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Ashish Tiwari
Ashish Tiwari
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| Born | New Delhi, India |
| Nationality | Indian |
| Occupation | Executive Chef, Culinary Strategist |
| Years active | 2007–present |
| Employer | ROOH San Francisco |
| Known for | Modern Indian cuisine, luxury hospitality, fine-dining leadership |
| Education |
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| Spouse | Neha Tiwari |
| Children | Shanvi Tiwari, Vanya Tiwari |
| Residence | San Francisco, California, United States |
Ashish Tiwari is an Indian executive chef, culinary strategist, and hospitality professional known for his contributions to progressive Indian cuisine and luxury hospitality. He currently serves as the Executive Chef at ROOH San Francisco, a fine-dining Indian restaurant recognized for its contemporary interpretation of regional Indian flavours.
Over the course of his career, Tiwari has worked across India, the Middle East, and the United States, collaborating with luxury hotels, hospitality brands, and premium restaurant groups. His culinary style combines traditional Indian culinary techniques with modern gastronomy, seasonal ingredients, and artistic presentation.
Early life and education
Ashish Tiwari was born and raised in New Delhi, India. Growing up in a culturally diverse environment, he developed a strong interest in Indian regional cuisine and hospitality traditions.
He pursued professional culinary education at Banarsidas Chandiwala Institute of Hotel Management, New Delhi, where he completed a Diploma in Food Production Art and later earned a Bachelor of Science degree in Food Production. His academic training focused on culinary arts, food production, kitchen management, and international hospitality operations.
Career
Early culinary journey
Tiwari began his culinary career in 2007 with Radisson Blu in Noida, where he gained practical exposure to hotel kitchen operations and hospitality standards.
In 2008, he joined The Oberoi Group, receiving training in luxury hospitality and western cuisine operations. During the same period, he also contributed to pre-opening culinary operations with Trident Hotels in Mumbai.
These early experiences played a significant role in shaping his culinary discipline and operational approach.
The Claridges Hotels & Resorts
In 2011, Tiwari joined The Claridges Hotels & Resorts in New Delhi as Chef de Partie before later being promoted to Sous Chef.
At The Claridges, he worked across fine-dining restaurants and banquet operations, contributing to menu planning, kitchen administration, culinary innovation, and team management.
The Leela Ambience Gurgaon
In 2015, Tiwari joined The Leela Ambience Gurgaon Hotel & Residences as Banquet Sous Chef and was later promoted to Senior Sous Chef.
He supervised culinary operations for luxury weddings, diplomatic events, and high-profile corporate functions. His responsibilities included menu execution, event logistics, kitchen coordination, and culinary team leadership.
During his tenure, he received the Manager of the Quarter award for operational excellence and leadership.
International hospitality career
In 2018, Tiwari relocated to Dubai, joining TABLEZ – The Food Company as Chef de Cuisine for Pepper Mill, a modern Indian restaurant concept.
At Pepper Mill, he focused on menu engineering, modern Indian cuisine, and innovative presentation techniques inspired by global dining trends.
From 2019 to 2022, he served as Chef de Cuisine at Kempinski Hotel Muscat in Oman, overseeing luxury hospitality dining operations, food safety compliance, culinary training, and guest dining experiences.
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.
In this role, he led culinary strategy, menu standardisation, and operational development across multiple outlets while focusing on preserving authentic North Indian flavours with a contemporary dining approach.
ANDAAZ Restaurant and Caterers LLC
In 2024, Tiwari moved to the United States and joined ANDAAZ Restaurant and Caterers LLC in New Jersey as Executive Chef.
He led premium catering operations and restaurant management for luxury weddings, social gatherings, and corporate events while specializing in elevated Indian fine-dining experiences.
ROOH San Francisco
In 2025, Tiwari was appointed Executive Chef at ROOH San Francisco.
At ROOH, he oversees the restaurant’s culinary direction, seasonal tasting menus, kitchen operations, and menu innovation. His work at the restaurant focuses on combining Indian regional flavours with modern culinary techniques and locally sourced California ingredients.
Under his leadership, ROOH has continued to strengthen its reputation for progressive Indian cuisine and elevated dining experiences in San Francisco.
Culinary style and philosophy
Tiwari’s culinary philosophy is rooted in preserving the essence of Indian cuisine while adapting it to modern global fine-dining standards.
His culinary approach emphasizes:
- Seasonal ingredients
- Contemporary interpretations of Indian dishes
- Refined presentation techniques
- Luxury hospitality standards
- Culinary storytelling
- Balance between authenticity and innovation
He is known for integrating regional Indian culinary influences with modern gastronomy and immersive dining experiences.
Awards and recognition
Ashish Tiwari has received recognition for his work in hospitality and culinary leadership, including:
- Manager of the Quarter – The Leela Ambience Gurgaon
- Times Food Award – Best North Indian Food
- Best Menu Award – International Food Festival
- Featured among notable Indian chefs during Indian Restaurant Week in San Francisco
Publications and media
Tiwari is the author of The Culinary Roots, a work focused on Indian culinary traditions, hospitality culture, and modern gastronomy.
His culinary work and hospitality leadership have been featured in publications including:
- Times of Oman
- Hindustan Times
- Economic Times Hospitality
- Indian Retailer
- Mid-Day
- 48 Hills
Personal life
Ashish Tiwari resides in San Francisco, California, United States, with his family. Outside the culinary profession, he has expressed interest in travel, global cuisines, and hospitality culture.