chef rishi kumar

Growing up in Singapore, his parents regularly celebrated his birthday and good grades by taking him to Margarita’s, one of the island’s very few serious Mexican restaurants. That’s where he fell in love with Mexican food; but he didn’t start cooking it until it was time to embark on his internship at the end of his studies at the Singapore branch of the Culinary Institute of America. He worked stints in southern France, and native Singapore with Michelin starred chefs like Jason Atherton, Ivan Bremh in his early years before embarking to the USA where he accepted a position at Frontera Grill . Starting as an intern in Frontera he earned his way to being a  line cook at Topolobampo and never leaving, working his way up to sous chef and the groups  Private Event chef. His role then made him travel across the country and Mexico with Chef Bayless and he discovered the beauty of regional Mexican food and culture . He was part of the Chef team that won the James Beard Award for Outstanding Restaurant of the Year for Topolobampo. Eventually , he helped conceptualize and open Bar Sotano . His experience in both regional Mexican and global cuisine created a unique cuisine which led to being recognized in  multiple local press  and a culinary “one to watch” by Phil Vettel. Before the Mirra vision, Rishi worked as the  R&D Culinary Director for 50 Eggs Hospitality Group and Chica Restaurants. Mirra is now Rishi’s exciting new project alongside his two partners.