Previously the owner of three successful Edinburgh restaurants, Tony has now turned chef consultant, offering his expertise through cooking classes, outside catering and restaurant consultancy services. For over 25 years, Tony has pushed the boundaries of culinary innovation, combining his Sikh upbringing with his love of Scottish produce. His distinctive style soon developed and made him hot property in restaurant circles and helped him secure membership of the country’s leading bodies including the Academy of Culinary Arts, the Craft Guild of Chefs, the Scottish Chefs association and the Master Chefs of Great Britain.
See Tony’s Forgotten Food Recipe – Belly Pork with Haricot Beans
Tony Singh was born and raised in Leith, and first began his foray into cookery via a Youth Training Scheme when he was 16. Today he is the chef-director of Oloroso in Edinburgh. Tony has gained over 25 years of experience, working at various establishments including Gravetye Manor, The Balmoral Hotel, Martins Restaurant, The Royal Yacht Britannia and The Royal Scotsman train. He is known for his contemporary Scottish cooking, which incorporates influences from all around the world. A strong advocate of staff development within the industry and promoting the highest standards of food, cooking and service, Tony is a member of the Academy of Culinary Arts, the Craft Guild of Chefs and is a Master Chef of Great Britain. Tony also strives to promote the innovative use of Scottish produce through his membership in the Scottish Chefs Association.