About Me

Professional chef, passionate with new cuisines,culture and customs , enrich with innovation and strives as an ambasador to the sustainable cuisine where to promote and showcase the motherlands ethnical taste in international arena with an innovative twist.


Chef Soju Philip, a native to Kerala, India , is a product of Srinivas college of hotel mgmt;, Manglore,Karnataka. started his career with The Oberoi, Banglore, the pioneer hotel chain in India.  He has worked with the various hotels of Taj group, and many hotel mgmt; colleges in banglore and Kerala as faculty member. Later on he moved to United States to serve in Celebrity cruises and worked in many cruise ships including one which ranked as no.1 cruise ship in the world. After that he  joined with different hospitality chains in the State of Newyork, Virginia and Philadelfia.

Chef Soju Philip is a proud member of American culinary federation , International association of chefs societies ,Cooking club of America, Indian federation of culinary association and  South India culinary association. He was featured in Times of India daily and many other magazines in india, and has appeared in chef”s show of Kissan chefs club and other organizations. His Chef shows were aired in TV channels such as Asianet channel, Surya TV,Asianet News Channel,Asianet Plus, Mazhavil Manorama, Mathrubhoomi News channel,  Asianet cable vision (ACV),Media One and Jaihind TV. Many of the cookery shows were uploaded to the Youtube also.He was the college champion of carvings  and a well competent in presentation. Many of his articles were published in news papers and magazine such as Outlook, Vanitha pachakam, Mathrubhoomi grihalakshmi, Kala kaumudi’s Priya snehita magazine and he is a frequent column writer to the  Deccan chronicle Daily, Travel and Flavors magazine and Rashtra Deepika’s Karshakan magazine.

His first book about culinary-‘Recipes on Ripples‘- A food travelogue book about Kuttanad was the India winner in the class-Local at  prestigious Gourmand world cookbook awards 2018, and qualified to represent India in the same category for Best of world Finale in Macau 2019.


He also  gives proffessional training  to restaurants, hotels, resorts and homestays. The services includes Global Cusine Orientation,  Menu planning, Kitchen organizing, Restaurant setting, Kitchen and restaurant staff training, Complete training packages, Workshops and Seminars.

He was also assigned as Master Trainer for Kerala Tourism Department, and  also he was the  Executive Chef of Hotel Turtle on the beach,a 5-star botique resort in Kovalam,(a unit of Thomas hotels-JHM Interstate hotels, one which awarded as the best 5 star hotel in Kerala of 2011-12 by Kerala tourism department) Kerala and with Mahindra holidays and resorts in Trivandrum . Currently heads as the Executive chef of Ramada resorts and spa Cochin-a unit of Wyndham worldwide.