Surjan Singh / Chef Jolly
In the industry, I am fondly known as Chef Jolly and my achievements span two decades in the hospitality sector. My passion for all things culinary has increased my knowledge on ingredients and my love of travel has taken me on endless expeditions to explore the nuances of authentic and traditional cuisines around the world.
In my spare time you can find me bouldering, biking, dune bashing, rock climbing and jet skiing and I have a passion for photography too.
- Culinary Director & CEO of Jolly Good Hospitality Limited, UK,
- Corporate Culinary Director, Business Development, Specialty Hospitality, Ltd & Caterland Hospitality UK.
- Former Director of Food & Beverage at JW Marriott Sahar, Mumbai, India
- Chef Juror at the prestigious International Taste Institute of Brussels
My long standing career in hospitality began in June 1993 as Chef de Partie at the famed Taj Palace, New Delhi. From there I joined the Marriott Group of Hotels in 2000 as a Sous Chef at Goa Marriott Resort before becoming Head Chef of Saffron (An award-winning Indian Specialty restaurant) at JW Marriott, Mumbai. My work with Marriott continued for five years as Executive Chef at the London Marriott West India Quay Hotel & Executive Apartments before moving on to the Renaissance Mumbai, one of the largest Convention Centre Hotels in India.
I’ve worked with some of the finest properties across the world in different capacities and in culturally diverse surroundings; noted among them is the Taj Group of hotels, Starwood Hotels and Resorts in Dubai, Choice Hotels International, America. I also headed up all culinary activities at the prestigious members venue, The Club, Mumbai with Jiggs Kalra, from A list parties to Bollywood celebrity weddings, I was also Head Chef for Paris Hilton when she travelled to India.
Then there’s my TV work, including my own culinary show on popular Indian food channel, Zee Khana Khazana titled “Ab Har Koi Chef” & Ghar Ayaa Chef as well as stints on MasterChef and MasterChef Junior, India.
Awards & Accreditations:
I have been a member of several renowned programs such as Regional Culinary Board for Marriott UKIMEA & Asia Pacific, Culinary Board Worldwide Marriott International, Culinary Guild of Chefs UK and Executive Committee member for WICA (Western Indian Culinary Association), which has helped me hone my culinary skills and embrace new food and beverage concepts.
I was incredibly proud to be a recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’ – a highlight of my varied and expansive career.
I am a hotel management graduate from the National Council of Hotel Management Catering Technology & Applied Nutrition, Jaipur, India and hold an MBA in Marketing.
I have travelled and cooked with Sriji Arvind Singh Mewar, of Udaipur Royalty, Nawab Mehboob Alam Khan, the giant of Hyderabadi cuisine, cooked in the by-lanes of Lucknow, perfected Kulchas in Amritsar dhabas to farming saffron in Pampore, on the outskirts of Kashmir during the saffron harvest season (to name, but a few).
As part of my work with the Culinary Tourism Board I have travelled annually to Nova Scotia, Canada to spread awareness on adding Indian flavors to their local and seasonal produce.
My work has also taken me to the Southern hemisphere with Quality New Zealand to explore their culinary signatures with the likes of Quality Lamb, trout fishing & other brilliant local produce.