KISHWAR CHOWDHURY

Kishwar Chowdhury entered the culinary scene with a bang when she stepped onto the 13th season of Masterchef Australia, placing 2nd runners up at the finale.  

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Born and raised in Melbourne, her interest in heritage cuisine, sourcing ingredients and growing rare produce was cultivated in her from an early age. What sets Kishwar’s food style apart is her attention to seasonality, origins of food, cultural history and relevance of the dishes she creates.

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Kishwar completed a Bachelor of Commerce from Monash University before heading to the UK to study at the University of the Arts in London. Following a stint in Germany and Bangladesh, Kishwar returned to Melbourne in 2015. Having lived on three different continents, and being an avid traveler, her knowledge of understanding ingredients and culinary trends from across the globe, gives her food and style a unique edge.

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Since heading into the Melbourne food scene, Kishwar staged Ishizuka, training under Michelin Star chef Masahiko Yomoda. She also collaborated with celebrated chef Adam D’Sylva to create a modern Australian-Bengali inspired menu for iconic Melbourne institution TONKA.

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A lover of anthropology and history, Kishwar finds herself continuously evolving as a chef through her understanding of heritage, history and philosophy blended with movements of the culinary world, techniques and inspirations from around the globe.