The Team

Owner: Devendra & Shashi Singh

Devendra started his hospitality career in 1976 in India where he completed his diploma in Cookery and Restaurant Management. He was then selected by the  renowned five star hotel, Clarks Avadh, as a trainee chef.

Under the supervision of some of the best chefs in the country he was able to further develop his culinary skills before moving to Australia in 1981. Soon after, Devendra established his first restaurant on the Peninsula, Siddhartha, and has developed a loyal following ever since. In 1998 he purchased Wildcroft Estate, a boutique winery in Red Hill South which is looked after by his wife Shashi. Shashi has completed her degree in viticulture and is now in the final year of her winemaking degree.

In mid 2004 Devendra established Tulsi which has gone on to win a number of awards including Best Indian Restaurant in Victoria.

 

Head Chef: Bhagwati Prasad

Bhagwati began his career in the 1971 as a dishwasher at one of the most acclaimed restaurant in Lucknow, India. There the head chef saw an untapped potential in him and decided to take him under his wing, teaching him the many techniques of cooking. Bhagwati quickly excelled and moved on to work at a number of five star hotels throughout India.
In 1985 he moved to Australia and started working as the head chef at Siddhartha, and has continued to do so at Tulsi.

Bhagwati is the longest serving member of the team and continues to thrive as the head chef of a multi award winning restaurant.

Sous-chef: Jagdev Gill

Hailing from Punjab in Northern India, Jagdev commenced his course of Commercial Cookery at the Melbourne City Institute of Education in 2009. In 2013 he joined the Tulsi team and has developed a flair for Tandoori cuisine. Over the last few years, Jagdev has collaborated with Devendra to develop innovative Indian menus for the Tulsi Diwali functions, as well as, the pop-up restaurants at the Avani winery.