Culinary Advisory
Chef Shyam, has over two decades of niche, high-end experience, working as a full-time chefin the Indian Navy,for Admirals, Admirals families and Navy elite, as well as the pre-opening teamExecutive Chef for Paro Himalaya, a bespoke Wellness Retreat located deep into the Himalayan mountain range.
Shyam studied at the prestigious Help International College of Technology in Kuala Lumpur, Malaysia, reading a twoand half year Diploma in Culinary Arts, affiliated and under the guidance of the world renowned late Paul Bocuse, of the Paul Bocuse Institute, Paris, France. Shyam was awarded a Distinction by the College.
Shyam is amulti-facetted chef, specialising in traditional, as well as Wellness varieties of Hydrabadi Biryani, full spectrum of North and South Indian curries, Indian deserts as well as French, Western, Fusion, Malaysian, Thai and other Asian delights. Shyam has spent several years creating bespoke therapeutic Wellness cuisine, using ingredients from many countries,monitoring calories, nutritional values and portion size, without losing that feeling of both physicaland emotionalfood satisfaction.
Shyam is also an accomplished artist, with a deep love of interior, landscaping, and minimalist design, successfully designing and delivering a high specification villa in Malaysia from inception to handing over the key. This love of art and design and his innate creativity is not only reflected in bespoke spaces, but also in his food, from field to kitchento table. The addition of salt, pepper, fresh spices and herbs to a dish for Shyam is an act of art and creativity. Shyam believes if ingredients are brought together with love, understanding and creativity, the resulting creation will surpass all expectations. Shyam’s attention to detail can be felt on the taste buds, but never on the waist.