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Ashish Tiwari
| Ashish Tiwari{{GoldenTick | |
| |
| Born | New Delhi, India |
| Nationality | Indian |
| Occupation | Chef, Hospitality Executive, Culinary Strategist |
| Employer | ROOH San Francisco |
| Title | Executive Chef |
| Years active | 2007–present |
| Education |
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| Known for | Progressive Indian cuisine, fine dining, luxury events, hospitality leadership |
| Spouse | Neha Tiwari |
| Children | Shanvi Tiwari, Vanya Tiwari |
| Residence | California, United States |
Ashish Tiwari is an Indian chef, culinary strategist, and hospitality executive known for his work in progressive Indian cuisine and luxury hospitality. He is currently associated with ROOH San Francisco as Executive Chef, where he leads menu innovation and culinary operations focused on modern Indian fine dining.
Tiwari has worked with several international hospitality brands and restaurant groups across India, United Arab Emirates, Oman, and the United States. His culinary work is recognized for blending regional Indian flavours with modern techniques, contemporary plating, and global hospitality standards.
Early life and education
Ashish Tiwari was born in New Delhi, India. From an early age, he developed an interest in food culture, hospitality, and Indian regional cuisine.
He completed a Diploma in Food Production Art from Banarsidas Chandiwala Institute of Hotel Management, New Delhi, and later earned a Bachelor of Science degree in Food Production from the same institution. His formal culinary education included training in kitchen operations, food production, international cuisines, hospitality management, and presentation techniques.
Professional career
Beginning in hospitality
Tiwari started his professional culinary career in 2007 with Radisson Blu in Noida. The role provided him with practical exposure to hotel operations and commercial kitchen management.
In 2008, he joined The Oberoi Group, where he trained in western cuisine and luxury hospitality standards. During the same period, he was also associated with Trident Hotels in Mumbai as part of a pre-opening culinary operations team.
The Claridges
In 2011, Tiwari joined The Claridges Hotels & Resorts in New Delhi as Chef de Partie and was later promoted to Sous Chef.
At The Claridges, he worked in fine-dining restaurants and banquet kitchens, contributing to menu planning, food presentation, culinary administration, and team management.
The Leela Ambience Gurgaon
In 2015, Tiwari joined The Leela Ambience Gurgaon Hotel & Residences as Banquet Sous Chef before later becoming Senior Sous Chef.
During his tenure, he managed luxury banquet operations and supervised culinary execution for diplomatic functions, destination weddings, corporate events, and hospitality gatherings. He also led kitchen brigades and event-menu planning.
He received the Manager of the Quarter recognition during his time with the organisation.
Dubai and Oman hospitality roles
In 2018, Tiwari relocated to Dubai, joining TABLEZ – The Food Company as Chef de Cuisine for Pepper Mill, a contemporary Indian dining concept.
His work focused on menu engineering, modern Indian cuisine, and combining traditional Indian flavours with international dining trends.
From 2019 to 2022, he served as Chef de Cuisine at Kempinski Hotel Muscat in Oman. There, he supervised culinary operations, luxury dining services, HACCP compliance, staff training, and menu innovation within a five-star hospitality environment.
Azure Hospitality Pvt. Ltd.
In 2022, Tiwari joined Azure Hospitality Pvt. Ltd. as Brand Executive Chef for Dhaba Estd 1986 Delhi.
In this position, he managed culinary strategy, menu standardisation, and operational consistency across outlets while strengthening the brand’s focus on authentic North Indian cuisine.
United States career
In 2024, Tiwari moved to the United States and joined ANDAAZ Restaurant and Caterers LLC in New Jersey as Executive Chef.
He oversaw restaurant operations and premium catering services for luxury weddings, corporate functions, and private dining events.
In 2025, he joined ROOH San Francisco as Executive Chef. At ROOH, he leads the culinary direction of the restaurant, including tasting menus, menu research, seasonal offerings, and fine-dining experiences inspired by regional Indian cuisine and modern gastronomy.
Culinary approach
Tiwari’s culinary style is centered on presenting Indian cuisine through a contemporary global perspective while maintaining traditional authenticity.
His culinary philosophy focuses on:
- Regional Indian flavours
- Seasonal produce
- Fine-dining presentation
- Storytelling through cuisine
- Innovation in menu development
- Luxury hospitality experiences
He is also known for integrating modern plating aesthetics with classical Indian culinary techniques.
Awards and achievements
Ashish Tiwari has received several recognitions throughout his hospitality career, including:
- Times Food Award – Best North Indian Food
- Manager of the Quarter – The Leela Ambience Gurgaon
- Best Menu Award – International Food Festival
- Recognition by Indian Restaurant Week among notable Indian chefs in San Francisco
Media and publications
Tiwari is the author of The Culinary Roots, a publication focused on Indian food traditions and culinary heritage.
His culinary work has been featured in media outlets and hospitality publications such as:
- Hindustan Times
- Times of Oman
- Economic Times Hospitality
- Indian Retailer
- Mid-Day
- 48 Hills
Personal life
Ashish Tiwari lives in San Francisco, California, with his family. Outside his professional work, he has shown interest in travelling, studying regional cuisines, and exploring international hospitality cultures.
External links
[[Category:Hospitality indu