Surjan Singh Jolly New Director F&B of JW Marriott Mumbai Sahar

SURJAN SINGH Jolly is the newly appointed Director of Food & Beverage at the JW Marriott Mumbai Sahar. With over two decades of experience in the industry, he brings to the table, his expertise in fast paced environment and high volume operations with multiple styles of service. Prior to his joining JW Marriott Mumbai Sahar, Surjan worked as the Director of F&B at JW Marriott Bangalore.

Singh’s longstanding career started at The Taj Palace, New Delhi as the Chef de Partie in June 1993. He joined the Marriott Group of Hotels in 2000 as a Sous Chef at Goa Marriott Resort. He was Head Chef of Saffron (Indian Specialty restaurant) at JW Marriott, Mumbai. Chef also lent his expertise at London Marriott West India Quay Hotel & Executive Apartments as the Executive Chef before his last stint at the Renaissance Mumbai Convention Centre Hotel. He has worked with some of the finest properties across the world in different capacities and in culturally diverse surroundings, noted among them is the Taj Group of hotels, Sheraton Dubai Creek, Quality Inn Southern, Starwood Hotels and Resorts, Quality Inn Spring fields in Shimla. Chef has worked at The Club, Mumbai with Jiggs Kalra where he was the Chef in charge of all the elite activities organized at the club from A list parties to Bollywood celebrity weddings.

His recent achievements after serving two decades in the hospitality industry include being the Guest Chef on the world renowned reality television show on Star Plus, Junior MasterChef India. He also has his own show on Zee Khana Khazana titled “Ab Har Koi Chef” and was chosen as the Head Chef for Paris Hilton when she visited India.

His love and passion for culinary adventures has increased his knowledge on ingredients and motivates him to travel on endless expeditions to explore the nuances of authentic and traditional cuisines. To name a few, Surjan has traveled and cooked with Sriji Arvind Singh Mewar, of Udaipur Royalty, Nawab Mehboob Alam Khan, the giant of Hyderabadi cuisine, cooked in the bylanes of Lucknow, perfected the Kulchas in Amritsar dhabas to farming in Pampore, outskirts of Kashmir during the saffron harvest.

He has also received invitations to share his creative insights and assist the task force teams for conceptualizing innovative food ideas and inaugurating new properties. Surjan is also a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’. He also travels annually to Nova Scotia, Canada as part of the Culinary Tourism Board to spread awareness on adding Indian flavors to their local and seasonal produce.

Singh is a member of several renowned programs such as Regional Culinary Board for Marriott Asia Pacific, Culinary Board Worldwide Marriott, International Culinary Guild of Chefs UK and Executive Committee member for WICA (Western Indian Culinary Association), which has helped him hone his culinary skills and embrace new food and beverage concepts.