Pastry Chef Madhup Singh has gained valuable experience in the culinary industry, specializing in the art of pastry and bakery. He began in July 2009 with the Vedic Village Spa Resort in Kolkata. During his two-year tenure, he honed my skills and developed a deep passion for the art of baking. This experience laid a solid foundation for his future endeavors.

In pursuit of further growth and learning opportunities, he joined The Westin Pune in July 2011. It was a valuable one-year experience that exposed him to a diverse culinary environment. Seeking new challenges, he embarked on a journey to ITC Windsor Bangalore as a Commi 1 in August 2012.

Later he joined the Taj Sats Bangalore in August 2013 as a DCDP in bakery pastry.  The Park Bangalore became his next destination, where he served as a CDP in bakery pastry from January 2014 to February 2016. During his time there, he embraced creativity and innovation, experimenting with flavors and presentation to create memorable culinary experiences for guests.

In March 2016, he took up the role of Junior Sous Chef at Courtyard Marriott Ahmedabad. This position offered a new set of responsibilities, including leading a team, managing operations, and ensuring the highest quality standards. Chef Madhup worked as a junior sous chef at Courtyard Chennai from December 2017 to June 2018. The experience in a different location allowed him to broaden his culinary horizons and adapt to diverse culinary preferences.

To further enhance his skills, he embraced the opportunity to work as a sous chef at Fern Ecotel Hotel Ahmedabad from July 2018 to May 2019. This role presented unique challenges, and he excelled in managing the bakery operations, introducing new recipes, and maintaining high standards of quality. In June 2019, he joined Courtyard Marriott Bhopal as a sous chef. Over the course of two years, he played a crucial role in developing menus, training staff, and consistently delivering exceptional culinary experiences to guests.

Currently, he is a Pastry Chef at Le Meridien Nagpur since May 2022. In this role, he is responsible for creating delectable and visually stunning desserts, leading a team of passionate pastry chefs, and ensuring the utmost satisfaction of guests. Throughout his journey, he has realized that passion, dedication, and continuous learning are the key ingredients to success in the culinary world. His experiences have shaped him into a skilled and innovative pastry chef, always striving for perfection in his craft.

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

Winter is indeed a wonderful time to explore a wide range of ingredients and unleash their creativity. It can be an exciting season for culinary experimentation. It offers an array of delicious and hearty root vegetables, provides an opportunity to work with robust citrus fruits and their vibrant colors and bright flavors can add a refreshing and zesty touch to both sweet and savory dishes. They can be used in marinades, dressings, desserts, or even as a garnish. Seasonal berries and tangy fruits can be used in sauces, compotes, desserts, and even savory dishes to provide a burst of flavor and a touch of elegance.

Winter squash varieties like butternut squash, acorn squash, and spaghetti squash are ideal for creating comforting and hearty dishes. They can be roasted, pureed into soups, used in casseroles, or even turned into savory winter squash pasta sauces. Great time to experiment with spices such as cinnamon, nutmeg, cloves, and star anise. Fresh herbs like rosemary, thyme, and sage can also add depth and flavor to winter dishes. These are just a few examples of the ingredients that make winter an exciting time for culinary creativity. Chefs can take advantage of the season’s offerings to craft nourishing, flavorful, and visually appealing dishes that showcase the best of winter produce.

What would you do if you weren’t a chef?

If I weren’t a chef, I would find fulfillment in serving my country in the army. The military provides an opportunity to contribute to the security and well-being of my nation. It would allow me to work as part of a dedicated team, face challenges head-on, and make a positive impact on society. Serving in the army requires discipline, leadership, and a commitment to upholding values and protecting the interests of my country. While the culinary arts are my passion, the prospect of serving in the military would be a noble and honorable path for me.

 Do your personal preferences influence the menu at all?

