ACTIVATE YOUR PALATE
Discover an exciting blend of international fusion cuisine at The Gaj Kitchen.
Our Journey is Your Journey
We Are What We Eat
Learn how our Executive Chef went from having Idiopathic Pulmonary Arterial Hypertension (IPAH) at 475lbs to 260lbs in less than one year without exercise through the purest forms of international cuisine. With this, each dish of The Gaj Kitchen is comprised from farm/forest/ocean-to-table and sugar/gluten-free.
About The Gaj Kitchen
Our Story
Chef Andrew Gajadhar, founder of The Gaj Kitchen, is a father of four who’s traveled all over the world, is a service-connected disabled veteran from the US Marines, a multi-inductee in the Martial Arts Hall of Honors, the first accredited Film Producer with The Producers Guild of America to be registered with the SC Film Commission, and he's been a premier Chef included in the Grand Finale Chef’s Tasting at the 'Columbia Food and Wine Festival', Black Expo South’s 'Taste of Black Columbia', The South Carolina Farm Bureau's 'Palmetto Palate', VIP Chef for '803 Day', and he recently placed 2nd in the James Beard Foundation sponsored ‘Favorite Chef’ competition presented by Celebrity Chef Carla Hall. He specializes in International Fusion Cuisine, and it’s his honor to share his passion for food through Culinary Arts and Education.
Our Team
Our team at The Gaj Kitchen is made up of experienced chefs and friendly staff who are dedicated to creating a welcoming environment for all of our customers. We believe in the power of teamwork and work together to ensure that every dish that leaves our kitchen is nothing short of exceptional.
Our Ingredients
We believe that experienced chefs and the quality of our ingredients is what sets us apart from other international fusion cuisine. That's why we source our ingredients from local farms and markets whenever possible. All of our spices are imported from their places of origin, such as India, South America, Asia, and Africa. We are committed to using only the freshest and highest quality ingredients in all of our dishes, and each component of every dish is made from scratch.