Chef Kishan Singh Dewat – 26-Year Indian Curry & Tandoor Expert | From Udaipur to Uganda
|Culinary Journey from Udaipur to Kampala | Indian Tandoor Specialist |Celebrated Indian Chef | Tandoor & Curry Maestro with International Fame |Culinary Consultant | Mastering Authentic Indian Cuisine Globally |Indian Tandoor & Curry Expert | A Global Culinary Force
Chef Kishan Singh Dewat – Master of Indian Curry & Tandoor | 26+ Years of Culinary Excellence from Udaipur to Uganda
A Culinary Flame Ignited in Rajasthan’s Heartland
Chef Kishan Singh Dewat’s story is one steeped in tradition, perseverance, and an enduring love for the culinary arts. Born on May 19, 1974, in Udaipur, Rajasthan—a city known for its lakes, palaces, and vibrant culinary culture—his journey into the world of gastronomy began not in a fine-dining kitchen, but in the modest kitchens of his hometown. Growing up in a family that valued heritage, hospitality, and the joy of sharing meals, young Kishan’s earliest memories are laced with the sounds of sizzling pans, the smell of hand-ground spices, and the visual poetry of tandoors glowing under a Rajasthani sky.
From a young age, he was drawn to the idea that food was more than nourishment. It was emotion. It was expression. It was a reflection of one’s roots. Watching his elders prepare traditional dishes with meticulous care left a lasting impression. The bold flavors of Rajasthani laal maas, the perfectly charred kebabs, and the creamy gravies infused with saffron and cardamom planted the seed that would later blossom into a lifelong calling.
The First Steps: Entering the Kitchen as a Trainee in Udaipur
By the time he reached adulthood, the path was clear. In 1996, Kishan took his first step into the professional world as a trainee at Hotel Shreenath in Udaipur. This foundational experience introduced him to the discipline and structure of a commercial kitchen. It was not just about learning recipes—it was about embracing a way of life. Long hours, attention to detail, respect for hierarchy, and an unwavering commitment to quality became his new routine. It was during this time that he began developing the two key qualities that would define his career: consistency and creativity.
After completing his trainee period, Kishan was promoted to Commis Chef II, and then Commis Chef I, within the same hotel. His ambition pushed him to seek opportunities where he could apply his growing skillset and gain exposure to more challenging environments. This ambition took him to Hotel India International, another respected property in Udaipur. There, from 2003 to 2007, he continued honing his skills in Indian curries and tandoor, working alongside experienced chefs and absorbing every lesson like a sponge.
Learning Beyond the Flame: Academic Roots in Culinary Management
The next defining phase of his early career came with his tenure at the Field Club in Udaipur, a reputed hospitality institution known for its high standards. From 1999 to 2003, he served as a Senior Commis and Kitchen Supervisor. This period was significant not just for its technical learning but also for the responsibilities that came with a leadership role. He began overseeing kitchen stations, managing junior staff, and understanding the business side of food service. The Field Club exposed him to premium guests, banquet catering, and high-volume operations—experiences that broadened his horizon and solidified his desire to climb higher in the industry.
In 2011, while still working full-time, he pursued a diploma in Food Production Management from AIIMS. This decision to continue his education mid-career was a testament to his dedication and hunger for knowledge. The course gave him formal exposure to cost control, kitchen administration, hygiene practices, and modern food production systems. He had also previously completed studies in Computer Utilities and Management from JTES between 1995 and 1996. This academic reinforcement, coupled with his hands-on experience, began to set him apart as a well-rounded culinary professional.
Climbing the Culinary Ladder: Humble Beginnings and Relentless Dedication
By the mid-2000s, Chef Kishan’s resume had become a blend of hands-on culinary practice and increasing management responsibilities. Between 2007 and 2014, he worked across several prestigious resorts and restaurants in Rajasthan and Gujarat. His time at Deogarh Mahal Resort, The Royal Retreat Resort, and Fatehgarh Resort in Udaipur allowed him to engage deeply with luxury heritage hospitality. Here, he began to find his culinary voice, one that respected tradition while daring to innovate. He learned how to elevate local dishes with refined plating and modern techniques without diluting their authenticity.
One of his most enriching experiences during this period was at Madhuban Resort & Spa in Anand, Gujarat. As Demi Chef de Partie and later Chef de Partie, he was responsible for menu execution and leading a section of the kitchen in a high-volume, high-pressure environment. The transition from working in heritage properties to a contemporary spa resort brought him into contact with wellness-oriented menus, healthier alternatives, and fusion cuisines, further expanding his versatility.
Crafting Flavors in India’s Finest Resorts and Retreats
Chef Kishan’s years in these luxury resorts were not just about cooking; they were about learning to blend service with substance. He mastered the art of customizing flavors for both domestic and international guests while maintaining authenticity. The balance between fine-dining aesthetics and rustic Indian soul became his signature. As his responsibilities grew, so did his confidence in leading teams, managing procurement, and organizing banquets for high-profile clientele.
Spices Across Borders: Golden Years in UAE and Uganda
With nearly two decades of Indian experience under his belt, Chef Kishan was ready for an international adventure. In 2014, he accepted the role of Head Chef at Golden Chimney Restaurant in Abu Dhabi, UAE. This marked his first step outside India, and it proved to be a transformative chapter. Cooking Indian food for an international clientele required adapting spice levels, presentation styles, and customer service approaches. Yet, Chef Kishan managed to retain the soul of his food while ensuring it met global expectations. He also learned to manage multicultural kitchen teams, deal with suppliers in a foreign market, and uphold rigorous hygiene standards demanded in the Middle East’s hospitality sector.
