Chef Rehana Parveen, an Indian pastry chef with a deep-rooted passion for desserts, began her culinary journey after transitioning from finance.
She started as a management trainee at Holiday Inn Goa under Chef Ranjeet Pandey and quickly excelled in the pastry department.
Over the years, she honed her craft at The Westin Pune, Pullman Dubai Downtown, The St. Regis Mumbai, Radisson Hotel Brunei, and Hilton Doha The Pearl.
Chef Rehana now works at the Michelin-starred Benares Restaurant & Bar in London, continually pushing creative boundaries and perfecting her art through innovation and dedication.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
Try these delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
