Harpal Singh Sokhi balances his restaurant ventures and Laughter Chefs, crediting passion, teamwork, and understanding audience pulse for his energy, success, and ability to seamlessly blend culinary expertise with engaging on-screen entertainment
Harpal Singh Sokhi
Harpal Singh Sokhi is currently juggling a packed schedule, but he wouldn’t have it any other way. With food lovers flocking to his restaurants and audiences enjoying his lively presence on the TV show Laughter Chefs, the celebrity chef is embracing both worlds with equal passion and enthusiasm.
Chef Harpal on juggling between Laughter Chefs and restaurants
Despite the demanding nature of his work, Sokhi admits that he thrives on staying busy. “Juggling between Laughter Chefs and all the other tasks that I do is definitely challenging, but I enjoy every bit of everything that I am doing,” he shared. For him, passion is the driving force that keeps fatigue at bay. “Since I enjoy doing things, I do not get tired, I do not get lazy, and I do not get lethargic,” he added, underlining how love for his craft fuels his energy.
A strong support system also plays a crucial role in helping him maintain balance. Sokhi credits both his team and family for enabling him to manage his responsibilities effectively. “I manage things very well, and I’ve got a team that supports me very well, and I’ve got a family that supports me very well, and that is what keeps me driving,” he said, expressing gratitude for the people who stand behind him.
Beyond multitasking, Sokhi believes that understanding the audience is key to excelling in both hospitality and television. As a restaurateur, he emphasised the importance of being deeply involved in every aspect of the business. “To be a successful restaurateur, you should be involved in the restaurant. You should be the person who understands the pulse of the people and the offering at the same time,” he explained.
All about his love for cooking
Talking about his restaurant Karigari, Sokhi described it as an extension of his soul. “You should be feeling the space, and your heart and soul should be in the restaurant. It is very important, and that is what I do in Karigari. I think I sleep, eat, and repeat whatever happens in Karigari—that’s my soul,” he said.
Drawing parallels between his restaurant and television journey, Sokhi noted that audience engagement is equally essential on screen. “The same happens on TV. I know the audience doesn’t just want to see you cook; you need to entertain them, you need to engage them,” he concluded, adding that once you understand this balance, “it’s all a piece of cake.”
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