Palash M. Email & Phone Number

Hong Kong

New Punjab Club (August 2017)- world’s first 1 Michelin starred Punjabi restaurantHotal Colombo ( September 2018) - an everyday Sri Lankan canteenRajasthan Rifles (May 2019) - Best New Restaurant 2020 by Tatler Dinning HK , is an Anglo Indian army officers mess hall.Uncle Desi ( November 2019)- HongKong's first digital kitchen serving classic Indian curries and kebabsPrince and the Peacock ( April 2024 ) - Royal cuisines of India Jacks Racquet Room ( July 2024) - Private Members Sports Bar .

Hong Kong

* New Punjab Club awarded 1 Michelin star in Jan 2021, 2021-22* New Punjab Club awarded 1 Michelin star in Jan 2020, 2020-21* New Punjab Club awarded 1 Michelin star in Dec 2019, 2019-20* TDinning HK Top20 Best Restaurants 2019-20* New Punjab Club included in 50 Best Discovery 2020 by Worlds 50 Best Restaurants* Best Chef HongKong Dinning 2019, Editors Choice * New Punjab Club awarded 1 Michelin star in Dec 2018, 2018-19* Foodie Forks Chef of the Year ,Readers Choice , 2019* TDiningHK Top20 Best Restaurants 2018-19* FoodieForks Best New Restaurant 2018 (readers choice)* TDiningHK Best new Restaurant 2017 (readers choice )* TDiningHK Best Service 2017Pre-opening mgt : developed the menu , sourced equipment & produce Led recruitment & training to build an award winning consistent , driven teamDeveloped standard operating procedures and developed procedures to ingrain these into the fabric of the team culture .Managed inventory & stock in line with the budgets and forecast to efficiently control costs.Developed & implemented a revenue optimisation plan to boost salesEnsured excellence in the delivery of the highest level of customer service & satisfaction

London, United Kingdom

Gymkhana, 1 Michelin *

Michelin starred fine dinning Indian cuisine,Winner 2017 - Asian Curry Awards Chef of the Year Winner 2017- Asian Catering Federation-Outstanding Asian and Oriental Chef of the Year

252 High Holborn

Introduced and presently dedicated to developing a first of it's kind " Curries and Casseroles" concept to complement the fabulous cocktail menu in the Scarfes Bar , a space which within months of opening has carved a niche for itself racing to the no. 1 spot and captured the imagination of the discerning London crowd .

Westminster, London

Runners up ,UK finals at Copa Jerez 5 , the bi-annual international food and sherry pairing competition in association with the Sherry Instititute UK, 2013 and Copa Jerez , Spain ● Semi-finalist at The Craft Guild of Chefs-The National Chef of the Year UK 2010,2011● Core team member at the Northcote Festival 2011 by Nigel Haworth● Planned and executed a special ‘ Nose to Tail ‘ fortnight menu for Ethical Eats/SUSTAIN during May 2012 which was covered and mentioned by Ecologist, part of the Guardian Environment Group● Organised and executed ‘The Taste of London ‘ food festival 2010,2009● Organised and executed ‘The Taste of Christmas, London 2010

Hong Kong

● Involved in a brand re positioning exercise of this 120 cover fine dining restaurant after 2 years of its opening and formulating the Food and Beverage philosophy accordingly● Designed private cooking classes for corporate team building events● Co-launched ‘Veda Home’- a line of ready to eat chilled delicacies from the Indian sub-continent in top end supermarkets● Positioned 11th on list of Top 20 Young Chefs of 2006 - Tatler Magazine HK● Held various food festivals and special dinners showcasing the local seasonal produce cooked using traditional Indian techniques. ‘Mango Mantra’ one of such events had 4 pages dedicated to it on the June issue of Prestige Magazine HK, 2006

Jaipur Area, India

Indian Clay Oven speciality chef, Supervisor Western Kitchen● Gold performance award 2004-2005 Indian Hot Kitchen● Gold performance award 2003-2004 European Hot Kitchen● Incharge of staff cafeteria catering to 200+ employees 2002-2003. Also oversaw the butchery catering to the requirements of the Rajvilas and the sister concern the Oberoi Vanyavilas, Sawai Madhopur, Rajputana during the same period● Silver performance award 2001-2002 European Cold Kitchen● 3 weeks niche training at fine dining outlet ‘Kandhar’ serving speciality Northwest Frontier cuisine, The Oberoi, New Delhi.

Dihmct, Hotel/Motel Administration/Management

Higher Secondary, Geology/Earth Science, General