In the vast and ever-changing world of Indian hospitality, few stories shine as brightly and consistently as the journey of Chef Attar Singh Rana. Born on 2 October 1985, and raised with strong family values by his father, Mr. Prem Singh Rana, Attar grew up understanding the importance of discipline, honesty, and hard work. These principles would later become the cornerstones of his culinary identity, shaping his rise from a young trainee to one of Central India’s most respected culinary professionals.

His connection to cooking began in childhood, not as a hobby but as an emotion. Food in his home was prepared with patience and devotion, and those early experiences planted the seed of curiosity in his mind. That curiosity turned into a passion strong enough to define his future.

Determined to follow this path, he enrolled in the renowned FCI Institute of Hotel Management, Dehradun, where he completed his diploma in Food & Beverage in 2006. His training experience at Shiv Oasis Resort, Rajasthan, introduced him to the high-energy environment of professional kitchens. Working across different departments and participating in festivals such as the Mango Festival, Mediterranean Food Festival, and World Cuisine Food Festival gave him exposure to diverse flavors and the sheer scale of large culinary operations. These early moments were transformative—they shaped his foundational skills and gave him the confidence to step into India’s growing hotel industry.

The Early Years – A Young Chef Begins His Ascent

In 2006, Attar entered the professional kitchen as a Commis Chef at Meriton, Gajraula. It was the kind of role that demanded humility and precision. He peeled, chopped, cleaned, organized, and ensured every ingredient was handled correctly. Far from seeing these tasks as small, he embraced them as essential stepping stones. He understood that mastery begins with discipline, and discipline begins with doing ordinary things with extraordinary commitment.

His next role at Wingston, Mathura, further expanded his understanding of how professional kitchens function. He discovered the science behind cold kitchens, learned the art of buffet layouts, and developed confidence in presenting food in visually appealing ways. Even at a young age, he showed a natural flair for creativity. His buffet concepts stood out, and his meticulous handling of ingredients quickly made him a dependable part of the culinary brigade.

Becoming a Leader – Discovering His Voice and Vision

In 2010, his career took a significant leap when he became part of the pre-opening team at Hotel Adityaz, Gwalior. Pre-opening assignments are challenging; they demand vision, planning, and the ability to anticipate problems before they even appear. Attar not only met these expectations but exceeded them. He learned the complexities of menu planning, vendor selection, food trials, and recipe standardization. He handled high-volume operations with a calm mindset, proving that leadership isn’t merely about designation—it is about consistency, reliability, and responsibility.

His next move to Fortune Landmark, Indore, part of ITC Hotels, brought him into a far more refined and premium culinary environment. Working with one of India’s most respected hospitality groups taught him how luxury dining operates. He perfected his skills in dish presentation, quality control, budgeting, and forecasting. He grew sharper, more polished, and more aligned with the standards demanded by top-tier hotels.

Mastery and Confidence – The Sayaji Chapter

Chef Attar’s journey found a powerful direction when he joined Sayaji Hotels Ltd, Kolhapur in 2015. This was where his creativity began to shine in full form. He handled the iconic “Barbeque Nation” outlet within the hotel and became known for his remarkable command over tandoor preparation, kebabs, clay-oven snacks, and modern Indo-Asian starters. Guests loved his grills; his colleagues admired his dedication; and management trusted him with menu development and recipe costing.

It was in this phase that he successfully blended technique with tradition, proving that innovation does not require breaking rules—it requires elevating them.

The Rise to the Top – Becoming an Executive Chef

In April 2018, his talent, experience, and leadership converged into his biggest professional achievement: he became the Executive Chef of Kyriad Hotel, Indore. This position was an acknowledgment of his mastery over culinary craft and operational excellence.

As Executive Chef, he led the entire kitchen operation—from staff performance and training to budgeting, purchasing, supplier management, menu engineering, storage systems, and hygiene standards. He became the centre point of Kyriad’s food production, ensuring every plate that left the kitchen reflected quality, consistency, and heart.

He developed menus that balanced authenticity with creativity. He built strong relationships with suppliers to ensure freshness and cost efficiency. He implemented storage control systems that reduced wastage significantly. He mentored junior chefs, pushing them to think critically, respect ingredients, and work with discipline.

His leadership not only elevated Kyriad’s culinary reputation but also shaped him into a chef who truly understood the full spectrum of hotel operations—not just cooking, but managing, designing, planning, and optimizing.

Returning with Greater Purpose – Sous Chef at Sayaji Hotels, Indore

In July 2021, he joined Sayaji Hotels Ltd, Indore, stepping into the role of Sous Chef, where he currently continues to lead with tremendous impact. Now equipped with nearly two decades of experience, he manages key sections including the Buffet Kitchen, Kebab Villa, and Craving Restaurant.

