About Chef Dharmendra

About Me

My journey through the culinary world

Culinary Artist with 14+ Years of Excellence

I am Dharmendra Singh, an Executive Chef specializing in Indian cuisine with extensive experience in luxury hotels, resorts, and fine dining establishments across India and the Middle East.

My culinary journey began in Surat, Gujarat, where I started as a commis chef, working my way up through dedication and passion for authentic Indian flavors. Over the years, I've worked with renowned establishments including The Fern Hotels, Qatar Army Headquarters, and currently Palm Exotica Resort & Spa.

What sets me apart is my ability to blend traditional Indian cooking techniques with modern presentation styles, creating dishes that honor our rich culinary heritage while appealing to contemporary palates.

✓ Traditional family recipes passed down through generations
✓ Modern plating techniques learned from international chefs
✓ Scientific understanding of flavor pairings
✓ Sustainable sourcing practices

Personal Information

Name: Dharmendra Singh

Age: 37

Nationality: Indian

Languages: English, Hindi, Basic French & Arabic

Education: BSc in Hospitality & Catering Management

Certifications: HACCP, Serve Safe, Food Hygiene

My Culinary Philosophy

The principles that guide my approach to food and hospitality

Quality Ingredients

Exceptional dishes begin with the finest, freshest ingredients sourced responsibly from trusted suppliers and local farmers.

Respect Tradition

Honoring authentic techniques while incorporating modern innovations to create exciting dishes.

Team Excellence

Building kitchens where every team member grows through continuous training and mentorship.

Guest Satisfaction

Creating memorable dining experiences through attention to detail and personalized service.

My Culinary Journey

From humble beginnings to executive chef

2011-2013: The Beginning

Started as a Commis Chef at The Grand Bhagwati Hotel in Surat. This was a foundational period where I mastered the basics of Indian cuisine and kitchen operations under the guidance of seasoned professionals, setting the stage for my future career.

2013-2015: International Exposure

My move to Doha, Qatar, was a significant step as Head Cook at Savvy Hospitality. I gained invaluable experience in a high-volume, international kitchen environment, adapting to different culinary standards and managing a diverse team.

2015-2017: Entrepreneurial Phase

This period was marked by my entrepreneurial venture, founding and operating Kabab King Restaurant in Uttar Pradesh. I not only honed my culinary skills but also developed a strong business acumen, managing all aspects from menu design to daily operations.

2017-2020: Professional Growth

I took on executive chef roles at Yellow Chili and Sun Sea Resort, which allowed me to elevate my leadership and menu development skills. This phase was crucial for my growth into a senior culinary leader, focusing on innovation and quality control.

2020-Present: Executive Leadership

My career culminated in executive leadership roles at prestigious establishments like The Fern Hotels, Qatar Army Headquarters, and now Palm Exotica Resort. Here, I've been responsible for managing large teams, overseeing complex kitchen operations, and setting culinary excellence standards.

Beyond the Kitchen

My passions outside of professional cooking

Travel

Exploring regional cuisines across India and the world to discover new flavors and techniques.

Mentoring

Teaching aspiring chefs through workshops and culinary school guest lectures.

Spice Research

Studying the history and medicinal properties of Indian spices in traditional cooking.