Sabu Joseph grew up in Kerala, in southern India. He was always fascinated by the aromas and flavours of the spices and herbs that his mother used in her cooking. As a child, he would often watch her cook and ask questions about the ingredients and techniques. His love for food grew as he started to experiment with cooking himself, and he realised that he had a natural talent for creating new and exciting dishes. With dedication, Sabu mastered culinary techniques, eventually becoming a sous chef and later the head chef at “The Chilli Pickle in the Lanes.” His talent and innovation earned him recognition and opportunities to work in diverse culinary settings, both in India and abroad. He views cooking as an art form that combines technical skills with creativity, emphasising the use of top-quality ingredients and teamwork. For Sabu Joseph, cooking is not just a job but a lifelong passion that he is grateful to be able to share with others.