Introduction:

A propagator of authenticity, Chef Saurabh Singh personifies an unfazed culinary expert who marched on to make his own mark in the industry. Effortless yet commanding, Chef Saurabh Singh is the Executive Chef of four points Sheraton Kochi. as well also open Taj Swarna Amritsar

Chef Saurabh’s undeterred leadership paired with a flair for attention to detail has earned him great respect in the cuisine realm. Infusing innovation to traditional recipes, Chef Saurabh continues to bring to the table novel recipes that find their roots in local ingredients and fresh produce. With over 17 years of expertise largely in curating the Mediterranean, Italian and Continental cuisine, Chef Saurabh has donned several ‘toques blanches’ at some of the country’s iconic restaurants including Grand Trunk, The Chinese Room (Taj Swarna, Amritsar), Kefi, Beyond Indus (Taj Club House Chennai), Latitude, Jade Dragon (Vivanta by Taj - Dal View, Srinagar), Beach House, Banyan Tree (Vivanta by Taj – Holiday Village, Goa) to name a few.

During his stint at Taj Clubhouse, Chennai as the Executive Sous-Chef, its in-house dining destination, ‘Kefi’ was nominated as the best Mediterranean Rooftop Restaurant in Chennai for two consecutive years while ‘Beyond Indus’ was acclaimed to be the best Indian fine dining restaurant in the city. He has given his innovative touch to some of the finest Chinese delicacies at ‘Jade Dragon’, the all-day diner at Vivanta by Taj Dal View- Srinagar and has been instrumental in crafting the exclusive Thai and Goan menus at ‘Banyan Tree’ & ‘Beach House’ at Vivanta by Taj - Holiday Village Goa.

An alumnus of IISM Ranchi, Chef Saurabh has efficiently handled a diverse range of operations entailing kitchen function, costing and budgeting, food promotions, training, and recruitment across cities like Goa, Chennai, Srinagar, Jodhpur, and Mumbai thereby raising the region’s gastronomy to new heights of gourmet achievement.

A fervent learner, Chef Saurabh’s love for authentic cuisine is evident in simple preparations and distinctive flavors. With a brigade of impeccable culinary talent to drive the food narrative in Amritsar, Chef Saurabh brings to the city delectable cuisine offering refined classical flavors.

Editor: What are your earliest memories of the kitchens you worked in

kitchen memories start with Oberoi tower Mumbai in Conti kitchen.  kitchen, I was fortunate enough to work with great Chefs,

Editor: A dish your patrons/guest love

I always felt comfort food is favored to the guest .and go local everywhere worked

Editor: A dish that you love but do not have on your menu

The list is long, as I have been to so many places, worked with so many hotels, and prepared many dishes; it is not always possible to incorporate my favorite dishes into the current menu

My home food Bihari food  litti chokha, Ahuna meat

Editor: What according to you does it take to become a successful chef?

Require Positive aggression, a lot of passion and patience,

Editor: What advice would you give to a young culinary student?

Learn basics write and stating the day of carrier don’t be in hurry Have patience and work hard

This industry requires and demands a lot of hard work and quality time of your life,

Editor: What instruments/ equipment/devices you cannot imagine working without?

Sharp knife, and peeler

Editor: Your favorite ingredient is…

Local ingredient where I worked, tulsi leaves, mint, lemon levees, curry leaves

Cheese and asparagus

Editor: Name chefs, you find amazing or chefs work you admire

Chef Matthew crops- I like the way he is connected with the team, the way he trained chefs, chef Himanshu- he is the best chef ever I worked, he knows how to create a concept and that will become the industry famous concept

Editor: What books should every chef read?

Food and Cooking by Harold McGee

The Tummy Trilogy by Calvin Trillin., Great Chefs of France by Anthony Blake and Quentin Crewe