The prep work for Chef Vijaykumar Manikandan began in over fifteen years back when he enrolled as a student in M.G.R. Institute of Hotel Management, Chennai. After gaining his diploma in Hotel Management and Catering Technology, Chef Mani did two short but immersive stints in Radisson GRT Hotel, Chennai, and for a Hotels and Resorts in Dubai.

The next two years saw him working for a brand in Abu Dhabi. From the Middle East to the USA, Chef Mani travelled to Washington DC to work and it was here he got skilled at preparing for high profile events. Planning and assisting in food created for VIP and dignitaries became second nature.

Roots call a person back home; things were not different for Chef Mani. From Washington DC, he came to Bangalore as the Sous Chef of Toscano Restaurant and Wine Bar. After the very formal setup of the embassy, the semi-casual dining place added another feather to his repertoire.

The experience of working in a Michelin Star restaurant came subsequently when Chef Mani became the Cuisinere at Vineet Bhatia’s Rasoi, Geneva. For the past few years, he has been the Area Development Chef for Savy Hospitality in Qatar and gained the ability to lead a team and adapt skills to a new working environment.

As part of the Food Consultant duo, Chef Mani has a singular desire – to bring his experience of 5 vastly different countries in 3 continents to new F&B entrepreneurs.