Chef Praveen Singh began his culinary journey in Delhi, India, where he worked for several years on various Indian cuisines. He then moved to Dubai to work with renowned chefs Sanjeev Kapoor and Marco Pierre White, gaining knowledge about the depth of culinary arts and the importance of ingredients. Chef Singh went on to become the executive chef of the Melia hotel and opened multiple cuisines, expanding his knowledge of Spanish, Arabic, and Western cuisines. His latest property was in The Opus by OMNIYAT in Dubai. With over 12 years of experience, Chef Singh continues to share his culinary expertise with different cuisines.
Q. Can you share details about your background and experience within the culinary industry?
I began my culinary career in Delhi, India, where I worked for six to eight years on various state foods, including south, west, north, east, Deccan, Rajasthani, Punjabi, and other Indian cuisines. Starting with the basics of Indian cuisine such as curry and Tandoors, I learned traditional and authentic Indian dishes from amazing chefs. In 2012, I moved to Dubai to work with Sanjeev Kapoor and had the opportunity to open his first fine dining Indian outlet, Signature by Sanjeev Kapoor, at the Melia hotel. During this time, I also had the privilege to work with Chef Marco Pierre White as he opened Titanic by Chef Marco Pierre White in the same hotel. Working with these celebrity master chefs was a milestone in my culinary journey, where I gained knowledge about the depth of culinary arts, the operation of the art, the importance of ingredients, how to make food creative and attractive, and the importance of detail in each ingredient. After opening my first fine dining Indian outlet, Signature by Sanjeev Kapoor with chef Sanjeev Kapoor where I got the chance to became the executive chef of the hotel as I ran the hotel for the next 8 years and I opened multiple cuisines here such as Azalea and Sushi Bar, and expanded my knowledge of Spanish, Arabic, and Western cuisines. My latest property was in The Opus by OMNIYAT in Dubai, a luxurious hotel located in Business Bay. It has been over 12 years since I started my culinary journey in Dubai, and I am still sharing my experience with different cuisines.
Q. Can you describe your journey before deciding to become a chef? And what career would you have chosen if not cooking?
Before pursuing a career in cooking, I completed my education up to diploma level. Initially, I never considered becoming a chef. As a child, I had a passion for going into detail and understanding how things worked, which led me to consider becoming a mechanic or a doctor. However, my lack of skill and destiny prevented me from pursuing either of these careers.
Later, I became drawn to cooking after being influenced by my grandmother, who was an amazing cook. I was always fascinated by the way she could create delicious food using only basic ingredients. This fascination led me to study culinary art, and I eventually obtained a certification from a school in Delhi.
Now, I work as a chef in various outlets and restaurants, and I am currently based in Dubai after working with Sanjeev Kapoor.
Q. Can you explain the concept behind The Saffron Boutique?
The Saffron Boutique is founded on the concept of “Atithi Devo Bhava,” which means treating guests as gods. We aim to provide a welcoming and unforgettable experience for our guests. We want to see happy faces and smiles, and for them to leave with memories of the delicious food we serve.
Our menu features dishes made using the best ingredients, with more than 10-15 spices and herbs, creating a full and flavorful taste. Our main objective is to use the best talent, technique, and memories to give our guests a familiar and unforgettable experience.
Q. How do you blend traditional Indian flavors and techniques into your dishes?
When I plan to add new dishes to my menu, especially for Indian cuisine, I always aim to create art on the plate. It’s important to incorporate traditional spices and never compromise their unique flavors. All the spices and ingredients should be fresh, and the best techniques, talent, and spices should be utilized to make the food flavorful and visually appealing. It’s not only about looking beautiful, but it should also be delicious and memorable for the guests. After leaving my outlet, guests should talk about the food as it creates a lasting experience for them.
Q. Can you outline your strategy for accommodating vegan and plant-based diners?
As more people are moving towards veganism and plant-based food, I’ve added several plant-based dishes to my menu. Some people think they cannot get the rich protein, minerals, or other health benefits from plant-based food that they get from meat. However, my menu offers plenty of plant-based options that are not only healthier but also provide more protein and fat than meat-based dishes. For example, the Tandoori avocado, roasted basil pesto sauce with cashew and yogurt, is made with avocado that is a good source of fat. We serve a variety of plant-based dishes that offer protein, fat, vitamins, and other nutrients. I believe that plant-based food can offer everything that meat-based food does, so it’s worth promoting to attract people who want to be vegan.
