Meet Surjan Singh Jolly

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.

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One Reply to “Meet Surjan Singh Jolly”

  1. jenzy says:

    So loving smile & a down to earth person. May Good God shower all blessings upon him.

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