Chef Ashwani found his Indian culinary calling over 27 years ago, and there has been no looking back since. His passion, creativity, and dedication have been shaped through years of experience with some of India’s finest luxury hotels and award-winning restaurants.
From luxury hotel kitchens to award-winning restaurants, Chef Ashwani’s journey reflects mastery, discipline, and innovation.
Revived rare and lost regional dishes of India, bringing back recipes that have faded from modern restaurant menus.
Chef Ashwani Kumar Singh has curated thematic dining experiences across luxury venues and culinary platforms, celebrating India’s regional heritage through immersive food festivals and concept dining.
DLF Club House Gurgaon: Designed exclusive member dining menus and curated live experiential evenings blending modern presentation with classic Indian flavors.
Indus Flavour: A culinary showcase inspired by the Indus belt — highlighting robust spices, slow cooking techniques and traditional north-western recipes.
Rajasthani Food Festival: Royal Marwar cuisine featuring heritage recipes, desert spices and age-old cooking methods recreated for contemporary fine dining.
Diploma in Hotel Management & Catering Technology
Indian Institute of Business Management (AICTE Recognized)
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.