Bhog Indian Restaurant in Somerset, New Jersey, has appointed Chef Nar Singh as Assistant Sous Chef, strengthening its culinary team with his nearly 14 years of experience across the food and beverage industry in India and the United States.

Chef Singh brings extensive expertise in Indian curry and tandoor cuisine, along with experience across hotels and Indian restaurants. His professional journey has given him exposure to different kitchen operations, traditional Indian cooking techniques and the changing expectations of today’s diners.

Before joining Bhog Indian Restaurant, Chef Singh worked with Chote Nawab (Jashan by Dhaba) in the United States, where he was associated with curry and tandoor operations. His experience in the US restaurant sector also gave him an opportunity to work in a multicultural dining environment while maintaining the distinctive flavours and techniques of Indian cuisine.

In India, his career includes experience with leading hospitality properties such as Shangri-La, Bengaluru, where he specialised in Indian curry, along with The Leela Bhartiya City and Shangri-La, Connaught Place. These roles helped him build expertise in kitchen operations, food preparation, consistency and maintaining quality standards in professional hospitality environments.

Speaking about his new role, Chef Nar Singh said, “Indian cuisine has tremendous depth, and every region has its own ingredients, techniques and traditions. My experience in both India and the United States has taught me the importance of maintaining authenticity while also understanding what today's diners are looking for. At Bhog, I look forward to contributing my experience and creating food that delivers both consistency and a genuine Indian culinary experience.”

With experience across hotels, restaurants, curry kitchens and tandoor operations, Chef Singh is expected to support Bhog Indian Restaurant’s kitchen operations, menu execution, quality control and the development of Indian dishes for its diverse customer base.

The growing interest in Indian cuisine in the United States is creating more opportunities for chefs with knowledge of regional flavours and traditional cooking methods. As diners explore Indian food beyond familiar favourites, chefs have an important role in presenting the diversity of Indian cuisine through authentic techniques and carefully prepared dishes.

For Chef Singh, his new position at Bhog marks another step in a career focused on continuous learning and culinary development. His professional approach centres on maintaining high standards, improving kitchen efficiency and adapting to changing food and beverage trends while staying connected to the fundamentals of Indian cooking.

With nearly 14 years of industry experience, Chef Nar Singh aims to bring his culinary knowledge, kitchen leadership and expertise in Indian curry and tandoor cuisine to his new role at Bhog Indian Restaurant, further strengthening his career in the US hospitality industry.