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Artistic Fusion

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Catering to guests is like a mother’s meal – where love and care is more important than spices and other ingredients, says Chef Inderjeet Singh, executive chef, Country Inn & Suites, Mysore. A veteran in the industry, he talks about his experiences and changing trends in the market. By Kahini Chakraborty

Believing that cooking is a versatile and venerable art form, Chef Inderjeet Singh, executive chef, Country Inn & Suites, Mysore says, “Every culture has a unique food philosophy and the way we cook our food tells a lot about who we are.” A veteran with nearly 25 years of best-in-class experience in the Taj Group, ITC Hotels and Carlson Hotels, chef Singh still has the exuberance and enthusiasm of a child while engaging in his passion of conjuring eclectic culinary delights. “My signature style being ‘creative fusion’, I believe in coming up with new ideas and putting in time and effort into every dish rather than just one.” With passion for cooking literally in his blood, after learning the basics from his mother, chef Singh honed his culinary skills at the Taj, and holds a Diploma in Hotel Management and Catering from Goa. “My interest in becoming a chef came from my mother who was a phenomenal cook and that’s where my love for cooking started. Growing up, eating her food which had all the love and care she used to put in the meals for our dining table is what inspired me and thereafter my interest in becoming a chef kept growing,” he reminisces, adding that, “The course helped me to inculcate the capacity to engage in all sense with original recipes and realise that the presentation of a dish is as important as the taste, aroma and texture of what is served.”

Chef Inderjeet Singh

According to him, the best part about being a chef is that there is freedom to experiment and try a hand at preparing dishes, also one gets to know and interact with the ‘crème de la crème of society’. And luckily, he emphasises that there has been no change in perspective of a chef’s job, adding further that, there has to be more creativity involved and the new emerging trends have to be kept in mind while preparing dishes along with its presentation. His gastronomical skills made him go on to become the executive chef of the Taj Hotel, Nashik, his leadership and management skills helped him move into a key management role at the Kohinoor Hotel. Adept at maintaining service standards and operational policies, planning and implementing effective control measures to reduce running costs of the unit, chef Singh earned the reputation of being a ‘start-up specialist’ – be it a gourmet restaurant or a banquet hall or an F&B outlet or even a large new hotel. He deployed his experience in planning, implementing and executing process improvement initiatives, streamlining production activities, maintenance planning and management, and ensuring timely completion of production activities to meet delivery targets all through his career in the hospitality sector. When asked about how he sees his journey as a chef so far, he opines, “Ups and downs are a part of every profession, but apart from that my overall journey as a chef has been pretty exciting and satisfying.”

His entire meal for guests is designed to capture a delicious and exciting range of flavours, textures and aromas because he believes that fresh organic produce is not just better, because of its purity and freedom from additives but because they taste better too. “Catering to guests is like a mother‘s meal – where love and care is more important than spices and other ingredients,” he adds. On the increasing popularity of cuisine among Indian customers, chef Singh points out, “There was a time when Chinese cuisines were popular and high in demand, but today customers prefer and love to have a variety in cuisines from all over the world, especially European countries.” He continues to highlight that, there has been a phenomenal shift towards a casual setting form of fine dining, as the white tablecloth culture is out – the casual atmosphere is in. The main focus is now being an exquisite cuisine along with outstanding services.

Rapid Fire

  • Favourite cuisine: European and Continental
  • Hobbies: Wood Intarsia
  • Favourite restaurant: Florentine, Goa
  • Favourite book: The Man, By Irwin Walls


Having an excellent communication, inter-personal relationship management and problem solving skills, chef Singh has been recognised for his organisational creativity, artistic display, public relations and the ability to consistently exceed guest expectation. Giving his message to aspiring chefs, he says, “Keep experimenting as it is the key to success’ and remember cooking is tiring and stressful. But if you are passionate about it, you enjoy every day of life, even after 30 years.”


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