Chef Surjan Singh Jolly is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’.
Surjan Singh Jolly is the Director of Food & Beverage at the JW Marriott, Bengaluru. His love and passion for food has inspired him to travel on endless expeditions to explore the nuances of authentic and traditional cuisine. Chef Jolly’s longstanding career started at The Taj Palace, New Delhi, and he has ever since travelled and worked at some of the finest properties in the world and has organized several high profile dinners for personalities and at events.
He is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’. He has been a member of several renowned programs such as Regional Culinary Board for Marriott Asia Pacific, Culinary Board Worldwide Marriott, International Culinary Guild of Chefs UK, and Executive Committee member for Western Indian Culinary Association.
As an Executive Chef at the stunning Fraser River Lodge, Chef Lucky Dhillon works closely with local farmers using fresh and organic ingredients to create delectable and scrumptious farm to table meals for his guests.
“This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can replace the broccoli." – Ratnani
“The croquettes make a great snack for a party. Feel free to change the shape and size of the croquettes – go all out and see what funky shapes you can come up with!” – Ratnani
