Chef Amarjeet Singh Thakur is a seasoned Indian culinary expert with over 25 years of experience, specialising in traditional tandoor, Mughlai and regional North Indian cuisine. Chef Amarjeet is currently working as Chef de Partie (CDP) – BBQ at SAFAR by Karimi in Cupertino, California, where he brings authentic Indian grilling techniques to a global audience. With multiple recognitions — including “Employee of the Year” and media highlights for his ‘down-to-earth rustic Punjabi cuisine’ — Chef Amarjeet continues to champion traditional Indian cooking methods, especially tandoor and charcoal-based BBQ.

True culinary mastery lies not in specializing in one cuisine, but in embracing every kitchen as a place of learning—where passion, adaptability, and respect for ingredients transform food into meaningful experiences, and where leadership is measured by how deeply you inspire growth, trust, and creativity in your team. - Chef Aditya

Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.

Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.

Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.

If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.

To become a successful chef, you need:

Passion: A burning love for food that keeps you up at night dreaming of your next dish.

Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.

Creative Spark: The ability to turn ordinary ingredients into culinary magic.

Obsessive Attention to Detail: Because every grain of salt and garnish matters.

Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.

Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.

Business Savvy: Balancing the books while balancing flavors.

Forever a Student: Embracing lifelong learning, because the food world never stops evolving.

The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.

My passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.

Guler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.

I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.

A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.

The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.