Jayadeep Patra, a Toronto-based epidemiologist and entrepreneur, is bringing his scientific knowledge and global perspective to the table—literally. Through his restaurant ventures, he aims to elevate Toronto’s fine-dining setting by combining science with gastronomy. Patra, together with his spouse Madhu Patra (MBA), owns and operates Bar Goa, a Michelin-recognized restaurant in Toronto. They have also recently launched ROOH, a fine dining establishment with a modern take on Indian cuisine.
Bar Goa has earned its reputation for blending traditional Goan flavors with Portuguese influences while focusing on sustainability and health-conscious dining. The restaurant’s menu features dishes like prawn curry sliders, saffron-infused desserts, and creative cocktails inspired by Indian spices such as turmeric and kokum.
From Public Health to Gastronomy
Jayadeep Patra’s journey from academia to entrepreneurship is as unique as his path to hospitality. He holds a PhD in psychology and public health from the University of Toronto and has contributed to global health research with more than 100 peer-reviewed publications.
His work at the Centre for Addiction and Mental Health (CAMH) in Toronto has also assisted public health policy and addiction research. Now, he recreates dining experiences centered on sustainability and nutrition.
Jayadeep Patra entered the hospitality industry to apply his scientific background to real-world challenges. “I’ve always believed that science can improve lives in unexpected ways,” he shares. “In hospitality, I saw an opportunity to combine my passion for research with my love for food to create something truly unique.”
Sustainability at the Heart of Fine Dining
The Toronto restaurateur integrates sustainability into his outlook on fine dining. Bar Goa implements eco-friendly practices such as farm-to-table sourcing, waste reduction, and sustainable packaging. These initiatives have earned Bar Goa a loyal customer base and a Michelin Guide recognition.
“Bar Goa isn’t just about food; it’s about creating an experience that reflects our values,” Jayadeep Patra explains. “We want every guest to enjoy exceptional cuisine while knowing their meal supports sustainable practices.”
Bar Goa works directly with local farmers to source fresh, seasonal ingredients, reducing the carbon footprint associated with long-distance transportation. The restaurant also implements waste reduction programs that repurpose kitchen byproducts into new dishes or compostable materials.
Elevating Toronto’s Indian Fine Dining
Building on the success of Bar Goa, the Toronto restaurateur expanded his vision with the launch of ROOH, which opened its doors in April 2025. This restaurant combines progressive Indian cuisine with local ingredients and global techniques.
With aspirations for Michelin recognition within its first year, ROOH aims to set new standards for fine dining in Toronto. He also plans to elevate the Indian culinary scene by introducing new sustainability practices and promoting the city’s dining culture. Like Bar Goa, the restaurant focuses on responsible sourcing and reducing environmental impact.
Jayadeep Patra’s journey from an international student to a successful restaurateur is a remarkable story of resilience and culinary vision. With ROOH now open, his next objective is to explore growth opportunities in the hospitality industry in downtown Toronto.
