Growing up in a business family and fascinated by my grandmother´s cooking, I always dreamed of combining that entrepreneurial spirit with food. With vibrant Indian spices and flavours running through my veins, by grade 9, I was determined to be a trained chef one day. My culinary journey started in 1999, upon graduation from Institute of Hotel Management, in New Delhi. There, I worked as a kitchen trainee with Hyatt Regency and eventually worked my way up to become the Executive Chef for The Taj Hotel New Delhi India.

Over the past 25 years, I have been nurtured by some of the world´s best Chefs at some of the top hospitality brands, including Marriott, Crowne Plaza, Intercontinental, and Aman Resorts. I honed my entrepreneurial spirit when I opened a food joint in New Delhi´s, Greater Kailash 1 Market. In India, I got the opportunity to cook for Honorable Prime Minister of India, Mr. Narinder Modi, Bollywood stars and directors, musicians, and the German Ambassador.

My chef´s journey took a fun new turn when I had the opportunity to work for an upscale restaurant in Scotland. From there, I continued to travel the world, exploring with my taste buds, absorbing cooking techniques and building my spice box. I have become accomplished at both traditional Indian cooking; as well as, modern world cuisine.

Nine years ago, I was welcomed by the warm-hearted people of Canada, who recognized my talent and skill. I worked with the Fairmont Hotels, achieved my Red Seal Chef certification, and opened my catering company, GJ´s Kitchen, in Surrey, B.C., Canada. In Canada, I had the opportunity to cook for previous Defence Minister Jason Kenny, Multicultural Minister Tim Uppal, and the Minister for Children and Women´s Development. I am proud to showcase my home culture and present it to our guests, at Rotisserie Kitchen.

“INDIAN ON THE PLATE, GLOBAL IN TEMPTATION”