In the world of hospitality, legacy is both a foundation and a challenge. No one understands this better than Vanshika –as the second generation at the helm of an established brand, she navigates the delicate balance of honouring tradition while carving her own path. She’s concocting a blend that borrows from her design expertise, an inherited passion for curated dining experiences in order to evolve the brand’s identity.
“It is tricky,” Vanshika admits, reflecting on the experience of continuing her family’s legacy while building her own identity. “But I was 17 or 18 when Fio was founded, so I witnessed its journey firsthand. That exposure helped me understand what the market was ready for at every stage.”
Through ventures like Dandy and Pop, she explored different models, some of which worked and some that required recalibration. “Pop was designed to be scalable, but we realized that wasn’t us. We wanted to focus on experiential dining. So, we went back to the drawing board and identified our core values. That clarity shaped everything that followed.”
Over the years, she spent time observing the market and the kind of consumer she wanted to explore a dialogue with. “We realised we didn’t want to scale and instead wanted to build experiential things that stay with you. The goal is not always the food or the cocktail, but to really capture someone’s attention. To what you do and what you serve.”
When she returned to India after living abroad, she found herself reevaluating her family’s business. “I had an outsider’s perspective. I saw what worked, what didn’t, and what needed to be restructured. My dad once joked that I went into every department like an ant, finding cracks and fixing them.”
For Vanshika, every few years brings a new phase of self-discovery. “Legacy is about making a mark. And you will always be remembered for who you authentically are. For me, that means creating spaces that make people feel something.”
That sentiment extends beyond aesthetics. “Going out is often about meeting people, not just the food or cocktails. Every detail matters—the music, the lighting, the way a place smells. You have to think about the five senses.”
The past few years have been a journey of intense course correction. “From ‘21 to ‘24, it was a lot of refining. We identified what we weren’t good at and let those things go. It was like swimming against the current until we found our natural flow.”
A turning point came in early 2024. “A personal moment meant I had to step up overnight. That phase forced me into extreme discipline—not just at work but in my life. I got on a nutrition plan, became more structured, and pushed through. Now, in 2025, I want balance. I want to empower my team, give them creative freedom, and let things flow.”
Looking ahead, she sees a shift towards more mindful dining. “Post-COVID, people are eating more consciously. In 2025, we’ll see more niche concepts. Dining out will be about quality over quantity—if it’s not worth someone’s time, they won’t show up.”
Her advice to aspiring restaurateurs? “Find the right team, the right mentor, and the right tribe. What you absorb in your early years shapes you forever.”
Success, for Vanshika, is about impact. “For some, it’s about providing employment. For me, it’s about pushing cultural boundaries—changing the way people think about food, design, and experiences.”
She credits her sister, Vritama, who runs Project 810, with shaping the design vision. “She defines how a space should feel, and we refine every detail together. That’s been ingrained in us by our parents—our mom’s design sensibility and our dad’s passion for restaurants.”
At the heart of it all, Vanshika wants to create experiences that endure. “The most rewarding thing is seeing people enjoy a space you built. When guests say they had their baby shower at Fio, and now their child’s birthday there—that’s legacy. That’s the kind of impact that keeps me going.”
“Sometimes you’re swimming against the current, and then the current sort of corrects you? That is what the last few years felt like. My identity is shifting and to be honest, I’m having fun.”
Vanshika Wadhwa – she’s on to something.
