Javid Javdani is the kind of person who doesn’t wait for the “right time.” He’s the kind of person who buys a small neighborhood grocery store without a business degree, doubles its size, fills it with global flavors, and somehow still shows up to work as a pharmacist on Monday morning.
Born and raised with a strong work ethic, Javid put himself through school while holding down jobs at car washes, petrol stations, and restaurants. He earned a degree in chemistry from California State Polytechnic University–Pomona in 1989, followed by a Doctor of Pharmacy from the University of the Pacific. He became a licensed pharmacist in 1994 and later spent two decades as Director of Pharmacy at Kindred Hospital.
But that’s only half the story.
In 2005, Javid bought a local grocery shop on a quiet street in San Diego. At first, it was just about offering something different to the community. Then he saw the need—international products, hard-to-find spices, familiar snacks for new immigrants. So he expanded. The shop became a hub. A woman once cried when she found a childhood favourite on his shelf. That moment stuck.
By 2011, Javid expanded again—this time opening Sufi Mediterranean Cuisine, a restaurant and catering business inspired by his heritage and built on the same values that guided his pharmacy work: consistency, care, and customer trust.
Today, Javid is one of those rare people who successfully blends science and service, business and neighborhood. He’s proof that you don’t need to pick one path—you just need the right systems, the right mindset, and a good grocery list.
Can you tell us a bit about yourself and what you do?
I'm a pharmacist by training and a small business owner by choice. I spent over 20 years in healthcare, mostly as Director of Pharmacy at Kindred Hospital. At the same time, I run a grocery store and a restaurant here in San Diego. I started the grocery shop in 2005, expanded it for the community, and later opened Sufi Mediterranean Cuisine in 2011. I like solving problems, whether it’s filling a prescription or finding the right type of lentils for someone’s stew.
How would you describe your personal or professional vibe in 3 words?
Calm, curious, methodical. I don’t rush. In pharmacy, rushing can lead to dangerous mistakes. That trained me to stay calm under pressure. I’m curious because I like learning—new recipes, new cultures, even new software. Methodical because I believe everything runs better with systems—my grocery shelves, my kitchen stations, and my schedule.
What’s one fun fact about you most people don’t know?
I used to love cleaning car windows at the petrol station job I had as a teenager. I got tipped more when the glass was spotless. That taught me early that small details matter. That lesson stayed with me—even now, I still check the restaurant windows myself sometimes.
What’s your favorite TV show right now?
I’ve been watching The Bear on Hulu. It hits close to home—especially the chaos in the kitchen. The pressure, the small wins, the sense of purpose—I relate to that a lot.
What’s your most-used social media app these days?
Instagram. I use it to post photos from the restaurant, specials of the day, and sometimes behind-the-scenes stuff from the kitchen. Customers like seeing the prep process. It makes things feel more personal.
Be sure to check out our Top Instagram Influencers and Celebrities list.
What was the first social media app you ever joined?
Facebook. Back then, it was more for keeping in touch with family overseas. I didn’t use it for business at first, but it became useful for announcing new dishes or store updates later on.
Are there any influencers or creators you never miss content from?
I follow @cheftommybanks. He’s a British chef who mixes heritage, technique, and storytelling. I like how he talks about food as more than flavor. It’s about memory, culture, and care. That’s how I see food too.
Are there any must-follow accounts or pages for people in your industry?
@pharmacytimes is great for pharmacy updates and trends. On the food side, @bonappetitmag offers a wide range of ideas and perspectives. Both give me practical ideas and inspiration.
Do you listen to any podcasts related to your field or niche?
Yes, I listen to The Restaurant Guys podcast. They bring in real business owners, not just celebrity chefs. It’s useful hearing what people are doing to solve everyday problems in the industry.
What’s the best advice you’ve heard from a podcast or interview?
“Don’t wait for perfect.” I heard it on a small business episode. That stuck with me because I bought my store without knowing everything. I figured things out as I went. If I waited until I felt “ready,” I never would’ve started.
If you could collab with any influencer or celeb, who would it be?
Probably Massimo Bottura. He’s not just about food—he’s about values. I’d love to learn how he builds both flavor and culture into his restaurants.
What’s a habit, hack, or tool you swear by for staying informed or inspired?
I keep a handwritten weekly schedule on my kitchen wall. Old-school, I know—but it helps me focus. I review it every Sunday, plan my work shifts, delivery days, and even family time. If I don’t see it, I forget it.
Keep up to date with Javid Javdani via LinkedIn.
