
Originally from Bangalore, India, Nandakishore Rangan’s desire to become a chef was a combination of personal passion, cultural influences, and wanting to create and share delicious meals with others. He began his career at Taj Hotels, a chain of luxury hotels headquartered in Mumbai, India. During this time, he earned a diploma in hotel management. “This is where my thirst for cooking started and exposed me to different cultures and dishes. Additionally, it gave me the opportunity to foster…