Why Chef SJ Chose Turks & Caicos: The Story of an Indian Chef in the Caribbean
The journey of Chef Suresh Jaganathan (SJ) is a story of two worlds colliding. It’s where the vibrant, spice-scented air of India meets the salt-kissed, turquoise breeze of the Turks and Caicos Islands.
Today, Chef SJ is recognized as an ACF Certified Executive Chef and the only Certified Kosher Chef in the islands. But to understand the SJ Curry Club, you need to know why a chef trained in India’s deep culinary traditions chose to make a small Caribbean chain of islands his permanent home over 15 years ago.
From the Mainland to the Islands
Chef SJ’s culinary foundation was built in the heat of professional kitchens where precision, speed, and flavor were paramount. While mastering India’s "Mother Spices," he always felt a pull toward international fusion.
When the opportunity arose to move to the Turks and Caicos, it wasn’t just the promise of white sand beaches that drew him—it was the ingredients.
"In India, we treat food as a celebration of the earth," says Chef SJ.
"When I arrived in Provo and saw the quality of the snapper, the grouper, and the legendary Turks Island lobster, I knew I had found my second home. I saw a canvas where I could paint with Indian spices using the freshest Atlantic bounty."
Finding the "Spice Bridge"
Indian and Caribbean cuisines might seem worlds apart, but Chef SJ discovered a Spice Bridge between them. Both cultures value bold flavors, slow-cooked meats, and the magic of a good curry.
However, Chef SJ didn’t want to cook merely traditional food. He wanted to innovate. Over the last 15 years, he developed his signature Modern-Asian Fusion style. By applying French techniques (honed through his ACF certification) to Indian aromatics and Caribbean proteins, he created a dining experience unique to the SJ Curry Club.
Serving a Global Community
As Providenciales became a world-class luxury destination, Chef SJ noticed a culinary gap. Elite travelers—especially those from the Jewish community—were struggling to find a chef who understood their specific needs.
Driven by his commitment to service, Chef SJ didn’t just learn about Kosher cooking—he became certified.
"Choosing Turks and Caicos meant choosing to serve a global community," SJ explains.
"Becoming the only Certified Kosher Chef on the island was my way of ensuring that everyone, regardless of their dietary traditions, could enjoy a five-star meal overlooking Grace Bay."
15 Years of Island Soul
Today, Chef SJ is a fixture of the TCI community. He knows the local fishermen by name, understands the rhythm of the island seasons, and has spent over a decade turning private villas into temples of taste.
When you book a meal with the SJ Curry Club, you aren’t just hiring a cook. You’re inviting a chef who has spent half his life perfecting the balance between his Indian heritage and his Caribbean home.
Taste the Story
The story of an Indian chef in the Caribbean is best told through the food. Whether it’s a Tandoori Lobster or a perfectly spiced Kosher Lamb, every dish is a chapter of Chef SJ’s 15-year journey in the Turks and Caicos.