Meet Chef Suresh

Introduction:

SJ is a Private Chef with many years of culinary experience in various cuisines, including French, Caribbean, International, Indian, Tandoori, and Asian. His culinary journey began with ITC, Welcome group India, and since then, he has traveled the world, serving his culinary fare on Carnival Cruises and at various fine-dining restaurants, hotels, exclusive resorts, private islands, and cruise ships.

Q&A:

What inspired you to become a chef?

My love for food and the joy of serving people inspired me to become a chef. I come from a family of foodies, and I grew up watching my grandmother cook delicious meals from scratch. That’s where my interest in cooking began, and I pursued it further by enrolling in a hotel management course.

What’s your favorite ingredient to work with?

I love working with fresh herbs and spices, as they add depth and complexity to any dish. I’m particularly fond of using fresh ginger, garlic, and coriander in my cooking.

What’s your signature dish?

My signature dish is a fusion of French and Indian cuisine – a slow-cooked lamb shank infused with aromatic spices and served with creamy polenta and sautéed mushrooms.

What’s your favorite food memory?

One of my favorite food memories is from my childhood when my grandmother made a traditional Indian dessert called Gulab Jamun. It’s a sweet, syrupy dessert made with milk powder and flour, and I remember eagerly waiting for it to cool down before digging in.

What advice would you give to aspiring chefs?

My advice to aspiring chefs is never to stop learning and experimenting. Keep honing your skills and try new techniques and ingredients. Also, always strive for perfection and take pride in your work.