Sinjobi John was born and brought up in Kerala, and began his formal culinary training with India’s most beautiful Hotel The Lalith Mahal Palace, Mysore, Karnataka - India.Then he joined with Taj group of Hotels as humble kitchen commis and has climbed his way up tremendously.

Today he is working as sous chef with One & Only Le Touessrok Hotel, Mauritius for their Modern interpretation of classical Indian restaurant –Safran, bagged with his ambition to become a most talented chef in the world.