Mahesh SinghCommunity profile

Born in 1991 in the state of Uttarakhand, India – a Himalayan region often referred to as the "abode of the gods." This is where the Ganges and Yamuna rivers originate, and the cuisine is shaped by the mountain climate and simple, nutritious ingredients: mandua (buckwheat), bhatt (black soybeans), gahat (beans), and jakhiya (wild mustard).

At the age of 18, he first entered a professional kitchen. The chefs welcomed him warmly, and he learned to make rumali roti from Chef Suresh. His family played a key role in his career choice: his father and relatives worked in the hospitality industry, and he saw it as his calling.

He did not receive formal culinary education, but instead learned through practical experience in five-star hotels and restaurants. Chef Ashish Bhasin at Trident BKC (Mumbai, India) became a key mentor, where he honed his skills. His career began with challenges: a lot of hard work, discipline, and constant learning. His breakthrough came when he joined The Oberoi Hotels & Resorts and worked under Chef Bhasin.

He has collaborated with Marriott, ITC Hotels, The Oberoi Hotels & Resorts, and Royal Orchid. Among the Indian awards he has received are the Garv Award and numerous accolades. His culinary style is modern Indian cuisine. He is inspired by skill, consistency, and a positive environment. Outside of the kitchen, he maintains a blog and enjoys exploring new things.