The Chef and a Visionary, leveraging in depth knowledge and leadership acumen, Chef Nilesh Limaye has been a game changer.
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
Gary Sidhu, chef/owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.