Vic Gungadin has been in the restaurant industry for over 14 years, starting as an apprentice chef in recognized establishments in Mauritius. He worked at Le Pescatore in the North before joining the hotel sector at Prince Maurice hotel. His passion for cooking led him to climb the ranks, and he later gained experience on the Oceania cruise ship, which he describes as one of the best in the world.
Gungadin's experience on the cruise ship allowed him to discover international standards in gastronomy and operations management. He then took on a new challenge by becoming the director of his own hotel, West Palm, in 2017. However, his entrepreneurial venture faced financial difficulties, and the business went bankrupt the same year. This setback forced him to take a step back and reassess his career.
In 2019, Gungadin decided to start anew with a more modest structure, opening Melanzana in Flic-en-Flac. The restaurant concept gradually gained popularity, and despite the COVID-19 pandemic affecting the industry, Melanzana managed to maintain its operations through delivery services. During this period, the restaurant was delivering 150 pizzas daily.
Building on this success, Gungadin pursued a gradual expansion strategy. A second Melanzana opened in Tamarin, followed by the launch of Blacksalt in Cascavelle and another in Flic-en-Flac. Today, his group operates restaurants in Flic-en-Flac, Tamarin, and Cascavelle. His next project, Red Ginger, is set to open in Cascavelle Mall by the end of the year, offering Asian-inspired cuisine with a strong Thai influence.
Gungadin emphasizes that quality is the key to success in the restaurant industry. He prioritizes the quality of products and service, stating that competition is not the primary concern. This approach guides his selection of raw materials, particularly in his seafood establishments, where he highlights the use of fresh products from Rodrigues and Mauritius.
Like many in the industry, Gungadin faces a labor shortage, which he believes affects the entire Mauritian economy. To address this, his establishments employ foreign workers and students, with around 30 foreigners currently working in his restaurants. This diversity requires significant investment in training to ensure a smooth operation.
As Gungadin continues to develop his business, he remains committed to his philosophy of quality and customer satisfaction. With his sights set on future growth, he prioritizes careful planning and execution, drawing on the lessons learned throughout his journey. His story serves as a testament to the power of perseverance and adaptability in the competitive world of restaurants.
Key points
- Vic Gungadin's commitment to quality has been the driving force behind his success in the Mauritian restaurant industry.
- Gungadin's journey has been marked by setbacks, including a business bankruptcy in 2017, but he has consistently demonstrated resilience and adaptability.
- The restaurateur faces challenges such as labor shortages, but continues to invest in training and development to ensure the success of his establishments.
