Four Seasons Resort Koh Samui, Thailand

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Consultant for Indian fine dining restaurants and Head Chef in Singapore; Grand Continental, Malaysia; Four Points by Sheraton, Malaysia; Renaissance Kuala Lumpur Hotel & Convention Centre; Dolphin Hotel Group (Ramoji Film City), Ramada Hotel Group, Andhra Pradesh State Tourism Authority (India)

Education

• Diploma in Hotel Management and Catering Technology, Hyderabad; Bachelor’s degree, Hyderabad

Birthplace

• Hyderabad, Andhra Pradesh, India

Languages Spoken

• English, Telugu, Tamil, Hindi, Bahasa Melayu

Hailing from the land of diverse cultures, Deepak Palakurthi grew up in Hyderabad, Andhra Pradesh - a place known for its biryanis, where tender marinated meat blends with fragrant basmati rice and forms a symphony with aromatic spices. “I love playing with spices like cardamom, cinnamon, cumin, and turmeric that add depth and complexity to the dishes and are beneficial to health,” says this Junior Sous Chef who spices up the kitchens of Four Seasons Resort Koh Samui.

Deepak was raised in a household where every dish his mother made was peppered with authenticity, and this inspired him to embark on a culinary journey. “I wanted her legacy to live on, and to make sure that every meal I created reflected India’s rich heritage,” he shares. Mastering the art of tempering spices to balance flavours is an essential technique in Indian cooking. Be it the burst of mustard seeds in south Indian fare, the melting pot flavours in a Nizami menu, or the creamy consistency of Mughlai dishes, Deepak has perfected this art, working his way through the ranks at Dolphin Hotel Group (Ramoji Film City), Ramada Hotel Group, and Andhra Pradesh State Tourism Authority (India). The culinary passion inspired him to run his own Indian fine dining restaurant, before setting foot into Malaysia with popular chains Four Points by Sheraton and Grand Continental. The entrepreneur in Deepak led him back to being a consultant, where he not only set up Indian fine dining restaurants but also became a head chef in Singapore.

The creative process of developing new recipes, exploring innovative techniques and the commitment to push boundaries landed Deepak at Four Seasons. “I would like to enrich my own culinary knowledge, while expanding my skills and pass on my knowledge in Indian cuisine to the team,” mentions Deepak, who is fostering a collaborative environment on the island of Koh Samui. “My commitment to authenticity, the use of quality and sustainable ingredients, the innovative presentation of traditional Indian dishes, and the introduction of balanced recipes such as millets on the menu will make our offering stand apart,” he commits.

As much as Deepak enjoys seeing the satisfactory smile on his guests’ faces as they relish his dishes, he loves discovering new cuisines and savouring them with his family. “And what better way to do that than against the backdrop of the Gulf of Thailand!” he grins.