Chef Manjit S. Gill

Career : With over three decades of delectable culinary experience behind him, Manjit S. Gill is a reputed professional in the Hospitality Industry held in highest regard by its top gastronomic echelons. ‘Constant innovation’ has remained Manjit’s key mantra which has been the hallmark of his association with the prestigious, ITC WelcomGroup where he has held the position of Corporate Chef since 1991. Now Executive Corporate Chef of ITC-Welcomgroup hotel chain. The group includes Bukhara (internationally acknowledged as one of the finest Indian restaurants), Peshawari, Dum Pukht, Dakshin, Kebabs and Kurry, West View, Pan Asian and Pavilion coffee shop. A 1974 graduate of the Institute of Hotel Management, Catering and Nutrition, Pusa, New Delhi, chef Manjit Gill’s formal career began as a Food Production Trainee in the elite kitchen of the Oberoi School of Hotel Management. He was among the few students selected for the Kitchen Training Programme. He graduated from Hotel Management School of Oberoi Hotels International in 1976. He has attended numerous seminars and training courses on Commercial Food Production Managemnt, Food & Beverage Control, Nutritional Cuisine and Food Styling, conducted by various leading institutes in the USA. In 1977 he joined the Oberoi Intercontinental Hotel, New Delhi, as Chef De Partie, where he specialized in European cuisine. Thereafter from 1977–9 he was the Senior Chef De Partie at the WelcomGroup Maurya Sheraton, Hotels and Towers, New Delhi. He also worked as Senior Chef De Partie at Hotel Nihal, Abu Dhabi during 1979–80. He returned to Maurya Sheraton Hotel & Towers in 1980 as Sous Chef for the main kitchen. Subsequently he was given the prestigious appointment of Executive Chef of the Welcome Group Maurya Sheraton Hotel & Towers, which he held during the period 1981–91. A professional of the highest order and a chef par excellence, Manjit has numerous feathers in his cap of achievements. He was awarded the prestigious Silver Certificate of Excellence in the Sheraton Culinary Olympics held in Boston, USA in 1987. In January 2007, he received a “Life Time Achievement” national award from the Ministry of Tourism, Govt. of India.