Sandhya Kumar

Background

About Sandhya Kumar

As a seasoned Chef, Food Designer, and R&D Innovation expert, I bring a wealth of experience and passion for the culinary arts to every endeavor. My gastronomic journey began in 2006 with training at The Oberoi's, followed by further refinement of my skills at Marriott's in Chennai in 2007. Over the years, I've had the privilege of working with prestigious establishments, including an eight-year tenure as a chef at the Four Seasons Hotel, Mumbai, where I mastered key areas of food preparation, from butchery to pastry. In 2015, I embarked on an entrepreneurial venture by establishing 'INDULGE IN,' a self-financed company offering Restaurant Consultancy, Food Styling, and Culinary Workshops. This endeavor allowed me to cater to clients across India and showcase my expertise. I've had the privilege of working as a Food Stylist for renowned photographers and companies like Nestlé Pvt Ltd, and I served as the In-House Photographer for Four Seasons Magazine. My passion for food and innovation led me to pursue a Master's in Food Design and Innovation at the Scuola Politecnica di Design in Milano, Italy, in 2021-2022. This academic pursuit, coupled with practical experiences, has equipped me to serve as the Food Alchemist R&D Lead at the Future Food Institute since 2023. The Future Food Institute is a social enterprise dedicated to promoting positive change in global food systems through education and innovation. Throughout my career, I've embraced diverse roles, from being a Food Stylist and Consultant for the Bollywood adaptation of Jon Favreau's film 'Chef' to contributing as F&B Coordinator & Executive Assistant at the Four Seasons Hotel, alongside my role as a Chef. My commitment extends beyond the kitchen; I've completed the Food & Climate Shaper Boot Camp by Future Food Institute and FAO, and I hold certifications in ISO Food Safety Management Systems and HACCP guidelines. I am constantly striving to learn new things, firmly believing that learning never stops. My current work focuses on innovation using fermentation techniques and creating impact through food upcycling and reducing food waste. This approach aligns with the principles of the circular food economy, which emphasizes eliminating waste and pollution, circulating products and materials at their highest value, and regenerating nature. Beyond my professional achievements, my objective is to give back to the community and contribute to effective and sustainable change. I'm driven by a profound aspiration to make a positive impact on the culinary world and the communities I serve.