Beyond the kitchen: Chefs forging a fresh culinary landscape

Beyond the kitchen: Chefs forging a fresh culinary landscape Chef Manu Chandra, Chef Sashi Cheliah, Chef Thomas Zacharias in conversation with Shonali Muthalaly

Updated - January 27, 2024 07:02 pm IST

Published - January 12, 2024 11:42 am IST

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Time & DateJan 27 , 2024 , 02:25 pm - 03:25 pm

In this session, chefs Manu Chandra, Sashi Cheliah and Thomas Zacharias talk to Shonali Muthalaly about the evolving trends in the culinary landscape.

Chef Manu Chandra is considered to be one of India’s leading culinary authorities. From the Cannes Film Festival to the World Economic Forum’s Annual Meeting in Davos, Chandra’s culinary artistry has been appreciated worldwide. He is credited for opening the first Indian gastropub, bringing trendy Asian dining and its many interpretations to the country, and celebrating the country’s biodiversity by championing local produce.

Singapore-born Chef Sashi Cheliah has transitioned from a career as a police officer in Singapore to becoming a chef in Australia. He won MasterChef Australia in 2018 and opened a restaurant named GajaBySashi in Adelaide. He also has a restaurant in Chennai.

Chef Thomas Zacharias graduated at the top of his class at the Welcomgroup Graduate School of Hotel Administration, Manipal, before honing his skills at the Culinary Institute of America, New York. He honed his skills under Chef Eric Ripert at Le Bernardin in New York. He is the Chef-Partner at The Bombay Canteen, Mumbai, and the founder of The Locavore. He is an advocate for sustainability and believes in empowering individuals to be agents of positive change through their food choices. 

Shonali Muthalaly is an Associate Editor at The Hindu, running the MetroPlus and Weekend supplements. A Chevening scholar, she writes and reports on the intersection between food and culture, and oversees The Hindu’s food vertical, building a product that engages with both diners and professionals in the culinary space.

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