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Chef

Amandeep Singh here
Sr. Chef

Starting in India, my culinary odyssey began. Studying hotel management at MIHM revealed my passion. Food allowed me to express my creativity, embrace new cultures, and connect with others. My enthusiasm for cooking was more than a career.

Initially a sous chef at Hotel Park Plaza in Ludhiana, I started cooking in 2006. Eleven years at Sarovar Hotels under the Radisson Hotel Group were spent improving my skills and culinary style. Working here let me explore Indian food and global culinary trends. They changed my view of food and its capacity to unite people, not just make an impression.


Chef Aman

New life in Canada began in 2017. As Kitchen Manager at White Spot Restaurant, I showcased my Indian cuisine to a varied audience with global reach. By blending Indian flavors and methods with Canadian ingredients, I discovered a new culinary world. This transformed my view on cooking forever. My main focus at White Spot was cooking dishes for everyone, not simply managing the kitchen.

In 2018, I became a cook at Hotel Four Points. In an elegant setting, I expertly mixed Indian flavors with cosmopolitan flavors. I tried Indian food at Hotel Four Points and got creative with it.

After Hotel Four Points, I was head chef at Desi Turka Restaurant in 2022. I used my culinary inventiveness fully. My culinary experience blends Indian cuisine's rich traditions with modern flavors to satisfy today's discriminating palates. It was rewarding to see how my food might trigger nostalgia and surprise others.

In 2023, I returned to White Spot Restaurant as a line cook. Improving my culinary talents and working with coworkers in the kitchen was my main objective. Creating with such creative people has been rewarding. I have prioritized collaboration, personal growth, and greatness throughout my career, whether in cooking or in a team.

The Radisson Hotel Group's JW Marriott, Lemon Tree, and Sarovar Hotels were great to work with. Several life-changing experiences have shaped my culinary style, showing how food can unite cultures.

Later, I realized my work style distinguishes me from many companies. I never compromise on quality. I love cooking and displaying amazing dishes made with the best ingredients. I want to offer affordable, high-quality food to everyone.

Inspired by a desire, I started a Tiffin Service to serve Surrey residents great and reasonable meals.

I use cooking to convey stories, share my identity, and build global connections. My cooking is driven by this enthusiasm.

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