Chef Michael Swamy

Chef Michael Swamy

M in LCBChef Michael Swamy

Having been exposed to the myriad arts of cooking, photography and writing from a very young age, Michael Swamy goes beyond being just a chef.

 A graduate of the prestigious Cordon Bleu Culinary School, London, Michael has done his specialization in Bakery and Patisserie. He has trained under several Chefs in the UK who observed his work closely and encouraged him to enter the world of Food Media. His mother having been a successful documentary film-maker, Michael has also closely studied and handled various aspects of film-making.

This experience coupled with his culinary expertise has enabled Michael to take Food Styling & Photography in India to a new level of refinement and global appeal. His own cooking style has further evolved into Progressive Indian cuisine – bringing together the best of classic French culinary techniques and traditional Indian flavours.

 As a food writer, he is also the author of “The East Indian Kitchen” which won the Gourmand Award 2011-12 in the Best Indian Cookbook (Technical) category. He has authored the “Easy Guide to Pairing Indian Food and Wine” & “Comfort Food”published by Om Books & co-authored with Mugdha Savkar . “Masala Dabba is his latest book and available online.

Michael helped create The Bowl House which had 5 stand alone restaurants. He has also been a Chef and Menu Planner for Kuwait Airways and has worked at The Bombay Brasserie in London, a Taj Property. He also set up the menu and operations of “Peppermill Bistro” in Bangalore, Food Arena in Pune and HoppingChef. He also created “NUEVA” India’s first Latin American Restaurant where he created the Menu “Gardens Land & Sea”, situated in Delhi. He  inducted a young team, who are passionate and caring and have infused a new energy in food that is inspired by nature and art and design. Currently moving on into the world of Nature and foraging and creating culinary experiences in the Forests and Jungles of India. He has decided to move away from the big cities of Indian and got local and international at the same time with creating the “Cooking Wild Series” The Jungle and Mountain Series in Uttarakhand at Te Aroha and in Corbett. Currently working on a restaurant project called Copper Cabana that will also have a strong South American influence as well as Progressive food thats part of the Gardens Land and Sea series created by him.Fourpoints sheraton100

As a food stylist, he has worked with several leading publishing houses like Om Books International, Bloomsbury India, Westland and Penguin India. He has also been featured on Zee Marathi’s popular food show “Aamhi Saare Khavaiyye” and Australian Broadcast Channel.

 His in-depth culinary knowledge combined with his understanding of photography makes Michael the first choice as a Food Consultant for TV shows and he has successfully handled food shows for major national and international channels. He has also directed and handled the food aspects of a video web series for various clients.

Michael also has his own food channel on YouTube called “CottageChef Culinaire” which features recipes, ingredient trails, cookbook reviews, hotel reviews and much more.

In the writing space, Michael has written for the Lifestyle section of Yahoo! India and He has contributed to Jetwings & Jetlite (Jet Airways In-flight Magazine), Liquid Magazine (Spenta), Asian Photography, Burrp and several travel books on health, food & drink, travel (local, national & international). His work has also been featured in the internationally-acclaimed Huffington Post and several leading magazines.

Michael has done national workshops with renowned luxury properties like the Westin, JW Marriott, Starwoods properties and Jim’s Jungle Retreat in Corbett. He has also done a high end dinner and event in Palm Beach, Florida when he was invited by the Palm Beach India Association.

As a keynote speaker he has spoken on varied topics for illustrious panels and establishments like BIT MESRA, India Restaurant Forum, St. Andrews College, WGSHA Manipal