Kainaz Contractor started her career as a management trainee with the Taj group of hotels in Mumbai. Within a year-and-a-half, she took on the role of restaurant manager at Pure, Mumbai’s first organic restaurant at the Taj Land’s End in Bandra, Mumbai. Driven by the desire to expand and apply her food knowledge, she then switched tracks to food writing at Time Out Mumbai, one of the country’s most distinguished culture magazines. Her next big break came in the role of a Junior Food Editor with the launch of BBC Good Food, the country’s first international food magazine. She was part of the team that launched the magazine in India, and within a year, took over as Assistant Food Editor. Her first menu developed specially for the magazine was aimed at educating readers about the classic Parsi specialities, which are relatively rare to find on restaurant menus. This is the kind of food that she now serves at Rustom’s.
Rahul Dua started his career as a management trainee with the Taj group of hotels in Mumbai. Within a year-and-a-half, he took on the role of restaurant manager at Souk, the Middle-Eastern speciality restaurant at the Taj Mahal Palace and Towers in Colaba, Mumbai. Whilst working with the Taj, Rahul also completed his Advanced Certification in Wines and Spirits from WEST, London. In 2010, he was selected by Le Conseil Interprofessionnel du Vin de Bordeaux to visit the wine region and be certified as India’s first Certified Bordeaux Wine Educator. Driven by the desire to work more closely with wines, he moved to Verre by Gordon Ramsay at The Hilton, Dubai as Head Sommelier. After a two year stint in Dubai, he moved to Bahrain to join Gulf Brands International, the country’s largest wine distributor as the Wine Manager. Rahul returned to New Delhi in 2013 to pursue his desire of starting his own restaurant. In October 2013, he began his journey as Chef and Partner at Café Lota, the much lauded regional Indian restaurant at the National Crafts Museum in Pragati Maidan.