Chef Latha K – Kerala’s Culinary Torchbearer | India’s First Female Hotel Chef |Chef de Cuisine, Author, and Advocate for Women in Kitchens |Grand Hyatt’s South Indian Star | Champion of Regional Heritage |Cooking with Courage | Kerala’s First Lady of the Hotel Kitchen |Chef de Cuisine at Grand Hyatt Kochi Bolgatty
From Village Roots to Culinary Pioneering: The Early Spark
Born in a humble village near Kozhikode, Kerala, Chef Latha K’s story is a striking blend of perseverance, tradition, and passion. Growing up in a close-knit agrarian community, she was surrounded by the rhythms of rural life—farming cycles, temple rituals, and communal feasts. It was here that her relationship with food was first nurtured.
At just seven years old, she came across a photo of a chef in a magazine. The image stayed with her, not just because of the grandeur of the chef’s attire, but because it represented an idea—a dream. By the age of nine, Latha had already cooked her first complete meal: a classic Kerala fish curry with rice, prepared under the observant eye of her grandmother.
Her grandmother, a traditional temple cook, became her earliest mentor. Latha watched as she ground spices by hand, used only fresh, local ingredients, and cooked with prayerful attention. These experiences instilled in her a deep respect for Kerala’s culinary heritage and its connection to spirituality, community, and health.
Despite societal reservations—especially the notion that women should not work in hotels—Latha never wavered in her conviction. Her dream was clear: to become a chef, wear the white coat with pride, and elevate the food of her land to the highest culinary stages.
Breaking Barriers: Kerala’s First Female Chef in Hotel Industry
In 1988, Latha K took the first bold step by enrolling at the Food Craft Institute, Calicut. She was the only woman in a class of 27, and her presence was met with resistance—not just from society but also from the institution itself. At the time, women aspiring to be hotel chefs were nearly unheard of in Kerala.
Yet, Latha’s determination and calm resolve kept her moving forward. After completing her coursework, she faced another uphill challenge—finding a hotel internship. Most properties in Kerala were reluctant to accept a woman into the kitchen. Undeterred, she travelled to Chennai, where she finally landed her first internship at the Royal Mirage Hotel.
This internship would prove formative—not just for skill-building, but for shaping her resilience. Working in a large kitchen dominated by men, Latha had to constantly prove herself. She didn’t seek special treatment—only a fair chance to work, learn, and lead. Her quiet confidence and ability to execute dishes with precision began turning heads.
Entrepreneurship & Global Exposure: From Kerala to the Gulf
Returning to Kerala after graduation, Latha found that breaking into the hotel industry still posed challenges. Job opportunities remained scarce, especially for women chefs. Rather than waiting for a door to open, she created her own.
Latha started a catering service named Kairali, delivering authentic, home-cooked Kerala meals to weddings, functions, and local offices. Her food was deeply rooted in regional authenticity, featuring dishes like Avial, Thoran, Meen Curry, and Payasam, all prepared using age-old techniques. Her catering business became her training ground in logistics, budgeting, team management, and menu design.
She also briefly managed small hotels in Kerala, refining her leadership skills and experimenting with new flavors. One such pivotal phase was her stint with the Saj Group, where she trained under Thai chefs and immersed herself in Thai cuisine, learning to balance sweet, sour, spicy, and salty in a whole new way.
Keen on expanding her horizons, she moved to the Gulf region, spending nine years in countries like the UAE and Qatar. Here, she mastered Middle Eastern culinary styles, worked in multicultural kitchens, and gained global exposure. Her time in the Gulf widened her palette and made her fluent in cross-cultural culinary diplomacy.
Crowning Achievement: Chef de Cuisine at Grand Hyatt Kochi Bolgatty
Chef Latha’s return to Kerala marked the start of her most defining chapter. She was appointed as Chef de Cuisine at Malabar Café, housed within the iconic Grand Hyatt Kochi Bolgatty—one of India’s most luxurious five-star resorts.
Under her guidance, Malabar Café became a gastronomic temple for lovers of South Indian cuisine. With a vision to honor Kerala’s traditional recipes while adapting them to modern sensibilities, she curated a menu of over 3,000 dishes, including 350 family recipes passed down through generations.
She insisted on using hand-ground spices, sourced from local farmers. Her dishes celebrated hyperlocal produce—from Kaima rice and banana blossoms to wild mangoes and tapioca. Her signature touch was to modernize plating and portioning while keeping flavors deeply rooted.
Malabar Café, under her leadership, was awarded Best South Indian Restaurant by Travel + Leisure India and Delicious Food Awards—a rare and remarkable achievement for a restaurant specializing in regional cuisine.
