I was born in South India and first came to the United States at the age of three. Part of a large extended family, including five siblings and several cousins, I learned to love food by watching my mother and grandmother cook for and feed large groups with ease. Our entire family found joy and camaraderie in cooking, constantly upstaging one another in the kitchen.
I’m a self-taught chef and have a deep passion for cooking. At age 15, I began working in restaurants which helped me move into becoming an in-demand chef in Colorado, and then finally as an instructor and consultant to the industry, writing menus and helping to start restaurants around the country.
However, I’ve always had another great passion—cycling. Growing up in Colorado in the 1980s meant I was surrounded by many of the greats of American cycling, including the 7-Eleven team and a generation of young cyclists who went on to define the sport.
In an attempt to marry my two greatest passions, I began to work with various cycling- and sports-related fund-raisers and events. This led me to Andy Hampsten, then to Jonathan Vaughters and an early Garmin pro cycling team. In 2009, I met physiologist Dr. Allen Lim when we teamed up to help improve the everyday diets and performance nutrition of professional cyclists and their teams. Through these efforts we co-wrote The Feed Zone Cookbook and its follow-up Feed Zone Portables, which feature 225 easy, healthy recipes and snack ideas for cyclists, triathletes, and runners.
Through the years, I’ve cooked and shared my love of food with many top cyclists, including Lance Armstrong; Levi Leipheimer; Tommy Danielson; Christian Vande Velde; and a new generation of riders, including Ben King and Matt Busche.
For the 2013 race season, I am Chef to BMC Pro Cycling Team and its riders Taylor Phinney, Tejay Van Garderen, and Cadel Evans. Between cycling races, I am also Chef for the Dempsey/Del Piero Racing, a Grand-Am and Le Mans team as well as a contributor to Skratch Labs, Omega Juicers, and Map My Fitness.