Nadodi: a Unique Nomadic Culinary Fusion Adventure in Kuala Lumpur, Malaysia

Fine Foods | News | 10 August 2018

We would love for you to experience our unique adventure in nomadic culinary fusion from across three regions. Our premier restaurant is discreetly located a stones throw away from the Petronas Twin Towers – on the 1st Floor above The Mayang Club at 183 Jalan Mayang – right at the intersection of Jalan Yap Kwan Seng.

We would love for you to experience our unique adventure in nomadic culinary fusion from across three regions. Our premier restaurant is discreetly located a stones throw away from the Petronas Twin Towers – on the 1st Floor above The Mayang Club at 183 Jalan Mayang – right at the intersection of Jalan Yap Kwan Seng.

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Johnson Ebenzer aka Chef Je
Executive Chef

Johnson Ebenezer discovered his passion for the culinary arts 19 years ago in India. After his culinary education at the Indian Institute of Hotel Management Chennai, he worked his way up to professional chef in local 5-star hotels and went on to join the cruise industry in the early 2000s. Johnson moved to the eastern United States in 2004 and went from ‘station holder’ to ‘section-in-charge’, experimenting in the art of fine gastronomy with chefs from all over the world while discovering new ingredients & new flavours.

In late 2008, he returned home to India to join a luxury hotel brand, where his expertise was used in conceptualising new ventures as well as managing operations. Johnson has leveraged his experience to oversee food & pastry production for numerous restaurants globally, conceptualised banquet functions, developed menus with an eye on standardising logistics and costs, created stunning plate presentations and implemented Food Safety Management systems. Totally in control, he has developed a reliable measure of what makes an outstanding restaurant excel even better. On his culinary philosophy he says “every recipe has further varieties based on the geographical shift, while the availability of indigenous ingredients enhances the very core of nostalgia”.

chef-1

Johnson Ebenzer aka Chef Je
Executive Chef

Johnson Ebenezer discovered his passion for the culinary arts 19 years ago in India. After his culinary education at the Indian Institute of Hotel Management Chennai, he worked his way up to professional chef in local 5-star hotels and went on to join the cruise industry in the early 2000s. Johnson moved to the eastern United States in 2004 and went from ‘station holder’ to ‘section-in-charge’, experimenting in the art of fine gastronomy with chefs from all over the world while discovering new ingredients & new flavours.

In late 2008, he returned home to India to join a luxury hotel brand, where his expertise was used in conceptualising new ventures as well as managing operations. Johnson has leveraged his experience to oversee food & pastry production for numerous restaurants globally, conceptualised banquet functions, developed menus with an eye on standardising logistics and costs, created stunning plate presentations and implemented Food Safety Management systems. Totally in control, he has developed a reliable measure of what makes an outstanding restaurant excel even better. On his culinary philosophy he says “every recipe has further varieties based on the geographical shift, while the availability of indigenous ingredients enhances the very core of nostalgia”.

SriCharan Ventakesh
Chef De Cuisine

“From helping out my mum in the kitchen as a child until today – running an intense cuisine-rich kitchen – I trust that the path I am on is taking me to where I always wanted to be. I started my culinary journey in India after Welcomgroup Graduate School of Hotel Administration, and worked as a commis at a leading luxury hotel chain. As my passion for the culinary arts grew, I desired more responsibility and made the move to faster-paced independent restaurants. Fortunately, the rebel in me wanted to change things up and seek greener pastures abroad, as adapting to a rigid system was not for me. My dream was always to be part of the fine-dining scene with restaurants like Gaggan and I would keep sending out my CV without fail, seeking opportunities as a trainee with any of them. After numerous rejections, I took the initiative to show up anyway at Gaggan and knock on their door. After much drama and as fate would have it, I finally clinched the opportunity I coveted!

Working at Gaggan opened my eyes about the business and changed my perception of the food we so often take for granted. It taught me that success will follow serious passion and dedication. Thus, I know now that I have only begun on my journey and am blessed with an awesome team that helps me run a kitchen serving my home cuisine the way I always envisioned others experiencing it.”

chef-2
chef-2

SriCharan Ventakesh
Chef De Cuisine

“From helping out my mum in the kitchen as a child until today – running an intense cuisine-rich kitchen – I trust that the path I am on is taking me to where I always wanted to be. I started my culinary journey in India after Welcomgroup Graduate School of Hotel Administration, and worked as a commis at a leading luxury hotel chain. As my passion for the culinary arts grew, I desired more responsibility and made the move to faster-paced independent restaurants. Fortunately, the rebel in me wanted to change things up and seek greener pastures abroad, as adapting to a rigid system was not for me. My dream was always to be part of the fine-dining scene with restaurants like Gaggan and I would keep sending out my CV without fail, seeking opportunities as a trainee with any of them. After numerous rejections, I took the initiative to show up anyway at Gaggan and knock on their door. After much drama and as fate would have it, I finally clinched the opportunity I coveted!

Working at Gaggan opened my eyes about the business and changed my perception of the food we so often take for granted. It taught me that success will follow serious passion and dedication. Thus, I know now that I have only begun on my journey and am blessed with an awesome team that helps me run a kitchen serving my home cuisine the way I always envisioned others experiencing it.”

chef-3

Akshar Chalwadi
Mixologist

Akshar Chalwadi hails from the bustling city of Mumbai, India. With an education in hospitality management, he joined the F&B team of Taj Group of hotels in Bangalore. With a drive to excel in service and showmanship, he developed a curiosity for making unconventional cocktails and working in the bar with finesse and refining the details for ingredients used in every concoction. This further developed his knowledge in mixology. A perfectionist in his field, he has an interest towards flair bartending and often showcases his skills through various competitions held by leading sponsors and has received distinctions on many occasions at a national level.

One of his notable achievements include the “India’s Most Promising Bartender” by Bacardi Martini and his achievement of gaining the regional winner for the International Bartending Competition. He is also known as the “Most Stylish Bartender” in the city of Bangalore, officially making him the top bartender in the entire country. For the future, Akshar sees a long and prosperous career for himself at Nadodi, Kuala Lumpur. “What we’re doing here is unique,” says Akshar. “We’re combining 5-star standards with an international cocktail bar.”

chef-3

Akshar Chalwadi
Mixologist

Akshar Chalwadi hails from the bustling city of Mumbai, India. With an education in hospitality management, he joined the F&B team of Taj Group of hotels in Bangalore. With a drive to excel in service and showmanship, he developed a curiosity for making unconventional cocktails and working in the bar with finesse and refining the details for ingredients used in every concoction. This further developed his knowledge in mixology. A perfectionist in his field, he has an interest towards flair bartending and often showcases his skills through various competitions held by leading sponsors and has received distinctions on many occasions at a national level.

One of his notable achievements include the “India’s Most Promising Bartender” by Bacardi Martini and his achievement of gaining the regional winner for the International Bartending Competition. He is also known as the “Most Stylish Bartender” in the city of Bangalore, officially making him the top bartender in the entire country. For the future, Akshar sees a long and prosperous career for himself at Nadodi, Kuala Lumpur. “What we’re doing here is unique,” says Akshar. “We’re combining 5-star standards with an international cocktail bar.”

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