Kitchens are spaces that demand discipline and passion
Chef Mythrayie Iyer recently participated in “The Power Play” by Masters of Marriott Bonvoy at The Ritz-Carlton, Bangalore. This one-of-a-kind gourmand affair brought together five leading female chefs from across the country to curate an exquisite 5-course experiential menu. Deccan Chronicle spoke to one of the 'Culinary Queens' Chef Mythrayie Iyer. Excerpts How has your culinary journey evolved over time? Growing up in Chennai, curiosity was at the core of everything I did—whether it was understanding how things worked or experimenting in the kitchen. This natural inclination led me to pursue a degree in culinary arts, where I began shaping my passion into a profession. Joining ITC Grand Chola’s Avartana during its pre-opening phase was a defining experience. It taught me the value of precision, patience, and creating an identity through food. Chef Mythrayie Iyer pursued a degree in culinary arts. Later, at Noma 2.0, I learned to embrace creativity without limits and found new ways of perceiving food. Today at Farmlore, these experiences come together in a space where sustainability, experimentation, and guest connection thrive. Each chapter of this journey has been about growth—building on what came before while staying open to what lies ahead. As a woman in a male-dominated industry, what challenges have you faced, and how do you empower others? The challenges have often been about navigating perceptions—whether it’s being underestimated or the assumptions about the physicality of the job. Rather than focusing on these barriers, I’ve always chosen to let my work speak. Kitchens are spaces that demand discipline and passion, and proving myself through these values has been key. Empowering others is about fostering an environment where talent and commitment are recognized above all else. By mentoring a team and leading by example, the goal is to create a culture where everyone, regardless of gender, feels confident to express themselves and grow. Subtle but steady changes in perspective can create a ripple effect, inspiring more inclusivity across the industry. How do you incorporate innovative regional flavours and techniques into your dishes at Farmlore? At Farmlore, intuition and collaboration guide the way we cook. We take inspiration from everywhere—nature, traditions, or even fleeting moments of discovery. To create the future, you first have to know your past, and understanding the history and context of ingredients allows us to reimagine them in innovative ways. Chef Mythrayie believes that intuition and collaboration guide the way we cook. For example, fermentation—an age-old technique—has been reinterpreted in ways that feel fresh yet rooted. Each chef at Farmlore brings their unique perspective, and the team’s collective creativity adds depth to the dishes we create. The process is organic and dynamic, where we work together to tell a story that feels both familiar and exciting. Can you elaborate on “The Power Play” concept and its significance in your culinary approach? “The Power Play” celebrates collaboration, creativity, and the strength women bring to the culinary world. It’s about showcasing diverse perspectives and pushing the boundaries of what’s possible when like-minded chefs come together. For me, it highlights the power of teamwork and how food can connect people and spark conversations. Maybe 10 years ago an initiative like this would not have been possible, but I’m grateful to Culinary Culture and Masters of Marriott Bonvoy for conceptualising this and giving us an equal opportunity to inspire a new generation of women chefs. What inspires your culinary creativity, and how do you stay updated with the latest trends? Creativity often begins with asking what if—an idea that sparks curiosity and leads to experimentation. The inspiration can come from anywhere: seasons, a story, or even a childhood memory. At Farmlore, the chefs inspire one another by bringing their unique journeys and interpretations into the kitchen. This shared creativity leads to dishes that feel thoughtful. Trends help spark ideas, but the goal is always to create food that feels true and meaningful, rather than just following what’s popular. How do you see the culinary landscape evolving in India, and what role do you envision for women in the industry? India’s culinary landscape is undergoing a beautiful transformation, with regional diversity and sustainability taking center stage. Chefs are rediscovering their roots, combining traditional knowledge with modern techniques to create something truly unique. Partnerships and cross-collaborations in the industry such as the one I recently had with Marriott International is truly giving a platform to young and established chefs to showcase or hone their talent and push boundaries to experiment and innovate with new flavours, techniques and produce. This is a big feat for me. As this landscape grows, the kitchen be
Chef Mythrayie Iyer recently participated in “The Power Play” by Masters of Marriott Bonvoy at The Ritz-Carlton, Bangalore. This one-of-a-kind gourmand affair brought together five leading female chefs from across the country to curate an exquisite 5-course experiential menu.
