(September 17, 2024) An Indian restaurateur who has made his mark in the USA and now in India, Teja Chekuri, founder, Full Stack Ventures is also a global restaurateur who has set up restaurant chains across the world. Apart from being the Managing Partner at Ironhill India, he is on the board at several other different companies as well. He has also acquired nine Dunkin’ Donuts franchises across the USA, with an $18 million investment in total.
A deep fascination with flavours and innovation characterised his upbringing in the southern peninsula of the Indian subcontinent. “From a young age, I harboured a deep appreciation for culinary experiences, cultivating a rich understanding of gastronomy,” he tells Global Indian. At the same time, he was also intrigued by numbers and technology, which eventually steered him towards a degree in Electrical Engineering at Sree Vidyaniketan Engineering College in Tirupati, Andhra Pradesh. From there, he moved to the US to do his MS in Gannon University, Pennsylvania, and began his career as a database administrator for MetLife and UPS. The experience helped him develop a strategic mindset, laying the groundwork for his subsequent entrepreneurial endeavours.
Teja Chekuri
What nourishes the soul
Chekuri’s career has reflected his passions and aspirations. While his background lies in engineering, his heart has always been in the food and beverage industry. Despite carving a successful path in the corporate sector, he never lost sight of his first love – food. Teja’s expansion into f&B spans three countries – India, the US and Canada. It started with Prost, Bengaluru’s first microbrewery. Athough he was a Telangana boy, Bengaluru was the most conducive place to start his business, although he went on to launch Prost in Hyderabad in 2016.
During his time in the US, he had observed that although there were lots of Indian restaurants, most were toned down to suit a wider palate. So, he decided to launch a chain of restaurants that were unaplogetic about their spicy roots, serving up Andhra food that wasn’t tweaked to suit American tastes. In 2015, he launched Godavarin Woburn, near Boston. The approach at Godavari was bold, but it received such a positive response that Teja expanded to over 30 locations in the US and Canada, with plans to launch 21 more. They keep the menu dynamic, although the thaali, the Andhra chicken curry and Hyderabadi dum biryani remain favourites. Godavari also dishes up perennial South Indian favourites like idlis, dosas and sambar rice.
“My journey has been guided by a relentless pursuit of innovation and a desire to create authentic consumer experiences. I chose to venture into entrepreneurship because I believe in the power of ideas to transform industries and uplift communities. Each business I have pursued has been driven by a desire to challenge the status quo and redefine the boundaries of possibility,” he says. He also co-founded the Madras Dosa Company, and Vaanga, which aimed to bring authentic South Indian flavours to a global audience. Setting up food businesses in the USA posed challenges, including navigating complex regulations and competition, but his dedication to providing genuine culinary experiences helped overcome these hurdles.
The return home
Returning to India was a natural progression for expanding his culinary ventures globally. Managing restaurants across countries allowed him to cater to diverse audiences and leverage unique opportunities. “Despite challenges adapting to a different market and business environment, the experience has honed my cross-cultural communication and team management skills. I remain committed to leveraging my expertise to create new opportunities for growth and development,” he explains.
He has also acquired nine Dunkin’ franchises in the US, marking a significant milestone. “With a $18 million investment across multiple locations, we are poised to enhance the Dunkin’ brand experience. We constantly adapt to evolving consumer preferences to stay ahead of the competition. We see the rise of QSRs as a significant trend and are eager to incorporate it into our offerings, demonstrating our agility and readiness to adapt,” he adds. His approach involves a multifaceted strategy, focusing on branding, product innovation, and operational efficiency. By leveraging Dunkin’s established reputation and expertise, he aims to meet and exceed customer expectations, solidifying his position in the market and driving sustainable growth.
Learning from challenges
Chekuri admits that he is driven by an unyielding passion for innovation and a deep-rooted desire to make a meaningful impact on the world. “Every obstacle presents an opportunity for personal growth, and success should be measured not just in monetary terms but also in our positive impact on others. Additionally, I find inspiration in the diverse cultures and culinary customs from around the globe, and I am committed to honouring these differences and fostering togetherness through the universal language of food and hospitality,” he says. And as far as conquering obstacles is concerned, he says that it requires a combination of creativity, determination, and adaptability. His experience as an entrepreneur has come with its share of challenges, from including manoeuvring through intricate regulations, to competing with formidable opponents. The ability to keep an open mind, as well as the willingness to experiment, has kept him fortified.
One of Chekuri’s most valuable lessons is continuous learning and adaptation. In a rapidly evolving world, staying ahead of the curve requires embracing change and exploring new ideas. “Moreover, I have learned the power of collaboration and teamwork in achieving shared goals. By surrounding myself with talented individuals who share my vision, I have accomplished more than I ever thought possible,” he says. In his free time, he enjoys immersing himself in culinary exploration, travel, and adventure. Reading and watching movies offer him both a welcome escape and inspiration. “My goal is to drive growth and innovation in the food and beverage industry. I will promote culinary innovation, explore new business strategies, and celebrate diversity. I will cultivate creativity and professionalism to achieve our objectives and lead the industry,” he concludes.
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