His responsibilities go far beyond daily cooking. He oversees food cost, menu engineering, breakfast operations, guest satisfaction, spoilage control, food temperature logs, banquet event orders, and pre-opening processes. He leads staff briefings, conducts training, implements hygiene standards, and ensures that every plate aligns with Sayaji’s expectations of excellence.

What makes him exceptional is not just his technical expertise—it is the calm authority with which he leads. His presence brings stability, his decisions reflect experience, and his approach is rooted in discipline, respect, and hard-earned skill.

A Chef Defined by Skill, Precision and a Deep Love for Indian Cuisine

Over the years, Chef Attar has become known for his mastery across multiple culinary disciplines. His tandoor skills are exceptional. His kebabs carry a signature flavor profile shaped by years of experimentation. His Indo-Asian starters display a delicate balance between spice, texture, and presentation. He is highly respected for his buffet artistry—crafting layouts that are visually appealing, well-structured, and guest-friendly.

His understanding of HACCP, hygiene practices, inventory control, and manpower management make him a complete professional. Whether in the heat of a busy banquet night or during calm menu development meetings, he carries the same focus and devotion.

Philosophy and Leadership – What Drives Him Forward

For Chef Attar Singh Rana, food is more than a career—it is a discipline. He believes that culinary art is built on patience, constant learning, and humility. He often says that no chef should ever feel that they have “learned enough”, because the kitchen is an ever-growing universe.

He is deeply committed to maintaining hygiene, respecting ingredients, and offering guests an experience they remember long after the meal has ended. His leadership style is firm but nurturing. He leads by example, never hesitating to work alongside his team, teach them, guide them, and inspire them.

What makes him stand out is his humility. Despite his senior roles, he remains grounded, approachable, and always ready to learn.

A Vision for the Future – Growing Beyond Boundaries

As he continues his journey at Sayaji Hotels, Chef Attar remains focused on evolving his craft. His long-term vision includes becoming a Corporate Chef or Culinary Director, guiding multiple properties, designing large-scale culinary strategies, and shaping younger talent. He also aspires to contribute to India’s growing culinary identity by developing menus that preserve authenticity while embracing modern innovation.

He believes in empowering the next generation of chefs with discipline, technical skill, and respect for the profession—qualities that shaped his own career.

A Legacy of Determination, Skill, and Unwavering Hard Work

Today, with 18 years of rich culinary experience, Chef Attar Singh Rana stands as a symbol of commitment and excellence. His journey from a young trainee in Rajasthan to a leadership role in one of Indore’s prestigious hotel chains reflects resilience, passion, and a continuous desire to grow.

His story is not just a timeline—it is a reminder that the culinary world rewards those who place their heart into every dish. It honors those who stand firm in pressure, lead with humility, and continue learning every day.

Chef Attar Singh Rana belongs to that rare group of professionals who elevate Indian hospitality with every service, every plate, and every moment of hard work. His legacy continues to grow, one flavor at a time.

The Journey of Chef Attar Singh Rana

The journey of Chef Attar Singh Rana is a story of determination, discipline, and an unbreakable passion for culinary excellence. Born on 2 October 1985, he grew up in a simple Indian household where food was more than a daily routine — it was an expression of love, patience, and tradition. Inspired by the flavors he grew up with, he chose to turn his interest into a lifelong profession.

After completing his schooling, he pursued formal culinary education at the FCI Institute of Hotel Management, Dehradun, where he received a strong foundation in kitchen operations, food production, and hospitality standards. His professional journey began in 2006, starting as a young Commis Chef who believed in learning from the basics. From peeling vegetables to maintaining the cold kitchen and assisting seniors during service, he embraced every task with respect and curiosity.

Over the years, he gained experience at renowned hotels across India, including Meriton, Wingston, Hotel Adityaz, Fortune Landmark (ITC), Ramada by Wyndham, and Sayaji Hotels. Each property enriched him with new skills — from buffet presentations and tandoor expertise to menu development, staff training, and complete kitchen management. His role as Executive Chef at Kyriad Hotel, Indore, marked a major milestone, where he led full culinary operations with confidence and creativity.

Today, as Sous Chef at Sayaji Hotels Ltd, Indore, Chef Attar brings nearly two decades of expertise to the table. His leadership, strong discipline, and deep understanding of Indian cuisine make him a respected figure in the culinary world. His journey stands as an inspiring example of how passion, hard work, and constant learning can transform a young trainee into a trusted hospitality leader.