Sudeep Sinha, Cluster Head Chef at Premier Inn Doha Education City and Premier Inn Doha International Airport, has never dreamed of being a maestro in the kitchen.
“I was accepted at the Institute of Hotel Management in Chennai, and before long my interests in food got serious, and culinary was the only class I was really interested in attending!” Chef Sudeep told Food Trip Magazine.
“My career started with Oberoi (Hotels and Resorts), and then I joined Taj Hotels & Resorts which was an amazing experience. I started developing, practicing and learning about food – and even worked double shifts to learn more about culinary practises. I miss those days!”
Chef Sudeep said he has been “intrigued” by food all his life, when asked what drove him to pursue a career in cooking.
“From a young age, I used to enjoy fire pits and ‘game’ cooking which, in India, means cooking outdoors. The aroma of different spices experienced when passing a food joint – where local people prepare family recipes at the roadside – still fascinates me,” he shared.
Chef Sudeep said lots of great things are happening in the gastronomy industry these days.
“Legendary chefs have given us their own unique creation which became the benchmark for culinary standards, such as Thomas Keller’s French Laundry in California and Vikas Khanna’s Junoon – the famous Indian restaurant in New York.
“We can expect a lot of new things still to come, and I think the focus will be on elegant presentation with a significant emphasis on health benefits,” he said.
On his current post, Chef Sudeep said he is “quickly learning a lot about Middle Eastern food.”
“It’s so nice to see how food changes and adapts so easily to reflect the region’s climate and diversity. It’s great to adapt British, Middle Eastern and Asian recipes with a twist. I’m currently working to create a fusion of Middle Eastern and European favourites,” he said.
“I’m also working on new menus for the future, aiming to present guests with a Middle Eastern variation of their own country’s dishes, such as the Umm Ali Brule.”
Chef Sudeep said the FIFA World Cup, happening in Qatar from 20 November to 18 December 2022, is “an exciting time for the food and beverage industry” in the country.
Born in Jabalpur, India, Chef Sudeep has almost 20 years’ experience in the hospitality industry, primarily in the luxury hotel and restaurant sector, in Asia, the UK and Middle East.
After spending a year in London, UK, as executive chef with Intercontinental Hotels, Sudeep moved back to Goa to join the Kenilworth Beach Resort & Spa as executive chef and subsequently the Alila Diwa.
Three years later he moved to Bhutan where, as food and beverage director, he opened two properties from Realm Hotels: The Dewa Thimphu and the Pema. His last post before moving to Premier Inn was with Club Mahindra in Goa as executive chef.
Chef Sudeep joined Premier Inn in December 2021 and very quickly adapted to Middle Eastern custom, culture and cuisine in his first executive chef role in the region.