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Chef Shankar R. Santhiram, born in Malaysia, started his culinary journey in his mother's kitchen as a curious child. Despite his father's efforts to steer him away from the kitchen, Santhiram's curiosity only grew, leading him to become the Chef Patron of Fire by Shankar in Penang, Malaysia, and currently filming a 10-episode culinary television series titled "Shankar's Saapadu Story South Africa".

Recognized for his innovative Tamil-inspired cuisine, Santhiram also holds a law degree and serves as a philanthropist and leadership coach. During a visit to South Africa, he discovered a significant following there and decided to connect with the Indian diaspora. He expressed his admiration for Cape Malay cuisine, enjoying koesisters in Muizenberg, Cape Town.

Reflecting on his evolution as a chef, Santhiram shared that he has become more understanding and less reactive to criticism, embracing the idea that even accomplished chefs make mistakes and need compassion. He believes in mastering the craft through constant imitation and ensuring that each dish feels familiar yet unique. In South Africa, Santhiram faced initial resistance but ultimately deepened his connection with the crowd.

He also humorously recounted a story about serving mutton curry in Durban, deliberately referring to it as mutton to deceive South African Indians who claimed to dislike the smell of goat.