From growing up on a farm in India to cooking in five-star hotels in the Middle East and now running his own restaurant in the U.S., Chef Ashish Sathyan’s story is truly inspirational.

In this episode, Jon Schuetz and Brent Connelly interview Ashish Sathyan, owner of Kinaara Indian Cuisine, about his global culinary journey, the challenges he faced along the way, and how he finally managed to live the American dream.

Ashish discusses:

The early days — living in a big family and working on a farm
The challenges he faced after moving, including language barriers and cultural adjustments
How it felt to start a restaurant two weeks before COVID-19 restrictions took effect (and how he weathered through them)
Challenges facing new business owners that Soar Wealth Strategies can assist with
And more

Connect With Jon Schuetz and Brent Connelly:

Connect With Ashish Sathyan:

About Our Guest:

Chef Ashish Sathyan loves eating homemade food, especially fish curry. His favorite thing to do when he is not working is playing cricket. He is one of the best bowlers in Omaha Cricket, which he described as his extended family. Kimberly was born and raised in Omaha. Eating, traveling, watching movies, and reading have been her favorite things for most of her life. She has been a hairstylist for 11 years. This allowed her to travel all over the world and throughout the United States. While doing this she also earned a Bachelor’s degree in Economics from the UNO College of Business.

Her studies took her to India, where she fell in love with the culture. A few months after she got back, she and Ashish met. With both of their experiences in customer service and Kimberly’s business degree, they want to bring you the best Indian food and the best experience. With Omaha having the most restaurants per capita, they know you have many choices when deciding where to eat. They want to show that they will always respect your money, and will give you high-quality food at a reasonable rate. It will always be true that you are only as good as the last dish you served.