Born and raised in Ahmedabad, India, Chef Sarabjit Singh inherited generational culinary art. His father and grandfather were chefs who owned and operated several flourishing restaurants in and around the city. Being able to assist and work with the chefs gave him an opportunity to learn from the masters. By the age of 15, he was inclined towards the culinary world, and began working in his father’s kitchen, whilst completing his Bachelor of Commerce. In order to expand his knowledge to establish a kitchen and administer a successful business, he decided to venture abroad. This pinnacle moment lead him to Melbourne, Australia where he got his certifications in both Commercial Cooking and Hospitality Management, landing his first role as head chef in 1998.
Sarabjit Singh did not look back after that. He spent the entire decade enhancing his art until his debut in Canada as a sous chef at Dimmi Restaurant, in Mississauga. This helped him in landing the coveted position of executive chef at the prestigious Terrace on the Green in Brampton. After 11 long, committed years, he took the plunge and opened his own restaurant, Mirch Masala in 2016.
Mirch Masala was born to reanimate north Indian dishes in a fine dining setting. Sarabjit’s passion for preparation, authenticity of the flavours and ingredients and unique presentation leaves guests wowed.
The owner and the head chef, Sarabjit Singh’s spherical plan is to open two more restaurants with different names and concepts within the next 10 years. With extensive experience in Indian, Italian, Western, and Continental fine dining cuisine, keep following Mirch Masala to see what exciting projects will be next on his list.