My culinary journey began at a young age, immersed in the flavors and aromas of my parents’ cooking. Hailing from diverse backgrounds, my father of Filipino/Spanish descent and my mother of Anglo-Indian French/Sindhi heritage, the Cruzets were renowned for their exceptional culinary skills and their penchant for hosting delightful food gatherings. Their love for food and exploration of various cuisines ignited a passion within me that would shape the course of my culinary adventures.
As I pursued a fulfilling career in the IT industry starting in 1998, I honed my skills in UI/UX design and IT consultancy. These experiences culminated in the establishment of 360CMS, a reputable technology firm based in Mumbai.
In 2016, after 18 years of operating a successful IT business, I made a life-changing decision. Fueled by a growing desire to reconnect with my passion for food and escape the bustling city life, I heeded the advice of my best friend, Pia Trivedi. Pia, who had found her paradise in Goa, spoke passionately about the laid-back lifestyle, picturesque landscapes, and vibrant food scene that awaited me there.
With Pia’s unwavering support, I made the bold move to Goa, leaving behind the fast-paced city for the tranquility of the coastal paradise. Little did I know that this decision would mark a turning point in my life, reigniting my passion for food and opening doors to new culinary opportunities that I could have never imagined.
As my love for cooking continued to grow, I decided to take on the challenge of starting a Khao Suey pop-up venture. In December 2018, I launched my first food stall at The Goa Collective Bazaar, and Eddie’s #SueyMyWay – Burmese Khao Suey (curried noodles) quickly gained popularity.
In 2019, I decided to merge my passion for food with my IT expertise, giving birth to my culinary venture’s transformation. Leveraging my knowledge in UI/UX design, I seamlessly integrated social media into my food business, creating an AI ordering bot on Facebook Messenger for home deliveries, and developing a proprietary offline P.O.S. mobile app to streamline pop-up operations. Moreover, I took a step further to cater to diverse dietary needs, becoming the first in India to offer a variety of Khao Sueys that met specialized diets, including gluten-free and keto options, featuring rice noodles, zoodles, and fried cabbage.
In 2019, I decided to merge my passion for food with my IT expertise, giving birth to my culinary venture’s transformation. Leveraging my knowledge in UI/UX design, I seamlessly integrated social media into my food business, creating an AI ordering bot on Facebook Messenger for home deliveries, and developing a proprietary offline P.O.S. mobile app to streamline pop-up operations. Moreover, I took a step further to cater to diverse dietary needs, becoming the first in India to offer a variety of Khao Sueys that met specialized diets, including gluten-free and keto options, featuring rice noodles, zoodles, and fried cabbage.
In 2020, my culinary venture took a delightful turn as I expanded my home delivery menu to include Crackling Pork Belly Roast and a variety of ready-to-grill pre-marinated Filipino BBQ meats. These delectable additions quickly became a big hit, delighting customers with their mouthwatering flavors.
The success of my culinary and IT ventures soared in September 2021 when I introduced “Eddie’s Umami Bomb,” a crispy chili garlic onion crisp condiment in the FMCG market, shipped pan-India and available at specialty grocery stores and restaurants across North Goa. Its instant popularity among customers further fueled my culinary innovation, and in November 2021, I unveiled Filipino BBQ sticks at The Goa Collective Bazaar.
An exceptional opportunity knocked on my door in February 2022 when I became the head chef at “Taboo,” an oceanfront restaurant owned by the renowned Mariketti Grana and her son Spiro Grana, of Thalassa—an institution of Goa. The restaurant’s menu featured my signature Khao Suey (Eddie’s SueyMyWay) and an array of delectable dishes that captivated our guests’ diverse palates.
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As my food venture thrived, I explored new culinary horizons, introducing condiment toppings like “Eddie’s Everything Crunch” and “Eddie’s Hot & Crispy Garlic” in December 2022. These unique flavors added an exciting twist to soups, pasta, and salads.
The recognition of my culinary expertise reached new heights in December 2022 when I received an esteemed invitation to mentor home chef participants in Master Chef India Season 7 – Thalassa Beach Edition, sharing my culinary knowledge and experiences with aspiring chefs.
Fuelled by an undying passion for food, I continued my culinary innovation, launching “Eddie’s Moms Hot Sauce” in May 2023, a heartfelt tribute to my Mother’s cherished chili sauce.
Looking ahead to November 2023, I eagerly anticipate the grand opening of my cloud kitchen, “Eddie’s,” where I plan to showcase an array of culinary delights catering to discerning food enthusiasts.
Grateful for the support and love from customers, friends, and family, I am excited about the future, where I intend to continue my culinary exploration while thriving in the dynamic world of technology.