Q. Do you believe the popularity of veganism will continue to increase?
The popularity of veganism has been increasing over the past few years, and I’ve noticed more guests requesting vegan, keto, and plant-based options. People care about their health and want to be more immune, especially after the COVID-19 pandemic. Veganism can help strengthen the gut and increase immunity, which is important in fighting bacteria and illness. The market has seen a lot of people transitioning to veganism, and I believe this trend will continue.
Q. How do you keep up with current food trends and incorporate them into your menu offerings?
The food industry is constantly evolving, and it is essential to keep up with the latest food trends to ensure that your menu remains relevant. From modern cuisine to Indian, Western, Arabic, and beyond, people are now more interested in the appearance of the food as well as its taste. However, it is important not to sacrifice the traditional flavors of your dishes for the sake of presentation. Instead, focus on creating an artistic presentation that complements the dish’s traditional flavors. By doing so, you can create an eye-catching and attractive dish that guests will love.
Q. Can you share a particularly memorable dish or experience from your career?
As a chef, I believe that guests should be treated like gods, as per the Indian tradition of “Atithi Devo Bhava.” This philosophy is always at the forefront of my mind when planning menus or creating dishes. One particularly memorable experience occurred when I was serving a family with dietary restrictions. I took the time to understand their needs and desires, and I was able to create a meal that met all of their requirements. After serving the meal, I was touched to see tears of joy in the lady’s eyes, and I received compliments and gestures of appreciation from her and other guests. It is moments like these that make me proud to be a chef and to serve others.
Q. How do you maintain the consistent high quality of your dishes?”
The food industry is rapidly growing, with many aspiring chefs eager to make a name for themselves. From Master Chefs to young blood, chefs are emerging from all over the world, with the United Kingdom, the United States, Canada, Dubai, and India being popular destinations. With the rise of social media platforms such as TikTok and Instagram, aspiring chefs are more determined than ever to enter the field.
However, many young chefs are too focused on achieving top positions, such as head chef or executive chef, in a short period of time. They lack the patience to learn the basics and end up getting stuck in the middle. In the past, it was much harder to learn about cuisine or food, but nowadays, many colleges and training programs offer various degrees, diplomas, and courses to help aspiring chefs gain the necessary knowledge and skills.
Q. What advice would you give to aspiring chefs?
My advice to young chefs is to complete their studies before pursuing a career in the culinary field. Determine what type of cuisine or chef you want to be, and choose your education path accordingly. If you want to be an Indian or Western chef or a multi-cuisine chef, focus on building a strong culinary foundation first. Higher education can lead to better job prospects and higher salaries.
Practical experience is essential to becoming a skilled chef. You need to spend time practicing and honing your skills to become proficient. But theory is also important. By completing your degree, diploma, or graduation, you will gain a deeper understanding of cuisine and make practical learning easier.
In conclusion, if you want to reach your goals as a chef, take the time to complete your education, gain practical experience, and build a strong foundation. This approach will help you maintain consistent high-quality dishes and achieve your desired position in the culinary industry.
Q. How do you maintain the consistent high quality of your dishes?
To ensure consistency and high quality in your dishes, it’s crucial to use the right ingredients, techniques, and skills. There’s a myth that using expensive items will increase costs, but I’ve proven this wrong by consistently using high-quality, high-priced food in my cuisine. Providing guests with a high-quality food menu results in fewer complaints and higher feedback, positive energy, and trust. Believing in the food you serve and trusting in your guests’ satisfaction will lead to well-cooked meals and a happy dining experience.
Q. What message would you like to convey to readers of Magzoid Magazine?
As the executive chef at Gourmet Hospitality’s Saffron Boutique, I want readers to know that we serve the best quality Pan Indian cuisine. We aim to make our guests happy, create memories that they can cherish, and fulfill their needs. Trusting us means that they can dine with confidence and share their experiences with others. Cooking has been my passion for almost 18 years, and I know that good food creates happiness.
The food industry has evolved, and now people want to see art on their plates before eating. To balance this concept, we leave art on the plate, not the food itself. While keeping traditional flavors in mind, I try to keep things engaging and surprising for our guests. Aesthetics are important, and I strive to make each dish visually appealing and delicious.
As someone who has worked in the industry for 17 years, I’ve learned about the depth of different cuisines and have tried over 70% of the world’s cuisine. My eagerness to learn continues, and I prioritize growth by working with master and good chefs, maintaining hygiene in the kitchen, and continuously expanding my culinary knowledge. I aim to learn more about Asian and Latin American cuisines and travel the world to bring new and exciting concepts to my menu for guests to enjoy.