Suu Khin is ready to put Burmese food on the map in Houston. Growing up, she would help her grandmother in the kitchen, washing and chopping vegetables, and pounding ingredients in a mortar and pestle. This was a common practice in Burma, where women were expected to cook for their families.
However, Suu didn’t enjoy cooking at first. She saw it as a chore, and it wasn’t until she moved to the US for graduate school that she discovered her passion for cooking. She began to experiment with different recipes and techniques, and soon found joy in the process.
After completing her degree, Suu moved back to Burma to work at her father’s law firm, but she soon realized that she wanted to pursue a different path. She decided to return to the US, where she settled in with her grandmother, who was 95 years old at the time.
During her time with her grandmother, Suu learned new cooking techniques and recipes, and discovered the stories behind each dish. She realized that food was more than just sustenance; it was a way to connect with her culture and heritage. Her grandmother’s stories and memories inspired her to start an Instagram account, Burmalicious, where she shared her recipes and stories.
After four years of living with her grandmother, Suu got married and moved back to the US. She noticed that there was a lack of Burmese food in Houston, and she wanted to fill that gap. She began to promote Burmese cuisine on her Instagram account, sharing recipes and stories that would demystify the culture for a Houston audience.
Her account drew attention from the casting department of Master Chef, and she was invited to audition. Despite having to work on her green card, Suu made it to the finale and became a runner-up. Her Instagram following exploded overnight, and she realized that people were ready to accept her culture’s food.
After the show, Suu went on a tour with Master Chef, cooking in front of hundreds of people. However, when she returned to Houston, she felt lost and began to suffer from imposter syndrome. She asked herself if she should become an influencer, go back to culinary school, or open a Burmese restaurant. She eventually decided to focus on her passion for cooking and became a chef.
Suu’s big break came when she judged the Gold Buckle Foodie Awards at the Houston Livestock Show and Rodeo. She was at a table with well-known Houston chefs, who addressed her as "chef" and asked about her next steps. This sense of community and kindness made her realize that she wanted to earn the title of chef.
Suu got to work, hosting her first pop-up tasting menu dinner at Tenfold Coffee. She built a makeshift kitchen in the parking lot and connected with the community, memorizing every attendee’s name and sharing the story behind each dish. The event was a success, and she continued to host pop-ups at various locations, including Urban Harvest, 93′ Til, Anonymous Café, and Cucharita.
Suu’s hard work paid off when she was named a 2025 James Beard Award semifinalist for Emerging Chef. She was scrolling through the list to see which friends made it, and when she saw her name, she was in shock. She went upstairs to tell her husband, who was in a meeting, and he didn’t believe her at first.
The recognition also piqued the interest of many Houstonians, and Suu had to change her plans for a pop-up at Cucharita from feeding 60 guests to 300. She is now shopping around for a brick-and-mortar location, where she can offer a quick counter-service spot for lunch and a tasting menu for dinner. Although her grandmother is no longer with her, Suu knows she’s making her proud.
"I am carrying on her legacy," Suu says. "Everything that I create—it’s always a conversation with my grandmother in my head."
FAQs
Q: What inspired Suu to start cooking?
A: Suu was inspired to start cooking after moving to the US for graduate school, where she discovered her passion for cooking.
Q: What is Burmalicious?
A: Burmalicious is Suu’s Instagram account, where she shares her recipes and stories about Burmese cuisine.
Q: What is the story behind Suu’s James Beard Award semifinalist nomination?
A: Suu was named a 2025 James Beard Award semifinalist for Emerging Chef, a category that recognizes up-and-coming culinary professionals. She was surprised to see her name on the list and had to change her plans for a pop-up at Cucharita from feeding 60 guests to 300.
