Chef Vivek Singh

Born 6 May 1971 in Asansol, Bengal, India. Married to wife Archana - children Eshaan (2001) and Maya (2006). Education : Graduating from catering college IHM Delhi 1990-93, he joined the Oberoi Hotel group as a specialist in Indian cuisine. Career : Vivek first worked as a Kitchen Executive at Oberoi's flight kitchens in Mumbai and New Delhi where 2000 meals were produced a day for various airlines. He then moved to the Grand hotel in Calcutta where he was fast-tracked to become the Indian chef of the Oberoi’s flagship Rajvilas in Jaipur- at the age of 26. Rajvilas was recently voted by Tatler as the most luxurious hotel in the world. Came to England 2001 to be Head Chef and Director at fashionable Cinnamon Club in Westminster. Chef Vivek Singh has always pushed the perceived boundaries with Indian food and has looked 'beyond authentic'. He has successfully liberated Indian food from the straitjacket of tradition and crafted a brilliant marriage between Indian flavours and spicing and western culinary styles. He is widely believed to be one of the most articulate Indian chefs of his generation. His Cinnamon Club Seafood Book won a World Gourmet Award in 2006 as 'Best UK Seafood Book' with Game & Pountry & Vegetarian to follow. Also wrote CURRY published in 2006 by Dorling Kindersley. Awards- Best Curry in 2006 UK best Dishes award 'Best in Britain Award" (BIBA) in every year since 2001 Favourite cuisine when not working : Japanese Signature Dish : Roast Saddle of Oisin Red Deer with pickling spices. Future : More quality and season focussed as clientele becoming more discerning plus more thought about environment. Most important kitchen item : The KNIFE Hobbies : Books, Art, Fitness and Music Proudest Moment : Seeing his son perform on stage. Ambitions : To be instrumental in the evolution of Indian food and contribute towards revitalising traditional cooking forms to prevent them from becoming a forgotten art. Fellow of Restaurant Hall of Fame (FRHF)