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.