Suku values discipline, commitment and variety in his life. He’s completed 53 marathons. He served in the Malaysian Army and in Operation Desert Storm. He paints landscapes, and he’s trained to judge flower competitions. But most of all, Suku says, his true passion and his life’s work is cooking.
It’s probably not surprising then, considering his wide-ranging accomplishments, that Suku never settles for anything less than giving his best. As Sous-Chef at our Willamette Market in Eugene, he makes some pretty amazing foods as part of our Kitchen team.
“It makes me feel like this is my market, my kitchen,” he says. “The management, the people here, are more like a family.”
He studied in Malaysia and England and has been working in the food industry since about 1995, many of those years being at Market of Choice. He enjoys learning and trying new things and sharing his cooking experience and expertise with customers. His favorite moments are when someone stops to tell him how much they enjoyed one of the meals he prepared.
He’s as particular about how the food looks as how it tastes. Food should be a treat for the eyes as well as the palate, he says. “I’m very passionate about food and how it’s presented.”
Part of his visual food interest comes from his study of flowers, serving as a judge with the Lane County Dahlia Society. He looks for interesting color combinations and the mix of form and light. That knowledge, talent and skill is seen in his food preparation, as well.
“It’s a lot of work, but you enjoy it if you like flowers,” he says. “You learn about how to look at things.”
In addition to his fascination with food and flowers, he also has a passion for officiating track and field competitions, including during the U.S. Olympic Trials in Eugene.
Some people are surprised to learn of his varied interests, but Suku says it all comes down to knowing what he wants and being committed.
“Everything is discipline, so I apply the same method in working,” he says. “You have to follow rules – you have to focus.”
Suku says he’s grateful to work for a company that gives him the flexibility to try new things while striving to create the highest quality food for customers.
“This is the reason I’ve worked here for so many years,” he says. “They appreciate what you do.”