With over 9 years of experience in the culinary industry, Chef Parminder Brar has honed his craft in some of the world’s most renowned kitchens, creating unforgettable dining experiences. His passion for cooking and dedication to excellence have led him to travel and work across various prestigious hotels and restaurants, mastering diverse cuisines along the way.

Culinary Journey

Chef Parminder’s career began at the Taj Falaknuma Palace in Hyderabad, where he contributed to the success of iconic dining venues such as 101 Dining Hall, Celeste, and Adda. These fine-dining establishments allowed him to refine his skills, working with exquisite ingredients to create dishes that reflected both traditional and modern influences.

His culinary expertise expanded further when he worked at Cafe Mozaic TAJ MG RD in Bangalore and went on to manage kitchen operations at Kesariya Indian Cuisine as Head Chef, showcasing his proficiency in crafting authentic fusion flavors.

Parminder’s passion for innovation led him to AMC India, where he served as a Master Chef. In this role, he was involved in R&D, training teams, and working with cutting-edge equipment to elevate cooking techniques. He also played a pivotal role in the AMC Kitchenette, a trial kitchen focused on exploring new culinary concepts.

In addition to his work in Indian cuisine, Chef Parminder gained valuable experience at Oliver & Bonacini Canteen, Zauq Missisauga as Sous Chef, Local Public Eatery Liberty Village and TD Clubhouse at the Rogers Centre, Toronto Blue Jays, where he managed large-scale operations, serving over 1,200 covers during high-profile events.

A Sacred Experience: Golden Temple

One of the most defining moments of Chef Parminder’s journey was at the Golden Temple in Amritsar, where he learned the art of cooking for over 100,000 people in the community kitchen. This experience deeply influenced his cooking philosophy, emphasizing service, humility, and the joy of feeding others.

Current Role

Today, Chef Parminder serves as the Executive Chef at Le Germain Hotel, Maple Leaf Square, Toronto, where he leads the kitchen operations with a focus on exceptional culinary experiences for guests. Whether working in luxurious hotels, bustling restaurants, or community kitchens, Chef Parminder’s journey continues to inspire and delight those who experience his food.