Shiyam Sundar, born in Tamil Nadu in southern India , was captivated early on by the flavors that emanated from his mother’s and grandmother’s kitchens. He wanted to do nothing else but cook, and began his professional cooking career at the age of fourteen. Shiyam honed his craft at the Oberoi in New Delhi, Taj Exotica Resort and Spa in the Maldives, and the Emirates Palace in Abu Dhabi . He later trained at renowned The French Laundry in Yountville. A graduate of the Culinary Institute of America, Shiyam complements his mastery of western culinary techniques with his interests in Indian cuisine, traveling to remote villages to learn and record their food traditions. He enjoys presenting the healthful classics of his childhood and his more recent discoveries using abundance of fresh ingredients.