When Chef Mythyarie Iyer cooks with a purpose

In a world where food is both an art and a science, the culinary industry has become a dynamic platform for creativity, sustainability and innovation. As chefs redefine traditional boundaries, they bring with them stories of cultural heritage and personal passion. Among these trendsetters is Chef Mythrayie Iyer. Winner of the San Pellegrino Young Chef 2022-23 for South Asia and the Middle East, and, at present, the head chef at Bengaluru’s Farmlore, Chef Mythrayie has earned her place in the spotlight by championing regional flavours and sustainable practices. Her story is one of curiosity, exploration and profound love for the science of food.

A journey rooted in curiosity
Chef Mythrayie’s culinary journey began with an insatiable fascination for food – not just its taste but the science behind its textures and flavours. “This curiosity led me to pursue a degree in culinary arts and explore food’s intricacies,” she shares. Her tenure at the celebrated Avartana refined her approach to modern Indian cuisine, while her stint at Noma 2.0, a global icon in innovation further broadened her horizons. “These experiences shaped my culinary identity and prepared me for my role at Farmlore,” she adds. At Farmlore, Chef Mythrayie’s commitment to sustainability and native ingredients takes centre stage, making every dish a story of ethical and creative craftsmanship.

Reviving regional roots
Growing up in Chennai, Chef Mythrayie developed a profound connection to South Indian flavours. “I discovered the richness and diversity of regional ingredients over time,” she explains. This passion for regional cuisine finds its voice at Farmlore, where she celebrates her roots by using seasonal produce and techniques such as fermentation. “My goal is to reimagine household staples in a way that feels fresh yet authentic,” she remarks. Her dishes are a harmonious blend of tradition and innovation, inviting diners to experience the depth of India’s culinary heritage.

Evolving with the seasons
In an ever-changing hotel industry, staying inspired is important. For Chef Mythrayie, the seasons, local farmers and the stories behind ingredients serve as her inspirations. “Training at renowned international restaurants and exploring new culinary techniques help keep my ideas fresh,” she notes. Combining creativity with her research into food science allows her to push boundaries while staying rooted in knowledge. “These experiences constantly push me to innovate and adapt,” she emphasises.

Celebrating collaboration through ‘Power Play’
Recently, Chef Mythrayie was involved in “Power Play”, a collaboration by Masters of Marriott Bonvoy and Culinary Culture, which became a defining moment. “It was more than food; it was a celebration of friendship, shared stories and mutual inspiration among five female chefs,” she recalls. The event highlighted the unique talents of each participant, showcasing a collective vision through extraordinary dishes. As part of this exclusive dining showcase, hosted at The Ritz-Carlton hotels in Pune and Bengaluru, Chef Mythrayie joined a line-up of culinary maestros to craft a five-course degustation menu. Each chef’s dish brought a distinctive flair, blending regional authenticity with contemporary innovation. “Power Play was about the joy of coming together to create something special – a true celebration of talent and passion,” she says.

Empowering women in culinary arts
As a female leader in the culinary industry, Chef Mythrayie is passionate about empowering women. “Women are revolutionising the industry by taking on leadership roles and expressing their unique voices,” she observes. Initiatives such as mentorship programmes and partnerships like Power Play are crucial, she believes, in fostering a more inclusive environment. “By encouraging women to embrace challenges and build confidence, we can create a dynamic industry,” she asserts. Her vision extends beyond her kitchen, aiming to inspire the next generation of chefs to embrace their craft with confidence.

Looking ahead
The future holds exciting prospects for Chef Mythrayie. “Something thrilling awaits us in 2025,” she shares. She’ll be training under a chef she has long admired – a dream come true that promises to elevate her craft further. “This opportunity is beyond thrilling, and I can’t wait to learn from someone who has continuously inspired me throughout my career,” she says, her excitement palpable.