By Mewati Sitaram
Chef Jasbir Singh Ujjainwal is a distinguished name in London’s culinary scene, known for his exceptional skill in blending traditional Indian flavors with modern culinary techniques. As the Head Chef at Masalchi by Atul Kochhar in Wembley Park, Jasbir has built a reputation for delivering an extraordinary dining experience that resonates with both innovation and authenticity. His culinary journey, which spans over two decades, is not just a story of personal achievement but also a tribute to his father, Chef Phul Chand PC, whose influence shaped his deep-rooted passion for Indian cuisine.
Jasbir’s approach to cooking is marked by his ability to thrive under pressure, maintaining smooth kitchen operations while fostering a culture of innovation and excellence within his team. He’s known for conducting in-house training sessions that motivate and inspire his staff, helping to elevate their skills and creativity. At Masalchi, Jasbir continuously challenges himself to craft innovative dishes using seasonal ingredients, all while ensuring cost efficiency without compromising on quality. His leadership has been integral to the success of the restaurant, which under his guidance, received a coveted 5-star rating from Brent Council.
With a vibrant 20 years of hands-on experience in the food and beverage industry, Chef Jasbir has mastered a wide variety of culinary techniques. His journey began as an apprentice at two of London’s most renowned Indian restaurants, Tamarind and Benares, where he quickly honed his craft. Throughout his career, he has had the privilege of working at several prestigious establishments, including Michelin-starred restaurants. One of the highlights of his career was his time at Banaras, located near Green Park Station, where he created memorable dishes that garnered attention and praise from critics and guests alike.
Jasbir’s passion for culinary excellence can be traced back to his father, Chef Phul Chand PC, a legendary figure in the Indian culinary world in the United Kingdom. Chef Phul Chand, known for popularizing Indian cuisine in the UK, worked at the Taj Palace Hotel in New Delhi before migrating to London, where he continued to make a significant impact at St. James Court. Growing up under his father’s influence, Jasbir developed a deep appreciation for the art of cooking, which would eventually lead him to a stellar career in the UK.
Over the years, Chef Jasbir has worked at several prominent restaurants, including Hawkyns, Dum Biriyani House, and Darbaar Restaurant, where he further refined his skills and expanded his culinary knowledge. Each role he took on helped solidify his reputation as a master of Indian cuisine, capable of adapting to various dining environments while staying true to his roots.
In addition to his culinary expertise, Chef Jasbir has earned several accolades throughout his career. Recently, he was honoured with the “Employee of the Year” award by the esteemed DND Group of Restaurants, a recognition of his unwavering dedication to excellence. His leadership at Masalchihas been instrumental in creating a dynamic and successful dining experience that celebrates the flavors and traditions of India while introducing new culinary ideas to the London food scene.
Chef Jasbir Singh Ujjainwal’s journey is a testament to his unwavering passion for Indian cuisine, his dedication to innovation, and his ability to honour his father’s legacy while forging his own path in the culinary world.
Editor in Chief : Mewati SItaram
