Ashok Kumar
Born in the Punjab, Ashok has lived in London for around 15 years.
| Fact title | Fact data |
|---|---|
| Restaurant |
|
Growing up in a household centred around cooking and produce, food was at the heart of Ashok's family. His grandmother's cooking is one of the reasons he started to pursue a culinary career.
He left school and trained at the Chandigarh Institute of Hotel Management, where he worked in kitchens in the Taj and Hilton hotels in India. His brother supported his culinary dream and helped him to follow that dream to London when he was just 24-years-old.
Ashok has worked for Atul Kochhar for 14 years. Ashok was the executive chef at Indian Essence, and also worked for eight years at 1* Benares before becoming the executive chef at Kanishka.
Ashok’s cooking style is a twist of modern Indian and modern British cuisine. His goal is to make sure that his food is polished and seasonal, and he is keen to bring accolades to Kanishka.
