Chef Manjit Gill is a culinary professional par excellence. Reputed for his constant innovation in the world of gastronomy, his is a name to reckon with in the national and global hospitality and culinary industry.
As the Corporate Chef of ITC, his knowledge and experience comes from four decades of work in pioneering world-class restaurants curating traditional Indian food and drawing on the nation’s culinary diversity – bringing unmatched fame to concept restaurants like Bukhara – the north-west frontier tandoori cuisine, Dum Pukht – a grand cuisine from Avadh, Dakshin – specialized food from the four southern states of India, Kabab & Kurry – the best of pan-Indian kebab and curry dishes, and the recent Royal Vega – an honestly pure vegetarian food restaurant, based on the philosophy, principles and guidelines of Indian gastronomy (Ayurveda) – all of which are ITC brands – which have become Indian cuisine icons worldwide altering the perception of Indian food in the eyes of global epicureans.
Chef Manjit Gill is the first Indian honorary member of the world Chefs’ congress known as World Association of Chefs Societies (WACS) – which has recently chosen him as the Chairman of their WorldChefs committee on Culinary Heritage and Cultural.
Earlier, Chef Gill had founded the first national chefs’ forum in India, and led the way by organizing regional forums into an amalgamated Chef’s body that is recognized by the government of India – the Indian Federation of Culinary Associations (IFCA) in 2003. In 2004, Gill brought honour to our nation when he got India membership of the world’s apex body WACS with a membership of over 100 countries. As IFCA President, Chef Gill has successfully organized seven biennial Chefs’ meets for Indian Chefs to meet world Chefs.
A teacher and a leader, the sought-after World Chefs’ judge evaluates culinary fests in different countries. Chef Gill is a member of prestigious professional organisations like The Cookery & Food Association, Great Britain; Master Craftsman – Craft Guild of Chefs, Great Britain and Research Chefs Association, USA.
Chef has authored books titled ‘Eating Wisely & Well’ published by Penguin India, Indian Spa Cuisine published by Rolly Books, Fire/Water/Earth/Air/Ether – Secrets of Indian Gastronomy (2012).
It was the face of Chef Manjit Gill that launched Indian food shows on Doordarshan in 1982, bringing culinary to Indian homes of various regions – Aapka Nashta, Daawat, followed by many other national and international TV programming. But, Chef decided to focus on food as an experience for epicureans day-after-day in his iconic restaurants as the “Real Chef.”
Felicitated with several prestigious accolades, Chef Gill’s contribution to the culinary world has been recognized in India and abroad.
Drawing appreciation for his vast body of work as a Chef, the Ministry of Tourism (government of India) decorated him with the highest honour in the hospitality profession – Lifetime Achievement Award – a first for a Chef (2007).
Among other accolades, Chef received the Punjabi Gold Award from the World Punjabi Organization for his invaluable contribution to Punjabi cuisine (2007); the prestigious Paryatan Ratan from Panjab University, Chandigarh (2016); and the Silver Certificate of Excellence in the Sheraton Culinary Olympics held in Boston, USA (1987).
As President, IFCA, Chef Gill organized the first National Culinary Art Exhibition and Competition (1990). It is to the credit of this visionary Chef, who – in order to promote Indian Chefs and cuisine at the global competitions – pioneered India’s participation at world competitions that matter. Since 2010, Indian Chefs have been competing at the biennial Bocuse d’Or – considered the Culinary World Cup, along with the World Pastry Cup – positioning India as a world food destination.
I am a Chef 