Zuhtu Tim Kahya, EMBA '09

Master of Sweets

For Zuhtu Tim Kahya, EMBA ’09, his vision of culinary life came into focus after being taken under the wing of a Slovakian ice cream artisan. Kahya spent three years learning the craft from world-renowned experts in Europe before making the switch from life as a corporate employee to owner of Bagelati, a unique concept that serves fresh bagels and artisanal gelato. 

Entrepreneurially minded from his time at Saint Joseph’s Haub School of Business, Kahya co-owns the restaurant with his uncle and has ambitions to keep the family feel of the establishment while expanding nationwide. Six years after opening his first storefront in Cinnaminson, New Jersey, Bagelati has already added locations in Marlton, New Jersey, and Lake Grove, New York.

Inspiration for going into the food biz?

Before my mom passed away, I wanted her to see me start my dream. At the time, I had been married for eight years with two young children, and was balancing the corporate grind in a financial institution for over a decade. I had earned my EMBA from Saint Joseph’s and achieved stability, yet something inside me yearned for more — a purpose that ignited my passion. 

That spark was lit when I stumbled upon a show about a European artisan making ice cream. The way he transformed ice cream into art struck a chord. It wasn’t just ice cream — it was culture, craftsmanship and connection. That moment set me on a path of discovery. 

How has your SJU education impacted you as an entrepreneur?

My education not only provided a strong foundation in business principles but also taught me to think strategically and adapt to challenges. The values of leadership, community and innovation that SJU instilled in me have been instrumental in guiding Bagelati’s growth and success.

Unknown fact about you/your restaurant?
Before starting Bagelati, I tracked down the ice cream artisan I had seen on TV in Bratislava, Slovakia, wrote to him, and was elated when he responded. Within a week, I was on a plane to Vienna, Austria, then a bus to Bratislava, chasing a vision. Over the next three years, I traveled back and forth, immersing myself in the craft of gelato, attending expos in Italy and learning from masters in the field. Before my mom passed, she tasted the gelato I created and her approval was the greatest blessing.

Brief restaurant history?
My first entrepreneurial venture, a gelato factory, ended in loss due to mismatched visions with one of the partners. It was a costly lesson, but I refused to see it as defeat. 

My father suggested collaborating with my uncle, a bagel shop owner who had been in the business for over 15 years. The idea sparked a new vision: combining fresh bagels with artisanal gelato under one roof. In June 2019, Bagelati was born in Cinnaminson, New Jersey, six months before the pandemic turned the world upside down. My wife, with her retail management expertise, became the backbone of our operations, ensuring every detail reflected our values.

What advice would you give to SJU students interested in entrepreneurship?

Be passionate and patient. Success takes time and challenges are opportunities to grow. Build strong relationships, learn from every experience and don’t be afraid to take risks. Always observe your surroundings no matter where you go, as signs are in front of us each and every day. Surround yourself with people who support your vision and inspire you to keep pushing forward.

If you could make an SJU-themed meal or dish, what would you serve?

I would create the “Hawk’s Nest Breakfast Sandwich,” featuring a freshly baked everything bagel, layered with cage-free eggs, turkey bacon and avocado spread. It would be accompanied by a small cup of gelati with crimson and gray swirls.
 

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