Chef Parvinder Singh Bali is an award-winning chef and restaurateur who has been in the hospitality industry for over two decades. He has achieved great success in his career, having won numerous awards and accolades for his culinary creations.
He is a native of Baramulla (Kashmir). In childhood, he wants to become a Neuro Surgeon. So, to pursue his dream, he was admitted to Mechanical Engineering at the Regional Engineering College of Kashmir. But, due to some circumstances, he was unable to cope with his medical studies, so he decided to join the hotel industry. He has joined the hotel to get plenty of time for medical exams. But, once he joined the hotel, his passion for the hotel industry grew so strong that he ventured to be the ‘rat in ratatouille’.
After graduating from IHM Kolkata in 1993, Chef Parvinder joined OCLD (Oberoi Center of Learning and Development) to develop his career in the kitchen with the Oberoi Group of Hotels. In the year 1995, he completed his graduation as a gold medallist from OCLD. Also, he joined the pastry kitchen at The Oberoi (New Delhi).
He has worked with many renowned chefs to enhance his skills and achieved many milestones in his professional journey, including winning a gold medal at the Oberoi Culinary Olympics held in 1996. He was the first youngest chef of the Oberoi Hotel when he moved to Kolkata in 1998. He visited Australia in 2001 to train along with the best Chefs.
Moreover, he was also the opening chef of ITC Sonar until 2004 and has visited countries like France, Italy, Spain, and Germany to learn more about their cuisines and to promote Indian Food and festivals. Besides this, he visited Brunei Darussalam for food promotion and started an Indian Restaurant in Taipei.
He is an expert in Indian cuisine and specializes in creating innovative dishes that are both delicious and visually appealing. Chef Bali is also associated with some culinary schools i.e., London’s Cordon Bleu, Argentina’s Mausi Sebess, Culinary Institute of New York (America), etc.
Recent feathers on his cap include 10 days with Gordon Ramsay in London, A day with Jamie Oliver, A trip to Thomas keller at French Laundy in Napa Valley. Recently, he represented India as an expert in World Skills Competition in Leipzig. Chef Bali has also worked with world’s renowned MOF pastry Chefs such as Martin Lippo, Stephane Treand, Jean Francoise Arnaud, Stephane Glacie, Sebastian Chevalier, Fredrick Morceau.
Chef Parvinder Singh Bali is also known for his language knowledge, which he has acquired through years of experience in the culinary industry. He speaks multiple languages, including English, Hindi, Punjabi, Kashmiri, Dogri, and Bengali. His language skills have enabled him to communicate with customers from different backgrounds and cultures. This has helped him to create dishes that are unique and flavorful. Chef Parvinder Singh Bali’s language knowledge has been an invaluable asset in his career as a chef.
He is pursuing an advanced Spanish diploma and providing Indian Cooking classes in Spanish-speaking countries.
He is an author of five books that are prescribed text books used in the cooking institutes of India, Kenya, Nepal, and Malaysia.
Besides, culinary skills, Chef Parvinder Singh Bali likes to sing on karaoke, Playing keyboards, and classical flute.
Chef Parvinder Singh Bali has completed his Pro Certification level 2 from the Culinary Institute of America. He is one of the only three chefs certified by the CIA and the American Culinary Federation. Currently, he is working as a Corporate Chef with the Oberoi Center of Learning and Development. He achieved the highest score in Pro Certification Level 2 in 2018.
He himself does not know when the kitchen took over him and his life. He still feels happy to wear white and cuts as the commodity that changed his life and shaped his dream career.
CHEF BALI AT NFCI:
Recently Chef Parvinder Singh Bali visited the Amritsar Campus of NFCI Group. At NFCI Amritsar, his remarkable presence made the surroundings more energetic and knowledgeable. NFCI’s students got to learn plenty of new things from him.
Moreover, he gave practical sessions to the students and allowed them to experience the art of being a Professional Chef.