Tej has been in professional catering for 17 years working his way up to head chef. He started by cooking with his mother and other family members at a young age, learning real home cooked traditional dishes and spending time at the temple [Gurudawara] volunteering at weekends in community kitchens.
Later Tej went in to professional catering, being trained and inspired by Abraham Benrimoj, who worked as a chef in Spain, Gibraltar, Italy and England [such establishments as Palms of Kensington, Jagz of Ascot, Grand Hotel Italy, Caleta Palace Hotel Gibraltar]. Also having been an instructor and judge at the Prue Leith Cookery School.
During this time, Tej trained in various cuisines whilst working in the UK and Switzerland. Travelling through Europe and India has ultimately gone full circle bringing him back to his origins of Indian Cuisine, combining that with the techniques and practice of restaurant dishes. Then 2 years in India opened up new ideas and dishes from Punjab down to Goa.
The time in India opened up a huge array of other spices and dishes that you would not find.