Chef Ishijyot Surri stands as a beacon in the global culinary arena. With a background rooted in the prestigious Taj Group, he has been formally trained in the culinary field at the Taj IHM-A institute with an affiliation to the prestigious University of Huddersfield, UK. Ishijyot’s stints across various restaurants fortified his understanding of different culinary traditions, allowing him to oversee a North Indian BBQ poolside restaurant.
His accolades, such as the ‘Young Chef of the Year’ and ‘Best Chef Led Restaurant’, are a testament to his relentless pursuit of culinary perfection.
The chef’s vision transcended the boundaries of the traditional kitchen. By 2018, determined to perpetually evolve, Ishijyot’s entrepreneurial flair led to the inception of three distinct culinary hubs under the banner of the SJI Hospitality group: Mulk, reflecting old world North Indian charm; and Pachinco, a haven for Italian diner and coffee enthusiasts alike. Yet, it was his venture, MiniyaTurk, inspired by his trip to Turkey, that truly showcased his unwavering commitment to pushing culinary boundaries, offering a harmonious fusion of Turkish street foods giving rise to a multi-speciality restaurant offering Turkish, Middle-Eastern, Mexican and Pan-Asian flavours. The Outdoor Catering vertical “SJI Gourmet” has earned immense recognition and love under his leadership.
Surri’s culinary expertise isn’t confined to the domain of savory. He took the world by storm when he initiated Gourmet Treats in 2010, mesmerizing connoisseurs with a diverse array of Ceylon teas and flavoured dry fruits. His fervent exploration of the world of teas earned him the coveted titles of Tea Blender and Tea Sommelier in 2023. These achievements paved the way for his forthcoming brand, Tea Leaf Time. Notably, in 2023, Chef Ishijyot Surri was invited as a special guest on Sony Liv’s Master Chef India show, followed by his 2025 participation as a competitor on Celebrity Master Chef. In both appearances, he dazzled contestants and audiences alike, with his mastery over several cuisines.
Furthering his culinary innovations, Chef Ishijyot co-founded ventures like ‘The Pickled Chick’ serving meat-based pickles, ‘Nutty Singh’ and ‘Makhana Singh’ serving a new range of flavoured dry fruits. The ‘ALPS – Always Love Peanut Spread’ became another feather in his cap.
Chef has also carved a digital presence with his YouTube channel that delves into culinary arts, sharing his knowledge and passion with a wider audience.
In the realm of gastronomy, Chef Ishijyot Surri emerges not just as a culinary genius but as an institution in himself.