My food journey began as a child in my mother’s kitchen, as the youngest of five it was always my responsibility to help cook. My mother loves sweet potato and could tell just from taste and texture when it was harvested. I’ve taken this humble root and paired it with duck, poultry which to me is symbolic of fine dining and what I’ve learnt in the industry – especially butchering - which I’ve cooked along with the wild foraged matangulu, paying homage to Chef Johannes who has taught me so much.

The evolution of Indian gastronomy is deeply rooted in the concept of Thinai—an ancient classification that divides the land into five ecological zones. Fascinated by how terroir has historically determined survival and dictated how travellers navigate changing terrains. My signature dish, 'Bendakaluru,' retells the folklore of a medieval king's strategic journey through these shifting microclimates. It documents how his expedition culminated in the culinary identity of present-day Bangalore.

I am here to day with spirit of regeneration for future and passion for food. My dish is "Reflection of nature" it is strongly represent who I am, where I come from,and my roots with culinary journey as chef. I work local cultureand usage of domestic produce. This greatly inspire me to explore more of my own home cuisine and interpret it modernly in my own way. wish by the recipes I serve, my folks will support this idea to value our cuisine and be proud of it specially for Future Generation.

Duck and chouchou were often served at my parents' dinner table, thanks to our vegetable garden and our farmyard. In this recipe, made with home-grown produce, I present a simple and generous simple, generous cuisine where vegetables and meat, in a rather classic interpretation have equal importance on the plate. Working with a product in its entirety using a variety of techniques is part of my culinary identity, while at the same time highlighting the local flavours of the Hauts de La Réunion region.

My dish- Echoes of the Kalahari expresses who I am today-a chef grounded in Southern Africa- and who I aim to become: one who cooks with awareness, responsibility, and respect. A Deep respect for a landscape where survival depends on balance. The connection between the San tribe, their knowledge of indigenous healing plants and game is a system of coexistence built on mutual reliance. My philosophy is honouring ingredients not as resources to extract, but as elements within a living system.

Growing up, lamb was, and still is, an expensive commodity. In my home lamb always went hand in hand with a special occasion. The preparation of the lamb dish was always tasked to my grandmother who would always take great care and would never dare leave anything to go to waste. This dish is a tribute to her and how she inspired me to pursue cooking professionally and the special memories we shared, showcasing the skills and techniques I have acquired while being a chef locally, and abroad.
 

The Middle East epitomizes cultural fusion and rich histories, evident in its vibrant bazaars and diverse culinary heritage. Families and friends unite around tables adorned with delectable dishes, sharing laughter and tales. Amidst deserts and seas, hospitality and tolerance prevail, weaving a tapestry of unity amidst diversity.

I believe the future of cuisine lies in preserving cultural identity through innovation. Levantine Wellington reimagines Lebanon’s iconic kibbeh in a contemporary form while preserving its essence. The smoked hummus and oxtail jus add depth and refinement, creating a bridge between heritage and modernity. Through this dish, I celebrate the resilience, creativity, and evolving story of Lebanese cuisine.

I wanted to showcase the authentic Egyptian cuisine, using contemporary twists and techniques to re-imagine traditional components like bessara, dukkah and taro. “It’s simply Egypt on a plate”. Memories of bessara served when meat was scarce, slow cooked lamb as a celebratory feast with families gathering around a floor tray and his grandmother’s taro inspired this dish, which presents taro in sheets and sous vide lamb with textures of dukkah.