CEO Goldy Singh leads MG Food Group LLC and brings exceptional Indian cuisine to downtown Seattle with the opening of Mint Progressive Indian. He recently added Indian street food to his repertoire with the opening of Food Junction in South Lake Union.

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Prior to acquiring MG Food Group, Goldy, who learned his craft in Indian culinary schools, managed Roti Cuisine of India in Lower Queen Anne. His story is one of skill and ambition leading him to grasp an opportunity that came to him between jobs. A friend who was retiring from an Indian restaurant invited him to take over and he did. There he honed his cooking, management, and customer service skills.

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A longtime Seattle resident, Goldy's favorite pastimes include traveling and cooking. 

As president of MG Food Group LLC, MP Singh co-owns the New Mint Progressive Indian Restaurant in the heart of downtown Seattle, as well as Food Junction in the South Lake Union District.

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As an award-winning broker with Berkshire Hathaway Northwest, MP brings theses management skills to his post as MG Food Group President. He joined Goldy Singh as partner in his first Indian restaurant and the two continue to work together toward redefining Indian cuisine for Seattle and are joined by Guri Singh and Paul Multani.

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In his spare time, MP enjoys hiking and travel. 

Abhijit Sarkar, Executive Chef for Mint Progressive Indian, sets the standards of excellence and innovation that are the hallmarks of Mint Progressive Indian. 
 

Abhijit has been cooking since he was a child, learning the beauty of food in his mother’s kitchen in rural India. When it came time for him to choose a profession, his first thought was to pursue his passion for cooking. 
 

Abhijit specializes in sculpting ice, fruits, vegetables, butter, and chocolate into delectable show pieces. He earned awards for his carvings from the Culinary Academy of India, Hyderabad, from Culinary Art India, and from J.W.Marriott in Mumbai.
 

That recognition secured chef and sous chef positions in India’s exclusive Club Mahindra and Ek Bar Restaurants. From there, Abhijit brought his gifts to the U.S. as executive sous chef at Rooh Progressive Indian Cuisine in San Francisco and head chef at Rooh in Columbus, Ohio. As he moved west from Ohio, Abhijit served as chef de cuisine at Saffron Indian Cuisine in Ketchum, Idaho, then on to Seattle.
 

Abhijit’s roots in Indian cuisine, combined with his executive experience and progressive approach, make dining at Mint Progressive Indian an unparalleled culinary experience in Seattle’s restaurant scene.