Hi, I’m Karishma.

Hi, I'm Karishma, a Le Cordon Bleu-trained chef, hospitality consultant, and the founder of Eruditio Consultancy.

For most of my career, I lived in two worlds. In the kitchen, I was obsessed with the craft: the ingredients, the techniques, the story behind every dish. In the boardroom, I was drawn to the strategy, the systems, the numbers, the decisions that make a food business actually work.

What connected both worlds, I eventually realised, was people.

My academic background in psychology gave me a lens I didn't expect to carry into hospitality, but one I now consider central to everything I do. Understanding why customers make the choices they do, what draws them back, and what a dining experience actually feels like from their side of the table shapes every menu and strategy I build. And understanding the people running these businesses; their motivations, pressures, and blind spots is what makes collaboration genuinely work rather than just look good on paper.

For a long time, I watched great chefs struggle with operations, and great operators lose sight of the food. I started Eruditio because the best hospitality businesses don't have to choose and because after 10+ years working across kitchens, boardrooms, and the space in between, I finally felt ready to help them find that balance.

I work with independent restaurants, cafes, cloud kitchens, and delivery brands across Sydney and Australia. If you're building something in food, I'd love to be part of it.