Dhiyan Singh Pidair
1939-2017
Dhiyan “Danny” Singh Pidair was a phenomenon in the kitchen. Food was his passion, and his driving force was providing dishes that were prepared to the highest standards with flavours that exploded in one’s mouth.
Danny grew up in a small village in Punjab, India. By the tender age of 15, he began to learn the art of cooking by observing and working throughout hotel kitchens. He was chosen to come to Toronto, Ontario, Canada in the early 1960s after being noticed for his cooking talents at one of the hotels he worked in.
His hard work and dedication paid off and he quickly became a sensation in the Toronto restaurant scene in the late 1960s that continued to span into the late 1990s. He was known within his community and beyond as one of the most talented East Indian Chefs and he was continually requested for weddings and parties alike for decades.
Danny was not just an exceptional chef; he was a source of inspiration to many who had the opportunity to work with him and to taste his culinary masterpieces. He was known for his gentle manner and kindness. He was a very generous man and would always help those in need. His heart would smile knowing that he could contribute to the success of his fellow upcoming chefs.
Danny fought a courageous battle with cancer and passed away with his family by his side on February 8, 2017. His legacy will carry on beyond his days with this scholarship.
Thank you for your kindness in remembering Dhiyan Singh Pidair with your donation!
100% of your donation will go directly to support Culinary Arts students at George Brown College.
