Surjan Singh Jolly Executive Chef, Renaissance Mumbai Convention Centre Hotel
I started my career in 1993 at Taj, New Delhi as the Chef de Partie, and it has been 19 years since. Having worked in the UK, I would say my specialisation is seafood, but closer home, since I have always been inspired by the culture and lifestyle of the royals of India, I also specialise in Nawabi and Hyderababi cuisine.
My roots are in Amritsar, but I grew up in a remote part of Orissa called Sunbeda.
My favourite cuisines are Italian, Thai, Japanese – anything with enigmatic flavours .
I have observed that eating out is more casual and fun these days, with emphasis on theatrical elements and fresh ingredients.
In my free time I enjoy camping, biking, dune bashing and jet skiing.
So loving smile & a down to earth person. May Good God shower all blessings upon him.