Chef Sonu Kumar Singh

The Place The kitchen is in Jaipur, and its cooking draws from Rajasthan rather than treating the region as decoration. Singh’s work at the restaurant is described as creative cooking with Rajasthani subtleties and fine local produce, pairing regional ingredients with traditional technique. The Sarvato Jaipur is a member of the Relais & Châteaux collection. In 2026, The Sarvato Jaipur Restaurant was recognized in the Relais & Châteaux restaurant collection, an honor tied to the dining room where Singh’s current cooking is centered. Before this role, Singh served as executive chef at The Johri in Jaipur. There, he handpicked seasonal vegetables, fresh herbs, and Rajasthan’s signature ingredients from a local market, a practice that places the market before the menu and lets the day’s materials speak first.

The Method His specialty is traditional Rajasthani cuisine using local ingredients and long-practiced cooking techniques. That practice is not static: his food pays tribute to tradition and ancestral cooking methods, then reinterprets them in innovative ways. Technique carries much of the flavor. Singh is described as a master of marinating, of rolling bread by hand with delicacy, and of cooking slowly over charcoal-fired sigri grills. Those methods give the food a physical memory of heat, smoke, dough, and spice rather than a purely plated idea of Rajasthan. At the restaurant, the six-course tasting menu explores Rajasthan’s culinary landscape by bringing royal recipes together with rural-community cuisine. The pairing matters: courtly dishes and village cooking are treated as parts of the same terrain, not as separate categories.

The Range Singh’s collaborations have taken the same regional intelligence into different settings. At The Johri, an eight-course four-hands dinner with Chef Vanika Choudhary was inspired by the journeys of nomads and traders who carried grain, ghee, spices, wool, dried fruits, and saffron across the mountains; the meal was accompanied by curated wine and cocktail pairings. On Antiparos, Greece, he created a six-course tasting menu at The Rooster with Abhishek Honawar. That menu was a predominantly plant-based celebration of Indian cuisine, using organic vegetables and herbs from The Farm, goat’s milk paneer, Greek lamb or seafood, and spiced Indian flatbreads. Across those menus, the through-line is Rajasthan handled through material and method: local ingredients, regional memory, handwork, and controlled fire. The result is creative Rajasthani cooking that keeps traditional technique close while allowing the form of the meal to change.