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.