With a passion for seasonal produce and sustainability, Chef Vikesh Singh, Executive Chef at JW Marriott Hotel, Marina, Dubai believes in the freshness and nutritional value of ingredients like eggplant, chickpeas, and omega-3-rich fish. His focus on clean, healthy ingredients and love for butter with a nutty flavour adds a personal touch to his culinary creations.
Could you tell us about yourself?
I’m a 39-year-old Indian-born chef, raised in a farming family where we grew almost everything on our table. Cooking from the heart and savouring seasonal flavours are my beliefs. I cherish moments with my 8-year-old daughter, especially when we cook together, relishing the delightful mess.
What inspired you to become a chef?
I’ve always been a food enthusiast, not excelling academically. The notion of uniting people through food intrigued me. Despite societal norms against boys in the kitchen, my passion for cooking persisted. Determined, I enrolled in a culinary college in my city, following my heart into the culinary world.
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