Chef Ashwani discovered his passion for Indian cuisine over 27 years ago. His culinary journey is shaped by rich experiences across India’s most prestigious hotels and award-winning restaurants.
Chef Ashwani is Corporate Chef for Gurugram and Hyderabad, recipient of the Best Cocktail – Luxurious Nightout 2025 (Times Food Awards), and has led promotions such as ‘Forgotten Feast’ at JW Marriott Pune and The Cuisinart Project.
Chef Ashwani joined Cook Pro 6 as Head Culinary Chef in March 2023, bringing 20+ years of experience and leading the creation of 1,300+ recipes, many reaching millions of views.
Chef Ashwani also serves as a Culinary Consultant, offering expertise in menu development, kitchen operations, and concept creation.
Chef Ashwani has led diverse food promotions including Dining Like Maharaja, the Grand Trunk Culinary Journey, Awadhi and Marwar Festivals, Street Food of India, Kebab and Beer, Chef’s Table, and Navratra Thali.
Ashwani discovered his passion for Indian cuisine 27 years ago and has since honed his skills through rich experiences at some of India's most prestigious hotels. Currently, he serves as the Corporate Chef at India's leading whiskey bar and restaurant, Whisky Samba.
He began his career at the Indian Institute of Business Management in Patna, Bihar, from 1994 to 1997. Subsequently, he worked with renowned hospitality brands such as Welcome Heritage, ITC Groups of Hotels, The Oberoi New Delhi, The Carlson Group, and the Park Plaza, Noida.
His journey continued with The Claridges and Dhaba Restaurants, where he demonstrated his culinary expertise and leadership. In 2012, Ashwani oversaw the operations of award-winning restaurants Dilli32 at The Leela Ambience Convention Hotel, Delhi, and The Leela Ambience Gurugram.
Promoted Indian cuisine at Hotel Indonesia Kempinski, Jakarta, and at the Narang–Goenka wedding at Çırağan Palace Kempinski, Istanbul.
Explored regional and royal Indian cuisines across Lucknow, Jodhpur, Amritsar, Delhi, Benaras, Kolkata, Awadh, and Hyderabad.
Chef Ashwani Kumar Singh is a veteran Indian culinary expert known for transforming traditional recipes into refined dining experiences. Having led kitchens at iconic luxury hotels including The Oberoi, The Claridges, Kempinski & The Leela Ambience Convention Hotel, he currently drives the culinary vision at Whisky Samba.
Authentic Awadhi, Royal & Pan-Indian cuisine inspired by culinary journeys across Lucknow, Jodhpur and Hyderabad.
Interactive chef tables, live cooking & personalized menus designed to create memorable dining experiences.
Represented Indian cuisine internationally and curated 40+ food festivals across luxury hotels and events.
Menu design, recipe standardization, kitchen setup and team training backed by hotel-grade operational expertise.
Chef Ashwani’s journey is shaped by years of passion, learning, and exploration. From humble beginnings to working in some of India’s most renowned hotel kitchens, every chapter of his career has influenced the flavors and experiences he creates today.
Deeply rooted in tradition yet open to innovation, Chef Ashwani seamlessly blends authentic culinary techniques with modern creativity. He believes that culinary art is a never-ending journey—one that evolves with experience, culture, and curiosity.
His passion has led him to curate and organize numerous food festivals, traveling across India’s rich culinary heritage cities to explore street food traditions and treasured household recipes. He also hosts the cookery show Cook Pro 6, where he showcases his culinary expertise and shares his vision with a global audience through digital platforms.
For Chef Ashwani, cooking is not a destination but a soulful journey. Every dish reflects dedication, balance, and heartfelt expression—inviting you to be part of a living culinary story crafted with purpose and passion.
Real stories from guests who have experienced Pakshala’s authentic Indian cuisine, refined techniques, and Chef Ashwani Kumar Singh passion for excellence.
Each event is a tribute to regional flavours, heritage recipes, and timeless traditions, thoughtfully presented by our culinary team.
Explore the professional journey, culinary philosophy, and expertise of the chef behind our authentic Indian dining experiences.
Chef Ashwani began his culinary journey at the Indian Institute of Business Management in Patna.
He received his early professional training at The Lalit Hotel and Holiday Inn, Barakhamba Road.
He has worked with prestigious hospitality brands such as The Lalit Hotel and Holiday Inn, Barakhamba Road, gaining valuable experience in professional kitchen operations and luxury service standards.
He belongs to Patna,India and has worked with renowned brands such as MKN India, Indus Flavour, and Whisky Samba.
Chef Ashwani currently leads the kitchen at Whisky Samba Restaurant & Bar.
Yes, he provided culinary consultancy for MKN India, researching, developing, standardising, and demonstrating authentic Indian dishes using advanced Combi-Oven technology.