With 28+ years across the Taj, Oberoi, and Leela groups and stints in Egypt and Singapore, Chef Ashish Bhasin has made his mark as a leading culinary expert. His company CB Hospitality has done iconic events like the Presidential Banquet and Ambani Weddings, and his path reflects passion and precision.

Chef Ashish Bhasin, widely known in the culinary world as Chef Bhasin, is a veteran of the Indian hospitality industry with over 28 years of experience across iconic hotel groups like the Taj , Oberoi and The Leela Groups. He is also the founder of the culinary consultancy firm- CB Hospitality.

As the founder of CB Hospitality, Chef Bhasin now works as a freelance Culinary Consultant and Project Mentor. His services span Restaurant Concept Development, Menu Engineering, Kitchen Planning, Staff Hiring, and Project Execution. From independent ventures to luxury events, his expertise supports both startups and established brands. Notably, he has curated high-profile events such as: The President of India’s Constitutional Day Dinner, Anant Ambani’s wedding functions at the Ambani residence, The Jaipur Literature Festival’s opening dinner and The Hong Kong – India by the Bay cultural dinner event.

Through CB Hospitality, Chef Bhasin has created a dynamic platform that leverages his deep industry insight and vast network. His work today is a balance of mentorship, innovation, creativity, and service—a legacy built on decades of discipline, excellence, and heartfelt passion for food.

Chef Bhasin has also played a key role in the development of food products and innovation strategies for multiple FMCG and culinary brands. He works on spice profiling, flavor development, product shelf-life solutions, and culinary integration for consumer markets.

One of his most significant achievements in the recent past has been his involvement with World Food India, organized by FICCI and the Ministry of Food Processing Industries, Government of India. Chef Bhasin served as a key curator and coordinator for this large-scale international food expo, contributing his expertise in conceptual planning and execution.

Chef Bhasin’s legacy in hospitality is marked not only by his leadership roles but also by industry recognition. He was ranked among the Top Five Hotel Chefs in India by Chef Sanjeev Kapoor for BBC Good Food Magazine, and was honored with the Silver Hat Award by the Indian Culinary Forum for his exemplary contributions under 25 years of service. He has been featured in UpperCrust, one of India’s premier gourmet publications, and was also recognized by the influential Vir Sanghvi List of Top Chefs.

A graduate of the prestigious Institute of Hotel Management, Catering & Nutrition, Pusa, New Delhi, Chef Bhasin began his professional career with the Taj Group of Hotels. Over the course of five years, he became a restaurant opening specialist, playing a pivotal role in launching multiple restaurants at the Taj Palace and the Taj Mahal Hotel in New Delhi.

In December 2002, Chef Bhasin transitioned to the Oberoi Group—one of the most renowned luxury hospitality chains in India. He led the launch of 360°, a globally acclaimed restaurant at The Oberoi, New Delhi, considered one of the most successful restaurant openings in the country. His tenure with Oberoi spanned 16 years, during which he held several senior leadership roles. He became the first Indian chef to head the operations at the ultra-luxury Oberoi Rajvilas in Jaipur. He also led culinary teams in international assignments, including a stint in Egypt, and later returned to helm the Trident Hotel in Mumbai.

Following his successful years at Oberoi, he joined The Leela Group, where he continued his leadership streak for another five years. As Director of Food and Beverage, he oversaw multiple properties, including The Leela Palace Chanakyapuri, New Delhi and eventually served as Acting General Manager at The Leela Ambience Gurgaon Hotel & Residences. These roles marked his progression into hotel-wide operations, beyond culinary leadership.

After amassing nearly three decades of experience, Chef Bhasin chose to take a leap of faith and pursue his entrepreneurial ambitions. He launched his own consultancy brand—CB Hospitality, where ‘C’ stands for Chef and ‘B’ for Bhasin. The name reflects both his personal identity and his professional credibility, a brand that had already become widely recognized in the industry.

Encouraged by industry stalwarts and friends like Chef Ajay Chopra, Chef Gautam Chaudhry, and Chef Ranveer Brar, Chef Bhasin took the bold decision to step away from the structured comforts of salaried roles to create a flexible, passion-driven career. For nearly 10 years, he had contemplated the shift, concerned about financial responsibilities and the uncertainty of entrepreneurship. However, a confluence of opportunities—including projects with Ajay Chopra and Ranveer Brar, and mentoring offers from other brands—made it clear that the time had come to take the plunge. Viewing it as a sign from the universe, he decided to commit to CB Hospitality full-time.

