Chef Pillai Rose From Street Hawker to Culinary Skywalker

Chef Suresh Pillai is a name heard over the sounds of sizzling pans and roasting spices in the busiest kitchens of the world’s most awarded, rated and discussed food establishments. He is Kerala’s face when it comes to saving culinary heritage. Chef Pillai’s journey started as a small catering boy; today, he is an international culinary maestro. His story resonates with endless struggle and uncompromising spirit. Let’s read a tale that influences and inspires not just chefs but anyone with a goal.

Islands To Mainlands

Born in one of the remotest villages in Chavara Thekkumbhagom, surrounded by a peaceful Ashtamudi Lake in Kollam, Kerala. Chef Pillai’s life began as simple as one can imagine and whatever he is today is only because of his upbringing and lessons learned from island living. Right from his early days, he always moved around with a strong entrepreneurial spirit. He was 6-7 years old when he sold his home’s pomelo tree fruits for 25 paise each as his first business.

Chef Pillai used to wake up at 5 AM to pluck the fruit and proudly show off his earnings to friends. During festivals, he roasted groundnuts in the sand and sold them near temples and popular attractions like the fireworks and drama stages. These small yet impactful experiences laid the foundation for his influencer and entrepreneurial success.

The Right Path is Always The Path Less Travelled

Besides his natural talent and developed determination, Chef Pillai faced wild challenges. He only studied up to Class X and worked as a security guard at 17, earning INR 500 monthly. If we look at successful people in India or even in the world, many earned fame and money without any education. He realised the cold night shifts weren’t for him. If it is not destiny, I don’t know what else could be; unexpectedly, one night while returning, he found himself at the doorstep of ‘the Chef King’ restaurant in Kollam. Chef Pillai met a kind-hearted man named Mani Sir, who gave him a chance as a waiter with a salary of INR 450. I know it is 50 less, but at least he won’t have to work all night in the cold. This opportunity became the turning point in his life.

Working at the ‘Chef King’, Pillai realised he was cultivating a love for hospitality and food. In his free time, he nurtured another passion, chess. Competing in state-level tournaments, his first trip outside Kollam was to Kozhikode for a chess championship.

Cat Walk in Culinary Journey Across the Globe

In 1998, Suresh Pillai’s culinary journey jumped when he moved to Bengaluru to work at the Coconut Grove Hotel. His dedication and talent saw him rise to head chef in just six years. Yet, lack of formal education in hotel management turned against him as a roadblock to working in five-star hotels. Undeterred, he returned to Kerala to work at Kumarakom Lake Resort as the chief chef.

Eventually, Pillai was offered a position at Veeraswamy, a historic restaurant in London. Established in 1927, it stands as a testament to Indian culinary excellence. Moving to London with his family, he embraced the opportunities that came his way, working in the UK for 14 years and becoming a British citizen.

He grew his reputation and was soon asked to join the BBC’s MasterChef: The Professionals, showcasing his culinary prowess to an international audience. His expertise extended beyond kitchens to mentoring university students in England, Australia and the Caribbean.

Chef Pillai on Social Media

A Struggler, Master Chef and Entrepreneur, Chef Suresh Pillai is a social media influencer who is celebrated for promoting Kerala cuisine and traditional cooking techniques. His following across platforms highlights how widespread his range is.

• On Instagram, he has over 914K followers, over 20 million views for the channel, making it one of the most active and influential chef accounts.
• He has 1M+ members on Facebook, engages through interactive posts and discussions, and keeps in touch with as many as possible.
• On YouTube, he has over 224K subscribers. A set of dedicated audiences is his regular viewers and customers of his restaurants.

• A mix of simple recipes that are easy to follow and encourage people from all cooking levels to experiment in the kitchen.
• Seafood delicacies are his main focus dishes, a hallmark of Kerala cuisine.
• Usually, he uploads local flavours, exploring unique ingredients, cooking methods and the culture surrounding Kerala and world food.
• His videos are typically concise, lasting a few minutes, and designed to capture attention and deliver value.

He is a famous and influential name in the culinary world; he goes beyond regional and national boundaries, bringing in a diverse audience.

• His content is particularly popular among the Malayali crowd from the Middle East, Bangladesh, and Sri Lanka. All these internationally settled people seek connections to their cultural roots.
• With the universal appeal and trying various cooking methods from around the world, experimenting with fusions, his cooking style draws non-Malayali audiences interested in traditional Indian cuisine.

Chef Pillai’s social media presence is more than just about food; I say it’s a cultural movement.

• He inspired people from different parts of the world to cook and rekindle a love for traditional methods and flavours.
• His recipes and videos have a sense of nostalgia and comfort, especially for those far from home. Viewers say these help them reconnect with their cultural heritage.
• Beyond kitchens, his work elevated the global recognition of Kerala cuisine. If there is someone who introduced Kerala cuisine on a world level, it’s Chef Pillai.

Even as he manages multiple ventures, Chef Pillai remains committed to sharing his knowledge on social media. His Malayalam series, Learn with Chef Pillai, covers practical topics like how to start a food business, control food costs, and menu engineering, empowering aspiring entrepreneurs to make their own paths in the industry.

Back to His Roots

Suresh Pillai returned to Kerala after becoming the Culinary Director at The Raviz in Kollam. He later established the iconic ‘Restaurant Chef Pillai’ (RCP) in Bengaluru in 2021. RCP is known for its innovative recipes on traditional Kerala cuisine garnering immense glory, drawing food enthusiasts and celebrities alike.

Expanding his culinary empire, Chef Pillai opened another RCP at Le Meridien in Kochi under the Marriott banner. His next ventures include signature RCP restaurants in Dubai and Doha. He introduced the fast-food brand Kothu Xpress for all special dishes from the Soth and is preparing to launch a tandoori-specialised brand named North Rasoi.

Honours and More

He had culinary achievements and the honour of cooking for naval commandos aboard INS Vikrant. Connoisseurs India awarded him Celebrity Chef of the Year. His ‘Restaurant Chef Pillai’ won the Best Luxury South Indian Restaurant and Best Service Award in 2022.

Chef Suresh Pillai’s life is a reminder that success is not just about reaching the top but staying true to one’s roots and values. As he continues to redefine Kerala’s culinary identity, one thing remains constant: his love for food and people. Truly, his story is one of the most delicious inspirations served with a side of humanity.

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