In 2015, he took on a new challenge as the Indian Cuisine Head Chef at The Copper Chimney Restaurant in Kampala, Uganda, under the Blue Lagoon Hospitality & Tourism Ltd. banner. For eight long years, from 2015 to 2023, he became a household name in Uganda’s Indian dining scene. His role involved everything from conceptualizing menus to overseeing daily operations and mentoring local chefs. Under his leadership, the restaurant became known for its authentic North Indian curries, aromatic biryanis, and expertly cooked tandoori items. His dishes didn’t just feed the body—they touched the soul. The Copper Chimney was more than a restaurant; it was an ambassador of Indian culinary excellence in East Africa, and Chef Kishan was its leading voice.
Leading From the Front: Signature Impact in East Africa
His time in Uganda shaped him as a global chef. It taught him the value of cultural exchange, the power of food to build communities, and the importance of consistency in brand identity. Whether serving an Indian expatriate longing for home or a Ugandan diner exploring new flavors, Chef Kishan ensured each plate told a story of his heritage.
He introduced special thali concepts, hosted live tandoor counters, and participated in regional food festivals where Indian cuisine took center stage. His ability to adapt Indian food to local tastes without compromising its essence made him a beloved figure among both the local and Indian communities. In return, he gained lifelong lessons in leadership, cultural sensitivity, and brand consistency.
Homecoming with Purpose: Chokhi Dhani, Sterling Mount Abu, and Club Mahindra
After nearly a decade abroad, he returned to India in 2023 with a renewed perspective. He took up the position of Sous Chef at the famous Chokhi Dhani Resort in Jaipur. This was more than just a job—it was a homecoming. At Chokhi Dhani, he reconnected with Rajasthani roots, preparing dishes that reflected the grandeur and authenticity of his culture. Though the stint lasted only a few months, it was filled with rich experiences, cultural reconnections, and a reaffirmation of his love for his homeland.
In early 2024, he moved to Sterling Mount Abu as Sous Chef, continuing his leadership journey in one of Rajasthan’s top mountain resorts. Here, he blended his global learnings with local insights to create a dining experience that was both elevated and deeply rooted in tradition. From designing new dishes to mentoring younger chefs and ensuring smooth kitchen operations, he brought innovation, discipline, and heart to every meal.
Today, in 2025, Chef Kishan Singh Dewat serves as the Sous Chef at Club Mahindra Kensville Golf Resort in Ahmedabad. In this modern and elite hospitality setting, he is responsible for food production with a focus on Indian cuisine. From breakfast buffets to specialty dinners, from intimate chef’s tables to lavish banquets, his role is multi-dimensional. He leads with humility, mentors with passion, and cooks with an intensity that only comes from decades of dedication. His ability to manage inventory, control food costs, ensure hygiene compliance, and deliver exceptional culinary quality makes him an invaluable asset to any team.
Culinary Philosophy: Heritage on the Plate with a Touch of Innovation
At the heart of Chef Kishan’s culinary philosophy lies a deep respect for authenticity. He is a staunch believer that food should tell a story. For him, every dish is a narrative of culture, tradition, and emotion. Whether it’s a rustic dal baati churma or a delicate paneer tikka stuffed with raisins and nuts, he pays equal attention to preparation, taste, and visual presentation.
His approach to menu planning involves seasonal ingredients, regional inspiration, and guest-centric experiences. He ensures rigorous adherence to hygiene standards as per HACCP and FSSAI protocols while keeping costs under control and minimizing waste. His creativity does not ignore discipline—he believes innovation must come with responsibility.
Leadership Beyond Recipes: Mentorship, Team Building, and Guest Delight
Beyond the plate, Chef Kishan is a mentor, a leader, and an educator. He finds joy in training aspiring chefs, sharing the knowledge he has accumulated over decades. His ability to connect with people, be it in the kitchen or the dining room, stems from his grounding, humility, and genuine passion for his craft.
He is known among his teams for being approachable yet firm. His leadership style is hands-on, and his kitchen is a space for learning, respect, and continuous improvement. He encourages creativity, rewards discipline, and fosters a culture of pride in Indian cuisine.
Signature Strengths and Operational Mastery in Culinary Management
Chef Kishan’s key strengths include Indian curry and tandoor, menu planning and development, guest-centric food execution, stock and cost management, multi-cuisine adaptability, hygiene management as per HACCP and FSSAI guidelines, and quality control. He has spent over two decades mastering not only the art of cooking but the science of kitchen operations.
Language, Communication, and Cross-Cultural Adaptability
Fluent in both Hindi and English, Chef Kishan navigates communication in diverse environments with ease. Whether speaking with local farmers or international suppliers, mentoring junior staff or coordinating with management, his clarity and warmth make him an effective communicator.
Who Is Chef Kishan Singh Dewat Today?
Today, Chef Kishan Singh Dewat stands as a symbol of resilience, craftsmanship, and deep-rooted passion. His career spanning over 26 years reflects a rich blend of local legacy and global flair. From Udaipur’s kitchens to Abu Dhabi’s culinary skyline, from East African success to Rajasthani homecoming, his journey continues to inspire.
A Chef’s Legacy Built on Fire, Flavor, and Faith
Even after more than two and a half decades in the industry, Chef Kishan remains as curious and committed as he was when he first stepped into a kitchen in 1996. His story is not just about a chef who mastered the art of Indian cuisine—it is about a man who dedicated his life to honoring his roots while embracing the world. His journey from Udaipur’s small kitchens to global hospitality brands is a testament to how dedication, integrity, and passion can build not just a career, but a legacy. And that legacy continues to grow, one dish at a time.