Chef Yashwant Singh – A Culinary Journey from Dehradun to Global Kitchens |The Inspiring Journey of Chef Yashwant Singh – Blending Tradition with Innovation |From Commis Chef to Executive Chef: The Remarkable Journey of Yashwant Singh |The Culinary Odyssey of Chef Yashwant Singh – Awards, Leadership, and Legacy
Early Life and Roots in Dehradun
Chef Yashwant Singh was born on May 4, 1986, in the serene city of Dehradun, India. Nestled in the foothills of the Himalayas, Dehradun is known for its scenic beauty and cultural diversity. It was here that Yashwant’s early years were shaped by the flavors of Indian home kitchens and the values of discipline, hard work, and community that his family instilled in him.
Unlike many who stumble into the culinary profession by accident, Yashwant found himself naturally drawn to food. He watched with fascination as meals came together with simple yet soulful ingredients, realizing that cooking was not just about satisfying hunger but also about creating joy and memories. This curiosity would later become a defining force in his life.
Education and the Foundations of Culinary Discipline
After completing his schooling, Yashwant pursued a three-year degree in Hotel Management and Catering Technology at Blue Mountain College of Hotel Management (2009). The program equipped him with strong theoretical knowledge of culinary arts, hospitality management, and food science.
He further strengthened his professional credibility by obtaining certifications such as:
- Food Hygiene and Safety Level 2 from Highfield (EKFC).
- Quality Management Certificate from Emirates Flight Catering.
- Person-in-Charge Certificate from Dubai Municipality.
- A one-year Computer Teacher Training Program under the Central Government, which gave him an edge in organizational skills and digital adaptability.
This blend of technical training, safety standards, and management education prepared him for the fast-paced and high-pressure environment of the global culinary industry.
The Early Steps: From Trainee to Rising Chef
Like many chefs who start humbly, Yashwant began his journey as an Industrial Trainee at Radha Hometel (Carlson Group of Hotels) in 2007. Here, he was exposed to all four major hotel departments—culinary, service, housekeeping, and front office—giving him a holistic understanding of hospitality.
In 2009, he joined Pan Asia7 (Lite Bite Food Pvt. Ltd.) as a Commis Chef. This role allowed him to hone his technical kitchen skills, from preparing noodles and rice to mastering sauces and marinades. The repetitive yet disciplined work taught him the importance of consistency and precision.
By 2010, he moved to Thai Express (Jawad Business Group) as a Cook, where he became responsible for daily operations in Thai cuisine. Here, he learned the art of balancing spices, creating authentic Thai curries, soups, and salads, and managing kitchen operations independently.
His international exposure began in 2011, when he joined Gloria Hotel Dubai Media City as a Demi Chef de Partie. In Dubai, he worked on VIP conferences, high-profile meetings, and banquets. This was his first taste of the multicultural, high-demand environment of global hospitality.
From 2013 to 2016, Yashwant worked with Emirates Flight Catering (UAE), where he was part of one of the world’s largest catering operations. Preparing meals for thousands of passengers daily taught him speed, efficiency, and quality management at an industrial scale. He also competed in Emirates Salon Culinary Competitions, winning medals and recognition for his talent.
These formative years laid the foundation for his rise as a seasoned executive chef.
Climbing the Ladder: Leadership Roles in Prestigious Hotels
Yashwant’s big leap came when he joined Ramada Jumeirah Hotel in 2016 as Senior Chef de Partie. Supporting the executive chef and handling menu planning, training, and cost control, he developed a leadership mindset.
He then moved back to India, joining Amanvana Spa Resort (Marriott) in Coorg as a Sous Chef. Here, he specialized in Coorg cuisine and Indian regional cuisines, curating theme-based menus and introducing guests to local culinary traditions. His ability to merge authenticity with innovation gained him recognition.
In 2017, he was appointed Executive Chef at Angsana Oasis Spa Resort (Banyan Tree Group). Overseeing four specialty restaurants and six banquet facilities, he led his team in executing VIP events, celebrity weddings, and corporate functions. His leadership and creativity transformed the F&B experience at the resort.
Ramada by Wyndham Bangalore – The Pre-Opening Challenge
One of the most defining chapters of his career came in 2019, when Yashwant was chosen as the Pre-Opening Executive Chef of Ramada by Wyndham Bangalore.
Opening a hotel is one of the toughest tasks in hospitality. It requires designing kitchens from scratch, recruiting and training teams, developing menus, negotiating with suppliers, and ensuring that everything is ready for the first guest.
Yashwant handled it all with precision. He opened multiple outlets—B64 restaurant, coffee shop, lounge and bar, and banquet kitchens. Leading a brigade of 32 chefs, he ensured high-quality multi-cuisine menus, effective waste management, and HACCP compliance.
His performance here earned him the Best Outstanding Manager of the Year Award (2020) and recognition across the Wyndham network.
International Recognition with SS Lootah Hospitality, Dubai
In October 2021, Chef Yashwant returned to Dubai, this time as Executive Chef for SS Lootah Hospitality.
