Divya Gugnani, CEO of Behind the Burner

Normally when I interview entrepreneurs I take lots of notes.  With Divya Gugnani, Founder and CEO of Behind the Burner, I finally gave up and just wrote down the word “enthusiasm”.  The fast-talking 32 year-old Harvard MBA grad (turned chef turned entrepreneur) is enthusiastic about life, business, and most importantly, her love of cooking.

The daughter of immigrant parents on Long Island, Divya acquired her first skills (and passion for food) from the family’s live-in chef.  Although her parents themselves did not cook, they often entertained, and a life-long culinary passion was born.

Aside from having a passion for food, Divya was also on track for a career in finance. While studying government economics at Cornell University, Divya took a cooking class, and at this point her dual interests in cooking and finance became parallel paths.  After graduating from Cornell, she went on to work for Goldman Sachs as an investment banking analyst, but made time to attend the French Culinary Institute in NY. In the corporate world, she went on to become a technology venture capitalist, while at the same time working for free in restaurant kitchens and doing catering jobs, gaining real life experience as a culinary expert.  Somewhere in the midst of cooking, advising startups, her involvement on multiple boards, and working in a VC firm, she managed to earn her MBA from Harvard.

Now running Behind the Burner, launched in November of 2008, Divya continues to feed her passions for both business and all things culinary.  The initial success of the website (featuring tips, tricks, and techniques from your favorite chefs) is a true testament to the power of enthusiasm.

1.  Please give us a quick introduction to Behind the Burner, what it offers, and how it differs from other cooking sites.

Behind the Burner has a network of over 250 culinary experts, particularly celebrity chefs who share their best tips, tricks and techniques in the form of short videos, articles and blogs. We also offer deals on the tools and ingredients experts recommend.

2.  You describe your mother as an intellectual “renaissance woman” who discouraged you from learning to cook.  What do you know about the experience of creating meals that she doesn’t?

My mom has a tremendous intellectual curiosity to learn about art, literature and gardening. She always felt being in the kitchen and cooking was a waste of time. It has taken her years to realize and respect that my intellectual curiosity spans to all things culinary. Searing, sautéing, shaking up cocktails and pouring wine, is both my high and my relaxation in life.

3.  As Americans we are becoming more frugal and eating out less, but our taste for good food hasn’t changed.  Do you credit the current economy for some of your early success?

I think our model works in any economy. Currently people are dining out less so they are cooking and entertaining more at home hence the desire to learn our tips, tricks and techniques. In a robust economy people dine out and enjoy nightlife more so, we still play to their voyeuristic desire to know what is going on behind the scenes at the hottest eateries, lounges and clubs.

4.  You earned your culinary dues working various kitchen roles, often without pay.  For someone just starting out, how important would you say is it to learn all aspects of a business or trade from the ground level up?

Today my role at Behind the Burner involves culinary, strategic, technology, financial, marketing and legal expertise. I developed and honed these skills as well as the most important—teamwork—in kitchens, board meetings, classrooms and at home.  The best thing to do is be a sponge, learn everything you can from everyone around you. You never know when it will be useful.

5.  Behind The Burner recently partnered with NBC to broadcast a cable show in the New York area.  What is it all about and where can we see it?

Behind the Burner segments air on NBC New York Nonstop, which can be seen in 5.7 million households in the NY Metro area: NY, NJ, CT and Long Island. For channel listings click here.

6.  I was surprised to hear your targeted demographic is ages 18-38.  What does BTB offer that is appealing to this relatively young, and often unmarried, group?

A vast majority of the culinary media, particularly food content, is written and produced with women in their 40s in mind. These women are often focused on getting dinner on the table for their families. In recent years, particularly with the rise of food competition TV shows and increasing presence of chefs as celebrities rather than laborers, a younger demographic of both men and women have become interested in the entire culinary spectrum from food and nutrition to wine and cocktails. We specifically cater to this group since they are hungry for more content, information and inspiration.

7.  Describe the ideal person who would complement both your life and your business.

Honest. Generous. Ambitious. Supportive.

And the kicker is…able to deal with a hyperactive adventurous workaholic who loves to eat:)

8.  Where do you see yourself in 10 years?

Working, hopefully, not as hard as I’m working now but having just as much as passion as I have for my business and life today.

Divya’s Bio:

Divya Gugnani acquired a taste for her future in culinary arts while building a career in finance. In addition to a B.S. from Cornell University and an M.B.A. from Harvard Business School, Divya holds a degree from the French Culinary Institute, where she discovered her inner chef. Divya started her career at Goldman Sachs and then worked at Investcorp International and Millennium Technology Ventures. Most recently, as a venture capitalist and Principal at Firstmark Capital, Divya provided companies with strategic and operational guidance to achieve their visions. Divya has also catered and worked in restaurant kitchens while managing her corporate boardroom responsibilities. With the creation of Behind the Burner, Divya blends her long-time passion for culinary arts with her expertise in business.

Divya currently advises several startups and established brands with board level roles. She appears on MSNBC: Your Business and NBC New York Nonstop. She has also been a guest on FOX & Friends and has been featured in Businessweek, The Wall Street Journal, The Deal, Crains, Eat. Drink. Better, and several other publications.

Want to connect with Divya? Follow her on Facebook and on Twitter here and here!