Originally from a humble farming family in Punjab, the head chef at Three Church Road began his UK career working for Gordon Ramsay. While his style is rooted in fine dining, his first love remains his grandmother’s home-made rice pudding
Tell us about your cooking?
My style is rooted in refined English fine dining. I’m passionate about crafting dishes that are both elegant and full of bold, unexpected flavour. What drives me is transforming familiar ingredients into something truly memorable.
How did you become a chef?
I was born into a humble farming family, where early mornings meant feeding cows and long days were spent tending fields. While my mum worked tirelessly outside, I found my joy in the kitchen, helping her cook dinner after her hard day. I was just a child, but those moments – stirring pots, learning to boil rice, watching her hands move with love and precision – sparked something deep in me. As I grew older, I picked up every little detail my parents shared about food. Slowly, I began cooking basic curries on my own. The first time my wife tasted my food, she was amazed. Her encouragement planted a new dream in me – to become a chef.
I started my culinary journey in Chandigarh, Punjab, where I trained with dedication. After moving to the UK, I got an incredible opportunity to work for Gordon Ramsay as a Senior Chef de Partie. There, I discovered the art of British cuisine and sharpened my skills in one of the world’s most demanding kitchens. I later joined Three Church Road as a sous chef and then Jaguar Land Rover group as a hospitality chef before returning home here to St George’s Place as head chef.
What do you eat at home?
Simple foods and a lot of vegetarian options.
Who is the best chef in the world and why? And the best in Brum?
I am inspired by chef Vikas Khanna’s journey – his life is a powerful example of turning struggles into strength. Born in Amritsar with a clubfoot, he faced many challenges, but with the support of his family and a deep passion for cooking he rose to become a Michelin-starred chef in the USA and gained international recognition. He has cooked for world leaders, authored several books and continues to shine globally. Despite his success, he remains humble and kind. He is also a beloved judge on Indian television’s MasterChef India, and his compassion is seen in efforts like his Feed India initiative. In my opinion, the best chef in Birmingham would be Glynn Purnell.
Share a cooking tip
To get the perfect Yorkshire puddings always be sure to get that oil smoking hot.
What was your favourite food as a kid?
Some flavours stay with you forever and for me it’s my grandmother’s home-made rice pudding. The fragrant smell and sweet taste was something I found hard to resist.
Food heaven and food hell?
My food heaven would be a buttery lobster ravioli in a saffron cream sauce. My food hell would be overcooked liver!
What’s the most unusual thing you have eaten?
Bheja Fry – that’s goat or lamb brain, delicately cooked with spices, onions and herbs.
If you weren’t a chef what will you be?
A farmer – that would follow with family tradition.
