About

Meet Our Executive Chef

Sumeet Oberoi

With over three decades of culinary mastery, Executive Chef Sumeet brings a sophisticated, global perspective to Tandoor Chop House. His journey began at India’s premier IHM Pusa, followed by years of refining his craft with legendary luxury groups like Taj and Oberoi.

A Culinary Olympics medalist who has collaborated with two-time Michelin-starred Chef Richard Neat, Sumeet’s career has spanned elite kitchens in London and various Hilton properties across Toronto. As a dual Red Seal professional, he now leads our 'Live Fire • Global Grill' vision—seamlessly bridging his rich Indian heritage with European fine-dining elegance for an unforgettable Mississauga dining experience.

What is a Tandoor?

A tandoor is a cylindrical clay oven that originated thousands of years ago in the Indian subcontinent. Archaeological evidence suggests tandoor-like ovens were used as early as the Indus Valley Civilization (around 2500 BCE).

Traditionally, a tandoor is heated with charcoal or wood, reaching very high temperatures. Food is cooked either by placing it directly on the hot interior walls (like flatbreads such as naan) or by skewering it on long metal rods (as with tandoori chicken or kebabs) and lowering it into the oven. The intense heat cooks food quickly, giving it a distinctive smoky flavor and slightly charred exterior.

And our kitchen is still using this ancient practice -- with a modern twist -- to bring you unique flavors and distinctive dishes.