Chef Portrait

Chef Baljeet's Journey

From formative years refining techniques in diverse global kitchens to leading multi-outlet operations as a Chief Culinary Officer, the chef’s journey is rooted in continuous evolution.

Having mastered every facet of the back-of-house—from meticulous R&D to brigade leadership—this extensive background is now the driving force behind The Taste Edit. Here, battle-tested operational knowledge is channeled into building resilient, highly profitable culinary brands.

We understand that a great dish is only half the equation; the other half is consistency, sourcing, and team execution. Drawing from experience, we bring a wealth of operational knowledge to every project.

Awards & Accolades

Recognized for culinary excellence and outstanding dining experiences across multiple premium venues.

Iconic Asian Tapas

by Times Hospitality Icons [TOI]

Mirth Blr, Bengaluru

2025

Featured in Hospitality News India

Mirth Blr, Bengaluru

"A Nostalgic Yet Modern Tribute to Old Bangalore's Pub Culture" — 2025

Featured in Restaurant India

Mirth Blr, Bengaluru

Celebrating the launch of the city's newest cocktail destination — 2025

Awards Showcase

Culinary Philosophy

01. Ingredient Integrity

Prioritizing seasonal, hyper-local sourcing to ensure flavors speak for themselves.

02. Technical Precision

Applying classical techniques to modern concepts for flawless, repeatable execution.

03. Waste Reduction

Engineering menus that utilize cross-product usage to maximize margins and sustainability.

Past Experiences & Tenures

Chief Culinary Officer

Chifa (Sister LLP of Golden Spice Hospitality)

Bengaluru, India

  • Handling Multiple Outlets
  • Managing Culinary operations
  • R & D, Planning and Engineering of menu
  • Staff hiring, training and retention

Head Chef

Mirth Blr (Golden Spice Hospitality)

Bengaluru, India

  • Menu Planning and R&D
  • Responsible for smooth Kitchen Operations
  • Staff hiring and training

Kitchen Manager

The Lost Springs

Whitianga, New Zealand

  • Menu Planning
  • Responsible for smooth operations in the kitchen
  • R & D for menu

Sr Sous Chef

Roxie, India's First Crafthouse

Bengaluru, India

  • Kitchen managing and responsible for operations
  • Menu Planning & Engineering
  • R & D for menu

Sous Chef

Beno: All Day Breakfast and Bar

Goa, India

  • Kitchen in charge and responsible for smooth operations
  • Creating SOPs and improving standard and quality of food
  • Curated new dishes that became part of the menu
  • Youngest Sr Sous Chef in South Goa working for a well-known property

Chef Di Partie

The Host by Atelier House Hospitality

Dubai

  • Incharge of Catering Preps
  • Responsible for Breakfast Operations
  • Handling of all Sections
  • Part of 3 successful Pre-opening teams and Properties
  • Curated new dishes that became part of the Menu

Let's Build Something Extraordinary

Leverage our global experience to optimize your culinary operations.

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