Vivek Singh

After graduating from catering college, Vivek joined the Oberoi Hotel group as an Indian cuisine specialist. He first worked at the Oberoi flight kitchens in Mumbai, where 2000 meals were produced everyday for various airlines, before moving to the Grand Hotel in Calcutta. By just 26, Vivek had been fast-tracked to become the Indian chef of the Oberoi's flagship Rajvilas, in Jaipur, voted as one of the most luxurious hotels in the world by Tatler. When Iqbal Wahhab, the co-founder of The Cinnamon Club, talked to him about how he saw Indian flavours and western culinary styles being married, Vivek was already on the same page. Since first opening its doors in 2001 at the old Westminster Library, The Cinnamon Club has been redefining the expectations of Indian cooking. Vivek has liberated Indian food from its straitjacket of tradition and crafted a brilliant marriage between Indian spicing and western culinary styles. Vivek has authored The Cinnamon Club cookbook to wide acclaim and The Cinnamon Club Seafood Cookbook. Vivek's third and most important cookbook, Curry: Classic and Contemporary, coincided with the opening of his second restaurant, Cinnamon Kitchen. Vivek is widely believed to be one of the most articulate Indian chefs of his generation, making a plethora of radio and TV appearances including; Saturday Kitchen, Masterchef and Market Kitchen.

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