Parkash Singh Saun: From Tandoor Flames to Executive Chef Leadership|The Culinary Journey of Parkash Singh Saun: From Tandoor Specialist to Executive Chef |Executive Chef Parkash Singh Saun | Crafting Indian Flavors with Global Vision
Early Life and Roots in Hospitality
Born on 7th October 1995, in a modest Indian household, Parkash Singh Saun grew up surrounded by values of discipline, resilience, and hard work. His father, Kalbir Singh Saun, instilled in him the importance of sincerity, while his environment shaped his early appreciation for culture, tradition, and food.
Food was always more than nourishment in his family—it was an expression of love and community. From family gatherings where recipes passed down through generations were served, to observing the meticulous process of cooking with spices, Parkash was unknowingly absorbing lessons that would later define his professional identity.
His passion for food deepened during adolescence, but unlike many who only dream, Parkash decided to pursue it seriously. His journey was not built on shortcuts but on patience, grit, and step-by-step progression, a journey that saw him rise from entry-level kitchen roles to becoming an Executive Chef leading multi-property operations before the age of thirty.
The Spark of Education and Early Ambitions
Parkash’s education formed the bedrock of his confidence. After completing his 10th and 12th from C.B.S.E. Board in Bangalore, Karnataka, he pursued higher studies that blended hospitality with formal academic grounding. His Bachelor of Arts from Sikkim International University (2018 – 2020) and Master of Arts from Rajasthan ILD Skills University (2020 – 2022) gave him both technical expertise and managerial vision.
Unlike many chefs who rely purely on practical exposure, Parkash balanced theory and practice, blending knowledge of food chemistry, nutrition, and food safety standards with hands-on experience in hotel kitchens. This combination gave him a unique edge: he understood food not only as a craft but also as a science.
From the very beginning, his objective was clear—to create exceptional dining experiences while continuously learning and pushing his boundaries. His career goal wasn’t just about working in kitchens; it was about building leadership, mentoring teams, and redefining hospitality through innovation.
First Steps in the Kitchen: Royal Orchid, Bangalore
The start of Parkash’s professional journey was at Royal Orchid, Bangalore, where he joined as a Demi Chef de Partie (2016 – 2018). For any young chef, the first role is often the hardest. Kitchens are intense, unforgiving, and require an almost military-like discipline.
At Royal Orchid, Parkash specialized in the tandoor section, handling marinated meats, kebabs, and live fire cooking—a domain that requires precision, timing, and resilience. He quickly learned the importance of consistency. Guests expect perfection in every bite, and for a chef, that meant balancing flavor, texture, and presentation flawlessly under pressure.
His role extended beyond cooking. He supported senior chefs during peak hours, learned about food safety compliance, and ensured that tandoor equipment was maintained meticulously. These two years gave him the ground-level training that would form the backbone of his career.
Growing with Responsibility: Westin by Marriott, Gurugram
In 2018, Parkash moved to a more challenging environment—The Westin Sohna Resort & Spa by Marriott, Gurugram, where he worked as a Chef de Partie until 2020. Here, his specialization in Indian and Tandoor cuisine reached new heights.
Working in a Marriott property exposed him to global standards of hospitality. He was no longer cooking just for local diners but for an international clientele, each bringing unique expectations to the dining table. Under the guidance of master chefs, he assisted in menu development and even contributed to creating new recipes.
The tandoor section, demanding as it was, became his comfort zone. Parkash’s leadership abilities began to surface as he supervised operations, ensuring quality and timely service. He understood that in luxury dining, food is not only about taste but also about consistency and guest experience.
This phase gave him confidence, reinforcing that he had the skills to handle pressure, lead sections independently, and contribute creatively to the culinary journey of a luxury property.
The Leap to Leadership: The Tigress, Ranthambore
By October 2020, Parkash was ready for a bigger challenge. He joined The Tigress, Ranthambore, a luxury property situated near one of India’s most famous wildlife reserves. His role as Sous Chef marked his transition into management.
Unlike his earlier positions, where he was primarily focused on execution, here he began actively assisting in kitchen management and contributing to new culinary creations. From ensuring the highest food quality standards to coordinating with culinary teams, he became an integral part of decision-making.
Ranthambore also offered a unique environment. Being close to nature and serving tourists from across the globe meant the menu needed to be diverse, creative, and appealing to international tastes. Parkash’s adaptability shone through as he worked on menus that reflected both regional flavors and global sophistication.
It was here that he honed his ability to lead by example, fostering teamwork while maintaining discipline. His commitment to cleanliness, hygiene, and structured operations set benchmarks for others in the kitchen.
Executive Chef Role: T.L. Enterprises Pvt. Ltd., Patna
The defining breakthrough in Parkash’s career came in December 2021, when he was offered the role of Executive Chef at T.L. Enterprises Pvt. Ltd., Patna, a multi-property hospitality group that included the iconic Pind Revolving Restaurant.
This was not just a promotion—it was a test of leadership. As Executive Chef, Parkash was responsible for overseeing culinary operations across multiple properties, creating and implementing innovative menus, and maintaining the highest standards of food quality and presentation.
For the first time, he was leading not just a team but an entire culinary identity for a hospitality group. His responsibilities included:
- Supervising multi-property operations with consistency.
- Driving banquet excellence while handling large-scale events.
- Training and motivating teams to align with organizational goals.
- Introducing innovative menus that combined authenticity with creativity.
