Chef Narendra Singh has joined Saffron Indian Cuisine in Cary, North Carolina, as Specialty Chef, bringing more than 15 years of culinary experience across premium hospitality establishments, international cruise operations, restaurant kitchens and catering services in the United States.

An Indian cuisine specialist, Chef Narendra brings expertise in authentic North Indian and Mughlai cuisine, signature curries, biryanis, kebabs and specialty preparations. His professional experience includes menu development, recipe standardisation, production planning, kitchen coordination, food safety and high-volume food production.

Since January 2025, he has been associated with Saffron Indian Cuisine, contributing to daily kitchen operations and catering services for private events, weddings, corporate functions and community celebrations. His responsibilities include coordinating food preparation, managing kitchen stations and maintaining consistency in flavour, presentation and quality.

He has also contributed to the restaurant’s food preparation and service for Cary Diwali, a major community celebration attended by thousands of people. The event required large-scale Indian food production, efficient preparation planning and coordination to maintain quality during peak demand.

“Cooking is about preserving the authenticity of traditional Indian flavours while ensuring consistency and quality in every dish. At Saffron Indian Cuisine, I look forward to bringing my experience in North Indian and Mughlai cuisine, exploring new preparations and contributing to the restaurant’s growth. Being part of community celebrations is equally rewarding because food brings people together and creates a connection with Indian culture and traditions.”

Chef Narendra Singh

Before this association, Chef Narendra worked with Thomas United Company Ltd. / Food Hub, Bermuda, preparing Indian specialty dishes and supporting restaurant operations. He also gained international cruise hospitality experience with Carnival Cruise Lines, where he handled kitchen-station responsibilities, standardised food preparation and food-safety practices.

His earlier professional experience includes ITC Royal Gardenia, Bengaluru, India, where he developed his foundation in North Indian and Mughlai cooking, kitchen organisation and professional food preparation.

With experience spanning India, Bermuda, international cruise operations and the United States, Chef Narendra brings traditional Indian culinary knowledge and international kitchen exposure to his role at Saffron Indian Cuisine. His professional achievements also include the Master Chef India title, awarded by the Royal Bengal Master Chef Organization in May 2026, and his selection as an International Judge at the Indian Culinary Premier League 2026, organised by the same organisation. These recognitions reflect his continued involvement in the culinary profession, both as a chef and as an evaluator of culinary talent.