Javid Javdani is a pharmacist and entrepreneur based in San Diego, California. His career spans both healthcare and small business, with a focus on community service and long-term growth. He earned his chemistry degree from California State Polytechnic University–Pomona in 1989 and later completed his Doctor of Pharmacy at the University of the Pacific–Stockton. He became a licensed pharmacist in 1994.
Javid worked in hospital pharmacy for over two decades, including 20 years as Director of Pharmacy at Kindred Hospital. He later served as a staff pharmacist at Med-Plus Pharmacy until 2023. Throughout his career, he managed high-pressure operations with precision, handling everything from regulatory compliance to medication safety and staff leadership.
In 2005, he purchased a small grocery shop in his neighbourhood. Instead of keeping it as-is, he doubled its size and expanded the stock to serve diverse ethnic communities. By 2011, he launched Sufi Mediterranean Cuisine, a restaurant and catering business that reflects his cultural roots and attention to detail.
Before all this, Javid supported himself by working in car washes, petrol stations, and restaurants. These early jobs shaped his view of customer service and business management.
“You learn the most when you have the least,” he says. “That’s how I built everything—one step at a time.”
Javid is now seen as a leader who blends healthcare discipline with small business grit. His story is a clear example of what steady work and smart thinking can build over time.
A Q&A with Javid Javdani on Building a Career from the Ground Up
You’ve had two very different careers—pharmacy and food. What came first?
Pharmacy came first. I studied chemistry at Cal Poly Pomona, then went on to the University of the Pacific for my Doctor of Pharmacy. I got licensed in 1994. I worked at Kindred Hospital for 20 years, the last several as Director of Pharmacy.
What was that role like?
It was busy. Lots of moving parts. You had to be sharp every day. I managed a team, handled regulations, filled urgent prescriptions, and worked directly with doctors. You couldn’t afford to miss anything.
How did that work prepare you for running a business?
Pharmacy teaches you how to stay calm under pressure. Every detail matters. That mindset helped when I opened my own grocery store. If something went wrong, I didn’t panic. I looked at the steps, found the problem, and fixed it.
What made you decide to buy a grocery store?
Honestly, I saw one for sale in my neighbourhood. It was small. I didn’t have a full plan, but I knew the area and thought I could make it work. I expanded it and started stocking international products—things people missed from home.
What kind of response did you get from the community?
People were grateful. A man once told me he hadn’t seen a certain type of lentil since he left India. A woman found a brand of pickled vegetables from Iran and cried. That’s when I knew I was doing something worthwhile.
You eventually opened a restaurant too. Why make that move?
I grew up eating Mediterranean food. I missed it. So I opened Sufi Mediterranean Cuisine in 2011. At first, it was a small project. Then it grew into a proper business. We do catering too now. I kept the same idea—serve people well, give them a place that feels familiar.
Did you keep working as a pharmacist during that time?
Yes. I worked part-time at Med-Plus Pharmacy between 2020 and 2023. I liked staying connected to healthcare. I also think working in more than one field kept me sharp.
What’s been the hardest part of running a business?
At the beginning, it was learning things on my own. Licensing, leases, food permits—no one teaches you that. I had to ask around and figure things out. Also, managing people in a restaurant is very different from a pharmacy.
What’s the most useful habit you’ve carried over from pharmacy?
Triple-checking everything. It’s built into you as a pharmacist. I check orders, I check the math, I check the dates. That habit saves you from bigger problems later.
What advice would you give to someone starting their first business?
Start small. Use what you already know. Don’t wait for perfect. Also, pay attention to what people around you need. That’s how you grow.
Final question—how do you define success now?
For me, it’s about building something that lasts. I like knowing that the shop, the restaurant, and the people who work there are all still going strong.
Founder Dinis Guarda
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