Age, Biography and Wiki

Cyrus Todiwala was born on 16 October, 1956 in Mumbai, India, is an Indian chef. Discover Cyrus Todiwala's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 67 years old?

Popular As N/A
Occupation N/A
Age 67 years old
Zodiac Sign Libra
Born 16 October 1956
Birthday 16 October
Birthplace Mumbai, India
Nationality India

We recommend you to check the complete list of Famous People born on 16 October. He is a member of famous chef with the age 67 years old group.

Cyrus Todiwala Height, Weight & Measurements

At 67 years old, Cyrus Todiwala height not available right now. We will update Cyrus Todiwala's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
Eye Color Not Available
Hair Color Not Available

Who Is Cyrus Todiwala's Wife?

His wife is Pervin Todiwala

Family
Parents Not Available
Wife Pervin Todiwala
Sibling Not Available
Children Not Available

Cyrus Todiwala Net Worth

His net worth has been growing significantly in 2023-2024. So, how much is Cyrus Todiwala worth at the age of 67 years old? Cyrus Todiwala’s income source is mostly from being a successful chef. He is from India. We have estimated Cyrus Todiwala's net worth, money, salary, income, and assets.

Net Worth in 2024 $1 Million - $5 Million
Salary in 2024 Under Review
Net Worth in 2023 Pending
Salary in 2023 Under Review
House Not Available
Cars Not Available
Source of Income chef

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Timeline

1956

Cyrus Rustom Todiwala OBE, DL, (born 16 October 1956), is an Indian chef proprietor of Café Spice Namasté and a celebrity television chef.

He trained at the Taj Hotels Resorts and Palaces chain in India, and rose to become executive chef for eleven restaurants within those hotels.

1991

He moved to the UK in 1991 with his family, and following some initial financial difficulties after taking over a restaurant, Michael Gottlieb provided investment funding, allowing Todiwala to open Café Spice Namasté in 1995, the restaurant for which he is best known.

He has subsequently launched a range of condiments and sauces called Mr Todiwala's, and a second restaurant called Mr Todiwala's Kitchen, which is located at the Hilton at Heathrow Airport near Terminal 5.

He moved to Australia in 1991, and moved to the United Kingdom with his family, having been invited to run a restaurant in Alie Street in London called Namasté, which Todiwala describes as having been "pretty lousy".

The owners of the restaurant went into financial difficulty despite critical acclaim for Todiwala's work.

Being faced with unemployment whilst on a work visa, he took over the restaurant with the help of his wife, Pervin.

With banks refusing to give him loans, he turned to family members to help support his restaurant.

They were given multiple small sums, but won a car in a competition and sold it, enabling them to place a deposit on a new home.

However, the Home Office began to be interested in Todiwala's work, as he was a foreign business owner without any investors.

At around the same time, Michael Gottlieb, the owner of 'Smolensky's' restaurants in London, wished to invest in a new Indian restaurant on E1's Prescott Street and approached The Cobra Good Curry Guide's website editor Pat Chapman seeking a chef.

Chapman, proposed Todiwala.

1995

Café Spice Namasté opened in 1995, although the Home Office would continue to pursue Todiwala for deportation.

He has since worked with the National Health Service to create ethnic menus for hospitals alongside Loyd Grossman, and with the London East Training and Enterprise Council to create an Asian and Oriental cooking school with an onsite restaurant so that students could be trained in a real working kitchen.

However, the school closed after a few years following a change in funding.

While he was facing threats of deportation from the Home Office, he was also on the National Advisory Council for Education and Training Targets alongside former Home Secretary David Blunkett.

2000

He was awarded an MBE in 2000, and an OBE in 2009.

He has also been awarded an honorary doctorate and been made an honorary professor.

In 2000, Todiwala was awarded an MBE for services to the restaurant and catering industry.

2006

In 2006, he opened Café’t’, a coffee shop / restaurant hybrid.

2010

He launched a range of cooking sauces under the brand name Mr Todiwala's in 2010, which added to an existing range of pickles and chutneys.

He was subsequently appointed an OBE in the 2010 New Year's Honours List.

2011

In 2011, he launched a new restaurant named Mr Todiwala's Kitchen, which is located within the Hilton Hotel at Heathrow Airport's Terminal 5.

He has appeared regularly at Taste Festivals, including those in London and in Dubai.

As part of the Diamond Jubilee of Elizabeth II, Todiwala cooked for the Queen and the Duke of Edinburgh at Kirishna Avanti school in Harrow.

He cooked a version of Country Captain using rare breed mutton from North Ronaldsay in the Orkney Islands.

The dish has since been added to the menu at Café Spice Namaste.

2012

In 2012, he cooked for Queen Elizabeth II and Prince Philip, Duke of Edinburgh as part of the Diamond Jubilee celebrations.

He has appeared on numerous television and radio programmes, such as the BBC radio 1 Saturday Cook show.

Born and brought up in a Parsi family in Mumbai, India, he lived with his family in a house split into ten flats.

His father worked for the Automobile Association as Chief of Road Service for Western India.

Todiwala finished his schooling in Barnes School and then graduated from Sophia Shree B K Somani Polytechnic having studied Hotel Administration and Food Technology.

His first job was as a busboy.

He trained as a chef with Taj Hotels Resorts and Palaces in India, eventually becoming Executive Chef for all of the chain's hotels in India, some eleven restaurants with 160 staff.

He was given a special award at the Craft Guild of Chefs awards in 2012 for "outstanding contribution to the industry".

He has subsequently become a judge for The Catey Awards.

He has long been a proponent of staff training, and earned an Investors in People for Café Spice Namasté.

2014

In December 2014, after having established four premiere restaurants in London, Cyrus returned to India to establish The River Restaurant, his first restaurant in India, at the Acron Waterfront Resort in Baga on the banks of the Baga river in Goa.

2017

In 2017 Todiwala became the Rare Breeds Survival Trust (RBST)'s first ever chef ambassador.

This role enables Todiwala to combine his interests in food and conservation.