Discover the bold flavors and vibrant traditions of Indian and Mexican cuisines
As the food and beverage scene in Chicago continues to grow and expand, there has been a call and demand for unique and different dining experiences. In a post-pandemic world, diners and patrons are seeking hospitality spaces that provide warmth, authentic hospitality, and undeniably delicious food and beverages.
This team of hospitality professionals, including Chefs Zubair Mohajir and Rishi Kumar, and Bartender David Mor, continue to get excited about the potential opportunities that this industry offers, as well as new and returning generations of diners and foodies. With Mirra, the goal is to offer a space that is warm, cozy, and comforting, whilst simultaneously executing a bold and vibrant food and beverage program. We plan to join this wave of openings by allowing our years of combined experience to inform the decisions we make as restaurant operators, to ensure a well-received, consistently growing, and profitable business.
chef rishi kumar
Growing up in Singapore, he discovered Mexican cuisine through family celebrations at one of the city’s few dedicated Mexican restaurants. He began cooking it during an internship at the Singapore branch of the Culinary Institute of America, later training in southern France and Singapore under Michelin-starred chefs like Jason Atherton and Ivan Brehm. After moving to the U.S., he joined Frontera Grill, rising from intern to line cook at Topolobampo, then to sous chef and Private Event Chef. In that role, he traveled across the U.S. and Mexico with Chef Bayless, deepening his understanding of regional Mexican cuisine. He was part of the team behind Topolobampo’s James Beard Award for Outstanding Restaurant win and later helped open Bar Sótano. He earned recognition in local publications, including being named “one to watch” by Phil Vettel. Before Mirra, he served as R&D Culinary Director for 50 Eggs Hospitality Group and Chica Restaurants. Mirra is now his latest project alongside two partners.
chef zubair mohajir
Mohajir has evolved into a stalwart in the Chicago food scene, earning multiple James Beard Award nominations in recent years while blending authenticity through a modern and innovative lens. Born in Chennai and raised in Doha before settling in Chicago, he transitioned from finance to kitchens in 2008. He started locally at Pump Room by JG and in California at Bouchon by TKRG. He also completed an apprenticeship at Gaggan, one of Asia’s most progressive restaurants. Wazwan Supper Club was Mohajir’s splash onto Chicago’s food scene in 2017 that led to current concepts such as Lilac Tiger, Coach House, Mirra and Sarima Cafe, crafting a contemporary, boundary-pushing take on South Asian
david mor
David is an award-winning bartender, writer, and Co-Founder of SPILL, a hospitality-focused multimedia platform, and Founder of Head Bartender in Charge, a subscription-based platform for home cocktail enthusiasts and emerging bartenders. David has been lauded as Bartender of the Year in 2020, as well as notably overseeing the beverage programs at Cindy’s, Robert et Fils, Lilac Tiger, and more. Starting off as a bartender in Champaign, IL as an actor and bartender, David has taken his unique lens on hospitality to curate vibrant and intentional cocktail menus and drinks programs throughout Chicago. Most recently, David has been titled Hospitality Innovator by Chicago Magazine, being featured as one of the city’s 13 professionals to “look out for.”