"Himalayan Freshness, Crafted in the Windy City."
An Indian born, U.S. based Executive Chef with mastery in traditional Himalayan cuisine and French patisserie. From rustic mountain dishes to intricate desserts, I craft personalized culinary experiences that honor heritage and innovation.
Executive Chef at India Palace Restaurant
Affiliations & Collaborations
From the mountains to international stages, a story of resilience and never giving up.
Early Life
Uttarakhand, India
Born and raised in the mountains of Uttarakhand, life was shaped by nature and simplicity. Fresh ingredients, homegrown herbs, and my mother's belief that food is love shaped my earliest culinary values.
When someone eats my food, I want them to feel something special: curiosity, excitement, or like they're home.
When someone eats my food, I hope they feel something special. If it's their first time trying Indian cuisine, I want them to feel curious and excited. If they're missing home, I want them to feel comforted.
I know people don't always give you a second chance, so I make every meal count. I'm not just cooking food, I'm taking care of people and sharing my culture and heart.
My mother taught me: 'Good food is made with love, not just with a bunch of spices.' Every dish carries that lesson.
I believe in customization and personalization through my Himalayan artistry. I make what people like — each dish tailored to create your perfect experience.
Trained in French patisserie techniques, I create desserts that balance precision with creativity—from molten lava cakes to delicate no-bake cheesecakes, each one a work of edible art.
A curated selection of dishes that define my culinary journey—blending traditional Himalayan ingredients with modern techniques.
Roasted Black Soybean Stew - A traditional Uttarakhand dish lovingly crafted with nutritious black soybeans, passed down through generations of Pahari heritage.
Horse Gram Stew - A hearty and nutritious dal from Uttarakhand's Himalayan region. Known for its earthy flavor and strength-giving properties.
Green Leafy Vegetable Curry - A thick, hearty curry made from spinach and local greens, cherished in the Himalayas. Nourishing and full of fresh flavors.
Stinging Nettle Stir Fry - This nutritious Himalayan dish made from wild nettle leaves is rich in minerals. A seasonal favorite in Uttarakhand.
Active member and recognized contributor to the ACF Chicago Chapter, dedicated to professional excellence, community service, and culinary education
June 2024
Featured member recognition by ACF Chicago Chefs for outstanding contributions to the culinary community
September 2025
Highlighted in the monthly newsletter celebrating professional achievements and community contributions
Read ArticleAugust 2025
Featured article showcasing culinary expertise and dedication to the American Culinary Federation mission
Read Article2025
Recognition for outstanding community cooking demonstrations and educational contributions
Read Article
Authentic recipe shared with ACF Chicago Chefs community featuring traditional Indian spices and techniques
Download Recipe PDF
Traditional North Indian spinach and cottage cheese curry showcasing Himalayan culinary heritage
Download Recipe PDFDedicated to giving back to the community through free cooking demonstrations at local organizations, sharing culinary expertise and the joy of cooking to inspire others and promote community service
Faith Lutheran Church, Glen Ellyn
Teaching ESL students from Wheaton People's Resource Center, promoting cultural exchange through food
Veggie Fest Chicago
Millet Bread Stuffed with Lentils and Mushrooms — showcasing Himalayan cuisine to thousands of attendees
PRC Wheaton
Expert cooking demonstration showcasing professional techniques and traditional recipes to inspire home cooks
Carol Stream Public Library
Free cooking demonstration showcasing culinary expertise with a popular dessert recipe
Recognized for culinary excellence, food safety standards, and commitment to authentic cuisine
Indian Culinary Forum
Professional Member Certificate - Membership Number: 0035P2025, July 2025, New Delhi
Chefs Guild of India (IFCA)
Elected Member - Membership No: CGI-334, Valid until July 2028
Marquis Who's Who Publications
Honored Listee 2025 - Over 125 years of excellence in biographical recognition
Marquis Who's Who Publications Board
Approved biographical record for 2025-2026 edition
Where Chef Surendra brings Himalayan warmth to authentic Indian dining.
"The flavors here are absolutely incredible! Every bite takes you on a journey to India. Chef Surendra's attention to detail really shines through."
— Sarah M.
Featured in prestigious culinary publications, festivals, and media outlets celebrating authentic cuisine and innovation.
Interested in culinary collaborations, private dining experiences, custom pastries, or personalized menus?