President of Indian Federation of Culinary Associations

Manjit Gill is a highly acclaimed chef who has worked for more than four decades in the culinary profession, inspired by a mantra of continuous discovery and constant innovation. He currently heads the ITC hotel group culinary team. His colleagues and contemporaries admire him not only for his passion but also for his implacable research to keep cooking traditions alive.

After graduating from the Hotel School in New Delhi, in 1978 chef Gill joined the ITC hotel group, when the latter opened the ITC Maurya. Since then, he has formed part of the culinary teams responsible for creating the emblematic ITC group restaurants: Bukhara, Dum Pukht, Dakshin, Royal Vega and more recently, Avartana.

Gill is passionate about researching and applying the teachings of ancient Indian cooking. He firmly believes in the sustainable philosophy of Indian Vedic wisdom, which he uses to experiment and create new dishes. His menus are based on the philosophy, foundations and characteristic features of traditional Indian cookery, which enables the hotel group to provide a vision of authentic Indian cuisine.

Gill, a champion of Ayurvedic traditions, is a vegetarian by choice. He comes from a family of farmers, which explains his predilection for Slow Food. He is an active member of the Slow Food movement and supports “Good, Clean and Fair” practices to favour local farmers.

He has recently been named Chairman of the Culinary Heritage Committee of the World Association of Chefs Societies (WACS). He is also President of the Indian Federation of Culinary Associations.

He was presented with the Lifetime Achievement Award of the Ministry of Tourism of India, in January 2006.

“My kitchen is a mystical place, my temple. It is where the learning of the past transfers into the future”.

Talk sponsored by ITC Hotels