As the director of culinary experiences, Dushyant Singh brings more than 16 years of experience to The Camby Hotel. He is responsible for overseeing all culinary operations and creating seasonal menus at The Camby Hotel’s three authentically immersed culinary concepts including Artizen, Crafted American Kitchen & Bar, The Bees Knees and Wade Rooftop Bar.
Singh’s leadership ability and excellence in the culinary field has earned him much recognition over the years. He most recently served as the director of food and beverage and executive chef of The Westin Chicago River North in Chicago and was instrumental in successfully rebranding the restaurant and banquet operation as well as implementing a new beverage program. Prior to this role, Singh served as the executive sous chef at Sheraton Wild Horse Pass Resort & Spa in Chandler, Ariz., home of Kai, Arizona’s only five-star restaurant from Forbes and Five-Diamond restaurant from AAA.
Growing up in New Delhi, India, Singh’s brings a more worldly perspective on the culinary arts, which began at a young age while enjoying his mother’s Northern Indian cuisine. His passion was further ignited upon studying hospitality management in India, which eventually led him to The Culinary Institute of America in Hyde Park, New York. Singh continued his culinary journey with prestigious hotels like Paris Las Vegas, Hyatt Regency Gainey Ranch, and Waldorf Astoria Collection in Southern California.