He's the man responsible for transforming the cuisine at Hosa, Goa. He has also been recognised by The World's 50 Best Discoveries and has been awarded the 16th Best Chef by the prestigious Culinary Culture Awards.
You don't have to be foodie to know about Chef Suresh DC's achievements. Chances are you've already enjoyed his food or wanted to savour it for a while. When we recently caught up with him, he was busy curating an immersive culinary experience, Katha - The Tale of Two Hands at the Bengaluru Marriot Hotel.
We spoke to him about his passion for food, using local ingredients and his plans for 2025.
You have been recognised across the world for your innovative approach to transforming dishes. When did you discover your passion for cooking?
It was my first year of college when I had a chance to step into a bustling hotel kitchen during an outdoor catering event. The energy was electrifying—the speed, precision, and seamless coordination of the chefs were mesmerizing. I was captivated by the controlled chaos, the adrenaline rush, and the artistry unfolding before me. In that moment, I knew—this was my true calling.
How has your own relationship with food evolved over the years?
While I once gravitated toward intricate, elaborate dishes, I’ve come to appreciate the beauty of simplicity. Lately, I find the most joy in the purity and authenticity of simple, thoughtfully prepared food.
Tell us more about the food experience you've curated at the Bengaluru Marriott hotel
Chef Gaurav and I go way back - we've worked together in Bengaluru before, and beyond being colleagues, we’re friends. It's been exciting to collaborate with him for this pop-up. Plus there's always something special about coming to Bengaluru and cooking on home ground.
You gave south Indian food a whole new twist at Hosa, Goa
South Indian cuisine is incredibly vast—like an ocean, rich with diversity, depth, and untapped potential. I've come to appreciate the many forgotten and undiscovered recipes, each bursting with flavor and heritage. As a South Indian myself, I’m passionate about showcasing its cultural depth and emotional connection while adding my own creative touch to these dishes.
You have always advocated the concept of sourcing local ingredients, at a time when it is fashionable to fly down stuff from other parts of the country or world
Highlighting local ingredients is at the heart of my approach—it’s not only a sustainable choice but also a way to support local farmers and vendors. The quality and diversity of locally sourced produce are incredible, offering endless opportunities to explore, experiment, and create something truly special.
How often do you cook for your family? Who is your best critic?
I rarely get the chance to cook for my family, but the last time I did was for my wife’s birthday, when I crafted a dessert inspired by her favourite flavours. As for my toughest critic—it’s definitely me. I’m never easily satisfied and always striving for perfection, making me both my biggest critic and my own biggest cheerleader.
What are your other interests besides food?
I love travelling as a way to unwind and recharge, often seeking out hidden gems and undiscovered restaurants along the way. Long drives are another favourite escape. I’m also passionate about sports—both playing and watching—whether it’s an intense game of football or an exciting boxing match.
What are your plans for 2025?
In 2025, I’m taking a towards the dream of opening my own restaurant and launching my entrepreneurial journey. This marks the beginning of an exciting new chapter—one filled with innovation, creativity, and the drive to redefine culinary experiences.