Chef Suraj Kumar Sahoo from Hyatt Regency Lucknow cooks up to win Hotelier India's ‘Chef of the Year’ award

The ‘Chef of the Year’ award at the 11th Hotelier India Awards 2019 in upscale to mid market category went to Chef Suraj Kumar Sahoo from Hyatt Regency Lucknow.

11th edition Hotelier India Awards, 11th Hotelier India Awards, Hotelier India Awards, Hotelier India, Hotelier India Awards 2019, Chef of 2019, Chef of the Year, Chef Suraj Kumar Sahoo, Hyatt Regency Lucknow, Hotelier Awards

The ‘Chef of the Year’ award at the 11th Hotelier India Awards 2019 in upscale to mid market category went to Chef Suraj Kumar Sahoo from Hyatt Regency Lucknow. Here, is a short excerpt where we get to know a bit more about to Chef Suraj as he shares his thoughts on Hotelier India.

Winning the Hotelier India Award was a dream come true moment for me. It is an achievement that comes with a lot of responsibility.

Dedication, care and focus are the key factors behind my success. As a chef, I always dedicate myself to overcoming new challenges in the field of food technology.

The Hotelier India Award will definitely benefit my career. The award has come with lot of responsibility and I will have to work harder to be able to justify winning it this year.

I would like to thank Hyatt as an organization; they have kept faith in me and helped me reach the stage I am at now. A lot of people have been my support and my source of inspiration. I would also like to thank all my mentor chefs who were always there to guide and support; lastly, I would like to thank my mom who has always encouraged me not only to be a chef but also to be good person.

My winning mantra has been always clear from my early days: “Always do good to others, and things will automatically fall in place for you”. This strategy and ideology has offered me immense support at every stage of my life.

I would like to encourage others to inculcate this philosophy as their life mantra.

In the next five years, I would like to see myself working as a chef serving our society with my ideology and principles.

I am planning to open a restaurant emphasising my own regional Odia food (Odia cuisine) with a modern twist.

Most Popular

Newsletter