He graduated from OCLD in year 1995 with a gold medal and his first posting was in The Oberoi New Delhi in pastry kitchen. He worked under numerous expat chefs to gain knowledge and skills which made him bag the gold medal at the Oberoi Culinary Olympics held in 1996. He moved on to Kolkata in 1998 and was the first youngest pastry chef of Oberoi Hotels and Resorts. Chef Bali was sent to Australia to train with the best chefs in 2001. He moved to ITC hotels for two years where he was the opening chef of ITC Sonar where he worked until 2004. In this tenure he went touring many countries to do Indian Food promotions and festivals. He visited Brunei Darussalam to do an Indian food promotion. He also opened up an Indian restaurant in Taipei. Visited countries like Singapore, Malaysia, Hong Kong, Indonesia for his oriental exposure. He is also associated with culinary schools such as Mausi Sebess in Argentina, Cordon Bleu in London, Culinary Institute of America New York, where he visits as external faculty to take culinary classes for professional chefs. A day with Jamie Oliver, 10 days with Gordon Ramsay in London and a trip to Thomas Keller at French Laundry in Napa Valley are some of his recent feathers in his cap. He recently represented India in World skills competition in Leipzig as an expert. He has worked with world renowned MOF pastry chefs like Stephane Treand, Stephane Glacier, Jean Francoise Arnaud, Sebastian Chevalier, Martin Lippo and Fredrick Morceau.

Apart from his culinary ventures, Chef Bali has a knack for picking up languages. He can speak Kashmiri, Punjabi, Dogri, Bengali, Hindi and English with fluency and is currently pursuing his advanced diploma in Spanish. He also travels to the Spanish speaking countries to conduct Indian cooking classes in Spanish.

He has also authored five books, which are prescribed text books for catering colleges in India, Kenya, Nepal and Malaysia.

In his spare time, when he has any- he likes to sing on Karaoke, play keyboards and Classical Flute

Chef Bali is currently working with Oberoi Center of Learning and Development as Corporate chef learning and development and has completed his Pro Certification level 2 from Culinary Institute of America. He is one of the only three chefs in India to have been professionally certified by CIA and American Culinary Federation. He is also one of the chefs in the world, who has scored the highest marks in Pro certification level 2 until the year 2018.

He does not remember when the Kitchens took over him completely and he is very happy as he still wears white and cuts…it’s only the commodities that have changed in his dreamed career.

His passion for cycling is related to his industry and profession. Good food keeps him occupied and one day when his weighing scale showed a three digit figure, this man gave a try to pedal up a beast for 30 km every day on an average. His other partners in crime form Indirapuram cycling club, cycled everyday with him and soon this became an undying passion for this man who has cycled 25000 km in last 24 months and is now all set to ride from India gate to Rann of Kutch in Nov 2018.

He has lost around 26 kilos in last 12 months and around 8 inches on his waist. He is happy that he doesn’t have to feel guilty of eating and one day when he has to binge on food he decides to burn it down with a century ride.