Chef Harpal Singh Sokhi believes that to become a hotelier, one needs to not only put in a lot of effort but also keep thinking of new concepts. Sharing his advice for young people looking to build a career in the industry, he said, “I would first say that there are no shortcuts to success. You need to spend a lot of time and give 100% effort to be successful.”
“If you want to be a hotelier, you have to fully immerse yourself in your concept, from the moment you wake up until you go to bed. Only by giving your all, you will see success and reach the light at the end of the tunnel,” he added.
Chef Harpal is not someone who keeps himself restricted to the kitchen, he often interacts with his customers and stresses that these little things and building a personal connection definitely help in the growth of a restaurant.
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Jun 13, 2026“In my culinary journey, one of the most memorable anecdotes is the phrase ‘Namak Shamak daal dete hain,’ which has become very popular. Guests at my restaurant often light up with joy and start singing ‘Namak Shamak’ when they visit. It's become a signature part of the dining experience.
Another fun moment is when I serve my mirchi halwa. People often blow on it, thinking it will be extremely spicy. But when they taste it, they are surprised and say it isn't spicy at all. I respond with a smile, ‘It's called Mirchi Halwa, but if you find it spicy, let me know!’ These little interactions make the experience special,” he said.
“And I believe that to be a successful hotelier, you have to put in a lot of hard work. Success doesn't come easily. Every day, from morning to evening, you have to think about how to improve and do better for your restaurant,” he added.
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