Garland | Raleigh, NC
A graduate of the University of Massachusetts with a degree in psychology, her background is almost as diverse as her food. Cheetie is a self-taught cook who studied recipes while pursuing a career as a guitarist in The Cherry Valence and more recently Birds of Avalon, alongside her husband and business partner, Paul Siler. Time on tour and as the owner of the music venue Kings and adjoining cocktail bar, Neptunes Parlour, taught her the value of the independent, artistic spirit that is the backbone of the downtown Raleigh community which she considers home.
Upon moving to North Carolina, she embraced the area's culture of readily available, renowned agriculture, and incorporated these seasonally evolving foods to fit her multi-cultural menus at Garland. Cheetie’s cooking is created in a refined and thoughtful way, filled with imagination and rebellion. It is unassumingly delicious. Her food may seem “foreign” but is rather an interpretation of local ingredients made through the eyes of someone who grew up in India, New York City and the South.
An active supporter of various charities, Cheetie is highly devoted to contributing to the community that has given her so much. She has cooked at The James Beard House, Blackberry Farm, Southern Foodways Alliance Symposium, Terra Vita Festival, Farm to Fork, Atlanta Food & Wine just to name a few.
In 2017 and 2018, she was nominated semifinalist for James Beard Award’s “Best Chef: Southeast” and was profiled in the New York Times in October, 2018