CB Hospitality Founder Chef Ashish Bhasin candidly shares that choosing the culinary field was never a planned decision—it was more of a coincidence that shaped the course of his life. He had initially set his sights on a career in defense and was preparing for the National Defence Academy (NDA). However, due to a medical condition involving knock knees, he couldn’t clear the physical examination. Around the same time, some of his friends had applied for the Hotel Management entrance exam and filled out forms. He decided to join them on a whim, more for the fun of going to Jaipur with friends than with any serious intent.

At the time, he was a small-town boy from Ajmer, and the trip to Jaipur seemed like a great excuse to hang out with friends. Their exam center was in Jaipur, and their idea of preparation was watching a movie at Raj Mandir—the iconic cinema hall in the city. They stayed out until 1 AM watching the film "Hum Aapke Hain Koun", just hours before the scheduled exam at 9 AM. That was how casually he had approached the exam.

Surprisingly, because the syllabus of the Hotel Management exam was similar to that of the NDA, he cleared it. With no other options at hand, he thought of trying Hotel Management for a year to see how it would go. But once he joined, there was no looking back. He discovered that he genuinely enjoyed culinary work. His interest in cooking had already been sparked during his days as a Scout, where earning the President’s Award required him to earn multiple badges—one of which was in cooking. This early exposure, along with his natural curiosity and enjoyment in playing with ingredients, allowed him to feel an organic connection with the field.

He fondly states that Hotel Management chose him more than he chose it. The culinary world seemed to pull him in, and over time, he built a strong bond with it—one that has never been broken since.

Born in Ajmer, Rajasthan, Chef Bhasin spent his early years in the tightly-knit community of that small yet vibrant city. He completed his schooling at Mayoor School, Ajmer, and grew up in a household with two brothers and two sisters. His father worked with Reckitt & Colman (now Reckitt Benckiser), which involved a lot of travel, but the family maintained a strong sense of togetherness.

Being the youngest in the family, he shared a special bond with his mother. He recalls watching her cook in the kitchen—helping her make ‘mathris’ and learning the textures, temperatures, and flavors almost intuitively. These early kitchen experiences subtly influenced his future career path. His love for sports and outdoor activity also played a role. During Scouting camps, he had to cook his own food on self-made stoves, which further deepened his bond with food preparation and self-reliance.

Even though these experiences didn’t directly lead him to hotel management, they laid the foundation. He often jokes that he can "speak to ingredients"—and when something doesn’t belong in a dish, his hands instinctively pause. That intuitive connection with ingredients and their role in a recipe has, he believes, been key to his long-standing success in the culinary industry.

Chef Bhasin credits many individuals for mentoring, shaping, and guiding his career. During his college days, seniors like Shibu and Arun Trikha introduced him to professional kitchens and encouraged him to take his first steps. His industrial training at Jaipur's Jai Mahal Palace, under Chef Nitin Mathur, was instrumental in building his career. Chef Mathur treated him like a younger brother and taught him important nuances of the kitchen world.

When he began his professional career with the Taj Group, he worked under the guidance of several well-known chefs, including Chef Sumit Khanduja, Chef Karunesh Khanna, Chef DN Sharma, and Chef Bakshish Dean. Among them, Chef Varun Nagraj made a particularly lasting impact. Chef Bhasin recalls an incident when he slightly overcooked rice, which led Chef Nagraj to lock the trolley and make him fetch every single ingredient again—on foot and on his shoulder. That incident taught him a lifelong lesson in precision and quality control.

From Taj Palace, he was transferred to Taj Mahal Hotel (Mansingh), where he worked under Chef Rajeev Janveja, someone he considers a godfather. Another notable mentor was Chef Parry, a deeply passionate professional with whom he had the privilege of reopening the iconic Machaan Restaurant. Although Chef Parry is no longer alive, his influence remains deeply etched in Chef Bhasin’s career.

At The Oberoi, New Delhi, he worked with Chef Yoginder, a true gentleman chef who stood by him through challenging times and supported him unconditionally. Then came Chef Avijit Ghosh, a pastry chef by designation but more of a life mentor to Chef Bhasin. Their relationship extended beyond culinary matters—he taught him how to manage personal and professional responsibilities with grace and efficiency. To this day, Chef Ghosh remains one of the closest people in his life.

His first independent charge came as Executive Chef at The Trident, Udaipur, where GM Selena Joy mentored him through his transition into leadership. Later, he became the first Indian to head The Oberoi Rajvilas in Jaipur, under General Managers like Mark Denton and Vincent Gournaud. Mark Denton was a strict taskmaster, while Vincent, a sharp French businessman, refined his understanding of profitability, cost control, and operational efficiency.

