Deepak Arora

Growing up in India, I developed my passion for cooking with my family and friends. I inherited my cooking skills from my Mom, as I used to help her extensively in the kitchen. Upon completing my higher education in the culinary field, I officially started my cooking career with Singapore Airlines.

Later I moved to work on Carnival Cruise Lines in Miami, USA, where I had the pleasure to work with about 150 Nationalities, and we cooked for about 3000 to 5000 Cruisers each day. While working aboard Carnival Cruise Lines, I also enjoyed visiting 45 Mexican and American Ports and, by osmosis, learning more about their foods and culture at each stop.

After working for almost 4 years on the Cruise Lines, I decided to move to Canada in 2007 to work for a few restaurant chains. My vast experience on the Cruise Ship assisted me in opening large-scale restaurant projects in Edmonton, such as "The Rec Room" as their Executive chef. Simultaneously, I was also doing chef consultancy for new restaurants. I am so proud to say that I attained my Red Seal and Certified Chef De Cuisine Certification in Edmonton. My crowning culinary achievement was when I was hired as the Executive Chef for Rogers Place Arena, home of the Edmonton Oilers Hockey Team. I spent 3 very happy years at the culinary helm of Rogers Place, all while slowly building my Real Estate portfolio.