My Muscle Chef co-founders Nishant and Tushar Menon open $55m Yennora facility

Two Sydney brothers have gone from a small kitchen to a multimillion-dollar business in just a decade. Read their inspiring story.

My Muscle Chef_co-founders and brothers Nishant and Tushar Menon.

Two brothers from western Sydney started their business out of a small kitchen 10 years ago aiming to find a “more convenient” way to manage nutrition.

Now, Tushar Menon and his brother Nishant, have built a multimillion dollar company, My Muscle Chef, and recently opened a $55m facility in Yennora.

Tushar, chief executive and co-founder of My Muscle Chef, first had the idea for his business back in university.

“I was invested in my health and fitness, regularly going to the gym, and managing my own nutrition, but I quickly realised how time-intensive meal prep could be,” he said.

“I always thought there had to be a more convenient way to enjoy delicious, fresh, high-protein meals that would support health and fitness goals.

“That’s where the idea for My Muscle Chef was born. I then called my brother Nish who was working in Silicon Valley at the time and the rest is history.”

My Muscle Chef chief executive Tushar Menon. Picture: Supplied

The brothers opened their first kitchen in Potts Point and started selling through gyms in the local area.

Soon, word began to spread and their popularity grew among the fitness community which led to the brothers tripling production and revenue in a short amount of time.

“In the beginning, we were overseeing everything,” Mr Menon said.

“From order placement to deliveries, we were driving around Sydney, regional NSW and even Canberra, to ensure our customer’s meals arrived safely.

“As the business continued to grow, Nish and I endeavoured to always find a better way; listening to customer feedback, diversifying our product offering, and ensuring My Muscle Chef’s meals were fresh, tasty, and aligned to everybody, and every goal.”

My Muscle Chef meal packing.

Mr Menon said a key turning point for their business was harnessing research, consumer data and technology infrastructure which allowed them to grow into a multimillion-dollar company that generates $200 million per annum.

But one of the best parts of their successful business has been creating it from the ground up with family.

“Working alongside my brother has brought us closer and strengthened our relationship,” Mr Menon said.

“Over the past 10 years, we’ve built the business into a category leader that is set to produce 1.2 million fresh, quality meals every week from our Yennora facility.

The staff gym at My Muscle Chef's new Sydney facility.

“This has been an incredible experience for the both of us. We have different skills that complement each other and our differences allow us to continue working towards our vision of making My Muscle Chef a household name.”

Despite their success, the brothers have never forgotten their roots after growing up in Western Sydney.

It was a dream come true to open up their new $55m factory in Yennora, a key milestone for My Muscle Chef, in December.

“The new facility has capacity for a 600-strong workforce spanning a range of professions such as trained chefs, dietitians, food technology engineers, technicians, and quality assurance managers in addition to marketing teams,” Mr Menon said.

“Giving back to the community we grew up in is something we’re passionate about and our investment in this state of the art facility will bring more employment and upskill opportunities for the local area.”