CHEF MANJIT GILL

With over four decades’ culinary experience behind him. Manjit Gill is a reputed professional in the Hospitality Industry held in highest regard by its top gastronomic echelons. ‘Constant innovation’ has remained Manjit’s mantra which has been the hallmark of his association with the prestigious National and International Hospitality and Culinary Industry.

Experimentation with unique ideas and a research on creation of culinary novelties based on our culinary roots as Vedic science has enabled him to open new horizons in the world of food & beverages. In addition to being intensely creative, Manjit is a dynamic leader and a teacher. In his present position he continues to inspire his team and motivate large number of culinary students to perform at its best and realize his vision of popularizing Indian Cuisine in the global palate.

Graduated from the Institute of Hotel Management, Pusa, New Delhi in 1974. Joined Oberoi Center of Learning and Development as Food Production Trainee for two years, graduated in 1976. During this program worked in all the areas of Food Production. Joined ITC Maurya Sheraton in 1977 and took over as Executive Chef ITC Maurya Sheraton in 1981 successfully operated F&B Production and created the best restaurants of Indian foods in the country – BUKHARA the north west frontier tandoori cuisine and DUM PUKHT – a grand cuisine from Avadh , DAKSHIN – a restaurant specialized the food from the four states of India, KABAB & KURRY – a restaurant created the best of Kabab & Curry dishes inspired pan India and the latest ROYAL VEGA – a honestly vegetarian food restaurant, based on the philosophy, principal & guidelines of Indian gastronomy. The pan Indian exotic dishes were evolved, in which flavours and fragrances intermingled, along with the other specialty cuisine. Bukhara & Dum Pukht are among the top best 50 restaurants of Asia & world by Restaurant Magazine, UK.