At the age of 17, Chef Vinod Kumar joined Hotel Sona in Mumbai, India as a cook. Persevering with his culinary quest, he moved on to a 5-star grand hotel – The Sea Princess

His talent and potential was later discovered by The Oberoi Group a leading hotelier where he was appointed with a new role as demi-chef-de-partie. He had the opportunity to manage the department and establish himself further by being with such a strong hotel group. His career progressed quickly to the next level when he was posted to Imperial Hotel in Singapore as a specialised Indian executive sous chef at The Rang Mahal Restaurant until now.

Kumar is highly passionate about Indian cuisine, and takes pride in continuously perfecting his skills and culinary knowledge by conducting his personal research on the latest trends in the F&B industry, to keep himself and his team constantly abreast of new methods and ingredients.