially time with my father.

I made the difficult decision to step away and shut down operations. For nearly a year, I focused on family, reflection, and healing. It was a period that taught me more about life than any success or setback ever had.

In October 2025, I returned.

Not with a grand reopening or a larger business plan, but with a different perspective.

In Siolim, Goa, I reopened Eddie's with a simple six-seat community table. The idea was modest, but the intention was clear. I wanted to create a place where strangers could become friends, where conversations flowed as freely as the food, and where every guest felt like they had been invited into my home.

Today, Cruzet Foods is more than a food business. It is the sum of every chapter that came before it—my family's recipes, my years in technology, the lessons learned from entrepreneurship, the joy of cooking, the pain of loss, and the belief that sharing a meal can bring people together in ways few things can.

This journey began with food, detoured through code, and ultimately returned to the table.

And in many ways, it feels like it is only just beginning.