Chef Kuldeep Singh
Not every chef begins their journey dreaming of kitchens.
Growing up with a keen interest in accountancy and business, Kuldeep first set out to become a Company Secretary, enrolling with the Institute of Company Secretaries of India. Life, however, had other plans — and what began as an unexpected turn led him into hospitality and, eventually, a lifelong career in food.
In 2005, Kuldeep was hand-picked by the prestigious Taj Group of Hotels in India to undertake an intensive two-year culinary training programme designed to develop well-rounded professional chefs. Specialising in patisserie while gaining experience across multiple kitchen disciplines, he built the foundations of a career that now spans more than two decades.
Over the years he has worked in kitchens across India and the United Kingdom, learning from some of the industry’s most respected chefs — including Daniel Koshy, Arvind Saraswat, Alain Roux and Jitin Joshi — and completing stages with the legendary Pierre Koffmann and Eric Chavot. Those experiences shaped a philosophy that combines classical technique with honest, ingredient-led cooking.
Building something of his own
In 2014, together with his wife Sugandha Singh — a fellow Hotel Management graduate with twenty years of front-of-house experience at luxury hotel chains in India — Kuldeep opened a small café, Cegin, inside Transport House in Cardiff. Without significant capital or outside investment, their vision was simple: serve exceptional food and coffee using the very best ingredients, while keeping prices accessible. Rather than spend heavily on décor, they invested in quality produce, proven recipes and years of experience gained in some of the finest kitchens in the world.
The approach resonated. What began as a modest café quickly became a favourite among office workers along Cathedral Road and beyond. Through word of mouth, loyal support and a relentless focus on consistency, Cegin has now served Cardiff for over a decade, welcoming many who return week after week for breakfast and lunch. In 2016, the café’s story was featured on BBC Radio 4’s acclaimed food programme hosted by Sheila Dillon.
Listen on BBC Radio 4The birth of Cegin Halfnhalf
Having spent several years working in London — including five years at Taste of London — Kuldeep was inspired by the idea of bringing high-quality food, talented chefs and passionate diners together in one place. In 2018, he and Sugandha launched Cegin Halfnhalf, a street-food venture dedicated to showcasing both classical and modern regional Indian dishes. The philosophy stayed the same: focus entirely on the quality of the dish and its ingredients, without unnecessary frills or gimmicks — presenting Indian food with authenticity, respect and flavour, and letting each dish tell its own story.
The concept quickly found an audience. Today Cegin Halfnhalf appears at many of Wales’ most celebrated festivals and events — including Eisteddfod, Tafwyl, Royal Welsh Show, Caerphilly Cheese Festival, Cowbridge Food & Drink Festival, Cardiff Food & Drink Festival and many more — and has hosted kitchen takeovers and collaborations at respected independent venues including The Thirsty Elephant, Academy Espresso Bar, The Cross Inn, Tiger Yard, The Towpath Inn and Insole Court across South Wales.
Looking ahead
In 2026, Cegin Halfnhalf was named a finalist in the Welsh Street Food Awards, competing for a place at the British Street Food Awards Championship and, ultimately, the European Street Food Awards Championship. While recognition is always appreciated, the mission remains exactly as it was on day one: to serve honest, delicious food made with exceptional ingredients and genuine passion.
Why “Cegin Halfnhalf”?
People often ask about the name. “Cegin” means kitchen in Welsh. “Halfnhalf” traditionally refers to the Welsh favourite of half rice and half chips served with curry. The name was born from light-hearted banter with customers who joked about the lack of chips on the menu — but it has since taken on a deeper meaning. For us, Halfnhalf is the perfect partnership: half beautiful Welsh produce, half exceptional Indian spices.
Two cultures. One kitchen.