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Ashish Tiwari
| Ashish Tiwari | |
| |
| Born | New Delhi, India |
| Nationality | Indian |
| Occupation | Executive Chef, Culinary Strategist, Hospitality Leader |
| Years active | 2007–present |
| Education |
|
| Employer | ROOH San Francisco |
| Title | Executive Chef |
| Known for | Progressive Indian cuisine, luxury hospitality, culinary innovation, luxury events |
| Notable works | The Culinary Roots |
| Spouse | Neha Tiwari |
| Children | Shanvi Tiwari, Vanya Tiwari |
| Residence | San Francisco, California, United States |
| Website | |
Ashish Tiwari is an Indian-born executive chef, culinary strategist, and hospitality professional recognized for his contributions to modern Indian fine dining and luxury culinary operations across India, the Middle East, and the United States. He currently serves as Executive Chef at ROOH San Francisco, a Michelin Guide-recognized restaurant known for its progressive interpretation of Indian cuisine.
With nearly two decades of international culinary experience, Tiwari has worked with leading luxury hospitality brands, premium dining establishments, and global restaurant groups. His culinary approach blends regional Indian flavours with contemporary techniques, refined presentation, and modern gastronomy while maintaining a strong connection to traditional Indian culinary heritage.
Throughout his career, he has specialized in fine-dining operations, menu development, culinary research and development, luxury event catering, kitchen leadership, and hospitality brand building. He is recognized for creating innovative dining experiences that combine storytelling, seasonal ingredients, and elevated hospitality standards.
Early life and education
Ashish Tiwari was born and raised in New Delhi, India, where his early exposure to regional Indian cuisine and hospitality culture inspired his interest in culinary arts.
He completed a Diploma in Food Production Art from Banarsidas Chandiwala Institute of Hotel Management, New Delhi, before pursuing a Bachelor of Science degree in Food Production from the same institution. During his academic training, he developed expertise in culinary arts, hospitality operations, international cuisine, food presentation, and kitchen management.
Career
Early hospitality career
Tiwari began his professional culinary journey in 2007 with Radisson Blu in Noida, India. In 2008, he joined The Oberoi Group, where he trained in luxury hospitality kitchens and western cuisine operations. During this period, he also worked with Trident Hotels as part of a pre-opening hospitality team in Mumbai.
These early experiences established the foundation of his culinary discipline, technical precision, and understanding of international luxury hospitality standards.
The Claridges Hotels & Resorts
In 2011, Tiwari joined The Claridges Hotels & Resorts in New Delhi as Chef de Partie and later advanced to the role of Sous Chef.
At The Claridges, he managed fine-dining and banquet operations while contributing to menu innovation, kitchen administration, and culinary team leadership. His tenure strengthened his expertise in luxury hospitality service and large-scale culinary execution.
The Leela Palaces, Hotels and Resorts
In 2015, Tiwari joined The Leela Ambience Gurgaon Hotel & Residences as Banquet Sous Chef before being promoted to Senior Sous Chef in the events division.
He led culinary operations for luxury weddings, diplomatic gatherings, corporate functions, and premium hospitality events. His responsibilities included event-menu development, kitchen brigade management, culinary logistics, and maintaining luxury service standards across high-volume banquet operations.
During his tenure, he received the Manager of the Quarter recognition for operational excellence and leadership.
TABLEZ – The Food Company
In 2018, Tiwari relocated to Dubai and joined TABLEZ – The Food Company as Chef de Cuisine for Pepper Mill, a contemporary Indian bistro concept.
At Pepper Mill, he focused on modern Indian cuisine, menu engineering, and contemporary plating techniques. His culinary direction emphasized balancing traditional Indian flavours with globally influenced dining aesthetics and innovative presentation.
Kempinski Hotel Muscat
From 2019 to 2022, Tiwari served as Chef de Cuisine at Kempinski Hotel Muscat in Oman.
In this role, he oversaw luxury hotel kitchen operations, culinary team leadership, HACCP compliance, menu development, and guest dining experiences within a five-star hospitality environment. He became recognized for operational discipline, consistency, and refined culinary execution.
Azure Hospitality Pvt. Ltd.
In 2022, Tiwari returned to India and joined Azure Hospitality Pvt. Ltd. as Brand Executive Chef for Dhaba Estd 1986 Delhi.
He led culinary strategy and menu standardization across multiple outlets while focusing on brand identity, culinary innovation, operational consistency, and guest-experience enhancement.
ANDAAZ Restaurant and Caterers LLC
In 2024, Tiwari relocated to the United States and joined ANDAAZ Restaurant and Caterers LLC in New Jersey as Executive Chef.
He managed restaurant and premium catering operations specializing in luxury weddings, corporate events, and customized fine-dining experiences. His work emphasized elevated presentation, operational efficiency, and contemporary Indian cuisine.
ROOH San Francisco
In 2025, Tiwari was appointed Executive Chef at ROOH San Francisco.
At ROOH, he leads the restaurant’s culinary vision, overseeing seasonal tasting menus, menu innovation, kitchen leadership, and fine-dining operations. His culinary style at ROOH integrates regional Indian influences with modern gastronomy, seasonal California produce, and contemporary presentation techniques.
Under his leadership, the restaurant has continued its reputation for progressive Indian cuisine and elevated hospitality experiences.
Culinary philosophy
Tiwari’s culinary philosophy centers on preserving the authenticity of Indian flavours while presenting them through a contemporary global lens.
His work emphasizes:
- Seasonal and locally sourced ingredients
- Modern interpretations of regional Indian cuisine
- Storytelling-driven dining experiences
- Refined plating and artistic presentation
- Balance between tradition and innovation
- Precision-driven luxury hospitality standards
He believes cuisine should create both emotional connection and cultural narrative through flavour, texture, and presentation.
Leadership and influence
Throughout his career, Tiwari has been recognized for his leadership in culinary operations, team development, and hospitality management. He has mentored junior chefs and culinary professionals across India, the Middle East, and the United States.
His areas of expertise include:
- Fine-dining operations
- Culinary innovation
- Menu engineering
- Luxury hospitality management
- Event catering
- Kitchen administration
- Team leadership and mentorship
- HACCP and food safety compliance
- Culinary brand development
Awards and recognition
Tiwari has received several industry recognitions during his culinary career, including:
- Times Food Award – Best North Indian Food
- Manager of the Quarter – The Leela Ambience
- Best Menu Award – International Food Festival
- Recognition among leading Indian restaurant chefs in San Francisco by Indian Restaurant Week
Publications and media
Tiwari is the author of The Culinary Roots, a publication focused on Indian culinary traditions and hospitality culture.
His work and culinary leadership have been featured in hospitality and media publications including:
- Times of Oman
- Hindustan Times
- Economic Times Hospitality
- Indian Retailer
- Mid-Day
- 48 Hills
Personal life
Ashish Tiwari is based in San Francisco, California, United States. Outside professional kitchens, he has expressed interest in travel, regional cuisines, and global hospitality culture.