Growing up on a farm in South India, Chef Muthu has wonderful memories of his childhood enjoying fresh ingredients for every meal and savouring milk from his very own cow.  His family’s farm extended across 20 acres, featured 300 coconut trees and included a mill.As a young lad, Chef Muthu sold vegetables...

Chef Muthu

CRACKED CONCH | MACABUCA | GTYC

Growing up on a farm in South India, Chef Muthu has wonderful memories of his childhood enjoying fresh ingredients for every meal and savouring milk from his very own cow.  His family’s farm extended across 20 acres, featured 300 coconut trees and included a mill.As a young lad, Chef Muthu sold vegetables grown at the farm at local markets and along the streets. It’s no surprise that Chef Muthu developed a passion for cooking at an early age. Today, his menus feature dishes inspired by his travels across the globe, which we are fortunate to be able to enjoy at Cracked Conch, Macabuca and the George Town Yacht Club. Let’s learn a little more about this incredibly talented chef who has visited 38 countries during his career and not planning to stop his culinary journey any time soon. Where are you from originally? I am from Tamil Nadu in the south of India. Where else in the world have you worked? At age 17, I went to culinary school in Trichy in the region where I come from. From there, I travelled to the south of France, to work at a three-diamond restaurant. I worked on cruise ships. I lived out of a suitcase for years as I moved from ship to ship. What an incredible experience! I came to Cayman in 2009 to work at Cracked Conch as a sous chef. And 12 years later, I now manage the teams for Cracked Conch, Macabuca and George Town Yacht Club. Who or what inspired you to become a chef? My mother. I watched her cook with the freshest of ingredients. We would have rice and water which had fermented overnight, then we added some homemade yoghurt and that was my breakfast to take on the day! No Weetabix or Cornflakes for me! Dinner always consisted of vegetables; my mother was a vegetarian.  What is the secret to your success? Cooking with love. Before starting the product, I design my recipe and think about the taste I want to achieve. Ingredients are everywhere, that’s the easy part, you need to “feel it” before you start cooking. I work with flavours and aromas until I achieve the desired taste. What advice would you give to someone looking to start a culinary career? Cook from the heart, otherwise you won’t get the results you are looking for. For more information about the menus available at Cracked Conch, Macabuca and the George Town Yacht Club, visit www.crackedconch.com.ky and www.gtyachtclub.com

By Lisa Beauchamp

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