Barkha Cardoz


Culinary entrepreneur Barkha Cardoz, born in Mumbai, founded Cardoz Legacy LLC and co-created FC + B&B Masalas. She co-founded The Young Scientist Foundation and trained at The Institute of Hotel Management, Mumbai, where she met late husband, chef Floyd Cardoz. After moving to the US in 1988, she launched projects like The Bombay Bread Bar. Honoring Floyd’s legacy, she launched masalas with Burlap & Barrel in 2020 and has an upcoming cookbook. She cherishes family time, her New Jersey kitchen, and visits to India.


Michael Becker & Tee Scatuorchio


Michael Becker and Tee Scatuorchio, dedicated SACSS supporters in NYC, have spent the past decade backing grassroots nonprofits led by the community. With a focus on local food banks, social services, legal aid, and employment training, they champion community-based initiatives. Their engagement isn’t limited to NYC – they also have strong ties to South India. Michael, a retired lawyer, and Tee, a diverse careerist, bring expertise from law, dance, theatre, advertising, and branding to their philanthropic efforts.

Chintan Pandya


Chintan Pandya, Executive Chef and Partner of Unapologetic Foods Group, leads six NYC restaurants. He earned the 2022 James Beard Foundation Best Chef award for Dhamaka, redefining Indian cuisine in the US. With a mission to elevate perceptions of Indian food, Pandya garners recognition for his innovative approach, consistently pushing culinary boundaries and receiving numerous accolades.


Roni Mazumdar


Roni Mazumdar, the creative force behind Unapologetic Foods, has ignited the NYC dining scene. A prominent restaurateur, he’s actively involved with the New York State Restaurant Association, City Harvest’s Food Council, and No Kid Hungry, striving to eliminate childhood hunger. Recognized for his achievements, Crain’s New York Business named him to the esteemed 40 Under 40 Class of 2020.


Vijay Kumar


Vijay Kumar, hailing from a small town near Madurai, India, honed his culinary skills in Indian restaurants across the Bay Area after moving to the US. His journey led him to join Unapologetic Foods and establish Semma in 2021. The same year, the restaurant attained a prestigious Michelin star, a remarkable feat for an Indian eatery in the US.