The Spice Chef Sanjiz Mathews was born in Kerala, India in the Malabar region. He has worked in the hospitality industry in India, the UK, and Canada. He takes a fresh approach to traditional Indian cooking by blending perfectly measured spices that allow anyone to create time-honoured Indian dishes without the hassle and waste of a long list of spices. Inspired by the fresh, local ingredients at the farmers market, Spice Chef started supporting local farmers by creating one-of-a-kind products for the local community, such as his Devilicious Garlic Chutney made with Ontario garlic. His menu for the 2015 Toronto Garlic Festival featured a gourmet organic kale & garlic crusted popcorn drizzled with chilli maple caramel and Himalayas pink salt, South Indian coffee infused with fresh Ontario garlic butter, topped with maple cream and pumpkin vanilla dust and a roasted garlic hummus with roasted red peppers and sun-dried tomatoes.