Eddie's Journey

From Code to Cuisine.

Born in Calcutta, I spent parts of my childhood living in the Philippines, Hong Kong and Maui, Hawaii, before returning to Calcutta in 1998. Living in different places exposed me to different cultures, flavours and ways of life from an early age.

I grew up in a family where food was never just food. It was how we celebrated, connected and showed love. My father’s Filipino and Spanish roots, and my mother’s Anglo-Indian, French and Sindhi heritage, made our food at home pretty eclectic. Our table was always open, and meals often turned into long evenings with family and friends.

Finding my way to Goa

For nearly 18 years, technology was a big part of my life. I spent 15 of those years in Mumbai, where I built and grew my software business, 360CMS. I enjoyed building businesses and solving problems, but food had always been part of who I was.

In 2016, encouraged by my friend Pia Trivedi, I moved to Goa. I continued running my technology business part-time, while Goa gave me more time to cook and see where that might lead.

In December 2018, I started a small food stall called Eddie's #SueyMyWay at The Goa Collective Bazaar. Burmese Khao Suey was the star of the menu. People started coming back, bringing friends with them, and before long we had regulars. That's when I realised there might be something here.

Building Eddie's

Eddie's slowly grew beyond Khao Suey. Filipino barbecue, Pork Belly Roast, homemade sauces and other Asian-inspired dishes started finding their way onto the menu.

I also started bringing my technology background into the food business. In 2019, I built an AI ordering bot for Eddie's on Facebook Messenger. Customers could browse the menu, ask questions and place orders through chat, which was pretty unusual back then.

In August 2021, I launched my first food product, Eddie's Umami Bomb – Chilli Garlic Onion Crisp. What started as a condiment I made for my own food quickly developed a following of its own. Today, Umami Bomb is used by home cooks, restaurants and cafés across Goa, and became the foundation for what would eventually grow into Cruzet Foods.

In 2022, I became Head Chef at Taboo, where I got to introduce many of my dishes to a much wider audience. That same year, I also had the opportunity to mentor aspiring chefs on MasterChef India Season 7.

In 2023, I created Eddie's Mom's Hot Sauce using one of my mother's recipes. It quickly became more than just another product for me. It was a little piece of her that I could share with other people.

A Different Kind of Return

In 2024, I lost my mother unexpectedly.

It changed a lot of things for me. I stepped away from the business and spent the next year focusing on my family, especially my father. It was a difficult time, but it also gave me a chance to slow down and think about what I really wanted to do.

In October 2025, I found my way back to food.

This time, I reopened Eddie's in Siolim with something very simple. Just a six-seat community table.

No big restaurant. No complicated plan. Just good food, conversation and hopefully that feeling of being welcomed into someone's home.

Cruzet Foods Today

Today, Cruzet Foods brings together a lot of the things that have shaped my life. My family's recipes, my years in technology and business, my love of Asian comfort food, and everything I've learnt along the way.

Eddie's Asian Kitchen is where I cook the food I want to eat. Bold, comforting and influenced by all the places, people and flavours that have been part of my life.

Umami Bomb and our other flavour products let me take some of those ideas beyond the kitchen and into people's homes.

This journey started with food, took me through technology, and eventually brought me back to the table.

And I think it's only just beginning.