Chef Ishijyot Surri is the Executive Chef & Founder of SJI Hospitality & Foods, and a culinary entrepreneur known for combining traditional flavours with contemporary dining concepts. Trained through the Taj Group and Taj IHM-A, affiliated with the University of Huddersfield, UK, he developed his culinary expertise across diverse restaurant formats and cuisines.

In 2018, Chef Ishijyot expanded into entrepreneurship, establishing a portfolio of food and hospitality ventures under SJI Hospitality. His ventures include Mulk, inspired by old-world North Indian cuisine; MiniyaTurk, a multi-cuisine concept influenced by Turkish street food and offering Turkish, Middle-Eastern, Mexican and Pan-Asian flavours; and SJI Gourmet, the group’s outdoor catering vertical.

His entrepreneurial portfolio also extends to Gourmet Treats, The Pickled Chick, Nutty Singh, Makhana Singh and ALPS peanut spreads. A Tea Blender and Tea Sommelier, Chef Ishijyot is also developing his expertise in the tea category. Recognised with honours including Young Chef of the Year and Best Chef Led Restaurant, he continues to drive culinary innovation and new-age food concepts.