How will robots reshape the food and hospitality industry? From robot waiters at Rong Heng Seafood restaurant to bartending robots by robotics startup SousChef, we discuss how robots are built and deployed to interact with humans in a food setting.
Tushar Mohan, CEO of SousChef
Tushar Mohan is the co-founder and CEO of Soushcef, a Robotics & Automation startup focusing in the F&B industry. He holds a Bachelors in Engineering Product Development (EPD) and a Diploma in Electronics (major in Robotics). During his time in SUTD, Tushar was involved in various Robotics research projects such as Bio-inspired Robotic Fish, Re-configurable robots etc. and has presented his work in various international conferences in Paris, Newfoundland and San Francisco. He has also worked with JVC-Kenwood, Airbus Innovation, P&G and few other local startups to build innovative automation solutions for their R&D facility.
The entrepreneurship bug bit him when he was in his Junior year of SUTD. Prior to Souschef, he co-founded an ed-tech startup which focused on providing workshops to students in Developing Countries. After running it for one year, he decided to shut down as the business model wasn’t scalable. Fast-forward two years, after pivoting 4 times, making a lot of mistakes, lots of learning, Souschef is now invested by Entrepreneur First SG and have a growing customer base in the South East Asia Pacific.