Products developed around exceptional quality.
Each product was developed to outperform the strongest comparable product in the market, giving customers a reason to seek it out.
How we create exceptional food
Having lived in the USA, Europe, the Middle East, India and Bangladesh, I was fortunate to enjoy great food everywhere—but I never learned to cook it.
In the nineties, I owned and operated a South Asian restaurant in the UK. Running a restaurant was different from cooking the food myself, but it showed me a lasting challenge: keeping food consistently good without relying entirely on individual talent.
During the COVID lockdowns in 2020, I finally tried cooking. My first lasagna was terrible. So was the second. YouTube videos and cookbooks helped, but only got me so far.
Determined to understand why, I turned to food science and professional cooking books. My technology background helped me approach cooking as a process I could understand, test and improve—through ingredients, temperature, timing and technique.
After repeated trials, the food improved. But making a great dish was only the beginning. Could a trained person reproduce that quality consistently? That question became the foundation of Artees.
I converted 3,000 square feet of my home into kitchens and labs, hired a team of six, installed specialist equipment, appliances and accessories, and procured the finest ingredients.
Over six years, we developed 319 products across 10 food domains, with documented methods, defined procedures and measurable controls.
Today, Artees gives prospective owners the starting point I never had. You don’t need years of product development or a professional chef. You need the drive to learn the system and apply it consistently.