Deccan Chronicle spoke to one of the 'Culinary Queens' Chef Mythrayie Iyer.
Excerpts
How has your culinary journey evolved over time?
Growing up in Chennai, curiosity was at the core of everything I did—whether it was understanding how things worked or experimenting in the kitchen. This natural inclination led me to pursue a degree in culinary arts, where I began shaping my passion into a profession. Joining ITC Grand Chola’s Avartana during its pre-opening phase was a defining experience. It taught me the value of precision, patience, and creating an identity through food.
Chef Mythrayie Iyer pursued a degree in culinary arts.
Later, at Noma 2.0, I learned to embrace creativity without limits and found new ways of perceiving food. Today at Farmlore, these experiences come together in a space where sustainability, experimentation, and guest connection thrive. Each chapter of this journey has been about growth—building on what came before while staying open to what lies ahead.
As a woman in a male-dominated industry, what challenges have you faced, and how do you empower others?
The challenges have often been about navigating perceptions—whether it’s being underestimated or the assumptions about the physicality of the job. Rather than focusing on these barriers, I’ve always chosen to let my work speak. Kitchens are spaces that demand discipline and passion, and proving myself through these values has been key.
Empowering others is about fostering an environment where talent and commitment are recognized above all else. By mentoring a team and leading by example, the goal is to create a culture where everyone, regardless of gender, feels confident to express themselves and grow. Subtle but steady changes in perspective can create a ripple effect, inspiring more inclusivity across the industry.
How do you incorporate innovative regional flavours and techniques into your dishes at Farmlore?
At Farmlore, intuition and collaboration guide the way we cook. We take inspiration from everywhere—nature, traditions, or even fleeting moments of discovery. To create the future, you first have to know your past, and understanding the history and context of ingredients allows us to reimagine them in innovative ways.
Chef Mythrayie believes that intuition and collaboration guide the way we cook.
For example, fermentation—an age-old technique—has been reinterpreted in ways that feel fresh yet rooted. Each chef at Farmlore brings their unique perspective, and the team’s collective creativity adds depth to the dishes we create. The process is organic and dynamic, where we work together to tell a story that feels both familiar and exciting.
Can you elaborate on “The Power Play” concept and its significance in your culinary approach?
“The Power Play” celebrates collaboration, creativity, and the strength women bring to the culinary world. It’s about showcasing diverse perspectives and pushing the boundaries of what’s possible when like-minded chefs come together.
For me, it highlights the power of teamwork and how food can connect people and spark conversations. Maybe 10 years ago an initiative like this would not have been possible, but I’m grateful to Culinary Culture and Masters of Marriott Bonvoy for conceptualising this and giving us an equal opportunity to inspire a new generation of women chefs.
What inspires your culinary creativity, and how do you stay updated with the latest trends?
Creativity often begins with asking what if—an idea that sparks curiosity and leads to experimentation. The inspiration can come from anywhere: seasons, a story, or even a childhood memory. At Farmlore, the chefs inspire one another by bringing their unique journeys and interpretations into the kitchen. This shared creativity leads to dishes that feel thoughtful. Trends help spark ideas, but the goal is always to create food that feels true and meaningful, rather than just following what’s popular.
How do you see the culinary landscape evolving in India, and what role do you envision for women in the industry?
India’s culinary landscape is undergoing a beautiful transformation, with regional diversity and sustainability taking center stage. Chefs are rediscovering their roots, combining traditional knowledge with modern techniques to create something truly unique. Partnerships and cross-collaborations in the industry such as the one I recently had with Marriott International is truly giving a platform to young and established chefs to showcase or hone their talent and push boundaries to experiment and innovate with new flavours, techniques and produce. This is a big feat for me.
As this landscape grows, the kitchen becomes a common ground—a space where creativity thrives, regardless of gender. Everyone who steps in has the opportunity to contribute, innovate, and lead. While it’s heartening to see more women stepping into leadership roles, the focus should remain on inclusivity, creating an industry that values talent and vision over all else.
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