Pramod "Paddy" Rawal grew up in a family of seven in Bombay (Mumbai) India. Seeing his mother spend so much time cooking prompted him to occasionally take over the kitchen. Who would have known this humble start would lead to such a renowned career as a chef?

Paddy attended university, then culinary school to study the basics of continental cooking. Later, working with expert chefs, he was able to create Indian foundation sauces such as korma, saffron and vindaloo, which remain his passion. To Paddy, herbs and spices have always been the key ingredients, as is clearly demonstrated in his creative and unique combinations. Paddy was a chef trainee for two years and realized that he wouldn't excel until he understood all jobs related to hospitality. With this determination, he made it a point to learn management, finance, operations, menu planning, etc. Working as a chef in India, Egypt, London, Dubai and Australia and in the film industry further expanded his culinary palette and hospitality acumen.

In 2001 Paddy moved to the U.S. and immediately became indispensable to his food service employers. Following his father's advice to "do whatever you do with commitment and passion," Paddy has always been a focused and diligent entrepreneur. Now enjoying the fruits of his labors with two restaurants (Raaga in Santa Fe and Mumbai in East Lansing, MI) perhaps the only thing he is more passionate about than food is people. Interacting with satisfied customers is imperative to him.