1 Michelin Star Chefs: Sriram Aylur, head chef, Quilon

The Staff Canteen

Sriram Aylur is head chef at the one Michelin starred, Quilon in Kensington.

Sriram Aylur’s food style is focused on the cuisine which comes from India’s west coast – the state of Kerala in the south-west of India; Karwar, a port town famous for its seafood cuisine; Goa, with its Portuguese influences, and Mangalore. The emphasis is on subtle spicing and a certain lightness to each dish, but most important is remaining authentic.

The Quilon

Screen Shot 2017 08 24 at 18.17.47

41 Buckingham Gate, Westminster, London SW1E 6AF

Website: www.quilon.co.uk

Telephone:  020 7821 1899
Email: reservations @ The Quilon

Facebook: The Quilon

Instagram: @thequilon

Twitter: @thequilon


Sriram Aylur’s has had a passion for food and a thirst for knowledge of all things culinary since the first time he stepped into the kitchen of his father’s restaurant. The aroma’s that came from the kitchen enticed Sriram, but he also always appreciated the work ethic of the staff who worked under his father.

Sriram Aylur
Sriram Aylur


Giving up his studies in Law to pursue his love of cooking, in 1984 Sriram joined the Institute of Hotel management, Catering Technology and Applied Nutrition in India, graduating in 1987.

Upon graduation, and in recognition of his culinary ability, Sriram’s father made him a working partner in the restaurant, which provided him with essential training and understanding  of the running of a restaurant.

In 1989, Sriram joined the Taj Hotels Resorts and Palaces, the luxury hotel group based in India and operating in the Maldives, Australia, America and the Middle East; he became the executive chef of the Gateway Hotel in Bangalore, India, within two years of joining.

As Sriram explains, “it was here that I strengthened my thoughts and shaped my desire to unfold the potential of southern Indian cuisine.”

pistachio cake with pistachio ice cream
pistachio cake with pistachio ice cream

Thus, Sriram’s interest in Southern and Western Indian cuisine was born, and the Karavali Restaurant along with it; in 1995, the restaurant was rewarded with a place in the top 5 restaurants in India as listed by The Statesman. Following this, in 1997, The Telegraph ranked Aylur as one of the top five chefs in India.

In 1999, The Quilon restaurant was opened in Victoria, London, and it was important to remain connected to the roots of Indian cuisine, and that this be reflected in the menu. For Sriram, authenticity is an important aspect of the ethos at Quilon.


In 2008, Quilon was awarded its first Michelin Star, which it has retained for 7 years – a remarkable feat.

Sriram Aylur’s progressive yet authentic approach to cooking has helped him win a swathe of awards from across the industry, notably Beer Drinker of the Year in 2011 for his recognition and promotion of British beers; “I think beer can be a sales driver for restaurants; serving a variety of beers, in the same vein as wine, and the breadth of experience and the variety that you offer. I think beer can also be matched with any food, like you match wine.”

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 11th April 2018

1 Michelin Star Chefs: Sriram Aylur, head chef, Quilon