International
Singapore Pop-up
Represented Slink & Bardot at Ms. Maria & Mr. Singh — Chef Gaggan Anand's Indian-Mexican concept.
Mumbai · India · Cuisine Without Borders
PravishtSingh
Senior Chef de Partie at Slink & Bardot, Mumbai. Three years cooking modern fine-dining without borders — leading the hot section, the pass, and the people.
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01 — The Chef
A craft built
station by station.
I cook fine dining the way I'd eat it — generous, precise, rooted in respect for the ingredient and the people who grew it.
Three years, four ranks. I joined Slink & Bardot in May 2022 as Commis 3 and was promoted to Commis 1 in six months, then to Demi Chef de Partie eighteen months later. Today I lead the evening shift on the hot section — running the pass, mentoring the line, and shaping new dishes alongside the Head Chef.
In 2024 I represented the restaurant in Singapore, cooking at Ms. Maria & Mr. Singh — Chef Gaggan Anand's Indian-Mexican project. That trip reset what I think a kitchen can sound like.
3+
Years cooking
4
Ranks earned
Multiple
Pop-ups
02 — The Journey
Stations, kitchens, and the long quiet hours in between.
May 2022 — Present
Cuisine Without Borders · Impresario Hospitality
Sr. Chef de Partie · DCDP · Commis 1 · Commis 3
Slink & Bardot, Mumbai
Promoted four times in three years on the hot section. Lead the evening service pass; collaborate with the Head Chef on menu development under the Cuisine Without Borders philosophy.
2024
International
Singapore Pop-up · Guest Cook
Ms. Maria & Mr. Singh — by Chef Gaggan Anand
Represented Slink & Bardot in an international guest-cook residency at Chef Gaggan Anand's Indian-Mexican concept restaurant.
Feb 2021 — Jan 2022
Celebrity-chef kitchen
Commis Chef · Cold & Oriental sections
Hemant Oberoi Restaurant, Mumbai
Fine-dining fusion under Chef Hemant Oberoi. Assisted in pop-ups for Netflix and other premium brands; built foundations in modern plating, hygiene, and station discipline.
2022
Education
B.Sc. Hospitality & Catering Management
St. Francis Institute of Hospitality Management
Three-year degree pursued in parallel with the line — finishing the cap during early Slink & Bardot tenure.
03 — Highlights
Moments that
marked the year.
A short list — the kind of nights that don't fit on a CV but shaped how I cook, lead, and think about the next plate.
Brand collaborations
Netflix · ONGC
Cooked at exclusive private dining experiences and pop-up events for Netflix, ONGC, and other premium brands.
Menu development
Cuisine Without Borders
Active contributor to creative tasting sessions and menu development — pushing dishes that refuse a single passport.
Leadership
Four ranks in three years
From Commis 3 to Senior Chef de Partie — recognised consistently for performance, leadership, and creativity.
04 — On the plate
From the line, to
the plate.
A growing visual archive of dishes shaped on the Slink & Bardot pass. For the unfiltered, day-of-service feed, follow the restaurant.
See on Instagram
I
Rooted in familiar Indian flavours, reimagined through a modern lens.
Nimona Agnolotti, Horseradish Roasted Cauliflower Puree, Crispy Potato Skin, Tomato Chilli Dust, Mint Oil
II
A regional staple of rural Maharashtra reimagined through the spirit of morning glory stir-fry.
Stir Fried Keni, Smoked Tofu, Vegan Fish Sauce, Furikake Tempura Crumbs
III
Built around Hokkaido scallops, elevated through fermentation and reinvention.
Scallops Chavanmushi, Pickled Shimiji, Mushroom XO, Tobiko
IV
A small bite built for comfort, crunch, and bold flavour.
Zucchini Fritters, Salsa Huancaína
V
A French classic reimagined through Indian artisanal cheese craftsmanship.
Croque Monsieur, Soy Cured Yolk, 4 Cheese Mix
I
Rooted in familiar Indian flavours, reimagined through a modern lens.
Nimona Agnolotti, Horseradish Roasted Cauliflower Puree, Crispy Potato Skin, Tomato Chilli Dust, Mint Oil
II
A regional staple of rural Maharashtra reimagined through the spirit of morning glory stir-fry.
Stir Fried Keni, Smoked Tofu, Vegan Fish Sauce, Furikake Tempura Crumbs
III
Built around Hokkaido scallops, elevated through fermentation and reinvention.
Scallops Chavanmushi, Pickled Shimiji, Mushroom XO, Tobiko
IV
A small bite built for comfort, crunch, and bold flavour.
Zucchini Fritters, Salsa Huancaína
V
A French classic reimagined through Indian artisanal cheese craftsmanship.
Croque Monsieur, Soy Cured Yolk, 4 Cheese Mix
05 — The toolkit
Quiet competence, earned shift after shift.
- 01Fine Dining & Modern Techniques
- 02Menu Development & Costing
- 03Team Leadership & Training
- 04HACCP & Kitchen Hygiene
- 05Inventory & Stock Control
- 06Guest Interaction & Feedback
- 07Multi-cuisine Expertise
- 08Pop-up & Event Cooking
Let's cook something
Pop-ups, private dining,
menu collaborations.
If you're building something that needs a fine-dining sensibility — a brand pop-up, a private experience, a residency, or simply a long, generous tasting menu — I'd love to talk.
