Of mixed ethnicity – her mother is Malaysian Chinese and her father is Singaporean Indian -- Sujatha grew up in a household filled with great pride and love for food. The exposure to a melting pot of foods from different cultures and fond memories of watching her mother and aunties cooking together every week ignited a passion in her to embark on a journey in pursuit of the culinary arts.

Sujatha’s strong interest and dedication steered her to undertake a Diploma in Baking and Culinary Science. Upon graduation, she worked her way into the kitchens of renowned establishments like Stellar at 1-Altitude, Pollen and Esquina amongst others.

After six years of training, Sujatha’s identity as a chef is further taking shape under the tutelage of mentors and counterparts she meets in her culinary development under 1-Group’s Management Associate Programme. Part of the inaugural intake, Sujatha has since developed sound leadership skills and is currently heading the kitchens at The Garage, conceptualising and executing creations for the restaurant, Botanico and garden café, Bee’s Knees. At Botanico, Sujatha embraces the contemporary-bistro cuisine and continues to challenge herself by melding her own experiences with heritage and culinary techniques to elevate seasonal produce at their freshest and best. She also works alongside a team of young talents to run the buzzing kitchen operations at Bee’s Knees, dishing out scrumptious all-day favourites for diners and visitors of Singapore Botanic Gardens.