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 of Hotel Management) |
| Occupations | Executive Chef, culinary consultant, author |
| Years active | 2007–present |
| Current establishment | ROOH San Francisco |
| Designation | Executive Chef |
| Key publication | The Culinary Roots |
| Spouse | Neha Tiwari |
| Children |
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Ashish Tiwari is an Indian executive chef, culinary strategist, and author operating in San Francisco, California. He serves as the Executive Chef at **ROOH San Francisco**, a progressive Indian fine-dining restaurant recognized in the Michelin Guide.
Over nearly two decades of culinary leadership across South Asia, the Middle East, and North America, Tiwari has directed kitchens for luxury brands including The Oberoi Group, The Leela Palaces, Hotels and Resorts, and Kempinski Hotels. His culinary focus integrates Indian culinary anthropology with seasonal Californian produce and modern plating aesthetics.
Early life and education
Ashish Tiwari was born and raised in New Delhi, India. His early exposure to the regional food cultures of the capital sparked his pursuit of professional culinary training. He completed a Diploma in Food Production Art certified by City & Guilds at the Banarsidas Chandiwala Institute of Hotel Management in New Delhi.
Culinary career and international practice
Early hospitality and luxury hotel training (2007–2014)
Tiwari commenced his professional culinary journey in 2007 at the Radisson Blu in Noida. In 2008, he joined The Oberoi Group, training in western gourmet kitchens and luxury operational workflows, while also assisting with the pre-opening kitchen operations for Trident Hotels in Mumbai.
Between 2011 and 2014, he worked at The Claridges Hotels & Resorts in New Delhi, progressing from Chef de Partie to Sous Chef, where he managed restaurant lines and banquet logistics.
Banquet leadership and Gulf appointments (2015–2022)
- The Leela Ambience Gurgaon: Appointed Banquet Sous Chef in 2015 and later elevated to Senior Sous Chef for the events division, overseeing large-scale culinary operations for diplomatic gatherings, corporate conventions, and luxury weddings. He was awarded *Manager of the Quarter* for operational excellence.
- TABLEZ – The Food Company (UAE): Relocated to Dubai in 2018 as Chef de Cuisine for contemporary bistro brand *Pepper Mill*, focusing on modern plating formats and subcontinental flavor balance.
- Kempinski Hotel Muscat (Oman): From 2019 to 2022, served as Chef de Cuisine at Kempinski Hotel Muscat, overseeing luxury hotel kitchen operations, HACCP food safety standards, and fine dining service.
Multi-unit brand management and US appointments (2022–present)
Returning to India in 2022, Tiwari joined Azure Hospitality Pvt. Ltd. as Brand Executive Chef for *Dhaba Estd 1986 Delhi*, leading kitchen standardization and menu consistency across national outlets.
In 2024, he moved to the United States as Executive Chef for ANDAAZ Restaurant and Caterers LLC in New Jersey, directing high-volume catering and bespoke private dining.
In 2025, Tiwari was appointed Executive Chef at **ROOH San Francisco**, where he oversees kitchen administration, seasonal tasting menus, and culinary research and development, pairing indigenous Indian spice traditions with Northern California agriculture.
Authorship and culinary philosophy
Tiwari authored the book *The Culinary Roots*, published by Storymonk International, which combines personal culinary memoir, regional recipe analysis, and culinary anthropology across three thematic sections: *The Journey*, *Culinary Anthropology*, and *Signature Heritage Dishes*.
His culinary framework centers on:
- **Micro-Regional Indian Heritage:** Emphasizing regional subcontinental techniques (including *dum* and *tadka*) adapted for fine-dining formats.
- **Farm-to-Table Integration:** Sourcing hyper-local ingredients to reconstruct traditional flavor profiles.
- **Gastronomic Storytelling:** Curating dining sequences that explore the historical and cultural contexts behind subcontinental dishes.
Honors and recognition
- **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 leaders in the Bay Area
Personal life
Tiwari resides 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