TTT NEWS NETWORK
BRROKLYN, NEW YORK, MUMBAI | 22 SEPTEMBER 2026
For Derezaar Banaji, the worlds of fashion, food and hospitality have never existed in isolation. His career has moved across each of these creative disciplines, shaping a perspective that is now finding expression in a new luxury concept in Chelsea, New York City.
Derezaar, who has worked across fashion and fine dining, is currently developing Zaar-Line, a multidisciplinary destination that will bring together a café, wine bar and curated designer clothing. Rather than approaching it as a traditional retail or dining venture, he envisions it as a space where fashion, food and hospitality can come together as part of a single experience.
The idea draws on the different chapters of his career. His experience in fashion includes working with luxury names such as Stefano Bemer, while his culinary journey has taken him through some of New York’s fine-dining establishments, including The Modern at MoMA and The Musket Room. He has also gained experience through stages within New York’s competitive culinary scene.
That combination of experiences has influenced the way Derezaar thinks about luxury and consumer experiences. His understanding of fashion merchandising and consumer behaviour sits alongside knowledge of culinary development, kitchen operations and hospitality service.
His academic journey reflects the same intersection of disciplines. Derezaar holds a BS in Hospitality Management from the New York Institute of Technology, a Chef’s Career Culinary Diploma from the Institute of Culinary Education and an MPS in Fashion Business Management from Parsons School of Design.
For him, the move towards a multidisciplinary concept is therefore a natural progression rather than a departure from his earlier work. Derezaar says, “I want Zaar-Line to offer an experience where distinct creative expressions like fashion and food come together as one. Luxury, to me, is about creating something memorable that will stand the test of time.”
While New York has played a central role in his professional development, his Parsi heritage continues to influence his approach to hospitality. The emphasis on warmth, welcome and making people feel at ease is something he sees as equally relevant to contemporary luxury.
“My experiences are an important part of who I am. I have always believed that hospitality is about making people feel welcome, and that is something I carry with me wherever I go,” he adds.
That philosophy is expected to extend to the Chelsea flagship, which is planned to include private dining and bespoke catering experiences alongside its fashion and food offerings.
For Derezaar, the project represents an opportunity to bring together the seemingly different worlds that have shaped his career. His approach sits at the intersection of fashion, culinary arts and hospitality, with the focus shifting from individual products or services to how people experience them together.
As the Chelsea concept takes shape, it also marks another chapter in Derezaar’s evolving career, one that reflects his belief that luxury is increasingly about creating an atmosphere, a sense of connection and an experience that stays with people long after they leave.
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