Chef Suresh DC is..
.. not just a chef — he is a storyteller, a seeker, and a custodian of South India’s culinary soul. Over the years, he has carved a unique place in India’s gastronomic landscape, celebrated not for fleeting trends or theatrical flourishes but for his unwavering dedication to depth, authenticity, and cultural preservation. His food has won him accolades such as Chef of the Year by Times Food & Nightlife, recognition in Culinary Culture’s Top 30, and mention in The World’s 50 Best Discoveries. Yet ask Suresh what he values most, and his answer is simple: the quiet, unspoken connection between a diner and a plate of food that feels like coming home.
Becoming a chef was an unexpected but serendipitous turn for Suresh. What began as a casual decision to explore a culinary course quickly evolved into a lifelong passion.
Raised in Bangalore, Suresh discovered his affinity for cooking early on and eventually trained professionally, honing his skills in some of the country’s finest hotels. A role with the Taj Group marked the beginning of his career, exposing him to advanced techniques and leadership opportunities. His pursuit of excellence took him further, from the kitchens of Alchemy in Bangalore to immersive culinary experiences in Thailand, where global influences deepened his understanding of flavour and balance. Yet, through all his travels, Suresh’s heart remained rooted in the familiar tastes and traditions of home.
What followed was a decade of quiet research and soulful exploration. Suresh travelled across the southern states of India, from Tamil Nadu’s fiery Chettinad kitchens to the seafood-rich coasts of Kerala, from the earthy Kodava flavours of Coorg to the spice-laden curries of Andhra. He spent time with grandmothers in village homes, absorbed unwritten recipes, and watched the rhythm of age-old kitchen rituals — learning not just how dishes are made, but why they matter. He came to understand that food is not merely sustenance or artistry; it is a vessel of memory, identity, and belonging.
And now, at the pinnacle of his journey, Suresh unveils the realisation of his lifelong dream: Tuya. His flagship restaurant is more than just a dining space — it is a deeply personal canvas, where every dish is a culmination of decades of study, respect, and love for South India’s culinary heritage. Tuya does not rely on gimmicks or borrowed narratives; it offers something rarer — a sincere, thoughtfully curated experience where each plate honours the spirit of the coastal and heartland communities, the vibrancy of local spices, the freshness of seasonal ingredients, and the quiet genius of everyday cooks who have kept these traditions alive.
With Tuya, Chef Suresh DC invites guests not just to eat, but to feel — to experience the warmth, complexity, and timeless beauty of South India, served with a precision honed by mastery and a heart filled with home.
No, 44 Jubilee Hills , Hyderabad
