Tony Rajinder Singh Kusbia MBE—known to food lovers across the UK simply as “Tony”—is more than just a chef. He’s a cultural icon, a culinary innovator, and a spirited television personality who has carved a unique place in British gastronomy. With a fusion of Scottish and Asian flavours, an infectious personality, and an unrelenting passion for food, Tony continues to captivate hearts and palates alike.
Born and raised in the vibrant neighbourhood of Leith in Edinburgh, Tony’s journey began in the most intimate and cherished place for any chef: his mother’s kitchen. It was here, at his mother’s side, that he first discovered the magic of spices, the joy of cooking, and the emotional connection food creates between people. This early exposure laid the foundation for what would become his trademark—flavourful, daring dishes that marry heritage with creativity.
While many kids dreamt of careers in music or sports, Tony found joy in Home Economics. His talent in the kitchen was recognised early, and it was no surprise when he went on to pursue formal culinary training. He worked hard to perfect classical techniques and earned his stripes in some of the UK’s finest culinary establishments. From the luxurious Balmoral Hotel and the historic Skibo Castle to the enchanting Gravetye Manor, and even aboard The Royal Scotsman and the Royal Yacht Britannia—Tony honed his craft in the company of greatness.
These roles weren’t just prestigious; they were pivotal. They allowed Tony to sharpen his skills, understand global standards, and develop an appreciation for excellence. However, it wasn’t long before he felt the call to create something entirely his own—a culinary identity that would break norms and build bridges between cultures.
With courage and creativity, Tony launched his own award-winning restaurants. These ventures didn’t just offer food; they offered an experience. His dishes were bold yet balanced, playful yet refined—embodying the rich heritage of his Indian roots and the rustic charm of Scottish traditions. Diners loved the surprise and delight in every bite, and soon, his restaurants became hotspots not just for locals, but for celebrities, media, and food critics alike.
His big break into the national spotlight came in 2000 when he became the winner of the UK’s first-ever professional cooking competition on ITV. This victory was more than a personal achievement; it marked the arrival of a new kind of chef—one who was fun, relatable, and fearless. It set the stage for a series of accolades, including the coveted titles of Scottish Chef of the Year and Highland Chef of the Year, as well as a Gold Medal from Salon Culinaire.
Tony’s commitment to celebrating Scottish produce, while adding his signature spice and energy, has become a hallmark of his brand. Whether it’s creating an Indian twist on haggis or reinventing traditional dishes with global flavours, his food tells a story that’s both local and universal.
But it’s not just in the kitchen where Tony shines. With his quick wit, warm smile, and down-to-earth nature, he’s become a television favourite. He has starred in numerous BBC2 shows such as A Cook Abroad: Tony Singh’s India, a heartfelt exploration of his cultural roots, and The Incredible Spice Men, a lively series with fellow chef Cyrus Todiwala. These programs showcased not just Tony’s cooking, but his heritage, humour, and humanity.
He’s also a regular face on shows like Saturday Kitchen, The Great British Menu, and Ready Steady Cook. Beyond food-focused programming, Tony has made guest appearances on Celebrity Mastermind, Pointless Celebrities, and many more, where his charisma consistently lights up the screen.
His reach isn’t limited to television. Tony has cooked for royalty and dignitaries around the globe, including Queen Elizabeth II, the late Duke of Edinburgh, King Charles III, Prince Albert of Monaco, and even former U.S. President Bill Clinton and Donald Trump. From palace banquets to private celebrity events, Tony’s talent is trusted at the highest level. His food has not only graced fine dining tables but has also served as a symbol of cultural respect and unity.
Behind the scenes, Tony is an active member of numerous culinary institutions. He is a Master Chef of Great Britain, a respected figure within the Royal Academy of Culinary Arts, and a contributor to the Craft Guild of Chefs and the Scottish Chefs Association. These memberships are a reflection of his influence, credibility, and dedication to pushing the industry forward.
In 2017, Tony’s contributions to the food and drink industry were formally recognised when he was awarded an MBE (Member of the Order of the British Empire) in the Queen’s Honours List. This wasn’t just for his culinary excellence—it was also for his extensive charity work. Tony has long been a passionate advocate for food accessibility, supporting food banks, youth training programs, and diversity initiatives within hospitality. He uses his platform not just to inspire, but to uplift.
Tony’s presence online continues to grow, where he shares recipes, behind-the-scenes moments, and personal insights with his loyal followers. Through social media, he connects directly with food lovers, aspiring chefs, and fans who admire not just his dishes, but his authenticity and energy.
To explore Tony’s vibrant world, check out his official platforms:
👉 Tony Singh Official Website
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From the heart of Leith to the tables of the world’s most elite, Tony Singh has proven that cooking is not just about technique—it’s about soul, passion, and connection. Through his food, he tells stories that resonate across cultures and generations. Whether he’s creating a vibrant curry, sharing a laugh on TV, or mentoring young chefs, Tony does it all with flavour and flair.
In every sense of the word, Tony Singh is a trailblazer—bringing people together, one unforgettable dish at a time.
