- India


- Manjit Gill



-chefmanjitgill@gmail.com


- Chef2Chef,Cultural Heritage Committee,World Cultural Culinary Heritage Committee,Judge,Level B


- From 2012-03-12 To 2017-03-11


Manjit Singh Gill is a highly acclaimed and decorated chef with over four decades of excellence in the culinary profession.

With a mantra of “discovery & constant innovation” he is held in the highest regard by the Hospitality Industry’s top gastronomic echelons. Chef Gill has been honoured for his formidable work with restaurant brand creation over the years including the iconic Lifetime Achievement Award from India’s Ministry of Tourism in January 2006.

Chef Gill has passionately researched and applied the learnings of Ancient Indian Cuisine to his work and is a great believer in the sustainable philosophy of Indian Vedic knowledge and slow food.

Among the various books authored by him are,

  • Eating wisely & well by Penguin
  • Fire / Water / Earth / Air / Ether

          Secrets of Indian gastronomy

  • Indian Spa Cuisine

 

As a President of Indian Federation of Culinary Associations, he ensured India’s membership to the prestigious World Association of Chef’s Societies. Under his leadership Chef & Child was started which today is an annual national event. First to have started National Culinary Art Exhibition and Competition in January 1990. Bocuse d’Or world championship is today a biannual programme by IFCA.

Board member of the Institute of hotel management, Pusa, New Delhi, IHM Gurdaspur, Food Craft Institute, Hoshiarpur. 

In his own words, “In many respects my philosophy on food and my life are same - both should be an experience of Happiness, Serenity and Joyful living. These principles have developed from a broad range of professional experiences as well as from contact with people of diverse cultures and Lifestyles. “This truly reflects his perspective of food and life ”.

“My kitchen is a mystical place, my temple. It is where the learnings of the past transfer into the future.”

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