SURESH PILLAI(CHEF)

Suresh started his career in 1993 at the age of 17 as waiter at a restaurant Chef King in Kollam, Kerala after his high school education. He assisted the chef part-time, and later joined the kitchen where he learnt basic cooking skills. Three years later he moved to Casino Hotel in Calicut (now Kozhikode), where he learnt Malabar cuisine. Four years later, in 1998 he moved to Coconut Grove, Bangalore. He worked for six years and was promoted to head chef. He learnt cooking in South Indian cuisines such as Coorgi, Chettinad and Konkani. He then joined his first five star hotel The Leela Palace at Bangalore, at the starting position of management trainee, as without a culinary degree the position didn't consider his previous experience.[4] In 2005, he joined the Veeraswamy restaurant at London.[2][5] He then joined as sous-chef at Purple Poppadom in Cardiff and later as head chef at Cinnamon Culture in London and again as sous-chef at Gymkhana and later as head chef at Darbaar Restaurant and later at Hoppers. He became the corporate chef and Culinary Director at The Raviz Hotel, Kollam.[4] He has been a guest lecturer and guest chef at University of the Bahamas in its Culinary and Hospitality Management Institute.[6]