Dharmender Singh

Background

About Dharmender Singh

With over 17 years of experience in the hospitality industry, I’ve dedicated my career to mastering culinary innovation and business strategy. As the Chief Business Officer (CBO) of Kutchi Pukki, I am responsible for expanding the brand, which now operates three successful outlets with more in the pipeline. I began my career as a Kitchen Management Trainee at Radisson Hotel Delhi, where I had the privilege of learning the intricacies of food and beverage production. This experience shaped my understanding of both the culinary and operational sides of the business, and it helped me transition into leadership roles. Over the years, I’ve had the opportunity to work as an Executive Chef at Clarks Group of Hotels and Area Executive Chef at Pirates of Grill. These positions allowed me to refine my skills in food production management, cost control, and delivering exceptional guest experiences. One of my proudest ventures has been Biryani Art, a restaurant I founded and personally funded. This venture allowed me to explore my passion for North Indian and Hyderabadi cuisines, and we built a loyal customer base by using authentic, local ingredients. Running Biryani Art for nearly nine years was an enriching experience, and it prepared me for the diverse challenges of the restaurant industry. I also co-owned and managed The Ancient Barbeque and Smoked Biryani House, where I focused on delivering high-quality dining experiences. Currently, in my role at Kutchi Pukki, I’m committed to expanding our presence and enhancing our brand’s impact in the competitive biryani market. I’m deeply involved in various aspects of business development, from vendor management to restaurant operations, and I take pride in ensuring our guests receive the best possible dining experience. In addition to my work at Kutchi Pukki, I’m also the Corporate Chef at "ShriGo Hotels & Resorts", where I oversee culinary operations across our expanding chain. This dual role allows me to shape the culinary direction of both brands, ensuring that we maintain high standards in every location. Beyond Kutchi Pukki, we’ve also recently launched new brands,"Kingdom of Wok" and "Southland", focusing on serving the fast-growing corporate market in urban towers. My approach to leadership revolves around using quality ingredients, delivering authentic flavors, and providing exceptional service. I believe that by focusing on these values, I can continue to elevate the standards of hospitality and make a lasting impact on India’s culinary landscape.