International opportunities soon followed. In Oman, Tomar worked as a sous-chef at the Al Jarwan Group, gaining experience in large-scale and industrial catering. Singapore became the next defining chapter of his career, where he worked with Spa Spree Group and later served as Head Chef at Urban Fairways. It was here that he could fully immerse himself in a fast-moving, multicultural food scene. His time in the region culminated in his role as Executive Chef at Anglo Indian Kitchen and Bar, where he helped grow the concept to multiple locations. One of those restaurants earned recognition in the Michelin Guide, a milestone that reflected not only culinary execution, but also the ability to lead teams across expanding operations.
Looking back on that period, Tomar described Singapore as a place that sharpened his culinary instincts. He credits his time here with deepening his understanding of the balance between creativity and consistency, especially when managing multiple kitchens at once. The experience, he says, taught him how to think beyond individual plates and focus on the bigger picture.
By the time his work in Singapore was gaining international attention, Tomar was riding high. The kitchens were thriving, the concepts were expanding, and his career appeared to be moving in only one direction. Then, unexpectedly, something happened that brought everything to a pause. It wasn’t a professional setback, but a personal one. The moment he met a girl - and his future wife - the trajectory shifted.
What followed was not a decline, but a deliberate step away. Tomar began winding down his work abroad and preparing for a move that would take him far from the kitchens that had defined his rise.
In 2019, that decision brought him to Houston, marking the end of one chapter and the quiet beginning of another. The transition required patience and recalibration, but it also gave him space to rethink how he wanted his next chapter to unfold.
Tomar officially made Houston his new home, and the transition required adjustment - both personally and professionally. Ingredient sourcing, spice quality, and regional expectations were different, and adapting Indian cuisine for an American audience came with its own learning curve.
His early work included a leadership role at Kiran’s, where he refined an approach that emphasized restraint without sacrificing identity. As he has noted, the goal was never to dilute flavor, but to let it feel balanced and approachable.
Today, Tomar serves as Executive Chef at Tavern by Hearsay, the British-Indian-inspired location of the Hearsay Gastro Lounge restaurants in Texas. In this role, he is known for thoughtful menu development and a collaborative kitchen culture. New ideas are encouraged, tested, and shaped through feedback, creating an environment where experimentation is grounded in intention.
Signature additions to the menu have grown from this process, blending familiarity with subtle innovation. Beyond the restaurant, Tomar continues to explore experiential dining through intimate supper clubs and the concept of British-Indian-inspired high tea. These projects reflect both his heritage and his global perspective, offering diners something that feels personal rather than performative. For Tomar, hospitality is about connection as much as craft.
At the heart of his philosophy is balance. He favors lighter preparations, measured use of oils and creams, and freshly ground spices. Indian food, he believes, should feel comforting without being heavy, flavorful without excess. As he has often expressed, good food should stay with you for the right reasons. It should nourish, invite conversation, and leave the table feeling complete.
