am Sandhya

“I just love cooking and you will always find me in the kitchen anywhere I go. One of my earliest and fondest memories of food is my Mom baking cakes on Sundays and being allowed to lick the bowl and mixer clean afterward”.

“Knowledge will be your passport to wherever you want to go in the world” – true words by Chef Marco Pierre White.

I thrust myself into the hotel industry bundled up with so many hopes and dreams for myself and ready for duty. Being hired by one of the best in the industry, Four Seasons, I knew I was headed in the right direction to an amazing future. I had it all chalked out, soon after my Bachelors, 18 months of internship then I would become a commis chef and slowly grow into an Executive chef at a five-star hotel that was the ultimate goal. That was the only dream I knew when I entered the hotel industry, so naïve and just turned 19, right out of college, first time away from home and living by myself in a big metropolitan city, Mumbai.

As I slowly started my career I realized there’s more to this Food industry than five-star restaurants and Michelin stars and molecular gastronomy. There’s a whole world out there undiscovered by me, made me so curious that I started feeling claustrophobic within the walls and the basement of the kitchen. I wanted to step out and see for myself what was out there, what were the challenges. I felt I was missing out on something very important. The synchronized platings in the restaurant day in day out started becoming boring to me and I wanted to explore beyond the basement, beyond the 300 $ per person experiences. I took the risk, I moved out of the kitchen and into the administration office of the Food & Beverage Department. I learned to manage an office, handle guests, handle vendors, micro-manage almost everything that goes into that 300 $ experience that the chef didn’t have to worry about. I learned I had a passion and skill set for Photography which I later developed into Food Styling and also gave me the chance to do cover shots for the Four Seasons Hotel Magazine. Read More»

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Sandhya Kumar