Johnson Ebenezer

Chef Johnson Ebenezer's culinary philosophy is rooted in a profound commitment to being 'cuisine-agnostic,' rejecting restrictive labels to embrace a boundless exploration of food. His core ethos centers on storytelling through every dish, where local ingredients are consistently the undeniable stars. This approach, which he aptly blends into 'Farmlore' (a fusion of folklore and locavore), allows for an ever-evolving narrative dictated by nature's rhythm and the inherent character of the land. At the heart of Farmlore lies an unwavering dedication to sustainability, envisioned not as a transient concept but as an ethical way of life. Ebenezer’s restaurant operates completely off the grid, powered by solar energy, and eschews gas in the kitchen in favor of cooking with mango and Jamun wood harvested from the farm. This self-sustaining ecosystem includes a hydroponic setup for water-efficient produce, 22-24 Hallikar cows providing fresh milk while grazing freely, and a deliberate choice against serving beef due to its carbon footprint. Traditional farming techniques, such as companion planting radishes, further exemplify this deep respect for natural processes. Ingredient sourcing is meticulous, with 40 to 60 percent of produce, including five varieties of mango, jackfruit, mulberry, coconut, and various hydroponically grown vegetables, cultivated directly on Farmlore's 37-acre premises. Beyond the farm, Chef Ebenezer champions regional ingredients from South India, such as Bannur lamb from Mysore, nutrient-rich horse gram millet, the versatile moringa, diverse local rice varieties, Sanikatta salt from Gokarna, Malnad Joni Bella jaggery, and Coorg coffee. His approach involves honoring and reimagining these traditional South Indian flavors and recipes, creating a culinary journey deeply connected to the region's climate and culture. Chef Johnson Ebenezer’s technical mastery is defined by an eclectic, boundary-pushing style that seamlessly marries creativity with scientific precision. He prioritizes imparting a deep understanding of techniques and the 'science behind them' to his team, ensuring consistent execution even with a constantly shifting menu. His kitchen expertly blends age-old methods like wood-fired cooking—utilizing mango and Jamun wood for a distinct smoky sweetness—with cutting-edge molecular gastronomy, evidenced in techniques like spherification and the creation of 'edible plastic.' This dual approach allows him to deconstruct and reinvent, ensuring each dish is both technically sophisticated and profoundly authentic. His artistry in flavor and plating places the intrinsic qualities of ingredients above all else. Ebenezer’s dishes are visually striking, conceived to evoke 'wonder, curiosity, and delight,' often carrying a deeper, thought-provoking message. He consistently reinterprets the bold, aromatic profiles of South India, subtly weaving in notes of coconut, curry leaves, fennel, and coriander. The dining experience at Farmlore is an intentional journey of surprise, with menus undisclosed to diners beforehand, fostering anticipation and allowing the food itself to unveil its story. While Chef Ebenezer deliberately eschews the concept of 'signature dishes' to maintain an ethos of continuous exploration, several impactful creations undeniably define his artistry. The powerful 'Seataphor' stands as a poignant commentary on ocean pollution, featuring Kochi snapper with edible potato starch 'plastic' and charcoal oil. Other notable creations include the reinterpreted 'Kuri,' a rustic Bannur lamb dish elevated with millet and ragi dumplings, and the customary 'Red Ants,' served as a high-protein, culturally significant starter. Memorable tasting menu highlights have also included Oysters on the half shell with pomelo, Blue Crabmeat with corn foam and a chili peanut crumble, 'Yelaki Kathai' showcasing banana varietals with Red Mullet, 'Mysore Chigurele' (duck with betel leaf and strawberries), and the vibrant dessert 'Kal' of compressed melons, stone fruit, and ginger leaves.

Career

• Culinary Staff at Taj Group of Hotels, India
• Chef at Cruise Liners, International
• Chef at Various Restaurants, United States
• Chef / Conceptualizer at Nadodi, Kuala Lumpur, Malaysia
• Founder / Chef-Owner at Farmlore, Bengaluru, India