Future Jobs
If food and culture are your romantic language, and you are knowledgeable in photography and food media, then you may be the sauce to our pasta. Stay tuned! Future postings will be here.
Team Work That Makes The Dream Work
Preeti Gill
Founder & CEO
(Chief Eating Officer)
Preeti Gill is the founder of Harupi and a real enthusiast of all things good food and travel. She was born and raised in New Delhi and moved to California when she was 10. Her whole life changed during the one year she spent living in Vaxjo, Sweden. In a parallel universe, she goes by the name Frida a
Founder & CEO
(Chief Eating Officer)
Preeti Gill is the founder of Harupi and a real enthusiast of all things good food and travel. She was born and raised in New Delhi and moved to California when she was 10. Her whole life changed during the one year she spent living in Vaxjo, Sweden. In a parallel universe, she goes by the name Frida and lives in a small coastal village somewhere in Mexico, eating tacos and making hot sauces & pottery.
Lisa Beauvivre
VP of Miscellaneous Stuff (& Taste)
Lisa grew up in Auvergne, France (home of the Michelin Guides). At the age of 20, her life took a culinary direction and she found her weapon of choice in the kitchen of Ferrandi, one of France's leading professional culinary institutes. Epicurean and curious, she loves discovering new things. Despite an
VP of Miscellaneous Stuff (& Taste)
Lisa grew up in Auvergne, France (home of the Michelin Guides). At the age of 20, her life took a culinary direction and she found her weapon of choice in the kitchen of Ferrandi, one of France's leading professional culinary institutes. Epicurean and curious, she loves discovering new things. Despite an undisguised affinity for Haribo sweets, her sharp palate and eye make her a real Swiss army knife of gastronomy.
Culinary Projects
Chutney and Sauces
2020 will be spent on research and development in hopes to have our very
own artisanal hot sauce soon.
INSPIRATION
Growing up in India, Preeti spent a lot of time eating street food at the local markets in New Delhi in which many of the snacks included chutneys. Some fond memories include seeing her mom make tamarind sauce at home and working with a Colombian chef in Paris who taught her how to make the traditional sauce hogao.