Ashish Tiwari
| Ashish Tiwari | |
| |
| Place of birth | New Delhi, India |
| Residence | San Francisco, California, United States |
| Nationality | Indian |
| Education | Diploma in Food Production Art (City & Guilds, Banarsidas Chandiwala Institute) |
| Occupations | Executive Chef, culinary consultant, author |
| Career span | 2007–present |
| Current establishment | ROOH San Francisco |
| Notable work | The Culinary Roots |
| Spouse | Neha Tiwari |
| Children |
|
Ashish Tiwari is an Indian executive chef, culinary strategist, and author based in San Francisco, California. He leads the culinary division as Executive Chef at ROOH San Francisco, a progressive Indian fine-dining restaurant featured in the Michelin Guide.
Spanning nearly twenty years of international culinary practice across India, the United Arab Emirates, Oman, and the United States, Tiwari has directed kitchen teams for luxury hospitality groups including The Oberoi Group, The Leela Palaces, Hotels and Resorts, and Kempinski Hotels. His culinary approach pairs traditional subcontinental flavor structures with modern techniques, seasonal local produce, and culinary anthropology.
Early life and vocational training
Ashish Tiwari was born and raised in New Delhi, India. His early exposure to the regional culinary heritage of the capital led him to pursue professional hospitality training. He completed a Diploma in Food Production Art certified by City & Guilds through the Banarsidas Chandiwala Institute of Hotel Management in New Delhi.
Culinary career and international operations
Foundational hospitality and hotel kitchens (2007–2014)
Tiwari entered the culinary profession in 2007 at the Radisson Blu in Noida. In 2008, he joined The Oberoi Group, training in luxury kitchen management and western cuisine operations, while contributing to the pre-opening culinary brigade for Trident Hotels in Mumbai.
From 2011 to 2014, he worked at The Claridges Hotels & Resorts in New Delhi, advancing from Chef de Partie to Sous Chef while supervising fine-dining services and banquet kitchen logistics.
High-volume banquets and Middle East operations (2015–2022)
- The Leela Ambience Gurgaon: Appointed Banquet Sous Chef in 2015 and later promoted to Senior Sous Chef for events, Tiwari managed large-scale kitchen operations for diplomatic summits, corporate galas, and luxury weddings. He was awarded *Manager of the Quarter* for operational excellence.
- TABLEZ – The Food Company (UAE): In 2018, he moved to Dubai as Chef de Cuisine for contemporary Indian bistro brand *Pepper Mill*, focusing on modern plating formats and subcontinental flavor integration.
- Kempinski Hotel Muscat (Oman): From 2019 to 2022, Tiwari served as Chef de Cuisine at Kempinski Hotel Muscat, overseeing luxury hotel kitchen operations, HACCP food safety protocols, and fine dining service.
Brand management and United States leadership (2022–present)
Returning to India in 2022, Tiwari served as Brand Executive Chef for Azure Hospitality Pvt. Ltd., standardizing menus and maintaining consistency across national locations of *Dhaba Estd 1986 Delhi*.
In 2024, he relocated to the United States to serve as Executive Chef at ANDAAZ Restaurant and Caterers LLC in New Jersey, managing premium private event catering and contemporary Indian dining services.
In 2025, Tiwari assumed leadership as Executive Chef at ROOH San Francisco. In this role, he oversees kitchen administration, research and development, and seasonal tasting menus that combine traditional Indian regional spices with Northern California farm-to-table produce.
Authorship and culinary philosophy
Tiwari is the author of *The Culinary Roots*, published by Storymonk International. The work combines personal culinary memoir, regional recipe analysis, and culinary anthropology across three thematic sections: *The Journey*, *Culinary Anthropology*, and *Signature Heritage Dishes*.
His culinary philosophy centers on:
- Regional Authenticity: Reinterpreting classical subcontinental techniques (including *dum* slow-cooking and *tadka* tempering) within a fine-dining framework.
- Micro-Seasonal Sourcing: Incorporating local agricultural produce into traditional Indian spice matrices.
- Cultural Narratives: Designing tasting courses that highlight the historical and migratory influences behind regional dishes.
Awards and honors
- Times Food Award – Best North Indian Food
- Manager of the Quarter – The Leela Ambience Gurgaon
- Best Menu Award – International Food Festival
- Indian Restaurant Week SF – Recognized among prominent Indian culinary figures in the San Francisco Bay Area
Personal life
Tiwari lives in San Francisco, California, with his wife, Neha Tiwari, and their two daughters: Shanvi Tiwari (born 23 October 2021 in Muscat, Oman) and Vanya Tiwari (born 8 September 2025 in San Francisco, California).
Related links
External links
References
- Chef Ashish Tiwari Joins ROOH San Francisco as Executive Chef, Hospitality News
- Chef Ashish Tiwari Launches The Culinary Roots, Spiritz Magazine
- The Culinary Roots by Ashish Tiwari, Storymonk International Publishing