Arbinder Singh Dugal

Masterchef Professionals Final Six 2019



Journey so far from India to United Kingdom

I have been Working in the hospitality industry for the past 14yrs. Studied in Business of Bachelor Administration and diploma in culinary arts and kitchen administration for Institute of Hotel management in Aurangabad. I started working as Indian chef in Mumbai Marriott for four years honing my skill as Indian commis chef and assisted in opening of new Indian restaurant in the hotel called Nawab Saheb with renowned Indian culinary legend Jiggs Kalra.

Later on, I decided to head to UK to develop my skill as chef and started working in French and European fine dining restaurant picking up modern food techniques that kitchen have to offer and developed my skill on classic French cuisine. Did my stage with Sat Bains at that time 1 Michelin star and in Waterside Inn 3 Michelin star in year 2009.


  • One of the highlights of my career was to finished as semi-finalist in MasterChef The Professional uk 2019 which was telecast on BBC2.
  • Headed the kitchen for one of the Royal event in Buckingham palace in year 2019 for charity function.
  • Participated in many prestigious competitions like Roux scholarship where I was finalist in 2012- and two-time semi-finalist 2009,2013.
  • Went to compete in another TV series on BBC2 Alex polizzi chefs on trial in year 2015.
  • Worked as senior sous chef in Radisson hotel Heathrow managing team of 30 chef and managing C&B side of it. Getting to know the figure of P&L account and getting to know the operating cost of the business.
  • In 2017 got my first head chef position in Hawkyns in Amersham where I have developed myself as chef and how to manage and train my junior staff and bagging lot of experience regarding payroll, operating cost involve in running business and maintain a healthy food cost for business.

Arbinder's food philosophy is to continually experiment in order to build a repertoire of dishes with Indian flavours and European influences creating a fusion dining experience.

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