This month, we shine a spotlight on Anuj Sanghi, an Advanced Diploma of Hospitality Management graduate from Le Cordon Bleu Melbourne, who is now thriving as owner of Bar Mercado, which has just celebrated its 1st birthday, in Melbourne, Victoria.

When Anuj Sanghi arrived in Australia in 2018, he brought with him years of experience as a pastry chef and a clear ambition to expand his understanding of hospitality beyond the kitchen. What followed was a journey that would take him from student to venue owner, culminating in the opening of one of Melbourne’s vibrant food destinations, Bar Mercado. 

Anuj enrolled in the Advanced Diploma of Hospitality Management (Patisserie) at Le Cordon Bleu Australia with a vision of refining his technical skills while gaining a broader understanding of how hospitality businesses operate. 

“I wanted to deepen my craft while understanding the bigger picture of hospitality,” he says. “The course offered a balance of technical skill and business insight that felt right for where I wanted to take my career.” 

During his studies, Anuj developed a new perspective on food and hospitality, one grounded in quality, precision and purpose. While the kitchen remained central to his passion, exposure to business planning, sustainability, cost control and venue operations gave him the confidence to think beyond being a chef and begin imagining himself as an owner. 

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My time at Le Cordon Bleu changed how I think about food and hospitality

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He reflects, “it showed me that creativity and consistency can coexist in a professional kitchen.” A defining moment came through a business plan project during his studies, where the idea of turning culinary passion into a business concept first began to feel tangible. 

Today, that vision lives in Bar Mercado, a Spanish and South American-inspired bar and kitchen located beside Queen Victoria Market in Melbourne. 

Inspired by the atmosphere of markets and their ability to bring people together through food, conversation and culture, Bar Mercado was created to feel energetic, welcoming and full of life. 

“The idea was to create a place that captures warmth and spontaneity while still feeling polished and contemporary,” Anuj says. 

The menu reflects that philosophy through fresh Australian produce interpreted with Latin flavours and designed for sharing. Yet beyond the food and drinks, Anuj believes hospitality is ultimately about connection. 

“For me, hospitality is about generosity and intent,” he says. “Food should feel approachable but thoughtful. I’ve always believed hospitality is about creating a space where people feel seen, not just served.” 

That philosophy is underpinned by one lesson he continues to carry from his Le Cordon Bleu experience: Consistency. 

“Good food isn’t built on shortcuts – it’s built on repetition and respect for the basics. Once you’ve mastered your foundation, you can start creating with confidence.” 

For potential students looking to follow a similar path, Anuj’s advice is simple: Stay curious and trust the process. 

“Every experience, even the difficult ones, adds to your foundation. Learn how the business works, build strong relationships and take your time getting it right. Opening a venue is equal parts patience and persistence.” 

From student to entrepreneur, Anuj’s journey is a reminder that great hospitality careers are built not only on passion, but on the courage to turn ideas into something people can gather around. 

Feeling inspired? Explore our Advanced Diploma of Hospitality Management (Patisserie) today.