Raj Thandhi is an accomplished chef, recipe developer, and food writer. As the founder of the Pink Chai brand, Raj has built a multifaceted career at the intersection of culinary arts, media, and storytelling.
Raj’s culinary foundation is rooted in hands-on learning, both at the knee of her Punjabi grandmother through the age old tradition of oral culinary knowledge, and professional training in both kitchen fundamentals and pastry arts. In addition Raj has run several pop-up dinner events.
A sought-after voice in the Canadian culinary community, Raj has been cited as an expert source in food related stories in publications ranging from CBC Radio, The Globe and Mail and The National Post to international outlets such as The Washington Post, The Seattle Times, Vogue India, and the BBC.
Her own work as a food writer has been widely published in national newspapers, and she currently writes a monthly recipe column for the Vancouver Sun. Raj has produced and hosted segments for the CBC Creator Network focussed on food and hospitality, and has served as a media representative for leading brands, appearing on television and radio to share her culinary insights.
In addition to her media presence, Raj is an experienced educator, having taught cooking classes and delivered live demonstrations at large public events. Her approachable teaching style and engaging presentations have made her a favorite among audiences seeking to expand their culinary skills.
Through her ongoing work as a content creator, Raj continues to develop innovative recipes and share her passion for food with a broad online audience. Her dedication to celebrating diverse flavours, fostering community, and elevating the art of home cooking has established her as a respected leader in the Canadian food landscape.
