Suriya Phusirimongkhonchai A Pan Asian Connoisseur, Joins The Lalit as Master Chef for OKO
New Delhi: The ultimate hub of Asian cuisine, OKO, A Pan Asian destination at The Lalit has brought back Chef Suriya Phusirimongkhonchai as a Master Chef. Over the decades, Chef Suriya is recognised as a veteran in culinary circles where he has been applauded by guests for his enormous talent in the kitchen. An immensely celebrated individual, Chef Suriya specialises in authentic desserts, fruit and vegetable carvings, artistry of the banana leaf and flower arrangements.
Chef Suriya’s 25 year old journey started with a love for cooking and his immaculate affair with food made him a spontaneous success. He started out at TGI Fridays, Bangkok in 1998 and grew in stature amongst various hospitality brands over the years. Along the way he honed his craft and experimented with Pan Asian cuisine to provide a twist to enhance flavours and visual appeal.
Chef Suriya has previously worked in renowned hospitality brands such as JW Marriott, The Westin, and Hilton to name a few. In his last assignment, he was associated with The Lalit Suri Hospitality Group as a specialty chef for OKO – A Pan Asian Destination. Now, Chef Suriya is back again at The Lalit. With a clientele that loves experimenting and has a taste for Pan Asian cuisine, Chef Suriya has been an instant sensation in the past. His strong foundation and seasoned experience in Pan Asian cuisine as well as avant-garde gastronomy makes him the perfect fit to serve as a Master Chef at The Lalit. Keeping true to The Lalit’s philosophy of ‘we serve what we grow’ indigenous ingredients have been sourced for the OKO kitchen, out of which Chef Suriya aims to create a novel menu for the specialty restaurant, including a synergy of taste with health benefits.
He has also catered for numerous high-profile events and has bagged many prestigious awards like Times Food Award for his exemplary mastery of Thai cuisine. His ability to deliver exceptional services to a diverse range of clients is a testament to his expertise and professionalism in the culinary industry.