In the fast-paced, often superficial world of modern hospitality, where trends go viral one day and vanish the next, there are very few who choose to build something enduring. Chef Manjot Singh is one such rare name. With a career spanning nearly 18 years, Manjot Singh hasn’t just been cooking food; he has been crafting souls for spaces. A hospitality consultant by craft and a storyteller by instinct, his journey is a masterclass in curiosity, culture, and constant reinvention.
Today, as the driving force behind Three Hat Hospitality, alongside his partners Chef Jagdeep Singh and Chef Adarsh Mishra, Chef Manjot Singh is rewriting the rules of the hospitality landscape across Punjab and beyond.
From New Zealand Kitchens to MasterChef Recognition
Every great story has a humble beginning, and Manjot Singh’s is no different. Long before the accolades and the successful consulting projects, there was a young man in New Zealand, doing the “gritty” work. From washing dishes to basic prep work, he learned the hospitality business from the ground up.
It was in these international kitchens that he developed a deep respect for process, discipline, and systems. This wasn’t just about learning how to chop vegetables; it was about understanding the heartbeat of a kitchen. This foundation of humility and hard work eventually caught the eyes of the best in the business.
Chef Manjot Singh earned significant recognition from the iconic MasterChef Australia judges—Gary Mehigan, George Calombaris, and Matt Preston. What stood out to them wasn’t just his technical skill, but his originality and intent. In a world of copycats, Manjot was bringing a unique soul to the table.
Three Hat Hospitality: A Trifecta of Vision
Success in the hospitality consulting business is rarely a solo act. At the heart of Chef Manjot Singh’s evolving universe is a powerful partnership. Along with Chef Jagdeep Singh and Chef Adarsh Mishra, he co-runs Three Hat Hospitality.
This isn’t just another consulting firm; it’s a collective of three distinct minds driven by one shared vision.
- Storytelling: Every project must have a narrative.
- Operational Depth: The systems must be world-class.
- Concept-Led Execution: No two projects should ever look or feel the same.
Together, this trio has captured the hospitality landscape of Punjab, introducing concepts that are thoughtfully designed and responsibly executed.
A Portfolio of Soulful Concepts
If you look at Manjot Singh’s portfolio, you won’t find a “signature style” because he refuses to replicate himself. Each project is a living, breathing entity with its own identity.
- Mizani: Vinyl Café of Punjab
Mizani is perhaps the most personal reflection of Manjot Singh’s philosophy. As Punjab’s first vinyl café, it merges music, memory, and mindful food. In an era of digital noise, Mizani offers a tactile, analog experience where the crackle of a record meets the honesty of a well-cooked meal.
- Mojave: The Artisanal Kitchen of Patiala
In Patiala, Mojave stands as a testament to craftsmanship. It’s an artisanal kitchen that celebrates honest flavors. There are no gimmicks here—just thoughtful execution and a deep respect for the ingredients.
- Humble Crumble: The Breakfast Ritual
Manjot believes that even the most mundane parts of our day deserve excellence. Humble Crumble reimagines the breakfast ritual. It’s about taking something as simple as a morning meal and doing it exceptionally well, turning it into a comforting everyday luxury.
Beyond the Plate: Exploration and Sustainability
For Chef Manjot Singh, the journey is never about a culmination; it’s about a continuous beginning. His philosophy is rooted in exploration. This is evident in his immersive pop-ups and his push for sustainable kitchen models.
He isn’t just designing restaurants; he is designing business models that are responsible toward the environment and the community. Whether it’s an intimate private Yakitori dining experience or one of Jaipur’s largest rooftop destinations, the focus remains on challenging conventional formats.
The Road Ahead: Why the Journey is Just Beginning
What makes Chef Manjot and the team at Three Hat Hospitality stand out is their emotional connection to their work. To them, hospitality is not just a transaction; it’s about environment, emotion, and experience.
They aren’t interested in building “units”; they are interested in building landmarks. As they continue to expand their footprint across the country, one thing is abundantly clear: they are not just changing how we eat; they are changing how we feel when we step out of our homes.
In an industry that often loses its way in the pursuit of scale, Manjot Singh remains grounded in his craft. With 18 years behind him, he still approaches every new project with the curiosity of a beginner and the wisdom of a master.
For the team at NewsNowNation, this story is a reminder that in the world of business and art, “soul” is the only ingredient that truly matters.
