Young and talented, Chef Dinesh started working for Wooloomooloo Group in 2014. As lead cook, he quickly rose through the ranks to become Head Chef of the establishment. In January 2016, he opened The Chop House in Katong, where he mentored a group of eager cooks to become a strong and harmonious team. Dinesh has had the honour of fine tuning his culinary expertise whilst working at Michelin Stared Chef Wolfgang Puck’s CUT at Marina Bay Sands and alongside 2 Chef’s Hat's, Glenn Bowman.

With a butcher’s cleaver in hand manning the line behind a broiler, he is in his element. Dinesh’s remarkable palate enables him to create delicious contemporary dishes such as his cold angel hair pasta with konbu, truffle oil & caviar. Don’t let his robust appearance fool you as his delicate and well-seasoned hands can achieve the airiest of chocolate soufflés too.