Intermediate
Chena Mulakidichu Ularthiyathu
Yam cooked with crushed red chilies and stir-fried with shallots, curry leaves and ginger
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A Chef for 25 Years, a Hobbiest for 30
Chef Soju Philip, a Certified Executive Chef by Indian Federation of Chefs societies, is a native to Kerala, India , and 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.
He also gives professional training to restaurants, hotels, resorts and homestays. He also gives support to setting up trendy restaurants with proper guidence.The services includes Global Cuisine 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, Senior Executive Chef-Kerala region for Mahindra Resorts and currently associate with Ramada by Wyndham Kochi ,Kerala.
Apart from the profession, he is an established author, who published ‘Recipes on Ripples’ – a travelogue cookery book of Kuttanad region which take him to the Best in the world award ceremony in Macau by Gourmand world cookbook awards 2019. He is a frequent column writer to many magazines,newspaper and was a famed face in many Malayalam television channels.
