Portrait of Johnson Ebenezer
i. Biography
The Path
The route into Farmlore runs through hotel brigades and a fine-dining kitchen in Malaysia. Johnson Ebenezer cooked with Taj Group of hotels from 1999, then moved on to Nadodi in Malaysia as Executive Chef before taking on co-founder responsibilities in Bengaluru.
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The Work Today
Since 2021, Farmlore has been led by Johnson Ebenezer as chef patron and co-founder. The cooking draws on South Indian food memories, with Johnson framing the work around ingredients and flavours already lived with: "We have grown up with South Indian food and understand the flavours."
Signature
The signature line at Johnson Ebenezer’s table includes Rasa, Malika, Poda Panni, Act 1 Circle of Life, and Manjus.
In Their Words “We combine culinary techniques that we have picked up from our careers with our food memories.” “We have grown up with South Indian food and understand the flavours.”
FAQ
Asked of Johnson
What is Johnson Ebenezer's current role?
As of 2026, Johnson Ebenezer is Chef patron and Co-founder.
Where did Johnson Ebenezer work before?
Johnson Ebenezer's earlier career included Taj Group of hotels and Nadodi.
The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.