Feeding people cuisine with a distinct ethnicity is what he loves doing best. He happens to be an authority on Vedic style, vegetarian, Indian cuisine of the most exotic kind. In short, food is his muse that allows him the freedom to express his creativity. His preferred style calls for slow cooking on low heat. That’s Corporate Chef Manjeet Singh Gill for you all the way.
It may surprise most people that Chef Gill’s preferred career choice was not food, but to join the Army. In deference to his mother’s wishes, he had to change plans. Then, in 1971 midway through his BSc. Studies, he decided to make a switch and enrol at the Institute of Hotel Management, New Delhi, in Catering & Nutrition.
After a circuitous route through many jobs, hotels and training institutes, including Oberoi School of Hotel Management, ITC Maurya, Nihal Restaurant, Abu Dhabi, Cornell University, USA, he seriously set about in exploring the under-rated potential of Indian cuisine and giving it a complete make-over.
He has been honoured with the Lifetime Achievement Award from India’s Ministry of Tourism in 2006 while Panjab University, Chandigarh, awarded him the Paryatan Ratna. He has also been decorated with the Escoffier Medal for promoting Indian culinary arts.
