K. Riju Nair Appointed Brand Head of Bombay Brasserie, Charcoal Concepts

Hospitality veteran to lead Bombay Brasserie’s national expansion, with a new format set to debut Bombay Brasserie 2.0 and establish the philosophy for future restaurant openings across India.

Mumbai, October 2026: Bombay Brasserie, the modern Indian brasserie from Charcoal Concepts, the multi-brand, multi-country restaurant platform under K Hospitality Corp, India’s largest privately held food services company, has appointed K. Riju Nair as Brand Head. In this role, Riju will spearhead the brand’s expansion across India, with plans to scale its portfolio to over 41 restaurants in the next eight years, lead the evolution of Bombay Brasserie 2.0, and build a sustainable growth model focused on customer experience, operational excellence and long term profitability.

With over 26 years of experience across India, the United Kingdom, Bahrain and Oman, Riju brings extensive expertise in brand management, business development, operations and financial performance. Prior to joining Bombay Brasserie, he served as Chief Operating Officer at Living Liquidz, where he led a 90 outlet retail business, achieved 12% same store sales growth and drove improvements in margins and customer satisfaction. His previous leadership roles include 1441 Pizzeria, Yum India and Pizza Hut UK, where he led expansion initiatives, strengthened business performance and developed customer centric operating models.

At the heart of Riju’s mandate is Bombay Brasserie 2.0, a new chapter in the brand’s evolution that will debut at a designated outlet before shaping the next generation of Bombay Brasserie restaurants across India. Rather than being a standalone relaunch, Bombay Brasserie 2.0 will establish the blueprint for the brand’s future, bringing its progressive Indian identity to life through a more immersive, contemporary and expansive all day dining experience.

Anchored in the philosophy of “Made in India, By India and For India,” the new format will bring together a series of considered changes across the culinary experience, sourcing and guest engagement. A pan Indian vendor network will help connect the brand with regional ingredients, homegrown producers and businesses from across the country, making this philosophy an integral part of how the brand operates, not just how it communicates.

The experience will be shaped by open fire grills and live cooking stations, bringing the energy and theatre of cooking to the forefront, alongside a dedicated cold kitchen that broadens the culinary offering. A new coffee station will further extend the brasserie experience beyond traditional meal occasions, allowing guests to pick up a coffee to go as easily as they can settle in for a meal. Together, these elements will create a more versatile destination that moves seamlessly between breakfast, lunch, coffee breaks and dinner.

The 12th Bombay Brasserie coming up at The Ecoworld Bangalore will serve as the starting point for this evolution, with upcoming Bombay Brasserie restaurants adopting and building on the new philosophy as the brand expands across India. This approach will allow the brand to establish a distinctive format for its next phase of growth while retaining the flexibility to reflect local markets, regional influences and evolving guest preferences.

For Riju, the opportunity lies in translating this renewed vision into a scalable and commercially sustainable business. As Bombay Brasserie grows its footprint, the focus will be on creating consistency in the brand experience, strengthening operational systems and developing formats that are commercially viable without losing the individuality that defines its progressive Indian spirit.