Executive Chef & Culinary Consultant

Culinary Artistry.
Operational Excellence.

Dynamic and accomplished Executive Chef with over 17 years of progressive experience in hotels, resorts, military catering, and high-volume restaurant kitchens. Proven expertise in Indian cuisine, volume cooking for banquets and catering, menu engineering, and food cost control. Demonstrated success as a team leader and player, maintaining HACCP and Serve Safe standards. Adept at delivering quality food, ensuring guest satisfaction, and driving business results.

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17+ Years
Experience
3 Countries
Countries
50+ Chefs
Chef Brigade
1000+ Events
Events
Chef Dharmendra Singh - Executive Chef

Dharmendra Singh

Multi Cuisine Specialist · Palm Exotica Resort

HACCP Certified
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Years of Excellence
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Chefs Mentored
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Countries Served
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Banquet Covers
My Culinary Creed

The Philosophy Behind
Every Plate I Create

Rooted in tradition, elevated by technique — every kitchen I lead is governed by four immovable principles.

Quality First

Uncompromising sourcing of premium ingredients. No shortcuts. No substitutes. Every component earns its place on the plate.

Farm to Table

Direct relationships with local farmers and producers. Seasonal menus that celebrate freshness and minimise the footprint.

Team Excellence

A great meal begins with a great brigade. I invest heavily in mentoring, standards, and a culture of discipline and pride.

Innovation

Blending classical techniques with modern culinary science to create experiences that surprise, delight, and are remembered.

"
A dish is only as extraordinary as the discipline of the kitchen behind it.
— Chef Dharmendra Singh
Chef Dharmendra Singh – Executive Chef Portrait
Currently at Palm Exotica Resort & Spa
Hyderabad, Telangana, India
The Chef Behind the Menu

Dharmendra Singh —
17 Years of Mastery

I am Dharmendra Singh, an Executive Chef specialising in Indian cuisine with extensive experience in luxury hotels, resorts, and fine dining across India and the Middle East. My culinary journey began in Surat, Gujarat — rising from Commis Chef to commanding kitchens across three countries.

From engineering state banquets at Qatar Army Headquarters for 1,000+ covers to leading multi-cuisine outlets at Palm Exotica Resort & Spa — every kitchen I command becomes a benchmark of quality, precision, and guest delight.

Nationality
Indian
Languages
Hindi, English, Urdu
Certification
HACCP Level 3
Passport Valid
July 2028
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Culinary Creations

Signature Dishes &
Masterworks

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Lamb Biryani
Indian Cuisine
Dum Lamb Biryani
Slow-cooked basmati with saffron, caramelised onions & tender slow-braised lamb
Tandoori Chicken
Tandoor
Tandoori Chicken
Marinated overnight in spiced yoghurt, charred to perfection in the clay oven
Roti Pe Boti
Signature
Roti Pe Boti
A rustic yet refined street-inspired creation — juicy kebab on house-made roti
Nalli Rogan Josh
Kashmiri
Nalli Rogan Josh
Classic slow-braised lamb shank with aromatic Kashmiri spice reduction
Grilled Chicken
Continental
Grilled Chicken & Avocado
Herb-brined chicken breast with house-made avocado purée & microgreens
Tiramisu
Dessert
Classic Tiramisu
Italian classic reimagined with premium mascarpone and single-origin espresso
Chapli Kebab
Frontier Cuisine
Chapli Kebab
Pan-fried minced beef kebab with pomegranate seeds and fresh coriander
Thai Prawns
Asian
Thai Chilli Prawns
Jumbo prawns in aromatic Thai chilli-basil sauce with jasmine rice
Scroll to explore more dishes
Career Trajectory

17 Years. 9 Roles.
3 Countries.

From a humble Commis Chef in Surat to commanding kitchens across India, Qatar, and beyond — a journey defined by relentless growth.

Full Experience
2024–Present
Executive Chef
Palm Exotica Resort & Spa, Hyderabad
2022–2024
Head Chef – Catering
Qatar Army HQ (State Banquets, 1000+ covers)
2019–2021
Executive Chef
The Fern Hotels & Resorts, India
2017–2019
Executive Chef
Yellow Chili / Sun Sea Resort, India
2013–2015
Head Cook – International
Savvy Hospitality, Doha, Qatar
Four Pillars of Mastery

What I Bring to
Every Kitchen

Multi-Cuisine Mastery

North & South Indian · Awadhi Dum-Pukht · Continental · Asian · Levantine · Live & A La Carte

Menu Engineering

High-margin, low-waste menu design maximising F&B profitability while elevating guest experience

HACCP & Food Safety

HACCP Level 3 Certified. 100% compliant food safety implementation across high-volume luxury kitchens

Brigade Leadership

Leading brigades of 60+ chefs with zero HR incidents, high retention, and a culture of culinary pride
See All Expertise
Visual Portfolio

A Glimpse into the
Kitchen & Beyond

Full Gallery
Chef at work
Kitchen leadership
Culinary creation
Plated dish
Hotel kitchen
Signature presentation
What People Say

Voices of Trust &
Recognition

★★★★★

"Chef Dharmendra transformed our F&B operations completely. His menu engineering reduced costs by 18% while guest satisfaction scores hit an all-time high. An invaluable asset to any luxury property."

R
Rajesh Mehta
F&B Director · Palm Exotica Resort & Spa
★★★★★

"Leading the kitchen for state-level banquets with 1,000+ covers requires flawless coordination. Chef Dharmendra delivered every single time — precise, disciplined, and inspiring to his entire brigade."

C
Col. Srinivas Kumar
Administration Officer · Qatar Army HQ
★★★★★

"In 15 years of hospitality management, I have rarely encountered a chef who combines culinary artistry with operational excellence so seamlessly. His HACCP implementation was textbook perfect."

P
Priya Sharma
GM Operations · The Fern Hotels
Press & Media

Media Kit &
Professional Dossier

Download my complete executive chef profile, high-resolution media photographs, credentials, certifications, and signature portfolio — formatted as a professional press dossier.

Full CV
HD Photos
Certifications
Menu Portfolio
View & Print Press Kit Direct Enquiry
Call Directly
+91 73100 50564
Email
chefdharmendraskr@gmail.com
Location
Hyderabad, Telangana, India