“I’m Mathangi Kumar, and this is the story of how a Tamil Brahmin girl from Chennai found her way into the fiery kitchens of the culinary world.

I grew up in a typical Chennai home – my days filled with the aroma of my mom’s and grandmother’s cooking. Watching them whip up magic with simple ingredients sparked something in me. By the age of 7, I was already meddling in the kitchen, fascinated by the craft called food.

But let’s fast forward a little. Like most people in my family, I followed the “right path”, i.e., a degree – an MBA in Finance. Yet deep down, my heart always belonged to food. So, I took the leap. I packed my bags and headed to Le Cordon Bleu, London, to learn the art of culinary.

Here’s the truth, it wasn’t easy. Coming from a vegetarian family, understanding non-vegetarian food and mastering a complex cuisine like French cooking felt like a mountain I couldn’t climb.

My first term? A struggle.

I questioned myself – but giving up wasn’t an option. I pushed harder, fell in love with the process, and learned that challenges make the sweetest victories.

When I returned to Chennai, I started my own bistro with no formal support from the industry. It was just me, my passion, my vision, and my obsession with crafting food that was innovative yet approachable.

The response? Overwhelming. Yes!

Alongside, I ventured into food consulting across India, helping businesses bring their food dreams to life.

I had food businesses (alongside the help of my investors) run across Chennai but when I took a break for personal reasons, I left all my ventures. After months, that’s when and how I started consultation.

I’m a kitchen rat, I thrive when I’m inventing dishes, not repeating mundane recipes, and yes, sustainability matters to me. Food is art, but waste is not part of the palette.

As a woman in a male-dominated industry, I also faced stereotypes and doubts. But life gets me going by making me stronger and better. Some of the most unexpected people I met turned out to be my biggest cheerleaders.

To anybody who aspires to be in this industry, I would want to say just one thing – be obsessed with your craft and refine your skills relentlessly. Clarity comes with maturity, and consistency is what brings people back.

Trust me, when you follow your passion unapologetically, the kitchen or life, will definitely reward you.”