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Manjit Gill is a highly acclaimed chef with over four decades of excellence in the culinary profession. Chef Gill is passionate about researching and applying the learnings of Ancient Indian Cuisine and a great believer in the sustainable philosophy of Indian Vedic knowledge and Slow food. He has been honoured innumerable times for his formidable work with restaurant brand creation such as Bukhara, Dumpukht, Kebab & Kurry, Dakshin, Royal Vega. Lifetime Achievement Award from India’s Ministry of Tourism in January 2006. Have the honour of being the recipient of the prestigious “Escoffier Medal – for culinary commitment and high standards of the culinary arts & hospitality by the World Chefs 2018”. Awarded the prestigious Paryatan Ratan by Panjab University in March 2016. Among the various books authored by him are eating wisely & well, Secrets of Indian gastronomy and Indian Spa Cuisine. As the President of Indian Federation of Culinary Associations, he got India to be a member of World Association of Chef’s Societies. He is as erstwhile Corporate Chef ITC Hotels and continues to work as a Food Advisor with ITC Hotels. Board member of the Institute of hotel management, Pusa, New Delhi, IHM Gurdaspur, Food Craft Institute, Hoshiarpur.