We’re looking forward to introducing you to Ruchit Harneja. Check out our conversation below.
Hi Ruchit, thank you so much for joining us today. We’re thrilled to learn more about your journey, values and what you are currently working on. Let’s start with an ice breaker: What is a normal day like for you right now?
A normal day for me right now is completely immersed in restaurants and food. It feels like I’m breathing it every second. We’re in the middle of building multiple restaurant concepts in McAllen, Texas, each one very distinct in identity, cuisine, and experience. My day usually revolves around refining these concepts, brainstorming how they’ll feel for a guest walking in for the first time, and perfecting even the smallest details, from menu direction and design elements to service style and the story behind each dish.
This is honestly my favorite part of the restaurant business: the conceptualization stage. It’s where creativity and strategy meet, and I get to envision how an idea on paper will transform into a space where people gather, celebrate, and connect over food. No two days look the same. One day I might be sketching dish ideas for our upcoming Indian concept (Zaya), the next day tasting sauces for a peruvian inspired rotisserie chicken concept (Pluma), and the next discussing furniture layouts for a cigar lounge.
At this point in my career, I see myself less as just a chef and more as a creator of experiences. Food is the foundation, but building entire concepts that tell a story is what truly excites me.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’ve recently made a very exciting shift in my career. Stepping from the kitchen into the world of entrepreneurship. Today, I serve as the Managing Partner at Altura Concepts, a one-of-a-kind restaurant group based in McAllen, Texas.
We’re not just a collection of restaurants, We’re known for pioneering bold, diverse culinary visions to life. Currently, we operate five unique concepts:
Ambra – our flagship, charcoal-inspired global cuisine steakhouse.
Mikhuna – A neighborhood legend celebrating Nikkei cuisine.
Il Forno a Legna – a cozy trattoria with wood-fired Italian classics.
Bond – our elevated cocktail lounge and bar bites.
Inkawasi – a vibrant concept in mercado district food hall celebrating Peruvian-asian fusion and chifa cuisine.
And we’re just getting started. In the coming months, we’re conceptualizing and launching several more distinctive restaurants: Zaya (an Indian-Persian kitchen), Maseto (a high-end Italian experience), Pluma (rotisserie chicken with a fast-casual twist), Farina (Roman-style pizzeria), and Yana (a handroll sushi bar).
Each concept has its own identity, but they’re tied together by the same philosophy: thoughtful storytelling, passion-driven execution, and most importantly, uncompromising food and service.
For me, the heart of any restaurant will always be on the plate and in the guest experience. Ambience and design matter, of course, but the reason diners return & the reason they form real connections with a place, is because of exceptional food and genuine, personalized service. That’s where my background as a chef comes in.
Altura Concepts is a group with culinary mindset at the helm, and that perspective from ownership down shapes every decision we make.
That being said, I would never step back from the position that shaped me into who I am today: a pastry chef. It remains one of my greatest strengths and deepest passions. Working with chocolate, conceptualizing desserts, and creating edible art is something I find incredibly therapeutic, and I will always continue to hone and express that craft alongside my entrepreneurial ventures.
In short, what makes us unique is that we’re not just building restaurants, We’re building experiences that people want to relive, and I carry both my entrepreneurial vision and my pastry artistry into every one of them.
Amazing, so let’s take a moment to go back in time. What part of you has served its purpose and must now be released?
I think the part of me that needed to evolve, and in some ways be released is the mindset of being only a “one-man show” in the kitchen. For years, I thrived on being deeply hands-on, obsessing over every garnish, every glaze, and every plate that left the pass. That intensity served me well in shaping my discipline, my craft, and my reputation as a chef.
But as I’ve stepped into the world of entrepreneurship, I’ve realized that growth requires letting go of that need to personally control every detail. Instead, my focus now is on building strong teams, empowering them with the same vision, and trusting their creativity and skills. My role today is about creating frameworks, mentoring, and setting the standard, rather than doing it all myself.
Releasing that older part of me doesn’t mean leaving it behind completely, it means evolving. The discipline, precision, and passion I learned as a pastry chef still drive me, but I no longer need to be the only pair of hands creating. I’ve shifted toward being the mind that inspires, guides, and builds.
If you could say one kind thing to your younger self, what would it be?
I would tell my younger self: “Be patient, and trust the process.”
When I was starting out, I was always in a hurry to master techniques, to prove myself, to reach the next milestone. That hunger pushed me forward, but it also came with a lot of self-doubt and pressure. Looking back now, I realize that every challenge, every long shift, every failure was quietly shaping me into the chef and entrepreneur I am today.
I’d remind my younger self that it’s okay not to have everything figured out right away. The late nights practicing chocolate artistry, the times a recipe didn’t work, the frustrations in the kitchen, all of it was part of building resilience and depth. Every stage of the journey matters, and nothing is wasted.
Sure, so let’s go deeper into your values and how you think. Is the public version of you the real you?
For the most part, yes. What people see publicly is very much who I am. My passion for food, hospitality, and creating experiences isn’t a performance; it’s genuinely how I think and live. When I talk about restaurants or pastry or new concepts, that excitement is real because this work is woven into my life.
But behind the scenes, I’m honestly a very simple guy. I love unwinding with friends over drinks, playing cards, and enjoying the humble street food flavors I grew up on.
As much as I love creating intricate, artistic plates for guests, the most comforting food for me will always be simple street eats and mom-cooked meals. That’s the kind of food that feels like home and keeps me grounded.
Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. What will you regret not doing?
On a personal level, I would regret not spending enough time with family and loved ones. The restaurant industry can consume every ounce of your energy, and it’s easy to get caught up in the cycle of building and achieving. But at the end of the day, the real memories are made with the people closest to you.
So for me, the biggest regret would be not finding that balance. Not just create meaningful culinary impact but also cherish the relationships and simple joys that give it all purpose.
Contact Info:
- Website: https://alturaconcepts.com/
- Instagram: https://www.instagram.com/ruchit.harneja/
- Linkedin: https://www.linkedin.com/in/ruchit-harneja/
