VIVEK SINGH
Executive Chef, The Cinnamon Club

Vivek Singh spurned family expectations to follow his father's footsteps and become an engineer and surprised them instead by announcing his intentions to be a chef. After graduating from catering college, he joined the Oberoi Hotel group as a specialist in Indian cuisine. He first worked at their flight kitchens in Mumbai where 2000 meals were produced a day for various airlines.

He then moved to the Grand hotel in Calcutta where he was fast-tracked to become the Indian chef of the Oberoi's flagship Rajvilas in Jaipur- at the age of 26. Rajvilas was recently voted by Tatler as the most luxurious hotel in the world. Vivek had been reading Escoffier at an early age and at Rajvilas devoured books by Marco Pierre White and Charlie Trotter, so when the 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, The Cinnamon Club has been redefining expectations of Indian cooking, Chef Vivek Singh crafted a brilliant marriage between Indian flavours and spicing and western culinary styles.

Having authored The Cinnamon Club cookbook in 2003, Vivek' has gone on to write two more books since, 'Cinnamon club seafood cookbook' which was released in July 2006 and 'Curry' published by Dorling Kindersley also in 2006. He is widely believed to be one of the most articulate Indian chefs of his generation.

(Vivek Singh), The Old Westminster Library, 30-32 Great Smith Street, London SW1P 3BU. T: 020 7222 2555 , F: 020 7222 1333, info@cinnamonclub.com, www.cinnamonclub.com

BOOKS BY VIVEK SINGH

‘THE CINNAMON CLUB COOKBOOK’ By Iqbal Wahhab & Vivek Singh Published in Hardback (2003) By Absolute Press 239 Pages, ISBN 1904573010 Guide Price: £18.99 Click here to buy this book today!

Since first opening its doors in 2001, The Cinnamon Club has been redefining expectations of Indian cooking. Chef Vivek Singh and gastronomic guru Iqbal Wahhab have liberated Indian food from the straitjacket of tradition and crafted a brilliant marriage between Indian flavours and western culinary styles. For The Cinnamon Club Cookbook, Iqbal and Vivek have taken their dazzling recipes and adapted them for the domestic kitchen – a process which took over six months of painstaking work as Vivek experimented and perfected his recipes for Iqbal to cook and check them in the kitchen of his Westminster home.

	'THE CINNAMON CLUB SEAFOOD COOKBOOK’ By Vivek Singh Published in Hardback (2006) By Absolute Press 119 Pages, ISBN 190457341X Guide Price: £10.99 Click here to buy this book today!
Vivek Singh has written a seafood cookery book of true originality. Widely acknowledged as one of the most inventive and intelligent of chefs, his dazzling ways with fish have become legendary. Meticulously adapted for the home chef these are seafood recipes that will surprise and delight both palate and eye.

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