Member Spotlight: SuJo

Sutharman and Joey, the duo behind SuJo, are building something that feels as much like a vibe as it does a food brand. Their journey into food didn’t start in a professional kitchen, but through years of shared interests and experiences that naturally brought them together. What began as casual cooking, hosting, and experimenting eventually grew into something more intentional, sparked by a simple question at a BBQ: why not turn this into something real?

SuJo was born from that energy -two cultures, two personalities, and a shared instinct to create and feed people. Today, that foundation still shapes everything they do, from their bold, layered flavours to the atmosphere they create around their food.

This member spotlight dives into their journey so far: the risks, the creativity, and the passion behind a brand that’s quickly making its mark.

How did you both meet, and what sparked the idea for SuJo?

We worked at the same company many years ago, and quickly bonded over a few things: work ethic, food, music, and, of all things, badminton. We soon realised we were both constantly cooking, hosting and experimenting in the kitchen, and one day at a BBQ, it turned into, “why don’t we do something with this?” SuJo was born from that energy: two cultures, two personalities, the Su and the Jo, and a shared love of feeding people.

Your story starts with food and music, how do those influences show up in what you do today?

Music sets the tone for everything we do, from how we cook to how we serve. It is always playing in the background, shaping the atmosphere. Food, for us, is about expression. Like music, our dishes are layered, bold, and delightfully unexpected.

Your UFO burgers really stand out, how did that idea come about?

We wanted something that felt different, something people would remember. The UFO shape came from experimenting with sealed burgers that lock in flavour while staying easy to eat. We knew early on we were onto something.

What was the process of developing the UFO concept from idea to final product?

It involved a lot of trial and error, with different buns, fillings, and cooking methods. Getting the seal right without compromising texture, and balancing the filling so the bun held together, was key. Once we cracked it, it became our signature.

You mention lots of kitchen experiments, what did that trial and error process actually look like?

Late nights, messy kitchens, and a lot of “this is not it yet.” We refined one element at a time, adjusting spice levels, textures, and cooking times. At times we moved backwards before moving forward. Good things take time, and they are always worth the wait.

What are the biggest challenges you are facing right now as a growing business?

Balancing growth with consistency. As demand increases, it is tempting to take every opportunity, but we choose to grow intentionally and with care. Maintaining the same standard in every item we serve is a major focus.

What has been the most difficult part of turning your vision into a reality?

Taking the leap. Having an idea is one thing, but committing to it with your time, finances, and energy is another. Having a strong partnership makes that journey far more manageable.

How do you go about sourcing your ingredients?

We are very intentional. We work with trusted and sustainable suppliers and prioritise quality above everything else.

How important is ingredient quality to the final result, and where do you never compromise?

It is everything. If the base ingredients are not right, nothing else works. We never compromise on spices, produce, meat quality, or freshness.

What is one small detail in your food that customers might not notice, but you think makes all the difference?

Balance. The seasoning, the filling, the bun, the textures, and the sauces all work in harmony. It is subtle, but it defines the experience.

Your food is rooted in Sri Lankan and Ghanaian culture, how do those influences shape your menu?

They are at the core of everything we do. The spices, the cooking techniques, the boldness, and the sense of family all come from our backgrounds, reimagined in a new form. We create food we love, for people we care about.

How would you describe the SuJo flavour in three words?

Bold, vibrant, unforgettable.

Tell us about your signature spice blend, what makes it special?

The SuJo blend is layered, aromatic, and balanced. It is not about heat, it is about depth.

For someone trying SuJo for the first time, what is the one dish they have to order?

It has to be the classic UFO burger. It is the best introduction to what we do.

You officially launched in January 2025, what have been your biggest highs so far?

Seeing people come back again and again has been the biggest reward. It means what we are doing is connecting. Getting recognition from chefs and winning awards at the International Salon Culinaire was also a really proud moment for us.

What keeps you motivated during the tough days?

The vision we started with, and the people who believe in us.

What kind of experience do you want customers to have when they visit SuJo?

At its core, SuJo is about connection through flavour. We want every customer to leave not just satisfied, but with a sense that they’ve experienced something special.

What’s next for SuJo?

Continuing to refine what we do while expanding our reach, with more events, more people, and more flavour.

Where do you see the brand in the next couple of years?

Growing into a recognised name with a strong identity and a loyal community.

One ingredient you could not live without?

Chilli. It brings everything to life.

If SuJo had a soundtrack, what would it be?

A blend of Afrobeats, Tamil beats, film soundtracks, and a touch of classical music; high energy, layered, impossible to ignore, and the kind of sound that leaves a lasting impression.

Follow SuJo:

Website

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