Chef Johnson Ebenezer is the Co-Founder and Chef Patron of Farmlore, Bengaluru, where he has built a distinctive culinary philosophy around seasonality, local produce, storytelling and contemporary techniques. His approach combines global culinary exposure with a deep respect for Indian flavours and ingredients.
He began his career with the Taj Group and went on to work across luxury hotels and international cruise liners, gaining experience in diverse culinary environments. His journey later took him to Malaysia, where he played a key role in conceptualising Nadodi, a restaurant that reinterpreted South Indian flavours and earned recognition in the Michelin Guide Singapore.
Returning to India, Ebenezer collaborated with entrepreneur Kaushik Raju to develop Farmlore, which opened in 2021 on a 37-acre farm outside Bengaluru. The intimate restaurant places the farm, its seasons and its produce at the centre of the dining experience, with menus that evolve continuously rather than follow a fixed culinary framework.
His work has earned significant international recognition. Farmlore received the American Express One To Watch Award at Asia’s 50 Best Restaurants 2025 and was ranked No. 83 on Asia’s 50 Best Restaurants 2026 extended list. Ebenezer was also recognised with two knives at The Best Chef Awards 2025 and ranked No. 2 on Culinary Culture’s Food Superstars 2025 list.