With nearly 14 years of experience across the food and beverage industry in India and the United States, Chef Nar Singh has joined Bhog Indian Restaurant, Somerset, New Jersey, as Assistant Sous Chef, bringing extensive expertise in Indian curry and tandoor cuisine to the restaurant’s culinary team.

Chef Singh’s professional journey spans leading hospitality establishments and Indian restaurants, giving him exposure to diverse kitchen operations, traditional Indian cooking techniques and the demands of contemporary restaurant kitchens. His experience across India and the US has also provided him with an understanding of evolving diner preferences and the growing demand for authentic Indian flavours in international markets.

Prior to joining Bhog Indian Restaurant, Chef Singh worked with Chote Nawab (Jashan by Dhaba) in the United States, where he was associated with curry and tandoor operations. His experience in the US restaurant sector has enabled him to work in a multicultural dining environment while maintaining the distinctive flavours and techniques associated with Indian cuisine.

His professional career in India includes experience with renowned hospitality properties such as Shangri-La, Bengaluru, where he specialised in Indian curry, as well as The Leela Bhartiya City and Shangri-La, Connaught Place. These roles helped him develop expertise in kitchen operations, consistency, food preparation and maintaining quality standards in professional hospitality environments.

Speaking about his new role, Chef Nar Singh said, “Indian cuisine has tremendous depth, and every region has its own ingredients, techniques and traditions. My experience in both India and the United States has taught me the importance of maintaining authenticity while also understanding what today’s diners are looking for. At Bhog, I look forward to contributing my experience and creating food that delivers both consistency and a genuine Indian culinary experience.”

With his experience spanning hotels, restaurants, curry kitchens and tandoor operations, Chef Singh is expected to contribute to Bhog Indian Restaurant’s kitchen operations while supporting menu execution, quality control and the development of Indian dishes suited to a diverse customer base.

The growing popularity of Indian cuisine in the US has created greater opportunities for chefs with specialised knowledge of regional flavours and traditional cooking techniques. As diners increasingly explore cuisines beyond familiar Indian favourites, chefs are playing an important role in presenting the diversity of Indian food through carefully prepared dishes and authentic culinary methods.

For Chef Singh, the move to Bhog represents another step in a career built around continuous learning and culinary development. His professional philosophy is centred on maintaining high standards, improving operational efficiency and adapting to changing food and beverage trends while retaining the fundamentals of Indian cooking.

With nearly 14 years of industry experience behind him, Chef Nar Singh aims to bring his culinary knowledge, kitchen leadership and experience in Indian curry and tandoor cuisine to his new role at Bhog Indian Restaurant, further strengthening his career in the competitive US hospitality industry.