A Navy officer turned Chef, Simran Singh Thapar has recently joined as Executive Chef at JW Marriott Mussoorie Walnut Grove Resort & Spa. Prior to his recent positioning; he headed the culinary operations at The Roseate – Bird Group New Delhi, in the capacity of an Executive Chef. Chef Simran’s work philosophy is all about the right ingredients and the right cooking techniques.
Chef Simran, began his career in the Merchant Navy as a Navigation Officer. He is certified as a second mate / officer with certifications for safety of life at sea. Soon he discovered that being a sailor wasn’t his true calling. He realized, he was deeply inspired and influenced by his maternal uncle who was a chef, and decided to follow his footsteps. Starting off as an Assistant Kitchen Management to achieving the position of Executive Chef at The Oberoi Motor Vessel Vrinda, Kerala, Chef has truly come a long way.
Educational treasure: Chef Simran did his basic education from St. Stephen’s School Chandigarh. Later he appeared for IHM examination and got an all India rank 5 in his entrance exam and joined Institute of Hotel Management Chandigarh. He has completed Post Graduate Degree in Kitchen Administration / Management from prestigious Oberoi Centre for Learning & Development, popularly known as OCLD. He is a Gold medallist from the institute.
Professionally sound experience: He began his career as Senior Kitchen Executive at The Oberoi Udaivilas, Udaipur and never looked back thereafter. His experience in leading hotels includes Oberoi Maidens, a heritage hotel at New Delhi, The Oberoi Sukhvilas Spa Resort, New Chandigarh and The Roseate – Bird Group New Delhi.
A quest to offer guests: A dynamic epicurean, Chef Simran is on a quest to offer guests an extraordinary dining experience. Staying true to his roots, he is an expert in Indian and regional cuisines and enjoys cooking the same for his guests. His forte lies in crafting innovative creations and successfully infusing different cuisines to create the perfect blend of unique flavours in conventional dishes.
A journey from Navy to Chef’s profession: Chef Simran decided himself that sailing is not the way he would lead his life. So, landed and looked for an alternate career and what best than return to his first love food. Cooking and appreciating food came naturally to him as a Punjabi. He had fond memories of his mother’s kitchen and cooking that has guided him well to cook with love and devotion for diners. It is not just entertainment, but nourishment and a responsible duty of doing justice to ingredients
A decade old experience: With over a decade of experience in the hospitality industry, this is Chef Simran’s principal association with Marriott International and he plans to apply his skill set to consistently maintain guest satisfaction. His keenness to provide gourmet experiences through personalized attention, appeals to his diverse audience and his outstanding guest reviews are a testimony to the great foundation he has set.
Well appreciated chef: Chef Simran’s culinary skills have been appreciated by many national and international dignitaries. During his tenure as the Executive Chef at Maidens Hotel by The Oberoi Group, he was applauded by the Congressman Jack Kingston from Georgia 1st District after he had crafted a lunch experience for the Council team at “The Curzon Room”.
Award and accolades: Chef Simran was awarded the “Luxurious North Indian cuisine in a five star” – The Roseate House – Kheer by Hindustan Times Hall of Fame 2019. Additionally, he was felicitated for “Exceptional Fine dining restaurant in a five star” – The Roseate – Chini, by Hindustan Times Hall of Fame 2019.
Licenses & Certifications: Chef Simran is FOSTAC Food Safety Trainer certified by Fssai, a government of India authority. He is also Certified Departmental Trainer under The Oberoi Centre for Learning and Development (OCLD).
Sachin Mylavarapu, General Manager – JW Marriott Mussoorie Walnut Grove Resort & Spa on the new Chef’s appointment, said, “We are very glad to have such an experienced Chef taking on the reigns of all our restaurants at JW Marriott Mussoorie. We would like to welcome him on board and are excited to witness the modifications he brings about at the hotel. Our property can use his leadership skills, effective planning, unique approach to guest management and tactful execution skills that have ensured his benchmark performance as a Chef. We extend our full support and under his expert guidance we are sure to excel.”
On his new change Chef Simran commented, “I’m eagerly looking forward to work closely with the Marriott International family. And being a nature lover, using the fresh and organic ingredients in the in-house green house at JW Marriott Mussoorie Walnut Grove Resort & Spa, is what I am looking forward to the most.”