The Seven Sins of Vivek Singh |
Executive Chef & CEO, The Cinnamon Club |
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With a global reputation as one of the masters of Indian fine dining, Vivek Singh’s signature culinary style marries modern Indian flavours with Western techniques. Executive Chef and CEO of three restaurants across London, Vivek Singh is one of the most inspiring Indian chefs of his generation.
Almost 15 years ago, Vivek opened The Cinnamon Club in the historic Old Westminster Library, which liberated Indian food from its traditional shackles and crafted a brilliant marriage between Indian flavours and western fine dining styles. He went on to launch Cinnamon Kitchen in 2008 in Devonshire Square and opened the more casual, trendy and relaxed Cinnamon Soho in 2012.
Author of five cookbooks including the recent Spice at Home and a regular face on both television and live cookery events up and down the country, Vivek shows no sign of slowing down. In recent years he has launched the Indian street food concept ‘Joho Soho’, a shabby-chic mobile street food stand travelling the country serving spicy, flavour-filled dishes at some of the UK’s biggest festivals. |
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| Having recently spent £1million refurbishing The Cinnamon Club, Vivek looks forward to celebrating the restaurant’s 15th anniversary in March 2016. |
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| Wrath - What makes you angry about the hospitality industry?
The inability to come to terms with the expectations of young people. I cannot stop thinking about how things were in our times; the ways of treating and motivating people are just not relevant to today. And with that in mind, one of our challenges is finding enough talent and people interested in hospitality.
Greed - If all your food fantasies came true what would be on your Plate?
Everything, and no guilt whatsoever.
Sloth - What do you do to unwind?
Listening to Sufi music. And like most other chefs at the end of the night, simply watch the telly!
Pride - What are you most proud of?
My work with game and my game dishes, particularly my pigeon dish on the current menu at The Cinnamon Club; Tandoori breast of Anjou squab pigeon, pumpkin chutney and peanut. I found the opportunity to work with game, as an opportunity to reconnect, reinterpret, reinvent and reimagine, and I grabbed it with both hands.
Lust - Is there anything that you are still lusting to achieve?
Peace of mind.
Envy - who are you most envious of?
The Cinnamon Club’s very own Chef Hari, who has still got all of his black hair.
Gluttony - have you ever over indulged?
All the time! Yesterday, the day before, and the day before that...
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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