His stint in Egypt was overseen by Thiren Perera, a friend-turned-boss who provided invaluable support during his overseas role. Returning to India, he worked under one of the finest general managers in the country—Vishy. It was Vishy who introduced him to the world of social media, photography, and personal branding. Chef Bhasin credits him for teaching the importance of visibility and storytelling in a chef’s journey.

Later, during his time at The Leela, he gained additional insights and broadened his industry knowledge further. Along this professional path, several peers and friends stood by him as emotional and professional pillars. Chef Sandeep Kalra, Chef Ranveer Brar, Chef Ajay Chopra, and Chef Gautam Chaudhry weren’t just colleagues; they became his trusted confidants and lifelong allies.

Above all, he acknowledges the unwavering support of his family. Taking the leap from employment into entrepreneurship was daunting, but his wife and son stood solidly beside him. He recalls telling his son that he might fail, to which his son firmly replied, “Why are you even thinking like that?” That moment became a source of immense strength and assurance that he wasn't alone in the decision. With his loved ones backing him, he knew failure wasn’t an option.

Chef Ashish Bhasin acknowledges the vast network of individuals who have shaped his professional and personal life. While he may have missed naming some of them, he knows they wouldn't mind—because the impact they’ve had on his growth is undeniable, and their presence is deeply cherished.

Speaking about thoughts and philosophies that inspire him, he shares a few personal favourites that have guided his approach to food and life. One such line is from the renowned Chef Thomas Keller—someone Chef Bhasin deeply admires, though he has never met him. Keller’s simple yet profound mantra, “Good chefs know when to stop,” resonates with him. In a world where many overcomplicate dishes by adding too much, he believes in letting ingredients breathe, speak, and shine. According to him, food should not be a confusing mix, but rather a clean and honest expression of its components.

His personal cooking motto is “Happy hands cook happy food.” For him, cooking must be enjoyable—because if one enjoys the process and the ingredients, the food naturally turns out delicious. He once believed the way to a customer’s heart was through their stomach, but over time, that belief evolved. Today, he emphasizes first winning their heart through presentation, story, and emotion—because food is not just about taste, but about evoking a complete sensory experience.

Another mantra that defines his outlook is: “What is the best now?” Chef Bhasin believes failures are inevitable, but how one responds to them determines future success. He emphasizes focusing on the present—making the most of the current moment, the current resources, and the opportunities at hand. There’s no value in clinging to past setbacks; instead, he believes in extracting the best from the “now.”

Reflecting on the challenges he has faced, Chef Bhasin makes it clear that everything is both hard and easy—it all depends on mindset, effort, timing, and planning. No project is free of difficulty, but the right blend of commitment and structure can turn obstacles into achievements.

He recounts working in Hong Kong, where language and cultural barriers made coordination and ingredient sourcing particularly tough. Each location presented its own hurdles—at the Ambani residence, the layers of security demanded meticulous planning; at Rashtrapati Bhavan, there were strict protocols to follow. Product development brought its own set of challenges: understanding how customers interpret packaging, communication, and flavor required thoughtful foresight. Especially when working with long shelf-life items without preservatives, recipes had to be recalibrated, ensuring integrity without compromising taste.

In all these situations, he learned to anticipate misunderstandings, prepare solutions, and innovate accordingly. He credits one of his early mentors, Mr. Ratan Keswani, for instilling in him a critical mindset. In his early days, Chef Bhasin would often report issues, but Keswani's response stayed with him: “Ashish, that’s why we hired you.” That lesson remains a cornerstone of his leadership approach—to be the solution provider in challenging situations, not just the observer.

When asked about his milestones, Chef Bhasin reflects with pride. He began humbly as a Chef de Partie and within eight years, by May 6, 2006, he had become the Executive Chef of The Trident Hotel. That rise, from starting on August 16, 1998, to becoming Executive Chef in less than a decade, remains a defining accomplishment for him.

Equally significant was his role at Rajvilas, where he became the first Indian to head the property as Executive Chef. He also pioneered the concept of inviting home chefs—particularly women—to host Pop-Ups in five-star hotel spaces. One such collaboration with Shri Bala not only broke conventions at Oberoi but led to her becoming a trainer at the Oberoi Centre of Learning and Development. Her influence now spans across India, conducting culinary pop-ups and guiding young chefs. For Chef Bhasin, enabling that transition—from home kitchen to national influence—is a milestone as meaningful as any award.

