CHEF RAJPAL SINGH RANGHAR: A 22-YEAR CULINARY JOURNEY FROM UTTAR PRADESH TO CANADA.
Two Countries, Eleven Kitchens and 22 Years of Culinary Excellence. The Making of Chef Rajpal Singh Ranghar: A Journey Rooted in Tradition and Culinary Discipline!
Sunday, 13/09/2026: Before the chef coat became a professional identity, Chef Rajpal Singh Ranghar’s relationship with food began in the warmth of his family kitchen. Growing up in Uttar Pradesh, he watched his grandmother and elder brother cook with skill and dedication. His grandmother introduced him to the emotional side of food where tradition, patience, family and memory were as important as taste. His elder brother later became a professional chef which transformed that childhood fascination into a clear career ambition. After completing his Intermediate under the UP Board in Allahabad in 2002, Rajpal pursued a Diploma in Hotel and Hospitality Management from Maurya Institute, Dehradun, completing it in 2004. His professional journey began in April 2004 at, The Club Holiday Inn in Delhi as a trainee. From there he progressed through Commi-II at MS Flavours in Delhi, Commi-I at Sun N Sand Hotel in Pune and Chef de Partie at World Spice Kiva Lounge in Pune. His career continued with Foodlink Service India, before he became a Head Chef in 2013. In 2014, he stepped into his first Executive Chef role at Hotel Nisarg and Bottle Rock Lounge in Pune before taking on wider responsibilities as Executive Area Chef for Pune Fort Hospitality.
Chef Rajpal Singh Ranghar
For Chef Rajpal Singh Ranghar, culinary growth has never been about shortcuts. His journey from trainee to Head Chef took nine years because, every kitchen station became part of his professional foundation. Portioning, consistency, mise en place, food cost, hygiene, ordering, temperature control and service management gradually shaped his approach to professional kitchens. His experience also spans diverse culinary environments including Indian cuisines’, Italian cuisines’, hotels, restaurants and large-scale operations. In March 2021, he served as Consultant Chef for the Pravaah Vegan Food Fest at Bell Peppers in Pune. His philosophy is rooted in the belief that technical discipline matters as much as creativity. According to him, anyone can create an attractive plate once but, professional excellence is about delivering the same standard during a demanding service with a large team and a full house. Having led brigades ranging from 20 cooks to 100, he also considers trust, teamwork and reliability essential qualities for culinary leadership.
Malai Tikka Makhani
In 2023, Chef Rajpal moved to Canada and began a new chapter of his culinary career in Calgary. Despite having already worked as an Executive Chef overseeing two outlets, he chose to return to the line and take a cook’s position so he could understand a new country’s suppliers, equipment, standards and guests from the ground up. For him, stepping back into mise en place was not a setback but an opportunity to learn. His progression once again demonstrated the value of adaptability in the hospitality industry. Today, his career represents 22 years of professional kitchen experience across two countries and eleven kitchens. Yet the foundation remains unchanged: the family kitchen where his grandmother first taught him that food carries emotion and his elder brother showed him that cooking could become a profession. His message to young culinary professionals is simple but powerful: learn the fundamentals, understand the discipline behind the plate and become someone your team can trust.
INTERVIEWED AND PICTURE COURTESY BY: Chef Rajpal Singh Ranghar.
INTERVIEW TAKEN BY: Khatibah Rehmat (Senior Journalist).
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