He managed three restaurants—Qasr Al Bahar, Gardenia, and Nakeel Café—along with outdoor catering operations. Dubai, being a cosmopolitan hub, demanded high culinary diversity, from Arabic fine dining to Italian comfort food. Yashwant’s adaptability allowed him to create menus that satisfied both locals and international guests.
He maintained impeccable HACCP standards, managed vendors, and introduced innovative sustainability practices. His ability to provide memorable dining experiences was reflected in guest satisfaction scores and appreciation letters from management.
It was during this period that he won the Best Outside Catering Team Silver Award (2023) and received recognition for his leadership during Ramadan Iftar promotions.
The Lalit Hotel – A New Chapter
In November 2024, Chef Yashwant took on a new leadership role as Executive Chef at The Lalit Hotel (Bharat Hotels Limited).
Here, he oversees two food and beverage outlets and banquets, curating innovative menus and engineering dishes that align with guest expectations. His work extends beyond the kitchen—he manages vendor relations, implements sustainability practices, and even oversees in-house farming of vegetables and exotic fruits.
At The Lalit, Yashwant continues to refine his craft, blending traditional flavors with global techniques while ensuring profitability and guest delight.
Awards and Achievements: A Decorated Journey
Chef Yashwant’s journey is filled with recognition:
- Best Executive Chef (2017) – Awarded by Celebrity Chef Sanjeev Kapoor.
- Best Outstanding Manager (2020) – Ramada by Wyndham Bangalore.
- Best Outside Catering Team – Silver Award (2023) – Hospitality Group, Dubai.
- Appreciation letters and certificates from leading hotels such as Al Jawhara, Gloria Hotel, and Banyan Tree Group.
- Senior member of Emirates Culinary Guilds, contributing to the international culinary community.
These awards are not just acknowledgments of his skill but also of his leadership, consistency, and passion for hospitality.
Strengths and Culinary Philosophy
Chef Yashwant Singh’s strengths lie in his multi-cuisine expertise, covering Indian, Arabic, Asian, Italian, and local cuisines. He is known for:
- Designing creative menus for cafes, banquets, weddings, and conferences.
- Leading large teams with discipline and motivation.
- Ensuring strict adherence to HACCP and food safety standards.
- Driving sustainability through local sourcing and waste reduction.
- Maintaining balance between innovation and tradition.
His culinary philosophy is simple: food should connect people, tell a story, and create an experience that goes beyond taste.
Personal Life and Inspirations
Despite his busy professional life, Chef Yashwant remains deeply connected to his roots in Dehradun. A family man, he finds inspiration in Indian traditions and regional cuisines while constantly exploring international flavors.
He is fluent in English and Hindi, which allows him to connect with diverse teams and guests. His grounded personality, combined with his professional achievements, makes him a role model for aspiring chefs.
Legacy and Future Goals
With over 15 years of experience across India and the UAE, Chef Yashwant Singh stands as a symbol of dedication, resilience, and innovation in the hospitality industry. His career path—from a commis chef to an award-winning executive chef—demonstrates how passion, training, and leadership can transform dreams into reality.
Looking forward, Yashwant aims to continue mentoring young chefs, expanding sustainable practices in hospitality, and perhaps even establishing his own signature restaurant concept that showcases Indian heritage with a global touch.
The Journey of Chef Yashwant Singh
Born in the scenic city of Dehradun on May 4, 1986, Chef Yashwant Singh grew up surrounded by flavors that would later define his life’s path. His passion for food began in childhood, but it was his professional training at Blue Mountain College of Hotel Management, where he earned a degree in Hotel Management and Catering Technology in 2009, that gave him the foundation to pursue his culinary dreams.
His journey started modestly as an industrial trainee at Radha Hometel, where he gained exposure to all hotel departments. From there, he moved to Pan Asia7 as a commis chef, mastering basic preparations and learning the importance of discipline in the kitchen. With each step—Thai Express, Gloria Hotel Dubai, and Emirates Flight Catering—he honed his skills in international kitchens, learning Thai, Asian, and continental cuisines, and handling high-volume operations.
By 2016, Yashwant was rising quickly, taking leadership roles at Amanvana Spa Resort and Angsana Oasis Spa Resort under the Banyan Tree Group. Here, he crafted specialty menus, managed large banquets, and led his team through celebrity weddings and VIP events. His big breakthrough came at Ramada by Wyndham Bangalore, where he spearheaded pre-opening operations, managed a 32-chef brigade, and was named Best Outstanding Manager in 2020.
His international recognition continued in Dubai with SS Lootah Hospitality, where he managed multiple restaurants and won the Best Outside Catering Team Silver Award in 2023. In 2024, he returned to India as Executive Chef at The Lalit Hotel, where he now leads with creativity, sustainability, and innovation.
From humble beginnings to award-winning executive chef, Yashwant Singh’s journey is a testament to hard work, resilience, and the belief that food can create unforgettable experiences.