My Story
Rasika learnt the power of food and how something as simple as her grandmother's cooking could bring her family together in joy, unity, and tradition at a very young age.
After deciding to pursue a career in hospitality, Rasika graduated from Manipal University with a Bachelors in Hotel Management and immediately began working in kitchens around the world. Following her culinary dreams, Rasika moved to the United States and accepted a Commis Chef position at Thomas Keller’s Michelin 3 Star restaurant, The French Laundry.
Her persistence, talent, and dedication led her to become Chef de Partie and gave her a deep understanding, appreciation, and love for fine dining. Under world renowned Chef Mourad Lahlou's guidance, Rasika became the Chef de Cuisine of Mourad in 2022, one of the youngest CDCs in the industry. In the same year, she won The Star Chefs - Rising Star Award in the San Francisco/Oakland area and has collaborated with chefs around the country in a variety of culinary events. She has also participated in the upcoming season of Top Chef USA set in Wisconsin.
a few milestones
One of the youngest cooks to become a Chef de Cuisine of a Michelin Starred restaurant.
Being a woman of color, queer and in her early 20s, it is a rare opportunity for a young cook to step on to such a pedestal and perform.
Rasika's participated in the current season of Top Chef USA
Set in Wisconsin
She embarked on a research trip in Tamil Nadu and learnt from local communities
Chef Rasika is now focused on her own concept, 'Mythily', that is focused on re-inventing Tamil cuisine. She traveled across Tamil Nadu and learnt from the local communities to grow and evolve as a chef for the next chapter of her culinary journey.
Chef Rasika's cuisine is a blend of heritage South Indian flavors from Tamil Nadu with contemporary skills and techniques that she has learnt over time at different restaurants she has worked in. She likes a playful blend of flavors but also stays true to what Tamil cuisine means to her. Local farmers, vendors and seasonality also play a big role in Rasika's culmination of dishes and she is a big promoter of sustainable culinary practices.
Reinventing South Indian Cuisine —
Stay in the loop
Get updated on pop-ups, events, and the latest news on Rasika’s journey!
My Story
Rasika learnt the power of food and how something as simple as her grandmother's cooking could bring her family together in joy, unity, and tradition at a very young age.
After deciding to pursue a career in hospitality, Rasika graduated from Manipal University with a Bachelors in Hotel Management and immediately began working in kitchens around the world. Following her culinary dreams, Rasika moved to the United States and accepted a Commis Chef position at Thomas Keller’s Michelin 3 Star restaurant, The French Laundry.
Her persistence, talent, and dedication led her to become Chef de Partie and gave her a deep understanding, appreciation, and love for fine dining. Under world renowned Chef Mourad Lahlou's guidance, Rasika became the Chef de Cuisine of Mourad in 2022, one of the youngest CDCs in the industry. In the same year, she won The Star Chefs - Rising Star Award in the San Francisco/Oakland area and has collaborated with chefs around the country in a variety of culinary events. She has also participated in the upcoming season of Top Chef USA set in Wisconsin.
a few milestones
One of the youngest cooks to become a Chef de Cuisine of a Michelin Starred restaurant.
Being a woman of color, queer and in her early 20s, it is a rare opportunity for a young cook to step on to such a pedestal and perform.
Rasika's participated in the current season of Top Chef USA
Set in Wisconsin
She embarked on a research trip in Tamil Nadu and learnt from local communities
Chef Rasika is now focused on her own concept, 'Mythily', that is focused on re-inventing Tamil cuisine. She traveled across Tamil Nadu and learnt from the local communities to grow and evolve as a chef for the next chapter of her culinary journey.
Chef Rasika's cuisine is a blend of heritage South Indian flavors from Tamil Nadu with contemporary skills and techniques that she has learnt over time at different restaurants she has worked in. She likes a playful blend of flavors but also stays true to what Tamil cuisine means to her. Local farmers, vendors and seasonality also play a big role in Rasika's culmination of dishes and she is a big promoter of sustainable culinary practices.
Reinventing South Indian Cuisine —
Stay in the loop
Get updated on pop-ups, events, and the latest news on Rasika’s journey!
My Story
Rasika learnt the power of food and how something as simple as her grandmother's cooking could bring her family together in joy, unity, and tradition at a very young age.
After deciding to pursue a career in hospitality, Rasika graduated from Manipal University with a Bachelors in Hotel Management and immediately began working in kitchens around the world. Following her culinary dreams, Rasika moved to the United States and accepted a Commis Chef position at Thomas Keller’s Michelin 3 Star restaurant, The French Laundry.
Her persistence, talent, and dedication led her to become Chef de Partie and gave her a deep understanding, appreciation, and love for fine dining. Under world renowned Chef Mourad Lahlou's guidance, Rasika became the Chef de Cuisine of Mourad in 2022, one of the youngest CDCs in the industry. In the same year, she won The Star Chefs - Rising Star Award in the San Francisco/Oakland area and has collaborated with chefs around the country in a variety of culinary events. She has also participated in the upcoming season of Top Chef USA set in Wisconsin.
a few milestones
One of the youngest cooks to become a Chef de Cuisine of a Michelin Starred restaurant.
Being a woman of color, queer and in her early 20s, it is a rare opportunity for a young cook to step on to such a pedestal and perform.
Rasika's participated in the current season of Top Chef USA
Set in Wisconsin
She embarked on a research trip in Tamil Nadu and learnt from local communities
Chef Rasika is now focused on her own concept, 'Mythily', that is focused on re-inventing Tamil cuisine. She traveled across Tamil Nadu and learnt from the local communities to grow and evolve as a chef for the next chapter of her culinary journey.
Chef Rasika's cuisine is a blend of heritage South Indian flavors from Tamil Nadu with contemporary skills and techniques that she has learnt over time at different restaurants she has worked in. She likes a playful blend of flavors but also stays true to what Tamil cuisine means to her. Local farmers, vendors and seasonality also play a big role in Rasika's culmination of dishes and she is a big promoter of sustainable culinary practices.
Reinventing South Indian Cuisine —
Stay in the loop
Get updated on pop-ups, events, and the latest news on Rasika’s journey!