Tony Singh MBE is one of the UK’s best-loved celebrity chefs, renowned for his lively personality and skill in designing quirky and delicious dishes, to delight diners across the land.
A fourth-generation Scottish Sikh, Tony was born and raised in Leith, Edinburgh, and learned at his mother’s knee the cookery skills which would see him create the unique fusion of Scottish and Asian flavours for which he is so well known.
After showing early promise in Home Economics at school, Tony went on to train classically as a chef and later secured prestigious roles working at the Balmoral Hotel, Skibo Castle, Gravetye Manor and on board The Royal Scotsman and the Royal Yacht Britannia. After years of experience working in destination dining spots in London and Scotland, Tony went solo to launch his own award-winning restaurants – and it was here that his inimitable cookery style really came into its own, with crowds (and cameras!) flocking to see Tony’s contemporary twist on traditional dishes for themselves. A previous winner of Scottish Chef of the Year, Tony strives to promote innovative use of Scottish produce, but always with an unexpected flourish.
Known for his quick-fire wit and cheeky personality, Tony is a firm favourite on British television, starring in BBC2 programmes, A Cook Abroad: Tony Singh’s India, and The Incredible Spice Men, with Cyrus Todiwala. Alongside this, Tony makes regular appearances on cookery shows including The Great British Menu, Saturday Kitchen and Ready Steady Cook, as well as guest spots on Pointless, Celebrity Eggheads, Celebrity Mastermind and many others.
Tony is a member of significant industry peer appointed associations, a Master Chef of Great Britain, and the Royal Academy of Culinary Arts, the Craft Guild of Chefs and the Scottish Chefs Association. Tony was awarded his MBE in the 2017 Honours list, for services to the food and drink industry, and also for his charity work.
Currently, Tony Singh acts as consultant chef of Tony Singh at the Apex, in Edinburgh’s bustling Grassmarket.