Chefs
Chefs
Culinary Director
Balpreet Singh Chadha
Chef Balpreet Singh Chadha began cooking in 2003 at Taj and ITC Hotels, cooking for heads of state and the 2011 Cricket World Cup. He led Michelin-recognized Benares in Madrid, ran culinary operations at Andaz Delhi, and opened Sanjh in Dallas. Now Culinary Director at The Mango Yard, crafting Global Indian cuisine over charcoal tandoor and live fire.
2003
Taj and ITC Hotels, cooked for heads of state
2015
Opened Benares, Madrid — Michelin recognized
2023
Condé Nast "40 under 40" honoree
2024
Opened Sanjh, Dallas — CultureMap rising star
EXECUTIVE CHEF
Sukesh Kale
Hyderabad-born, Chef Sukesh Kale trained at Dubai’s Madinat Jumeirah, Abu Dhabi’s Qasr Al Sarab, and at sea with Norwegian Cruise Line before rising to Executive and Corporate Chef across Hyderabad, most recently at The Camp. Now Executive Chef of The Mango Yard, running the kitchen every service with hotelier discipline and a tandoor cook’s touch.
Training
Madinat Jumeirah, Qasr Al Sarab, and open-sea galleys
Oman
Chef de Partie at PAUL bakery-café
Hyderabad rise
Executive and Corporate Chef, Kiaro to The Camp
Today
Executive Chef, The Mango Yard
EXECUTIVE CHEF EXPERIENCE
GLOBAL EXPOSURE
DISCIPLINE & PRECISION
Balpreet Singh Chadha — Culinary Director
Chef Balpreet Singh Chadha is back in Dallas.
Chef Balpreet began cooking professionally in 2003 and spent his first decade in the kitchens of Taj Hotels and ITC Hotels, including Masala Kraft and Dakshin, two of India’s most celebrated Indian restaurants. As a banquet chef he cooked for heads of state — Prime Ministers Manmohan Singh and Narendra Modi, President Pranab Mukherjee, Hillary Clinton, and the rulers of Abu Dhabi and Dubai — and for marquee events including the 2011 Cricket World Cup.
The Middle East followed, as Brand Chef for LULU Group’s De Thali and Peppermill restaurants in the UAE. Then Europe: in 2015 he led the team that opened Benares in Madrid, which earned Michelin Guide recognition within its first year, and he sharpened his craft with stages at two-Michelin-star Santceloni and at Juanito Kojua, San Sebastián’s oldest and most decorated restaurant.
Returning to India, he served as Director of Culinary Operations at AnnaMaya, Andaz Delhi — ranked among the country’s top 20 restaurants by Condé Nast Traveller India in 2018 and #1 in its category — before rising to Executive Sous Chef of the hotel. He was named Best Young Chef by the India International Hospitality Expo in 2019 and one of Condé Nast Traveller India’s “40 Under 40: India’s Most Exciting Young Chefs” in 2023.
That same year he moved to Texas to open Sanjh in Las Colinas, one of the most talked-about Dallas openings of 2024, and was named a CultureMap Dallas Rising Star chef.
At The Mango Yard, Balpreet leads the culinary program as Culinary Director: a Global Indian menu that treats the classics with exacting technique while reaching across the world’s cuisines — cooked over a charcoal tandoor and finished tableside with live fire. Several of his dishes are served nowhere else in North America.
Sukesh Kale — Executive Chef
Chef Sukesh Kale’s has spent every year since in some of the most demanding kitchens in the world. After graduating from Westin College of Hotel Management, he trained at Dubai’s Madinat Jumeirah and Abu Dhabi’s Qasr Al Sarab by Anantara, cooked at sea with Norwegian Cruise Line, ran precision high-volume production for Sky Gourmet at Hyderabad’s international airport, and served as Chef de Partie at PAUL, the French bakery-café house, in Oman.
Back in Hyderabad he rose fast: Executive Sous Chef at Kiaro Foods, Executive Chef at Bel Posto and Atom Lounge & Kitchen, then Corporate Chef for Vlogs Food Co. and The Camp — the rooftop bar and kitchen whose Rajasthani, Mediterranean and Pan-Asian menu drew coverage in Telangana Today and Deccan Chronicle. His coriander pot rice and tandoori plates became the dishes guests came back for.
Sukesh cooks with an international hotelier’s discipline — clean stations, exact temperatures, nothing left to chance. As Executive Chef of The Mango Yard, he runs the kitchen every service, bringing Chef Balpreet’s Global Indian menu to the plate from the charcoal tandoor to the tableside flame.
EXECUTIVE CHEF EXPERIENCE
GLOBAL EXPOSURE