Renowned restaurateur and hospitality powerhouse, Dhaval Udeshi, the dynamic entrepreneur behind some of Mumbai’s most successful dining concepts, including Gigi, Lyla, and Donna Deli, has now embarked on an exciting new chapter with the launch of his independent venture, Dhaval Udeshi Hospitality. Drawing inspiration from his passion for travel and the way food unites people across cultures, Dhaval’s vision for DU Hospitality is to create more than just dining experiences. His aim is to offer immersive, soul-satisfying moments that foster connections and leave lasting impressions. Rooted in his personal philosophy of honesty, discipline, and hard work, Dhaval’s hands-on approach, from catering weddings to managing fine dining and quick-service restaurants, has shaped his clear, informed vision for success. With a strong belief that consistency and innovation are the pillars of the industry, DU Hospitality is set to redefine hospitality standards, both in India and globally, under Dhaval’s leadership. In an exclusive interview, he says:
What inspired you to enter the hospitality industry, and how did DU Hospitality come to life?
My passion for travel and the way food unites people has always inspired me. Instead of focusing on traditional sightseeing, I found joy in exploring local cultures through their food and unique dining experiences. Observing how food fosters connections worldwide sparked the idea for DU Hospitality. I wanted to recreate those moments—more than just providing a meal, I aimed to offer experiences that leave lasting impressions.
How does your personal philosophy shape DU Hospitality’s core values and vision?
My philosophy is rooted in honesty, discipline and hard work. I believe, one’s image precedes them and that honesty always prevails. In the end it’s the honest person who gets more opportunities. Success isn’t just about external support— along with it, it’s personal core values and dedication that is the driving force. Over the years, I’ve been involved in every aspect of the hospitality industry, from catering weddings to managing quick-service restaurants and bars, to owning a slow living and fine dining restaurants and bars with so much more on the horizon. The key to growth has been working on the ground, often 16-18 hours a day and gathering direct feedback. This hands-on experience helps me address challenges quickly and lead DU Hospitality with a clear, informed vision. To get to the top you need to work hard and to stay at the top, you are you need to work harder.
As the face of the company, what message do you want to send to guests and partners?
The message is straightforward: consistency is key. It’s essential to ensure that clients receive a reliable experience every time they return. We must remember that they come back expecting to relive the same quality and satisfaction that brought them here in the first place. Running a successful business means maintaining high standards in every aspect—whether it’s the food, service, or ambiance. If you ensure quality, take care of your team, and manage costs well, everything else follows. Additionally, I believe the hospitality industry has immense potential if we continue innovating, offering fresh experiences, and delivering genuine value. Hard work and innovation are the pillars of success in this field.
And for my valued guests, “At DU Hospitality, we’ve got you covered. We’re here to cater to all your needs—from fun and laughter to soul-satisfying food and drinks—ensuring you have everything you need to create cherished moments and lasting memories.”
What is your vision for DU Hospitality’s growth and expansion?
My vision is to build scalable concepts that not only succeed in India but also make a mark globally. I want to introduce new cuisines and dining experiences that resonate with diverse audiences around the world. There are countless opportunities to innovate, and I aim to create concepts that push the boundaries of Indian hospitality, both locally and on the international stage.
What challenges have you faced in building your brands, and how did you overcome them?
In the early days, no one believes in you, which makes everything harder. From securing the right locations and vendors to attracting investors, talent, or even customers—it was a constant challenge. But what made the difference was being consistently present and hands-on. Even when there was just one customer, I made sure to engage with them and address any issues immediately, if there were any. Being quick to solve problems and maintaining relentless dedication helped me navigate these hurdles. Dedicated hard work has been my biggest asset since day one. I’ve experienced my fair share of failures along the way and made mistakes growing up , but I’ve embraced those lessons. Once I got my opportunity, I made sure to grab it and move forward without ever looking back.
What do you believe distinguishes you as a leader in the hospitality industry?
I think what sets me apart is my unwavering consistency, discipline, and hard work. Even though the business has expanded from one outlet to seven, my core values remain unchanged. While I might enjoy a bit more luxury now, I still invest the majority of my time in my work, often forgoing vacations—last year, I didn’t take a single day off. My commitment to fitness also allows me to maintain the stamina needed for long workdays. I think my deep market understanding and my hands-on approach have been key factors in my success. Some get ready opportunities and some create and I’ve been fortunate enough to create it.
Can you share a personal travel experience that shaped your approach to hospitality?
Traveling to places like Europe, Southeast Asia, and the U.S. has opened my eyes to different cultures, food concepts, and hospitality experiences—from street vendors to fine dining. These experiences have influenced my understanding of what works and how to stand out. They taught me the importance of branding and creating a distinct identity. With every new brand we launch, we try to offer something unique, while ensuring consistency in what we deliver—that’s been the driving force behind our success.
How has DU Hospitality adapted to changes in the industry, such as post-pandemic shifts?
The pandemic was an incredibly challenging time, but I was always focused on how to rebound. During that period, we launched India’s first home delivery incubation brand, which garnered a lot of attention. When restrictions limited operating hours, we adapted by attracting a day crowd, even opening our bars at 8 AM. We explored every possible avenue to keep the restaurants busy—boosting lunch sales, adapting to new consumer behaviours, and staying on top of trends. These experiences have only strengthened my understanding of the market and helped us continue thriving post-pandemic. One might be the smartest in the world but without marrying smartness to hardwork and discipline one cannot get anywhere.