Surjan Singh Jolly, fondly known as "Chef Jolly", is the "Executive Chef "at JW Marriott, Bengaluru. Chef Jolly has been in the hospitality industry for over 2 decades. His recent achievements include having his own show on "Zee Khana Khazana" titled "Ab Har Koi Chef". He was also chosen as the "Head Chef" for Paris Hilton when she visited India and has been the "Guest Chef" on the world renowned reality television show, "MasterChef India Season 2". He is currently a judge on the first season of "Junior MasterChef India".
Early Life of Surjan Singh Jolly
Surjan Singh Jolly is a Hotel Management graduate from the National Council of Hotel Management Catering Technology & Applied Nutrition, Jaipur, and holds an MBA in Marketing. He obtained his B.A from the Osmania University.
Career of Surjan Singh Jolly
Surjan Singh Jolly started his career in 1993 at Taj Palace, New Delhi as the "Chef de Partie". He joined the Marriott Group of Hotels in 2000 as a "Sous Chef" at Goa Marriott Resort. Chef was "Head Chef" of Saffron at JW Marriott, Mumbai. Chef also lent his expertise at London Marriott West India Quay Hotel & Executive Apartments as the "Executive Chef" before his last stint at the Renaissance Mumbai Convention Centre Hotel. He has worked with some of the finest properties across the world in different capacities and in culturally diverse surroundings, noted among them is the Taj Group of Hotels, Starwood Hotels and Resorts, Choice Hotels International. Chef has worked at "The Club", Mumbai with Jiggs Kalra where he was the Chef-in-charge of all the elite activities organized at the club from A-list parties to Bollywood celebrity weddings.
His love and passion for cooking has increased his knowledge of ingredients and inspires him to travel on endless expeditions to explore the nuances of authentic and traditional cuisines. To name a few, Chef Jolly has travelled and cooked with Sriji Arvind Singh Mewar of Udaipur Royalty, Nawab Mehboob Alam Khan, the giant of Hyderabadi cuisine, cooked in the bylanes of Lucknow, perfected the Kulchas in Amritsar dhabas to farming in Pampore on the outskirts of Kashmir during the saffron harvest.
Surjan Singh Jolly is a member of several renowned programs such as Regional Culinary Board for Marriott Asia Pacific, Culinary Board Worldwide Marriott, International Culinary Guild of Chefs UK and Executive Committee member for WICA (Western Indian Culinary Association), which has helped him polish his culinary skills and embrace new food and beverage concepts. Chef Jolly also travels annually to Nova Scotia, Canada as part of the Culinary Tourism Board to spread awareness on adding Indian flavours to their local and seasonal produce.
Achievements of Surjan Singh Jolly
Surjan Singh Jolly is a proud recipient of the prestigious "Global Marriott Hotels & Resorts Chef of the Year Award for Culinary Excellence".
