Mithu Malik

My background as a pharmacist trained me to be precise, systems-oriented, and methodical—and I’ve found those same principles are just as critical in building and running restaurants. Whether it was opening the first pizza restaurant in Nigeria, importing the first American ice creams or launching Musaafer in Houston, I’ve learned that vision alone is not enough. You need strong systems, consistency, and the ability to execute at a high level every single day.

It was a very intensive program that covered everything from operations and finance to inventory, marketing, and PR. What stayed with me is the importance of understanding every layer of the business—not just the concept or the creative idea, but how it actually runs day to day. That foundation has guided me in every restaurant I’ve built since.

Hospitality is detail-driven, and I believe the best team members are those who respect systems and are committed to consistency. A positive and open attitude is often far more important than the type of work experience. I also value adaptability - especially in high-pressure environments - and a genuine interest in guest experience. At Musaafer, we are not just serving food; we are telling a story of India through every touchpoint, so I need people who are engaged in that vision and eager to be part of it.

My pharmacy background taught me precision and structure, which I still rely on every day. The ability to effectively multitask and keep a constant eye and focus on all the moving parts of the business is equally important. I also think it’s essential to have the ability to translate a vision into execution—especially when building something as layered as Musaafer, where we are combining regional Indian cuisine, art, architecture, and storytelling into one immersive experience.

Growing up in India, I was surrounded by my mother’s cooking; those meals were full of care, tradition, and storytelling. That connection to food has stayed with me my entire life. I also draw inspiration from travel and from the cultures I’ve experienced living in Nigeria, Ivory Coast, UAE, and the United States. Ultimately, I see food as a way to connect people to history, place, and emotion - and that’s what continues to inspire everything I do at Musaafer.

I’ve always believed in giving back, which is why I’m involved with organizations like the Houston Food Bank, the Coalition for the Homeless, Doctors Without Borders, World Central Kitchen etc. Being part of work that extends beyond the restaurant helps me stay balanced and reminds me why I started this journey in the first place.

I love fiction, especially by Indian authors. But I do read global authors.

These are key to keeping the team motivated. Formal recognition and appreciation in the form of awards is also executed regularly. And of course, leading by example.

Believing in yourself is key but, at the same time, acknowledging where you need the expertise and support of someone else is very important. Having a great team is instrumental to success.

Being fully committed and involved in your own business will keep it healthier, and always valuing and staying connected to the people in the business is very important for success—they are your biggest assets.