Being a chef can elevate your status more than any other hospitality job option. Although you might not be able to name the management or owner of the trendiest restaurant in town, you probably can recall the top chefs in your area. However, it takes a lot of effort and sweat before you have the flexibility to select the type of job you want to pursue.
 
Every famous chef spent years in the kitchen developing their cooking skills and learning from more seasoned cooks, and so is this well-known chef Jaspreet Singh Devgun. He pursued graduation in hotel management from Sgt University. Chef Jaspreet Singh’s passion for exploring and scaling in every field made him realise his potential.
 
Jaspreet’s journey as an entrepreneur and a professional chef was a self-challenging experience with many ups and downs. He is the founder of 13 kitchen and 13 Studio, where he deals with various companies in the field of commercial photography and videography, Saloni Mustard Oil, Madhu Cookware, Heeral Wah India, Orika Spices and Aaryavrat, Preet Lite (part of Tapan group) etc. Establishing these ten brands on board for him was a challenging and exciting task altogether.
 
As an entrepreneur, he always strived to reach and grow as much as possible. Chef Jaspreet Singh Devgun discovered a keen interest in content creation when he stepped in as a professional content creator of commercial ads for various e-commerce platforms. With this, he has performed well-appreciated videography for events content for these brands.
 
On his way to success, he consistently showed discipline which expanded him into new formats and spaces as a professional. Chef Jaspreet Singh Devgun is currently producing a TV cookery show - “wah! Kya Swaad Hai“- as a national television channel host.
 
Also, check out his Insta handle.

https://www.instagram.com/chefjaspreet.singh/

Chef Jaspreet has a vision of Publishing a Recipe Book with some of Jaspreet’s Signature Dishes. He perfectly exemplifies “Nothing is impossible with passion, discipline, and determination.”

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