What inspired you to become a chef?

That’s a deep question. I believe passion is the most important ingredient in cooking. Choosing the chef profession wasn’t a decision I made overnight—it has been a long-time career journey. For me, food is an emotion, and I strive to live by that motto every day in my cooking life. My aim is to continue creating memorable culinary experiences for as long as I can, and I feel like “Feed the World” is one of the most fulfilling aspects of my career right now.

Can you share a bit about your background and how you got into cooking?

My passion for cooking has deep roots in my family traditions and early experiences in the kitchen. I was born and raised in the south of India, in Kerala—“God’s own country.” I started cooking at a young age, inspired by watching my mother prepare meals for our family. Those early memories around the dining table—the warmth, joy, and togetherness—left a lasting impression on me. They inspired me to pursue a career in the culinary industry and to focus on creating special moments through food.

You have over 23 years of experience with major international hotel brands. What stands out about your career?

Working with brands like Marriott, Hyatt, Intercontinental, and Starwood has given me invaluable experience and allowed me to hone my skills at a high level of professionalism. One of my standout qualities is specializing in pre-opening and opening hotels, which has been both challenging and incredibly rewarding.

How would you describe your culinary philosophy?

I believe in using the freshest, locally sourced ingredients to create dishes that not only taste amazing but also support local communities and small businesses. Growing up in a farming family gave me a unique perspective on agriculture, and I bring that connection to every dish I prepare. I love experimenting with flavors, falling in love with ingredients, and crafting storytelling dishes that create lasting memories. The farm-to-table connection and creating unforgettable experiences through food are the core elements of my philosophy.

What do you find most fulfilling about being a chef?

For me, the joy comes from bringing people together through food. Seeing guests enjoy a meal, sharing stories around the dining table, and creating memorable experiences—that’s what makes all the hard work worthwhile. Cooking isn’t just a profession; it’s a way to connect, celebrate, and bring happiness to others.