Belonging to a family of restaurateurs, Chef Balpreet Singh Chadha started his career in 2003 and over the past twenty years has honed his craft in kitchens across India and all over the world. He credits his experience with cooking in all regions of India as having given him an in-depth understanding of flavors from all the many cuisines of India.
His keen understanding of traditional Indian and global cuisines was further enhanced while cooking at Taj Hotels and various ITC Hotels with some of their best-known restaurants for Indian cuisine including Masala Kraft and Dakshin, a South-Indian cuisine restaurant offering award-winning dishes. He also served as the Banquet Chef serving VIP’s like Manmohan Singh, Narendra Modi, Pranab Mukherjee, Hillary Clinton, Sheikh Khalifa Bin Zayed Al Nahyan, Sheikh Mohammed Bin Rashid Al Maktoum and marquee events like Cricket World Cup 2011.
He has also worked at the world famous Bukhara and Dum Pukht in New Delhi.
He was later appointed as the Brand Chef for De Thali and Peppermill, restaurants that served Pan-Indian cuisine by LULU group in the United Arab Emirates.
His passion took him to Madrid, where he led the team that opened the popular Benares in 2015. The restaurant was immediately recognized by the Michelin guide for its exceptional cuisine and was recognized by the guide in 2016.
With gratitude for the global perspective his culinary journey awarded him, Chadha’s passion brought him back to his roots in India. Moving back to India, Balpreet served as Director of Culinary Operations at AnnaMaya, Andaz Delhi. AnnaMaya was awarded as #20 spot on Condé Nast Traveller India’s Top Restaurant Awards List in 2018 and #1 in the Raw and Fine category by the same guide.
Chadha’s colorful career has earned him recognition within Asia and beyond. Most recently he was recognized by Conde Nast Traveller India in their 2023 “40 Under 40: India’s most exciting young chefs” list, and was awarded “Best Young Chef” by the India International Hospitality Expo in 2019.
Chadha’s current role as Corporate Chef of Tivona Group brings him to Las Colinas, Texas where he is responsible for leading the culinary program for the growing restaurant group. Their first concept, Sanjh, is an elevated restaurant paying homage to 3,500 years of rich historic Indian cuisines.
On his inspiration for Sanjh, Chadha says, “I am excited for the opportunity to introduce guests at Sanjh to the diversity of Indian flavors and palates and expand the perception of what people think about when they envision Indian cuisine. The menu at Sanjh will be an ode to my home country and celebration of all Indian cuisines.”