I came to Singapore way back in 2003 as a junior sous chef specializing in Indian cuisine, in Raffles Hotel, Tiffin Room. After a while I was transferred to Doc Chengs which was a restaurant with modern Asian flavors. It was here I learnt to pair Asian flavors and Indian techniques.
After 3 years I went to South Africa as the resort Asian chef in Suncity near Johannesburg. It was a resort with 4 hotels and huge banquets. I worked there for 2 years and decided to return to Singapore where I joined the Fullerton Hotel as the Chef de Cuisine for Town. Thereafter I moved around in Singapore to Marriott Tangs Hotel ( for 4.5 years), and then to Marina Bay Sands Hotel as the chef de Cuisine. After almost 5 years there I moved to JW Marriott Hotel Singapore as the Executive Sous Chef.
I specialize in Indian and modern Asian food. I love cooking with Mediterranean flavors. Having worked with a long list of fantastic chefs like Chef Christopher Luzak, Chef  Christopher Chtristie, Chef Nicola, I have develop a style very much my own. I want to try to bring this style to Yantra which is an Indian fine dining restaurant and make it shine in Singapore.