Chef Mitrei Iyer recently participated in “The Power Play” by Masters of Marriott Bonvo 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 experimental menu.
Deccan Chronicle spoke to ‘Culinary Queens’ Chef Mithrei Iyer.
fractions
How has your culinary journey evolved over time?
Growing up in Chennai, curiosity was at the heart of everything I did—whether it was understanding how things worked in the kitchen or experimenting. This natural inclination led me to pursue a degree in Culinary Arts, where I began to shape my passion into a profession. Joining ITC Grand Chola in its pre-opening phase was a defining experience. It taught me the value of precision, patience, and creating an identity through food.
Chef Mitrei Iyer holds a degree in Culinary Arts.
Later, at Noma 2.0, I learned to embrace creativity without limits and found new ways of understanding food. Today at Farmlore, these experiences come together in one place where sustainability, experimentation, and guest connection thrive. Each chapter of this journey has been about growth – building on what came before while remaining 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 undervaluation or perceptions about the materiality of work. Instead of focusing on these obstacles, I have always chosen to let my work speak for itself. Kitchens are spaces that demand discipline and passion, and proving yourself through these values has become important.
Empowering others means 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 inclusiveness in the industry.
How do you incorporate innovative regional flavors and techniques into your dishes at Farmlore?
At Farmlore, intuition and collaboration guide the way we cook. We draw inspiration from everywhere – nature, tradition, or fleeting moments of discovery. To create the future, you must first know your past, and understanding the history and context of materials allows us to reimagine them in innovative ways.
Chef Mithraei believes that intuition and collaboration guide the way we cook.
For example, fermentation—an age-old technique—has been reinterpreted in a way that feels fresh yet rooted. Each chef at Farmlore brings their own 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 familiar and exciting.
Can you elaborate on “The Power Play” concept and its importance in your culinary approach?
“The Power Play” celebrates collaboration, creativity, and the power that 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.
To me, it highlights the power of teamwork and how food can connect people and start conversations. Maybe 10 years ago such an initiative would not have been possible, but I am grateful to Culinary Culture and Masters of Marriott Bonvoy for conceptualizing this concept and giving us an equal opportunity to inspire a new generation of female chefs.
What inspires your culinary creativity, and how do you stay up to date with the latest trends?
Creativity often begins with asking what is—an idea that sparks curiosity and leads to experimentation. Inspiration can come from anywhere: the weather, a story, or a childhood memory. At Farmlore, chefs inspire each other by bringing their unique journeys and interpretations to the kitchen. This shared creativity leads to recipes that feel thoughtful. Trends help spread ideas, but the goal is to create food that feels true and meaningful, rather than following what’s popular.
How do you see the culinary arts developing 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 stability at the core. Chefs are rediscovering their roots, combining traditional knowledge with modern techniques to create something truly unique. Partnerships and cross-collaborations in the industry like the one I recently did with Marriott International are really giving young and established chefs a platform to showcase or improve their talent and push the boundaries of experimentation and innovation with new flavors, techniques and products. This is a great achievement for me.
As this landscape grows, the kitchen becomes a common ground—a place where creativity thrives, regardless of gender. Everyone who steps in has the opportunity to contribute, innovate and lead. While it’s great to see more women stepping into leadership roles, the focus must be on inclusivity, creating an industry that values talent and vision above all else.