Right after 10th, he joined the vocational course in food service and management, post which he completed his 3 years degree from the Institute of Hotel Management, Gurdaspur.  After years of training and working with known Hotels like Le Meridien , New Delhi as a trainee for almost 12 – 14 hours a day through the initial years and mentored by the best masters in cuisines, he levelled up to Demi Chef De Partie. That gave him an opportunity to work at The Metropolitan Hotel in New Delhi as Demi chef de partie in their all day dining and looking after many things like banquet operation  and breakfast operations. After a great experience at Metropolitan Hotel, he moved to United Arab Emirates and joined Double Tree By Hilton Resort and Spa , Marian Island,  Ras Al Khaimah where he got trained in French and Italian cuisines.

3 years after, he moved to Park Rotana, Abu Dhabi in their Multicuisine restaurant called Teatro  where he was in charge of western cuisine. Later he moved to an Award winning Gastro Pub Called COOPERS in the same Hotel where he received great exposure. After that, he joined as the Sous Chef in Saadiyat Rotana & Villa where he handled the Italian Kitchen with his Chef de cuisine and a brilliant team.

What has inspired you to become a Chef and when did you know you wanted to become a Chef?

At the age of 16 I started to study about food as I joined a vocational course in food service and management but I was not serious at all. Then my father was the one who made my  interest in this field as he has a catering business and he took me every morning to the vegetable market. The way he is selected the ingredients, vegetables ,the freshness and the aroma of fresh vegetables and then later how they cooked the delicious food which amazed me on how one can turn the raw ingredients into a mouth-watering dish. Well , that’s creativity and from there I got interested which helped me start my journey to become a chef which is still going on and then later the  trainings  in different hotels always motivated me .

What message would you like to give other aspiring Chefs? 

Learning and hard work go hand-in-hand, while effort, passion, patience, discipline and love can conquer all. It takes a range of values to bring about success. This is the key to having and achieving a goal. This profession is exciting and full of achievable dreams, but it also requires lots of effort and hours of hard work. Think of combinations you like first, how you could make them or improve them, optimise them and don’t place limits on your creativity. Always look to learn new techniques and combinations.

What’s your favourite cuisine and why?

Well though I worked in almost all type of concepts from banquet to specialized kitchen, I love the cuisines all over, but still I feel very comfortable when I am making Italian food may be I worked with some really good Italian chefs who teach me the very basics of Italian Food  and the freshness of the ingredients, Flavours, herbs and add on to that the cuisine is similar to Indian cuisine also as some of the major ingredients are common from tomatoes to rice.


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