Chef Avraj Singh Marwa
What started off as a hobby turned into a career in the culinary field 24 years ago! The togetherness that good food brought at home and the family ties that it strengthened got me attached to culinary; and that is where the passion for food started.
Born in Kenya, trained at the Swiss-managed Kenya Utalii College, and later at Le Cordon Bleu, Harvard X, and Stanford University. I’ve worked in various positions in different hotels and with great chefs. A career that has seen my work in Dubai, Canada, South Africa, Egypt, Kenya, and Tanzania. In addition to my ability to manage kitchen operations, my dedication and passion have won me many awards, ranging from Salon Culinary to Master Chef in Heritage Cuisine, Chaîne de Rôtisseurs, and several local recognitions.
My culinary style is a diverse blend of multicultural flavours acquired from my many travels around the world. Currently, my focus lies in sharing my experiences and work philosophy gained to broaden the vistas of the young chefs we work closely with.
It’s not about being better than someone else. It’s about being better than you were the day before.