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Our Chef

Cutting-edge of modern Indian cooking, Chef and Owner John Rajoo, a culinarian from Southern India believes in deep-rooted culinary traditions and diverse indigenous ingredients, and in the power of sourcing old cooking techniques with a contemporary touch that emphasize fresh herbs and roasted spices. His efforts towards understanding and appreciating Indian regional cuisines, by reconnecting them with their roots through regional food and local and seasonal ingredients. John completed his culinary Arts & Science in Chennai, India and later graduated from Baltimore International College with a Master of Science in Hospitality Management.

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