Life & Work with Yash Kishinchand of Columbus

Today we’d like to introduce you to Yash Kishinchand.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I grew up surrounded by food. My mom was always cooking, and the Food Network was constantly on in the background, so it felt like fate that I would become a chef. I pursued that passion by attending the Culinary Institute of America at Greystone in 2017, where I studied baking and pastry, and later earned my bachelor’s degree in food and business management in New York. I returned home during COVID, and from there, everything took on a life of its own. Today, I own and help run three restaurants: Rooh & Flour Modern Pasta Bar in Columbus and Swadesi Cafe in Chicago. Each one is unique, deeply personal, and represents a different side of who I am, but together they tell the full story of my journey and my love for food.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Rooh opened in November 2019, and just a few months later, everything changed. By March 2020, we had to completely pivot, figuring out carryout, social distancing, masks, and what to do when staff got sick or were out for weeks, all while dealing with the normal challenges of opening a new restaurant. We pushed through it, and Rooh not only survived but grew, earning great recognition and staying busy. That momentum made Flour Modern Pasta Bar possible and eventually gave me the opportunity to collaborate with Chef Sujan Sarkar on the Swadesi project in Chicago.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Pastry is my heart and will always be my true passion. It is what I studied in school, what brings me the most joy, and honestly, my favorite hobby. Pastry is so special to me because it is completely optional. You have to eat your protein and vegetables and drink water, but cake and dessert are just there for a good time, a celebration, or simply to make you smile, which is why I love it so much. I love creating unexpected flavor combinations and making things people have not seen before. It is easy to find places serving the same familiar desserts, but it is much harder to be genuinely wowed, and that is what I always aim for. My style naturally blends everything that has shaped me. I was trained in classic French technique, grew up in the Midwest with a very American dessert palate, and was raised in a fully Indian household. Being able to fuse all three is incredibly exciting for me and, I think, what truly sets my work apart.

Do you any memories from childhood that you can share with us?
I honestly do not have one favorite memory because my childhood was filled with so much love and support. I grew up traveling the world with my family, staying close to my siblings and cousins, and feeling encouraged in everything I wanted to pursue. My parents believed in me from the very beginning, and that gave me a sense of confidence and safety that I still carry with me today. When I look back, it is hard to separate one moment from another because what made my childhood special was not one big event, but the feeling of being surrounded by people who truly cared about me every day.

Contact Info:

• Website: https://roohcolumbus.com
• Instagram: @yashkishinchand
• Other: https://www.flouramodernpastabar.com/