- Ensuring strict compliance with food safety and sanitation regulations.
Parkash’s appointment to this role at a relatively young age highlighted the recognition of his talent, discipline, and leadership potential. The fact that he rose from Demi Chef de Partie to Executive Chef within a few years reflects his tenacity and relentless work ethic.
Culinary Philosophy: Innovation Rooted in Tradition
For Parkash, cooking has never been about following a set formula. His philosophy is deeply rooted in innovation while staying true to authenticity. Having specialized in Indian and Tandoor cuisine, he views food as a medium to honor tradition but present it in a way that excites modern diners.
He believes in the balance between art and science. Food chemistry, nutrition, and safety form the foundation, but it is creativity, plating, and storytelling that transform a dish into an experience. His menus often reflect this duality—grounded in technique yet adventurous in spirit.
Sustainability also plays an important role in his approach. Parkash emphasizes minimizing wastage, sourcing responsibly, and maintaining high hygiene standards, aligning his work with global trends in responsible gastronomy.
Strengths That Define Him
Colleagues often describe Parkash as hardworking, sincere, and dependable. These are not just personal traits but professional strengths that set him apart. His commitment ensures that no task is too small, and his willingness to shoulder responsibility makes him a reliable leader in high-pressure environments.
His ability to multitask, work under pressure, and maintain calm during peak service hours has been tested repeatedly in busy hotel kitchens. Parkash believes that success in hospitality comes from discipline and humility—two values he continues to uphold.
Beyond the Kitchen: Interests and Personality
While his professional life revolves around kitchens, menus, and guests, Parkash has a life beyond his chef’s whites. He enjoys cooking as a hobby, often experimenting with flavors outside of work. His love for food & beverage production drives him to explore not only cooking but also the broader aspects of hospitality.
Music is another passion—listening to songs helps him unwind, reflect, and find inspiration. These hobbies reflect his balanced personality: deeply serious about his career yet grounded in simple joys.
Career Highlights and Recognition
Some of the highlights of Parkash Singh Saun’s career include:
- Executive Chef Appointment (2021): Took charge at T.L. Enterprises Pvt. Ltd., Patna, including the prestigious Pind Revolving Restaurant.
- Rapid Growth: Rose steadily from Demi Chef de Partie to Executive Chef within a short span, reflecting his skills and determination.
- Specialization in Tandoor Cuisine: Built a strong foundation in one of India’s most celebrated culinary traditions.
- Multi-Property Management: Oversaw not just single kitchens but complex operations, proving his ability to handle large-scale responsibilities.
These milestones highlight his steady growth and demonstrate his ability to blend culinary expertise with leadership.
Vision for the Future
As of now, Parkash Singh Saun stands as a young but accomplished Executive Chef, with ambitions that extend far beyond his current role. His goal is to continue refining his craft, expand into international culinary ventures, and mentor future chefs who will carry forward the torch of Indian cuisine.
He envisions creating dining experiences that blend cultural authenticity with modern innovation, ensuring that Indian food finds its rightful place on the global fine dining stage.
Chef Parkash Singh Saun: A Journey of Determination and Culinary Passion
The story of Chef Parkash Singh Saun is one of resilience, vision, and relentless hard work. Born on 7th October 1995, he grew up with values of sincerity and discipline instilled by his family. These values became the guiding light of his career, helping him navigate the demanding world of professional kitchens.
Parkash’s fascination with food was evident early on. He saw cooking not just as a job but as a craft—an art form capable of evoking emotion and creating experiences. After completing his formal education, including a Bachelor’s degree from Sikkim International University and a Master’s from Rajasthan ILD Skills University, he set out to translate his passion into a profession.
His professional journey began at Royal Orchid, Bangalore, where he worked as a Demi Chef de Partie in the tandoor section. It was here that he learned the discipline of live fire cooking—handling kebabs, marinades, and traditional Indian preparations with precision. These foundational years were tough, but they built the grit and confidence that every chef needs.
By 2018, Parkash had stepped into the world of luxury hospitality with Westin by Marriott, Gurugram, specializing in Indian and Tandoor cuisine. Here, he moved beyond execution and began contributing to menu development while supervising sections during service. The exposure to an international clientele taught him to balance authenticity with innovation.
His growth continued at The Tigress, Ranthambore, where he became a Sous Chef in 2020. This role introduced him to leadership—coordinating kitchen operations, ensuring high standards, and contributing creative dishes that reflected both local and global tastes.
The defining moment of his career came in December 2021, when he was appointed Executive Chef at T.L. Enterprises Pvt. Ltd., Patna, overseeing multi-property operations, including the renowned Pind Revolving Restaurant. In this role, Parkash was no longer just cooking; he was shaping entire dining experiences, managing teams, and ensuring consistency across properties. His menus combined innovation with tradition, while his leadership style emphasized teamwork, quality, and guest satisfaction.
Today, at just thirty, Parkash has already carved out a reputation as a dynamic and visionary young chef. His journey from a tandoor station in Bangalore to leading multi-property operations in Patna reflects not only his talent but also his determination and humility.
He represents a new generation of Indian chefs—professionals who respect tradition but embrace innovation, who value responsibility as much as creativity, and who see cooking not just as a career but as a calling. For Parkash Singh Saun, the journey is far from over, but his story already shines as an inspiring example of how passion, perseverance, and sincerity can transform dreams into achievements.