A Champion of Women in Culinary Arts
Chef Latha is not only known for her food but also for being a pioneer of gender equality in Indian hospitality. Widely recognized as Kerala’s first female hotel chef, she paved the way for countless women to dream beyond societal expectations.
She built and mentored a team of talented female chefs whom she affectionately calls her “Spice Girls”. These women are not just kitchen assistants—they are trained professionals specializing in everything from coastal curries to modern desserts. Chef Latha fosters a culture where learning, self-respect, and sisterhood flourish.
She frequently conducts mentorship programs, participates in culinary workshops, and speaks at events encouraging women to pursue careers in hospitality.
Awards, Accolades & Recognition
Chef Latha’s dedication to her craft and her courage in breaking barriers have been widely recognized:
- Devi Award, presented by the Governor of Kerala, for her trailblazing contribution to hospitality
- Best South Indian Restaurant (Malabar Café) – Travel + Leisure India
- Featured in leading publications like New Indian Express, OnManorama, and India Food Network
- Recognized by LinkedIn India as a culinary inspiration
- Named one of Kerala’s Top Influential Female Leaders in Food & Beverage
A Living Archive of Culinary Heritage
Latha K isn’t just a chef—she’s a living archive of Kerala’s gastronomic history. She is currently working on a cookbook project that documents lesser-known regional dishes, temple recipes, heirloom spice blends, and coastal cooking rituals.
Her goal is to preserve Kerala’s culinary legacy for future generations while introducing it to the global culinary stage. From toddy shop delicacies to royal Sadya feasts, her repertoire spans the breadth of Kerala’s flavor map.
Chef Latha’s Vision for the Future
At the heart of Chef Latha’s vision is a belief in seasonal, organic, and soul-satisfying food. She advocates for “back-to-roots” cooking that emphasizes health, sustainability, and emotional connection.
Her kitchen ethos includes:
- Reducing waste and promoting farm-to-table sourcing
- Training the next generation in authentic regional techniques
- Promoting culinary tourism in Kerala
- Using food as a tool for social and gender empowerment
She envisions launching a culinary academy that specializes in traditional South Indian cuisines—bridging the gap between history and haute cuisine.
A Legacy Cooked in Fire and Grace
Chef Latha K’s journey is not just the story of a chef—it is the story of a revolutionary. From the narrow lanes of a village near Kozhikode to the grand open kitchens of India’s finest hotels, her path has been shaped by grit, grace, and an unyielding desire to redefine boundaries.
She began her culinary quest at the tender age of nine, cooking Kerala fish curry and rice—without knowing that this humble act would be the foundation of a career that would inspire thousands. Raised in a traditional family that questioned her ambition to work in hotels, Latha stood tall against the societal currents that tried to hold her back. Where others saw a barrier, she saw an opportunity to rise.
Her years at the Food Craft Institute in Calicut, as the only woman in a classroom of men, were filled with skepticism and resistance. Yet, Latha persisted with quiet strength. Denied internships in her own state due to gender bias, she took the courageous step of relocating to Chennai, where her talent finally found a stage. This formative experience planted the seeds of resilience that would come to define her culinary philosophy.
From launching her own catering company, Kairali, to managing small hotels and traveling across the Middle East, Latha expanded her culinary vocabulary while remaining rooted in tradition. Her return to Kerala marked a pivotal turning point—Grand Hyatt Kochi Bolgatty entrusted her with leading Malabar Café, and in doing so, placed the legacy of Kerala’s cuisine in the hands of someone who embodied it completely.
She brought back 350 heirloom family recipes, refined over 3,000 regional dishes, and championed the use of hand-ground spices and organic local produce. More than just a chef, she became a cultural custodian, preserving Kerala’s food traditions in the face of globalization and homogenization.
Chef Latha K’s kitchen is not just a workplace—it is a platform for empowerment and mentorship, especially for women. She has mentored all-female kitchen brigades affectionately called her “Spice Girls,” and inspired countless young women to believe that the chef’s coat can belong to anyone with courage and vision.
Her legacy isn’t measured just in awards or titles—it lives in the revival of dying recipes, the confident smiles of the women she mentors, and the guests she touches with every carefully crafted plate. Her work is deeply political in its assertion that women have always belonged in professional kitchens, not just home hearths.
As she looks toward the future—with plans for a cookbook and a culinary academy—Chef Latha K remains a radiant force in India’s gastronomic journey. She doesn’t just prepare meals; she creates history, heritage, and hope.
