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.