From the kitchen
Meen kuzhambu, three waysSeries · 4.1 M views 
Supper club, MarchTwelve seats, seven courses 
Pop-up at The Bombay CanteenSold out · 2025 
The jaggery episodeShort · 9 M views
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.
Testimonials
The best fish curry I've eaten outside my grandmother's kitchen, and I'm from Nagapattinam.
A supper-club guest — March 2026
Book me
Supper club
Twelve guests at my table in Mylapore. Monthly; menu announced a week before.
₹4,500 per seat
Private dining
Your home, my kitchen team, eight to twenty guests.
from ₹60,000
Brand collaborations
Recipes and films with brands I'd actually use.
media kit on request
Cooking classes
Hands-on, four hours, you leave with dinner.
₹6,000
Milestones
- 1.2 million followers across platforms2026
- Cookbook: 'Coast' (Penguin India), spring 20272027
- Condé Nast Traveller — 50 Most Exciting Chefs2025
Experience
Chef-owner
Pillai Kitchen
Supper clubs, pop-ups, films.
Sous chef
Avartana, ITC Grand Chola · Chennai
Commis
Le Chateaubriand · Paris
Specialities
- Coastal Tamil
- French technique
- Seafood
- Fermentation
- Food films
- Menu design
Education
Grand Diplôme, Cuisine and pâtisserie
Le Cordon Bleu Paris
Interests
- Fish markets at dawn
- Old Tamil cookbooks
- Pottery