Sameer Farhad Sehgal has over 22 years of culinary experience working with leading brands around the world. He began his career in India and has since worked in the UK and UAE, holding roles like executive sous chef at establishments like the Intercontinental Dubai and as head chef at the Armani Hotel Dubai. Sehgal aims to be a well-rounded culinary expert and enjoys interacting with guests and creating new flavor experiences for diners. Originally from India, he is now a British national who draws inspiration from quality home cooking and different world cuisines in his own culinary philosophy.

1. Sameer Farhad Sehgal.
My Culinary background is a nice melting pot of various Cuisines as well as various
establishments- Hotel/restaurant /food factory (only 5 months) .The idea and aim was to
become a well-rounded culinary expert instead of taking a master chef kind of restricted role. I
have been at Executive sous chef role since 2013 at Premium establishments from current
Armani to Intercontinental Dubai as well at the Dorchester (premier sous is equivalent to junior
exec sous).
I bring along over 22 years’ worth of experience -quality learning time having spent with
leading brands in the world – The Oberoi Hotel, The Dorchester, Blake’s , Intercontinental
Group and The Armani . I began my professional journey at the Institute of Hotel
Management Catering Technology in Chennai, India, where I gained a diploma in hotel
management.
The rigours of working in a busy culinary environment gives me a unique sense of
‘completion’, with the sounds of the kitchen music to my ears, providing creative inspiration in
my quest for perfection on a plate. A British national with North Indian heritage, I consider my
choice of profession a lifelong journey of discovery.
Originally hailing from the Punjab, a love of good food ran in the family and is the foundation
for my own culinary philosophy, which is rooted in quality-led home-cooked food.
Schooled in the management side of the industry, I quickly realised that my true talents lay in
the kitchen where the opportunity to create dishes and see diners relish new flavours and
taste experiences gave me a sense of direction.
I have also developed a broad culinary repertoire, with sound knowledge of European,
Mediterranean, Indian, Thai and Arabic cuisine that has enabled me to work for leading
hospitality brands in India, the UK and the UAE.
Positions with Oberoi Hotels’ in Bangalore and Calcutta provided a thorough grounding
before I decamped to London to join the team at high profile boutique property, Blakes Hotel,
before taking on a new challenge at legendary hospitality icon, The Dorchester, where I was
premier sous chef.
A development role as executive chef with Kerry Foods in the UK allowed me to diversify his
professional knowledge outside of the hotel world, but I was enticed back to the industry –
and to a new location – with a posting at the InterContinental Hotel Dubai Festival City as
executive sous chef prior to joining the Armani Hotel Dubai team in November 2013 as head
chef of Armani main kitchen operations.
My remit covers everything from menu planning and training to guest engagement as well as
additional responsibility for the smooth execution of high value dining events.
A strong believer in putting people first in order to deliver excellence every time, I am very
much a front-of-house chef who loves to interact with the guests.
I am also a proud father of two young children and I love nothing more than spending quality
time with my family in my own kitchen, and sharing the secrets of my mother’s cooking.