From Ballia to Michelin Stars: Chef Prajit Singh Blends Indian Tradition With Global Culinary Innovation

From mastering age-old Indian techniques to working inside some of the most technically ambitious kitchens in North America, Chef Prajit Singh is steadily making his mark as a versatile and forward-thinking force in the culinary world.

Born and raised in Ballia, a small town in eastern Uttar Pradesh, Prajit’s culinary journey began with a leap of faith when he moved to Lucknow to pursue his passion. He graduated from IHM Lucknow in 2019 with a degree in Hospitality Management, setting the foundation for what would become a global pursuit of culinary excellence.

Prajit’s professional career began with ITC Hotels, where he trained at both the ultra-luxurious ITC Grand Bharat and the legendary ITC Maurya in New Delhi. These early experiences immersed him in classical Indian gastronomy, especially Awadhi cuisine, which he explored deeply under the guidance of local khansamas—the generational gatekeepers of Lucknow’s regal culinary traditions.

Eager to expand his knowledge beyond borders, Prajit moved to the United States to pursue an Associate Degree in Culinary Arts at the Culinary Institute of America, Hyde Park (CIA). As part of his academic curriculum, he undertook research and development focused on authentic Indian cuisine, working to reinterpret traditional recipes through a modern lens for educational projects. This deep dive allowed him to analyze Indian flavor profiles, regional techniques, and ingredient behaviors in a global culinary framework.

Simultaneously, he served as Lead Kitchen Assistant at Caterina de’ Medici, the institute’s Italian fine dining restaurant. There, Prajit worked alongside faculty chefs, supporting menu development, recipe testing, and daily service—building his experience in classical European cooking and high-volume kitchen operations.

Prajit’s first professional role in the U.S. was at One White Street, a Michelin-starred restaurant in New York City led by Chef Austin Johnson. Known for its modern American cuisine with strong Japanese influences, the restaurant sources much of its produce from its own farm in upstate New York. Prajit’s contributions during a key phase of growth helped the restaurant earn a Michelin Green Star in 2024, awarded for its leadership in sustainability and ingredient sourcing.

Never one to be confined to just fine dining, Prajit stepped into the entrepreneurial side of food as the consulting chef for Binge Biryani, where he crafted bold, delivery-optimized Indian recipes tailored to the American palate. He then played a pivotal role in launching Kalye, a modern Filipino concept in NYC that received widespread acclaim. The restaurant’s standout debut earned it the prestigious title of “Best New Restaurant” by The New York Times.

Continuing his ascent through the fine-dining world, Prajit joined Saga, a Two Michelin-starred restaurant perched on the 64th floor of Manhattan’s iconic 70 Pine building. Under Chef Charlie Mitchell, a James Beard Award winner, he honed his skills in modern American cuisine, tasting menu execution, and luxury hospitality.

Currently, Prajit is part of the elite team at Jônt in Washington, D.C.—a Two Michelin-starred restaurant ranked #13 in North America by Opinionated About Dining (OAD). Led by Chef Ryan Ratino, Jônt is revered for its intricate, progressive tasting menus, rare ingredients, and relentless attention to detail. Each dish is a result of extensive culinary research and technique, and Prajit plays a key role on the team striving for perfection—and a third Michelin star.

From the quiet streets of Ballia to the high-caliber kitchens of the culinary world, Chef Prajit Singh’s journey blends tradition, precision, and innovation. With roots in India’s rich food heritage and eyes on the future, he is crafting a global narrative—one thoughtful, elegant plate at a time.