FINE-DINING-INDIAN PAGE 19
Pillai ' s Column
Chef Suresh Pillai WILL BE OUR REGULAR MASTER CHEF SOUTH INDIAN CUISINE COLUMN
As an editor for fine-dining-indian Magazine . I have been humbled when chef suresh Pillai or suresh chettan as i call with respect agreed to write a permanent column on south Indian Cuisine . while acknowledging his work we name this column as " Pillai ' s Column "
His speciality lies in coming up with innovative dishes using ingredients from London ' s local market and combining with traditional south Indian cooking techniques .
He is a real genius in most of south Indian cuisine from his home state Kerala then Tamil Nadu , Kerala Karnataka and Andhra Pradesh
In 1998 . chef Pillai joined luxury Indian hotel group , Leela , which he credits with changing the course of his career forever .
In 2006 , Pillai moved to the UK to work at the renowned London-based Indian restaurant , Michelin starred Veeraswamy , restaurant group Masala Zone , and most recently , Welsh Curry House of the Year , Purple Poppadom , in Cardiff , cinnamon Culture in Bromley , Michelin starred Gymkhana and Now chef pillai heads Kitchen of Famous " Hoppers " Restaurant In London
He opened several restaurant during his career of 20 Years . I remember he even travelled to Denmark and Australia to help some of his friends in setting up South Indian restaurants .
He is one of the most Networked chef i have ever came across . Any chef of Indian origin or Indian restaurant chef around the globe he knows them personally .