FINE-DINING-INDIAN PAGE 20
Squid pepper fry - chef pillais classic
Chef Pillai attribute his career success for the training he recieved while working in position of Commis Chef at Leela Palace Kempinski Hotel in Bangalore in 2004 . In his own words " Their rigorous standards , the high pressure environment , the learning curve , new skills – it brought an excitement to everyday job and ignited my passion for it . Then I went on to work as Chef de Partie at Kumarakom Lake Resort , part of a small luxury hotel group . There I oversaw the seafood section and the vembanad [ fine dining buffet bar ] "
" One of the humble chef in London Indian culinary world "
Wild Madagascar prawns , prawns kedgeree alleppey sauce - Innovative
As a head chef he works alongside his team , supporting them on daily basis . He maintains a Good work organisation and constant training to achieve high service standards and consistency . He believed in using local and seasonal ingredients . He is a big fan of sustainability , probably because of his coastal roots .