ASHISH TIWARI
San Francisco,United States
Summary
Dynamic Executive Chef with over 15+ years of progressive leadership experience across Michelin-starred kitchens, luxury five-star hotels, and modern Indian fine-dining restaurants in India, the Middle East, and the United States. Currently leading culinary innovation at ROOH San Francisco, a Michelin-recommended restaurant, where contemporary Indian cuisine is elevated through refined techniques, storytelling-driven menus, and luxury hospitality standards. Expertise includes menu development, Michelin-level SOP execution, culinary judging, brand chef leadership, media engagement, and team mentorship. Recognized for consistently delivering award-winning dining experiences, executing high-end tasting menus, and maintaining operational excellence with strong food-cost control.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
ROOH San Francisco
08.2025 - Current
- Lead culinary vision and kitchen operations for a Michelin-recommended modern Indian restaurant.
- Conceptualize and execute seasonal à la carte and tasting menus rooted in contemporary Indian cuisine.
- Maintain Michelin-level consistency in flavor, presentation, and service execution.
- Train, mentor, and lead culinary teams to uphold luxury dining standards.
- Collaborate with ownership on brand growth, menu storytelling, and guest experience.
Executive Chef
Alora SF
04.2025 - 08.2025
- Oversaw complete kitchen operations for a modern dining concept.
- Developed menus using refined techniques and premium ingredients.
Executive Chef – Restaurant & Catering
Andaaz Caterers LLC
07.2024 - 04.2025
- Led culinary operations for restaurant and large-scale catering divisions.
- Designed menus for weddings, corporate events, and private dining.
- Managed kitchen teams, procurement, and quality control across service formats.
Brand Chef
Azure Hospitality Pvt. Ltd.
09.2022 - 07.2024
- Oversaw culinary standards across multiple restaurant brands.
- Led menu innovation, R&D, and chef training programs.
- Played a strategic role in brand positioning and culinary consistency.
Chef de Cuisine
Kempinski Hotel Muscat
10.2019 - 09.2022
- Managed daily kitchen operations in a luxury five-star hotel environment.
- Led and supervised a brigade of 15+ chefs.
- Developed innovative menus while maintaining strict food-cost and hygiene standards.
- Achieved high guest satisfaction scores through refined execution.
Head Chef
Pepper Mill – A Modern Indian Bistro
03.2018 - 08.2019
- Headed culinary operations, menu creation, and staff training.
- Elevated traditional Indian cuisine using modern techniques and presentation.
- Earned strong critical and guest feedback for innovation and consistency.
Sous Chef to Chef de Cuisine (Events)
The Leela Ambience
10.2015 - 02.2017
- Led high-volume luxury weddings, banquets, and corporate events.
- Designed customized menus in coordination with event planners.
- Managed food quality, logistics, and cost control for large-scale events.
Chef de Partie to Sous Chef
The Claridges
11.2011 - 04.2015
- Progressed through key kitchen leadership roles in a luxury hotel.
- Managed menu execution and junior chef training.
- Delivered consistent premium dining experiences.
Kitchen Assistant
The Oberoi Hotels – 360 All Day Dining
02.2008 - 09.2011
Kitchen Assistant
Radisson MBD
01.2007 - 01.2008
Education
Diploma - Food Production Art
City & Guilds
New Delhi, India01.2007
High School Diploma - undefined
CBSE
New Delhi, India01.2005
Secondary Education (10th) -
CBSE
New Delhi, India01.2003
Skills
- Culinary & Creative Expertise
- Michelin-Level SOP Execution
- Modern & Contemporary Indian Cuisine
- Fine-Dining Plating & Presentation
- Menu Engineering & Recipe Development
- Signature Dish Creation
- Seasonal À La Carte & Tasting Menus
- Leadership & Operations
- Executive Kitchen Management
- Multi-Outlet & Brand Leadership
- Hiring, Training & Team Development
- Inventory, Purchasing & Vendor Management
- Budgeting, Forecasting & Cost Control
- BOH Operations & Equipment Maintenance
- Hospitality & Business
- Luxury Hospitality Standards
- High-Volume Banquets & Catering
- Guest Experience & Menu Storytelling
- Business Operations Oversight
- Media & Brand Representation
Accomplishments
- Recognized among the Top 6 Best Indian Restaurant Chefs in San Francisco by Indian Restaurant Week.
- Created multiple signature dishes that became best-selling entrées over consecutive months.
- Played a key leadership role in achieving Michelin Recommendation for ROOH San Francisco.
- Oversaw foodservice operations for The Oberoi & Kempinski Muscat (5-Star Luxury Hotel).
- Successfully executed 4,000+ covers for high-profile catering and luxury events.
- Redesigned kitchen workflows and station layouts, significantly improving productivity.
- Recipient of Times Food Awards – Best North Indian Food (multiple occasions).
- Supervised and mentored 50+ culinary professionals across multi-outlet operations.
- Selected to curate private dining experiences for high-profile clientele and celebrities.
LANGUAGES
English
Hindi
INTERNSHIP
- Radisson MBD — Kitchen Training
- Noida, India | June 2006 – January 2007
Certification
- Pro Chef — The Culinary Institute of America (2021)
- F&B ROI Improvement — Kempinski × Lobster Ink (2021)
- Food & Beverage Standards — Kempinski × Lobster Ink (2021)
Timeline
Executive Chef
ROOH San Francisco
08.2025 - Current
Executive Chef
Alora SF
04.2025 - 08.2025
Executive Chef – Restaurant & Catering
Andaaz Caterers LLC
07.2024 - 04.2025
Brand Chef
Azure Hospitality Pvt. Ltd.
09.2022 - 07.2024
Chef de Cuisine
Kempinski Hotel Muscat
10.2019 - 09.2022
Head Chef
Pepper Mill – A Modern Indian Bistro
03.2018 - 08.2019
Sous Chef to Chef de Cuisine (Events)
The Leela Ambience
10.2015 - 02.2017
Chef de Partie to Sous Chef
The Claridges
11.2011 - 04.2015
Kitchen Assistant
The Oberoi Hotels – 360 All Day Dining
02.2008 - 09.2011
Kitchen Assistant
Radisson MBD
01.2007 - 01.2008
High School Diploma - undefined
CBSE
Diploma - Food Production Art
City & Guilds
Secondary Education (10th) -
CBSE