#ChefManjitSinghGill is a culinary professional par excellence. Reputed for his constant innovation in the world of gastronomy, his is a name to reckon with in the national and global hospitality and culinary industry. As the former Corporate Chef of ITC, his knowledge and experience comes from four decades of work in pioneering world-class restaurants curating traditional Indian food and drawing on the nation’s culinary diversity - bringing unmatched fame to concept restaurants like Bukhara - the north-west frontier tandoori cuisine, Dum Pukht - a grand cuisine from Avadh, Dakshin - the specialized cuisine of the four southern states of India, Kabab & Kurry - the best of pan-Indian kebabs and curry dishes, and the most recent Royal Vega - ‘honestly’ vegetarian cuisine based on the philosophy, principles and guidelines of Indian gastronomy (Ayurveda) served in royal style.
From designing the menu to curating the carefully selected Indian fare for world leaders, Chef Manjit Gill has had the privilege of serving former American Presidents Barack Obama, Bill Clinton, George Bush, and the French, Canadian, British and German premiers among many. Besides this, Chef Gill has passionately catered to the palettes of hundreds of global leaders at state banquets, held at ITC properties. He has also had the privilege of creating the famous Bukhara Pop Up in London in 2012 and at Singapore in 2015 and 2016. In 1984, Chef Gill was the guest Chef aboard the luxury liner Queen Elizabeth II, serving Indian food to global dignitaries and 300 epicures. In 1992, Chef Gill had the opportunity of being invited to cook for Prince Charles and Lady Diana, at the Palace of the Maharaja of Jaipur.
In 1984, Chef Gill had founded the first national chefs’ forum in Delhi, and later, in 2003, he led the way by organizing regional forums into an amalgamated Chef’s body that is recognized by the Ministry of Tourism (Government of India) as the Indian Federation of Culinary Associations (IFCA). In 2004, Chef Gill also brought honour to our nation to get India membership of the 100-year-old world apex body of Chefs - World Association of Chefs Societies (WACS), with a current membership of over 100 countries.
He has recently been appointed the Chairman of the WorldChefs Committee on Cultural Heritage and Ethnic Cuisine. A teacher and a leader, Chef Manjit Gill, a much sought-after WorldChefs’ judge, is often called upon to evaluate culinary competitions in different countries. Chef Gill is also the member of prestigious professional organisations such as The Cookery & Food Association, Great Britain; Master Craftsman - Craft Guild of Chefs, Great Britain and Research Chefs Association, USA.
Chef Gill’s contribution to the culinary world has been recognized in India and abroad. In 1982, it was the face of Chef Manjit Gill that launched the first TV show on Indian food on Doordarshan in India, bringing culinary art to Indian homes of various regions.
The highly successful AapkaNashta and Daawat, were followed by many other national and international TV programmes.
Drawing appreciation for his vast body of work as a Chef, in 2007, the Ministry of Tourism (Government of India) decorated Chef Gill, with the highest honour in the hospitality profession - The Lifetime Achievement Award - a first for a chef in India. He was Awarded Escoffier Medal in 2019 by the Worldchefs -World Associations of Chefs Societies. - This global award is given to a person have proven that they have shown a commitment to the profile and high standards of the Culinary arts and hospitality. Chef Gill has been awarded an Honorary Doctorate of ARTS for his immense contribution in the field Cuisine and Hospitality.
Among other accolades, Chef received the Punjabi Gold Award from the World Punjabi Organization for his valuable contribution to Punjabi cuisine (2007); the prestigious Paryatan Ratan from Punjab University, Chandigarh (2016); and the Silver Certificate of Excellence in the Sheraton Culinary Olympics held in Boston, USA (1987).
Chef Gill organized the first National Culinary Art Exhibition and Competition (1990). It is to his credit that in order to promote Indian Chefs and cuisine at the global competitions, he pioneered India’s participation at many world competitions that matter. Among his most important promotions of Indian Cuisine, was Chef Manjit Gill’s demonstration of Indian cooking styles to media and food lovers at Le Cordon Bleu, London (1993).
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Yours Truly,
Rishabh
12 окт 2023
