Chef Pillai: The Making of a Culinary Empire

In this social media era, brands have come to dominate all aspects of our lives. But seldom do we know the fascinating story behind the making of certain iconic brands. One such brand is Chef Pillai, whose journey to fame is nothing short of fascinating.

Like the proverbial alchemists of yore who could turn base metals into gold, Chef Suresh Pillai acquired the golden touch by blending his passion, skill and relentless pursuit of excellence that spans more than three decades. A journey that began on the shores of the Ashtamudi Lake in Kollam has taken him to kitchens across the seven seas making him a gastronomic wizard committed to both innovation and tradition. Join us as we uncover the secrets behind Chef Pillai's culinary mastery, the making of the brand, and the spawning of an entrepreneur.

Tell us about that remarkable journey of transformation that began on the shores of the Ashtamudi Lake?

My journey from Suresh to Chef Pillai began in a quaint village in the backwaters of Kollam district. I was born into an ordinary family and stumbled into the culinary world by chance after completing Class X. My circumstances in those days prevented me from pursuing a formal education in that field. However, as I immersed myself in the kitchen, I discovered my natural talent for cooking and became fascinated by the endless possibilities it offered.

My fortunes changed for good when I travelled to the UK for work in 2005 armed with 15 years of experience and a strong work ethic. When I landed in Britain, I initially went by my name, Suresh Pillai. However, due to the significance of surnames for work permits, I soon became known as Mr. Pillai. Working at Veeraswamy, England’s first Indian restaurant established in 1927, I was the sole representative of Kerala cuisine among chefs and staff from North India. Hence, I earned the moniker "Chef Pillai".