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Rahul Antao

In 2006, Rahul finished his education in hospitality, culinary arts and applied nutrition in India and went on to work in the hotel industry. Not long after, he took a keen interest in agriculture – specifically to understand the link from farm to fork. From then on, it seemed more of a joy to learn from farmers and this fascination took him to Italy, where he studied at the University of Gastronomic Sciences.

Having worked with Navdanya in India and Slow Food in Italy, Rahul spent the better half of the last eight years working with and learning from chefs, producers and farmers, who all seem to possess wisdom that few textbooks can share. All this knowledge further cemented Rahul’s passion for food and agriculture, and led him to explore the world of indigenous people, where one can always find the interlinking holy-trinity of culture, man and ecology.

Today, Rahul works as a consultant for the North East Slow Food & Agrobiodiversity Society based in Meghalaya, India – an organisation that intends to bridge the pleasure of taste, with the responsibility of sustainable food production amongst indigenous peoples.

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