Bombay Olive is born from the shared dream of two friends, Bishnu Lama & Hem Raj
Gurung. Both men have extensive experience in the restaurant and hospitality
industry. Hem Raj has ten years of experience managing an authentic Indian
restaurant. He also owned his own restaurant before starting Bombay Olive. Our
co-owner & executive, Chef Lama, oversees all of the culinary aspects of Bombay
Olive. He began to work at Café Max Bar at Pontaic Michigan where he spent about 5 years then went to work at elegant Banquet and Conference Center which is called Petrozzelo’s Banquet and Conference Center at Rochester Road Troy, Michigan where he served as a full time Banquet Chef for about 7 years in addition he was working as a part time server at Shalimar Indian Restaurant at Farmington, Michigan where he spent about 5 years as well. After moving to Connecticut Bishnu worked in couple Indian Restaurant as a Head Chef until he find the job at Farmington Marriott Hotel of Connecticut then he went to work for Bradley Sheraton Hotel in Windsor Locks, Connecticut where he served as a Sou Chef. He has a passion for cooking and inventing healthy new dishes. Our food reflect his masterful skills and his artful blending of spices.
We also have a kebab chef and a curry chef on staff with almost twelve years experience in the food industry. Together they prepare exquisitely flavorful meals and contribute to the efficient management of our dinner service and luncheon buffets. Our other fine chefs operate the earthen oven for grilling the meats and baking the south Asian traditional round bread called naan. Our entire team is made up of acclaimed individuals with diverse experiences in the food industry ranging from fine dining to event coordination. We all strive to provide you with quality service and an unforgettable eating experience.
Our management team as well as our crew members are trained professionals with extensive background in food & hospitality industry such as Sheraton, Marriott and Oberoi hotels in Asia.