GJ's Kitchen


Gurjyote Singh Sethi...

                ​By Chef Gurjyote Singh Sethi

Gurjyote started his culinary journey started in 1999 and has since gained appreciation through his hard work and dedication.

Gurjyote has an extensive experience of over 15 years in the hospitality Industry and has  been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund (Now Vivanta by Taj Surajkund).

Born and brought up in New Delhi, India, Gurjyote has spent all the precious time learning and developing culinary skills under the guidelines of international culinary experts. Gurjyote is a graduate of Bachelor of Arts from IHM Pusa, New Delhi, India (2002).

Started his culinary journey as a Kitchen Trainee with the Hyatt Regency, New Delhi, India from 1999 to 2003, while pursuing his Culinary Diploma. Having the interest in Indian Kitchen, he spent major of his training time with 'Delhi Ka Angan' - specialty Indian Restaurant, having a strong hand in Tandoor. In no time he was awarded - "The Chef of Year" (2nd Prize) and certificate of appreciation the same year. He was offered the opportunity to be trained in various specialty kitchens (La Piazza, Tk ’s, Djinns, Banquets, Coffee Shops, Bakery, commissary, and Butchery). Gurjyote has hands-on expertise in European and Mediterranean cuisines.

During his culinary journey, he has earned a lot of accomplishments and appreciations throughout, such as - First winning ways Employee of Crowne Plaza, Gurgaon, Certified Food Handler - Johnson Diversey, Certificate of Appreciation by Aman Resorts, New Delhi.


Gurjyote joined The Claridges, Surajkund, Delhi NCR( Now Vivanta by Taj), leading five-star business resort as Sous Chef in December 2009. He was promoted as Chef de Cuisine (in April 2011) and eventually the Executive Sous Chef ( 2012). His was overall responsibilities being the executive chef entailed spearheading all the culinary initiatives that will help make hotel’s FnB a choice of all.

He was also awarded the "Manager of the Quarter" (2011) and "Manager of the year" (2012) at The Claridges Surajkund.

He has traveled around the world on his own to explore his passion in culinary skills and spent a short span of time working for restaurants in Europe, USA, and Canada to know the food and work culture around the world.