Executive Chef · Japanese Cuisine · Fine Dining
モヒト・シン
Mohit Singh
A Japanese cuisine chef, trained in Osaka and Kyoto.
Japanese in Kyoto. French in Belgium. Indian in Bangkok. Three Michelin-starred kitchens.
A chef shaped by Japanese culinary traditions and international fine-dining kitchens, combining precision, seasonality, craftsmanship, and contemporary creativity.
The Chef
I learned Japanese cooking in Japan.
My culinary journey has taken me through some of the world’s most demanding fine-dining kitchens, from the discipline of Japanese cuisine to the creativity of contemporary international gastronomy.
My approach brings together respect for ingredients, technical precision, seasonality, and a continuous pursuit of refinement.
Japanese culinary traditions remain at the heart of my work, informing how I source, prepare, cook, and present food.
As featured in
The Global Indian
March 2026 · Read the story
Esquire India
December 2025 · Read the story
ELLE Gourmet
July 2025 · Read the story
Philosophy
Good ingredients, handled with care.
01 — Seasonality
Understanding ingredients at their best and allowing their natural character to guide the dish.
02 — Craftsmanship
Respecting the discipline behind Japanese techniques, from fish preparation to rice, knife work, and fire.
03 — Balance
Bringing together flavour, texture, temperature, aroma, and presentation to create a coherent dining experience.
Selected Work
From the counter, the grill and the pass.
Seasonal, multi-course Japanese menus shaped by kaiseki training and served at the counter.
Edomae-style sushi and the fish work behind it: breaking down, curing and slicing.
Charcoal and live-fire cooking, the slow techniques that build depth of flavour.
Tasting-menu cooking informed by kitchens in Kyoto, Bangkok and Roeselare.
The Craft
Technique Is the Foundation. Expression Is the Result.
The Journey
From Ahmedabad to Kyoto, and home to Mumbai.
2011
Ahmedabad
Institute of Hotel Management
Where it began: four years of hospitality studies.
2015
Mumbai
San-qi, Four Seasons Hotel
My first Japanese kitchen, as Commis Chef.
2019
Takamatsu
Anabuki Business College
Learning the Japanese language.
2021
Osaka
Tsuji Culinary Institute
Japanese cuisine and fugu processing.
2022
Kyoto
Kikunoi Honten
Line Cook in a three-Michelin-star kaiseki kitchen.
2023
Bangkok
Inddee
Sous Chef on the opening team, two Michelin stars.
2024
Roeselare, Belgium
Boury
Chef de Partie in a three-Michelin-star kitchen.
2025
Mumbai
Otoki
Back home, leading the kitchen as Executive Chef.
Training
A Foundation Built Through Study and Practice.
Education
2021–2022
Tsuji Culinary Institute
Bachelor of Business Management · Osaka, Japan
2019–2021
Anabuki Business College
Japanese language diploma · Takamatsu, Japan
2011–2015
Institute of Hotel Management and Catering Technology
B.Sc. Hospitality and Hotel Administration · Ahmedabad, India
Certifications
2022
Japanese Cuisine Silver Certification
2022
Fugu processing certification, Osaka
2021
Japanese language qualification (JLPT N3)
2021
Food-service skills assessment (OTAFF, HACCP)
Teaching
Sharing Japanese Cuisine.
In 2026 I taught a three-day Japanese cuisine master class at the Academy of Pastry and Culinary Arts (APCA) in Mumbai. I teach culinary schools, colleges, hotel teams and institutions, from first knife skills to the culture behind the food.
Master classes & workshops
Hands-on Japanese cuisine for culinary students and professional kitchens.
Japanese food & culture talks
The ideas behind the food: seasonality, kaiseki, and how Japanese kitchens work.
Sushi & fish butchery
Knife work, breaking down fish, curing, and shaping rice by hand.
Menu & concept consulting
Japanese-led menus and kitchen training for restaurants and hotels.
Mentoring
Guiding the next generation of chefs.
When I was starting out, I had no one to show me the way: which kitchens to aim for, how to apply abroad, or how to keep going through the hard early years. Now I want to give young chefs and culinary students the guidance I never had.
One-on-one career sessions
An hour together on your goals, your next move, and the kitchens and schools worth aiming for.
CV & portfolio review
Honest feedback on your CV, photos and applications before you send them.
Working abroad
How to apply to kitchens and culinary schools in Japan, Europe and Asia, and what to expect when you arrive.
Ongoing guidance
After your first session, stay in touch for follow-up advice whenever you need it.
Tell me a little about where you are and what you need, and I will get back to you with session details and fees.
Work Together
Good Work Begins With a Conversation.
I am open to meaningful culinary collaborations, selected professional opportunities, menu development projects, workshops, and private dining experiences.
01
Professional opportunities
For restaurant groups, executive chefs, and hospitality recruiters.
03
Private dining
For enquiries about bespoke dining experiences, subject to availability.
05
Knife sharpening
Hand-sharpening on Japanese whetstones for professional kitchens and serious cooks.
Contact
Let’s Create Something Meaningful.
For professional opportunities, collaborations, culinary projects, or private dining enquiries, get in touch.
Or write directly to bemohitsingh1@gmail.com
Send an enquiry