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Paneer Shaslik
Marinated Indian cheese on skewers with peppers and onion

Chicken Methi Tikka
Chicken marinated with fenugreek and black pepper

Lamb Rogan Josh
Lamb cooked with traditional Kashmiri spices

Saffron Rice

Saviyan Kheer
Roasted vermicelli pudding with dates and nuts

ABOUT CHEF GURJYOTE SETHI
Growing up in a business-oriented family and deeply inspired by my grandmother’s cooking, I always dreamed of combining entrepreneurship with culinary artistry. With the vibrant spices and flavours of India shaping my early memories, I knew by Grade 9 that I was destined to become a professionally trained chef.
My culinary journey began in 1999 after graduating from the Institute of Hotel Management in New Delhi. I started as a kitchen trainee at Hyatt Regency and steadily rose through the ranks, eventually becoming Executive Chef at The Taj Hotel, New Delhi, India. Over the past 26 years, I have had the privilege of being mentored by some of the world’s finest chefs while working with leading global hospitality brands including Marriott, Crowne Plaza, InterContinental, Aman Resorts, and Fairmont Hotels.
My entrepreneurial spirit led me to open my own food venture in Greater Kailash 1 Market, New Delhi, where I refined my vision of blending traditional flavours with modern presentation. In India, I had the honour of cooking for the Honorable Prime Minister of India, Mr. Narendra Modi, as well as Bollywood actors, renowned musicians, directors, and the German Ambassador.
An exciting chapter of my journey unfolded in Scotland, where I worked in an upscale restaurant and expanded my understanding of European cuisine. Travel became my classroom as I explored global flavours, techniques, and ingredients—building a culinary repertoire that bridges traditional Indian cooking with contemporary world cuisine.
Twelve years ago, I was warmly welcomed to Vancouver, Canada, where my passion and skill were embraced by the community. I achieved my Canadian Red Seal Chef certification, worked with Fairmont Hotels, and founded my catering company, GJ’s Kitchen. Vancouver BC, I have had the honour of cooking for former Defence Minister Jason Kenney, Multicultural Minister Tim Uppal, and the Minister for Children and Women’s Development.
My work has been reviewed by The Times of Canada and Asian Journal, and I have been featured by Kamilla Singh for my quality and presentation. I am proud to maintain a 4.8-star rating from guests across social media platforms and food blogs.
I have shared my culinary philosophy through interviews and media appearances including RED FM 93.5 (The Harpreet Singh Show), Shaw Multicultural Channel (Asian Pulse with Kamilla Singh), Dreamzz Radio, and Spice Radio 1200 AM with Shushma Datta. I have also created quick culinary features on Spice Eats by Chef Gurjyote.
I have celebrated Diwali and Vaisakhi on CTV Vancouver Breakfast Television (Vancouver and Toronto editions) and Global BC, proudly representing Indian cuisine and culture to a wider audience.
Today, I continue to celebrate and showcase my heritage by sharing authentic, refined, and innovative cuisines with guests at “Kitchen Therapy” through my experience cooking and traveling around the Globe.

“INDIAN ON THE PLATE, GLOBAL IN TEMPTATION”