Nadodi's culinary brigade is a culturally diverse team of masters who have dedicated their lives to the art of traditional cooking techniques and spice blends.

Every dish on the Nadodi menus is designed with utmost care, showcasing signature regional influences that reflect each culinary associate's personal experiences and passion.

Chef Yavhin Siriwardhana, a second-generation Malaysian with strong Sri Lankan and Malayali familial ancestry roots. Drawing inspiration from his mixed cultural background and childhood memories, Chef Yavhin skillfully interprets Southern Indian and Sri Lankan cuisine in novel ways while retaining the depth, vibrancy, and diverse flavors of the region. His culinary creations pay homage to his heritage and strive to showcase the unique flavors and textures of his cultural roots.

Chef Pradeep, known as the "Master of Flavors." Born in Colombo, he began his journey with the Cinnamon Group over 17 years ago as one of the founding chefs at Aliyaa, the group's award-winning Sri Lankan restaurant. Specializing in both Sri Lankan and Southern Indian cuisine, Chef Pradeep creates beautiful dishes of contemporary reinterpretations with inspiration from rich traditions and personal childhood experiences. He has been an integral part of Nadodi since its inception, mastering fresh spice blends that hold the key to its deep and rich flavors. Among his many creations is the "Nadodi Globe," a classic Biryani dish cooked in a mild spice blend with free-range chicken layered between short-grain rice, called "seeraga samba," and served with braised black lentils and yogurt topped with Daikon Salad.