Devinder was born and raised in Chandigarh in northern India. Having started his professional career with a degree and a job as a pharmacist, he decided that food, his original passion, could be an effective tool in providing health to one’s body and soul as the prescriptions he was filling. With this realization in mind,

He decided to pursue his passion and took a job in his family’s restaurant. An entrepreneur at heart, he went on to start three successful restaurants of his own before becoming a chef for Stanford Dining. In his fourteen years as a chef, Devinder has developed expertise in both getting restaurants off the ground and in building successful management teams.

​He combines his knowledge of food and medicine to create enticing dishes that are nutritionally balanced. From his culinary perspective, he says, “I understand how food functions in the kitchen as well as in the body, and I bring this intention to my menu.”

In 2019, he co-founded a culinary consulting company, with an intention to break the complexity of Indian cuisine execution and creating a health and wellness centric menu using a wide array of spices and herbs.

​Amid pandemic, in 2020 Devinder co-founded a non-profit to provide free meals to those in need to make sure no one stays hungry and has access to food anywhere, anytime, and any day.