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Ananya Pillai

Chef · Pillai Kitchen

Ananya Pillai

Chef and food creator — coastal Tamil cooking, told honestly

Supper clubs, pop-ups, a cookbook on the way and 1.2 million people who watch me cook.

  • Chennai, India
Book a seat Work with me
  • 10years of experience
  • 4pieces of work

Summary

Trained in Paris, raised in Mylapore. I cook the food of the Coromandel coast with the technique of a French kitchen and none of the fuss.

From the kitchen

  • Meen kuzhambu
    Meen kuzhambu, three waysSeries · 4.1 M views
  • Supper club table
    Supper club, MarchTwelve seats, seven courses
  • Pop-up at The Bombay Canteen
    Pop-up at The Bombay CanteenSold out · 2025
  • Jaggery episode
    The jaggery episodeShort · 9 M views

Experience

  1. Chef-owner

    Pillai Kitchen

    Supper clubs, pop-ups, films.

  2. Sous chef

    Avartana, ITC Grand Chola · Chennai

  3. Commis

    Le Chateaubriand · Paris

Book me

  • Supper club

    ₹4,500 per seat

    Twelve guests at my table in Mylapore. Monthly; menu announced a week before.

  • Private dining

    from ₹60,000

    Your home, my kitchen team, eight to twenty guests.

  • Brand collaborations

    media kit on request

    Recipes and films with brands I'd actually use.

  • Cooking classes

    ₹6,000

    Hands-on, four hours, you leave with dinner.

Testimonials

  • The best fish curry I've eaten outside my grandmother's kitchen, and I'm from Nagapattinam.

    A supper-club guest — March 2026

Specialities

  • Coastal Tamil
  • French technique
  • Seafood
  • Fermentation
  • Food films
  • Menu design

Education

  1. Grand Diplôme, Cuisine and pâtisserie

    Le Cordon Bleu Paris

Milestones

  • 1.2 million followers across platforms2026
  • Cookbook: 'Coast' (Penguin India), spring 20272027
  • Condé Nast Traveller — 50 Most Exciting Chefs2025

Interests

  • Fish markets at dawn
  • Old Tamil cookbooks
  • Pottery

Contact

Your message goes straight to Ananya Pillai. No account needed.

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