Industry News

  • ‘A happy heart makes happy food’
  • Date: 2015-09-21
  • With over 16 years of experience in the culinary industry, Chef Ashish specialises in western cuisine and ensures that each dish he creates reflects his passion for food. Born and bought up in Ajmer, Rajasthan, Chef Bhasin began his career with The Oberoi Group to open one of the country’s most iconic restaurants, Threesixty° at The Oberoi New Delhi. As part of his research, he travelled across the world, sampling cuisines from the by-lanes of Bangkok to the Michelin starred restaurants of Hongkong. This exposure widened his horizons as a chef and enriched his awareness about global cuisine. Chef. Ashish Bhasin,Trident,BKC,Mumbai shares more on his culinary journey.

    By  |  Prashant Nayak


    Tell us something about your culinary journey. How did it shape your cooking philosophy?
    My culinary journey started when I was very young and part of the scouts. I was a passionate camper as a result of which cooking became an integral part of my life. I graduated from IHM Pusa, New Delhi with a degree in Hotel Management. This is the place where I saw how professional kitchens operate and I was, henceforth, sure that this is the area where my interest lies and I was willing to give it a shot. I started my carrier with Taj Palace hotel, New Delhi and sharpened my skills in kitchens of Esphaan, Orient Express. I was also instrumental in the opening of Café Fontana after which I moved to Taj Mahal, New Delhi as a part of opening team of Machaan, Ricks and Lounge. I later worked my way up and became the chef in-charge, banquets for the same hotel.
    Finally, after all these years of experience in the kitchen, my dream came true. I got the opportunity to be a part of the The Oberoi Group and from then on, there was no looking back. I was part of the team opened that opened Threesixty°, one of India’s iconic restaurants, at The Oberoi, New Delhi. As part of my research, I travelled across the globe and sampled cuisines from the by-lanes of Bangkok to the Michelin starred restaurants of Hong Kong. I also visited various countries like China, Singapore, Philippines and Malaysia. This exposure widened my horizon as a chef and enriched me with awareness about global cuisines.


    Post my stint at The Oberoi, New Delhi, I had the opportunity to lead the kitchen teams at Trident, Udaipur, The Oberoi, Rajvilas and The Oberoi, Sahl Hasheesh, Egypt before joining Trident, Bandra Kurla, Mumbai.



    How important is f&b according to you for the growth of a hotel?
    Food is the fuel for body. I think, it is one of the key factors for a guest to choose the hotel. The Menu should be designed keeping in mind the type of client. For a long stay guest, our hotel is a home away from home. He would love customised home-made style food.  A business client desires a quick meal with efficient service. Some even get experimental for the fun of it and give a gastronomy twist to their food. So in one menu, we need to have options for all, but that’s the fun and that’s where the skill of a Chef is tested.



    Tell us about your experiences at Trident, Mumbai?
    Chefs from different cultural backgrounds and diverse regions make up for our team at the Trident, Bandra Kurla, Mumbai. Each one introduces a unique style of cooking, which hails from his or her own experiences and inspirations from the past. By putting together all of these varied experiences in culinary expertise, we are able to start the process of penning down innovative ideas.
    ‘Sometimes it’s just a spark which ignites the idea, sometimes by doing something wrong we learn something new’ Once the idea is finalised, we plan a series of trials and tasting sessions, which make way for modifications and further improvisation. It might take up to few attempts till we get what we desire, but at times, we get it right in the very first go.



    Have you introduced any unique recipes for your Hotel?
    We make it a point to create an innovative menu but my all time favourites are the Multigrain Khichdi and Truffle Flavoured Goat Cheese Risotto with Crumb Fried Poached Egg. Both the dishes are different yet a comfort food for many. Classic but nouvelle, simple but WOW.


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