This Chef Uses Ayurveda to Create Dishes from Around the World

How has the transition been from the world of corporate finance and marketing to the culinary world
It was quite easy because I was going back to my roots. When I moved to Asia I accepted corporate positions to help with my visa requirements and paycheck. Given how big a travel hub Asia is, I was able to have more adventures. If I was craving noodles, I could head to Thailand for the weekend. If I wanted dim sums, Hong Kong was a few hours away. Going back to the culinary world felt like my creativity was back. I still consult in marketing though, and own an India-based company, Mariko Communications.