Chef Abhi Abhi

I'm a professional chef and have been working in the industry for over three years. After spending years in commercial kitchens, I've decided to take a step back and focus on building something of my own. It's still in the works, but it's something I've been quietly working on behind the scenes.

My journey with food started way before I became a chef. Back in fifth grade, both my parents worked long hours, and I hated coming home to cold food. I started by simply heating up whatever was at home, but curiosity quickly took over. Before I knew it, I was trying new things in the kitchen and completely fell in love with cooking.

Over the years, I've trained and worked across Japanese, Indo-Chinese, European, and Middle Eastern cuisines, along with pastry and bread making. I believe every dish should be made with intention. People don't just taste the ingredients—they taste the care, thought, and purpose behind the food. That's the kind of cooking I want to be known for.