Shraddha is a trained Culinary Arts Chef and a Certified Sommelier. She started her career at a Michelin Star restaurant (Oceana) in New York. She then went to work at a Southern American and a Korean-infused restaurant in Charleston. She also worked with the late Chef Floyd Cardoz at the Bombay Bread Bar in New York. Her experiences have made her a seasoned expert in Japanese and Korean Cuisine. Not a believer in measuring spoons, she cooks from the heart and is truly rustic with her plating, believing in wholesome quantities. A true people person who loves to hustle.