21+ Years Across India, Singapore & London
INDIA — THE PROFESSIONAL FOUNDATION
Chef Sathish began his professional journey in India, gaining experience within five-star hotel kitchens where discipline, consistency and classical kitchen standards became the foundation of his career.
Working in structured professional environments helped build his technical foundation while his curiosity encouraged him to explore the diversity of Indian regional cooking. This combination of professional discipline and continuous learning created the base for the international journey that followed.
SINGAPORE — GROWTH, LEADERSHIP & EXPANSION
Singapore became more than a place to work — it became an important period of growth, leadership and expansion. Alongside developing his knowledge of Indian, Malay, Chinese, Thai, Korean and Indonesian cuisines, Chef Sathish continued to research, experiment and broaden his understanding of Asian food.
During this period, he joined a growing restaurant business when the operation was still small and became part of its expansion, helping develop and establish six additional restaurants for the company. The experience developed not only his cooking, but also his understanding of menu development, kitchen systems, team leadership and restaurant operations.
LONDON — EXPERIENCE, EXPOSURE & EVOLUTION
London opened a new chapter in Chef Sathish’s career, bringing opportunities to work within respected restaurant environments and alongside some of the UK’s recognised culinary names.
His London experience included freelance work at a Marco Pierre White restaurant within DoubleTree by Hilton, followed by a five-year journey working with Chef Vivek Singh and the Cinnamon Collection. Through his own professional network, Through his professional network, he aslo worked with Chef Aktar Islam on the development of a new restaurant project.
These different experiences broadened his understanding of restaurant operations, menu development, modern Indian cooking and contemporary dining. Combined with continuous research and experimentation, London became an important stage in refining the standards and creative thinking that shape his cooking today.