Jassimran Singh

Coming Up

Culinary school led into the kind of apprenticeship that starts with the least visible work. Jassimran Singh first entered the line as a dishwasher in Melbourne, Australia, then moved to breakfast cook in Melbourne, Australia. The progression was built on repetition: early shifts, service pressure, and the kind of trust that only accrues when the basic jobs are done cleanly. New York sharpened the pace. At The NoMad in New York City, New York, starting in 2014, Jassimran Singh worked as sous chef, where service rhythm and kitchen discipline had to be held at a higher level. That experience carried him to Crown Shy in New York City, New York, where he became Head Chef and helped shape the restaurant’s character from the pass. Since 2019, Jassimran Singh has held the title of Executive Chef-Partner of Crown Shy while also serving as Culinary Director at Kent Hospitality Group. The scope of those roles points to a chef working across more than one room, with responsibility that reaches beyond a single menu and into the systems that support the dining room.

Where They Are Now

The present work centers on execution and control. Jassimran Singh holds the Executive Chef-Partner title at Crown Shy and remains Culinary Director at Kent Hospitality Group. In the short quotes attached to his name, the language stays clipped and practical: "It's our number one dish to be honest." "It's very unique to New York." Those lines read like the speech of a working chef, direct and unadorned, shaped by service rather than presentation.

Signature

The signature dishes tied to Jassimran Singh are grilled citrus-marinated chicken and city-inspired tandoori flatbread. The first leans on brightness and char; the second brings tandoori work into a city setting. Taken together, they show a kitchen point of view that keeps the food legible while pushing it toward a more contemporary edge.

In Their Words “It's our number one dish to be honest.”