From Kerala to Culinary Stardom: The Inspiring Journey of Chef Suresh Pillai
Chef Suresh Pillai’s journey from a small village in Kerala to become a celebrated culinary figure is nothing short of inspiring. His dedication to his craft and passion for Kerala cuisine has earned him a well-deserved reputation in the culinary world. Let’s delve into the life and achievements of this remarkable chef.
Born in Thekkumbhagom, Kollam, Kerala, Chef Pillai grew up in a humble family of coir laborers. His early exposure to traditional Kerala cooking sparked his interest in the culinary arts1. At 17, he started working as a waiter at a local restaurant, gradually learning the basics of cooking.
Chef Pillai’s innovative approach involves using the freshest local ingredients and traditional techniques to create dishes that are visually stunning and rich in flavor. While he has worked in many high-end restaurants across the UK and the Middle East, his focus has always been on showcasing the diversity of Indian cuisine on a global stage.
From his exquisite renditions of Kerala classics like Meen Pollichathu (fish wrapped in banana leaves) to the humble Puttu served with a modern twist, Chef Pillai has redefined how people experience South Indian food. His creativity and dedication have earned him multiple accolades and made him a well-known figure in the international culinary arena.
What makes Chef Pillai truly unique is his commitment to sharing his knowledge. Through his presence on social media, he has brought his recipes and techniques to audiences who wish to recreate authentic Indian flavors at home. From cooking tutorials to insights into the culture behind the cuisine, Chef Pillai engages and educates, turning cooking into an accessible art form.
He also believes in giving back to his roots. By collaborating with local farmers and supporting sustainable practices, Chef Pillai emphasizes the importance of community in cooking. His dedication to ethical and locally sourced ingredients ensures his dishes not only taste incredible but also support the people and environment around him.
Chef Pillai’s culinary journey took him to various cities in India, where he honed his skills in different regional cuisines. He worked at renowned establishments like Casino Hotel in Kozhikode and Coconut Grove in Bangalore, gaining expertise in Malabar and South Indian cuisines. His dedication and hard work led him to the prestigious Leela Palace in Bangalore, where he further refined his culinary techniques.
In 2005, Chef Pillai moved to London, where he worked at esteemed restaurants like Veeraswamy and Gymkhana. His talent and creativity caught the attention of the culinary world, and he became a contestant on the British reality TV show “MasterChef: The Professionals” in 2017. This exposure helped him gain international recognition and expand his culinary horizons.
In 2021, Chef Pillai returned to India and took on the role of Corporate Chef and Culinary Director at The Raviz Hotel in Kollam1. His passion for Kerala cuisine led him to open his restaurant chain, “Restaurant Chef Pillai,” which has become a beloved destination for food enthusiasts1. His signature dishes, such as Fish Nirvana and traditional Kerala fish curry, have captivated the palates of locals and visitors.