As a chef, my personal preferences can certainly influence the menu to some extent. I have my own culinary background, experiences and taste preferences that shape my cooking style and menu choices. However, as a professional, I understand the importance of catering to the preferences and needs of my customers. Creating a successful menu involves a balance between personal preferences and meeting the expectations and desires of the target audience. It’s essential to consider factors such as dietary restrictions, cultural influences, seasonal availability and the overall dining experience that I aim to provide. While my personal preferences play a role, ultimately, the menu should be designed to satisfy and delight the diners I serve.

What do you think is the most over-hyped food trend currently?

Food trends often come and go, and what may be considered over-hyped can vary depending on individual perspectives. However, one food trend that has received mixed opinions and some consider over-hyped is ‘unicorn-themed’ foods. These are colorful and whimsical creations often featuring vibrant pastel hues, edible glitter and an array of decorations. While they can be visually appealing and fun, some argue that the focus on aesthetics sometimes overshadows the taste and nutritional value of the food. It’s important to remember that taste, great quality ingredients and the overall dining experience should always take precedence over trends and visual appeal alone.

When are you happiest?

I find happiness and fulfillment in the process of inventing and discovering new ways to delight my guests and colleagues. The joy of pushing boundaries, experimenting with flavors and witnessing the positive impact of my creations can be a source of great satisfaction and happiness. I find happiness in exploring my creativity and sharing it with others through my culinary endeavors.

 When you’re not in the kitchen where can you be found?

When I’m not in the kitchen, I fully embrace the opportunity to disconnect from my culinary responsibilities. I enjoy being social and engaging in various activities outside of the kitchen. You can often find me spending quality time with my family, taking them out. I also make an effort to meet up with friends and relatives, creating meaningful connections and sharing enjoyable moments together. These experiences outside of the kitchen allow me to unwind, rejuvenate, and find inspiration from the world around me. It’s important to strike a balance between work and personal life and for me that means immersing myself in social interactions and exploring the diverse food scene when I’m not in the kitchen.

Where is your favorite place to dine?

My favorite place to dine is in the comfort of my home, enjoying home-cooked meals with my family. Sharing a meal prepared with love and care in a familiar and cozy environment can create a sense of warmth and togetherness. Home-cooked meals also give me control over ingredients and cooking methods, I prioritize simplicity and healthiness in my food choices. It’s a great way to foster strong family connections and create lasting memories around the dining table.

 What’s your favourite takeaway or comfort food?

Chicken rolls are indeed a popular and delicious choice for many as a comfort food or takeaway option.

What makes the local food scene so exciting?

The local food scene is often regarded as exciting due to the unique flavors and regional specialties, culinary diversity, Community and Culture, Sustainable and Farm-to-Table Practices, Culinary Innovation Overall, the local food scene’s excitement lies in its ability to offer a rich tapestry of flavors, cultural experiences, and culinary innovations, all while celebrating the unique characteristics of a specific region or locality.

Which is the dish you’ve created that you are most proud of and why?

It’s a cheese cake which has 6 layers and has a combination of different ingredients. It took almost a month and not less than 21 tasting sessions before I got the final product.

You’re having friends over for dinner tonight. What’s on the table?

The table would be adorned with a variety of delectable options. To start with, a selection of refreshing beverages would be available, including both non-alcoholic and alcoholic choices to cater to everyone’s preferences. For the appetizer, a vibrant and green healthy salad would be served, incorporating fresh, crisp vegetables and perhaps a flavorful dressing to complement the ingredients. A feast of flavors awaits, starting with tandoori chicken cooked to perfection.

A spread of authentic homemade vegetable and non-vegetable curries would be presented. These curries would showcase the rich and diverse flavors of Indian cuisine, featuring aromatic spices and carefully cooked ingredients. The curries might include classics like butter chicken, paneer tikka masala and a selection of vegetable curries, freshly made tawa roti, each bursting with their unique taste profiles.

Finally, a range of tempting Indian desserts would grace the table, offering a sweet conclusion to the meal. Traditional favorites like gulab jamun, rasgulla, or kheer might be among the choices, providing a delightful finale to the evening’s culinary journey.

Name your favourite city that has it all: food, culture, and nightlife.

Pune city is my all time favorite.