Thomas Zacharias’s or Toma as he is fondly known, began his culinary journey in his grandmother’s kitchen in Kerala. He completed his Hotel Management at the Welcomgroup Graduate School of Hotel Administration in Manipal and went off to the Culinary Institute of America (CIA) in New York.
Upon graduating, he worked at the three star Michelin seafood restaurant Le Bernardin also in New York City. In 2011, Thomas found his way back to India and joined Olive Bar & Kitchen in Bandra where he spent three years managing the kitchen operations. The inspirations from his gastronomic travels through India’s various regions, the bounty of the Mumbai markets and his grandmother’s kitchen all reflect in the menu at The Bombay Canteen.