He has been featured among the Top 5 Hotel Chefs by Chef Sanjeev Kapoor in BBC Good Food, received the prestigious Silver Hat from the Indian Culinary Forum, and was recognized by UpperCrust Magazine. While these accolades affirm his talent, he insists his truest accomplishments are the relationships he’s nurtured—with friends, mentors, and colleagues. According to him, awards may be impressive, but the people who shape your path are the real legacy.

When asked what advice he’d give to aspiring chefs entering the culinary world, Chef Bhasin offers grounded, hard-earned wisdom. Reflecting on his experiences and growth, Chef Bhasin draws heavily from personal milestones to offer advice to young professionals entering the culinary world. He candidly shares that while he was an All-India Gold Medalist in college and had proudly represented his institution in national-level chef competitions, entering the industry brought with it a humbling realization—what one achieves academically is only a starting point. In the real world, he explains, professionals have already surpassed what students believe to be milestones. Therefore, he emphasizes the importance of humility and the readiness to begin from scratch.

To newcomers, he says: forget the ego, be open to learning, and understand that the world doesn’t owe you anything. The industry demands hard work and perseverance. Instagram may glorify presentation, but no camera can replace authentic taste. Master the basics, respect ingredients, and know the “why” and “how” of every dish.

Curiosity, consistency, and character—these, he says, are non-negotiables. Learn the right way before trying to innovate. Ask questions. Seek answers. Build your foundation strong so that success becomes a natural consequence. Because in this field, those who stay hungry—not just for food, but for growth—are the ones who rise and stay at the top.

He strongly believes there is no substitute for hard work. To excel, one must continuously learn. Chef Bhasin warns of the dual-edged nature of social media, especially platforms like Instagram. While they can be powerful tools for showcasing beautifully plated food and trending dishes, he insists that budding chefs must not neglect the fundamentals. He urges them to master the basics, understand flavors, and build a solid foundation before rushing into visual perfection or viral trends.

Curiosity, he says, is essential. Asking questions like “what,” “why,” “how,” “when,” and “where” is not a sign of ignorance, but of a willingness to learn. He believes that when hard work, curiosity, and the right attitude converge, success becomes inevitable. It’s a mindset he guarantees will work, based on his own lived experience.

Sharing a pivotal chapter from his early professional life, he recalls how, after graduating in 1998, he faced unexpected hardships. Due to the sugar scam and various economic hurdles that year, many hotels delayed their hiring processes. Though he was regularly clearing interviews, the absence of confirmations left him jobless. He eventually stopped applying for entry-level roles altogether because of the humiliation that came with repeated disappointment and peer judgments. Friends would sarcastically ask if he would land that job too, and the pressure of unmet expectations became mentally taxing.

With great self-respect and unwilling to burden his family financially, he chose not to ask for help from home despite his father having paid for his college education. During a particularly difficult summer, he took to selling woolen fabric shop-to-shop for just ₹100 a day. Recalling his college days, he explains how he and his peers would work at catering events for a bit of pocket money—earning ₹250 for four hours of service. Post-college, when circumstances turned, he returned to those same caterers, only to find that he was now offered ₹150 for a 14-hour shift.

There were times when he had no money in his pocket, unsure where his next meal would come from. Some friends supported him, but it was a tough phase. Through this, he built an unshakeable belief: life won’t always be kind, but no matter what, one must not lose heart. His advice to all young professionals is simple but profound—be patient, stay focused, and trust the process. Life will reward you when the time is right.

As a final word of advice, Chef Bhasin highlights an often-ignored but critical aspect of professional life—health. He recalls a post he once wrote with the hashtag #MujheKuchNahiHoSakta, reflecting a mindset many professionals adopt when they’re young. He admits that hoteliers, by the nature of their work, tend to abuse their bodies—long shifts, late nights, erratic meals, and little to no time for self-care. The common excuse is always, “I don’t have time,” but he calls it out as a myth. If we can find time for extra work, he argues, we can find time for health.

He urges everyone to treat their bodies with the same seriousness and respect as they would a job. Eat on time, eat healthy, and prioritize well-being. Chef Bhasin opens up about a serious heart condition he developed—a wake-up call that nearly cost him his life. Having “knocked on heaven’s door,” as he puts it, he returned with a mission to tell others not to take their health for granted. There are people who love and depend on you, he says, and taking care of yourself is one of the most important responsibilities you carry.