As Executive Chef, Jaspratap “Jassi” Bindra acts as the creative mind behind the Amrina menu and is responsible for operational standards for the front and back of house and every guest touchpoint to ensure an excellent experience. His specialty is the essence of classical Indian dishes with eclectic expressions, and creating a gastronomical journey inspired by his childhood. The taste of his grandmother’s recipes allows him to bring fond memories to the present. His menu will reflect a mélange of urban cravings for Indian food, authenticity, and creativity, served with love. Overall, he hopes to share a piece of his culture and himself with every dish to generate lasting excitement for Indian cuisine, leading him on a never-ending expedition to highlight the authentic Indian cooking styles with a fun riff on familiar dishes. His goal is to create a voyage of taste, texture and temperature using locally sourced ingredients with innovative techniques & zero waste practices.
Though no one who tastes his food needs proof, Bindra’s extensive resume speaks volumes. Most recently, he held the role of Executive Chef at Punjab Grill in Washington, D.C., a position for which he beat out two other chefs from Michelin star restaurants in London and New York. Bindra’s unique menu and creative execution landed the restaurant a Michelin plate and mention in the Michelin guide in 2019. The same year, he was named in “The World’s Best Indian Chefs” article in the Hindustan Times by Vir Sanghvi, India’s renowned food critic, who stated that the restaurant “was the best fine-dining Indian restaurant on the East Coast of America.”
Bindra began his career by enrolling at the catering management college in Kolkata, India and soon after graduating, he began his journey as a chef. He graduated with a Bachelors in International Hospitality Management from Napier University in Edinburgh, Scotland in 2007. Shortly after, he joined the prestigious Intercontinental Group of hotels as a Kitchen Executive Trainee and was awarded “Best Executive Trainee.” He continued to build his knowledge and skills in India, where he opened themed restaurants and joined opening teams of 5-star, deluxe hotels, which also bagged him many accolades and awards. In addition to his Michelin guide mentions, Bindra has been featured in notable publications like Food & Wine Magazine and The Washington Post.
His delight in meeting new people has guided the vision of Amrina, where he will play a key role in the guest experience. When he’s not in the kitchen, he enjoys adventurous activities like skydiving and has recently been learning to fly an airplane.