Brik Oven

Chef Anirudh Nopany trained at Le Cordon Bleu, London, one of the worlds most acclaimed culinary schools. Post his education, he worked at one of Bangalore’s best fine dining establishments, under the guidance of seasoned chefs. Mr. Nopany is a master of European food. Having studied French cuisine as well, he understood the technical as well as the artistic elements that go into making the perfect dish. He oversees a team of chefs who innovate recipes and constantly bring new additions to the menu.  

Mr. Sreeram Anvesh is a Co-Founder and is a commerce graduate from one of the city’s best universities - Christ University. Post his education, he worked at Ernst and Young (Big4). Mr. Anvesh brings to Brik Oven seasoned business and operations acumen, apart from the city’s favourite shakes and desserts, formulated from recipes and techniques he picked up during his time abroad. Brik Oven’s newest addition of wine to the menu was Mr. Anvesh’s brainchild, and truly put Brik Oven on the map of Bangalore’s finest dining establishments.

Our restaurants serves fresh Neapolitan pizzas which is inspired by the authentic wood fired pizzas from Naples, Italy the birthplace of the wood fired pizza.