Tom Vellaringattu started his career in Food Technology in 1974 in Chennai (previously Madras) in India. He studied Trade Cookery at the Institute of Catering Technology and Applied Nutrition in Chennai. Since then he worked three years at Hotel Sudarshan International (now Ambassador Pallava Intenational). Since 1977 to 1980 he worked in catering field in Saudi Arabia. ​ In August 2016 he started 'Spice n Flavor' Kerala & Indian Cuisine Restaurant in San Jose, California. His main concentration is in family catering offering various dishes for daily consumption at homes in the Bay area and beyond in partnership with a Food Startup TARO (Tarobites.com) ​ After moving to USA in 1987 he studied computer programming. However his passion for food and cooking was very much alive. In 1998 he designed 10 different Indian curry mixes under 'India's Spice N Flavor' brand, with the help of chefs (teachers) from Mumbai Catering College. Tom wrote over 60 recipes to be included in his spice blend packets. Spice N Flavor spices got the best packaging award from the Indian Institute of packaging. ​AMERICAN TASTING INSTITUTE - 2002 CERTIFICATE OF DISTINCTION The American Tasting Institute, a Division of Quality International is pleased to announce 'SPICE N FLAVOR' as a 2002 Certificate of Distinction recipient in the Masala Mix category for their following products: EGG-TOFU MASALA GARAM MASALA MEAT MASALA SAMBAR MASALA VEGETABLE MASALA VINDALOO MASALA Spice N Flavor Masala Mix products met our stringent standards of distinction and shares this 2002 Certificate of Distinction with a select few products. The judging was conducted in San Francisco by a panel of independent professional chefs for the American Tasting Institute. The products were evaluated on a broad range of criteria including appearance, flavor, taste and texture. The judging was performed double blind, without brand distinction and conducted in the most efficient and accurate environment. The American Tasting Institute and the American Culinary Institute are divisions of the Quality Institute International, a private organization committed to honoring the Best of the Best â„¢ Food, Beverage and Equipment Products. Founded in 1985, the company has grown into a national organization comprised of 37,000 professional chefs and major food buyers from across North America. Through this network, they have established a National Board of Chefs who supports their mission of honoring the best products in the market place. Their Gold Medal Seal is seen on thousands of food and culinary products defining for consumers what are the best choices for them - Best of the Best

Its me