King Prawn and Sweet Maui Onion and Pomegranate Reduction
Thank you for taking a moment to visit my profile here at Table at Home.
A little about myself, my name is Asheesh Danee or as most like to call me Chef Asheesh. I am a third generation culinary professional classically trained in Europe. The good Ole Fashion Way.
I was inspired by the cooking of my Mum and would spend time in the kitchen watching the way she cooked. I was in awe of her she was vegetarian and would make meat/poultry dishes to perfection without even tasting them.
I graduated with joint honors degree one in International Business Management and the other in Hospitality and culinary arts from Brooks College Oxford. I realized that I needed to complete my culinary education with the help of my mentor Chef Marco Pierre White, I took up a Commis Chef position with Chef George Blancs in France. Learning from a 3 Michelin Star chef was both hard work and exciting.
Upon completion of my “Stage” with Chef Blancs I moved to Reims France and worked at La Chateau another 3 Michelin Star Restaurant as Chef De Saucier. I wanted to learn Italian cuisine and took a position with Signore Paulo Contigi in Genoa Italy. This was amazing as I learnt to cook classic Italian dishes with a modern twist.
Returning to London I took a position with an Catering Company as I wanted to gain experience in “Off Site Catering”. Working with Town and Country, Payne and Gunter was extreme from doing an intimate dinner for two to providing full blown event for 5000 (Garden Parties at Buckingham Palace, Hospitality Catering at the Wimbledon) to name a couple.
I moved to Buckingham Palace and worked under Chef Robert Irvine before moving to the private residences at Kensington Palace where I was Sous Chef.
My first Chef de Cuisine position was with the Langham Hotel in London. I moved away from the kitchen and more into management when I became Director of Operations and Culinary Director for the Viceroy Group of Restaurants.
Moved to the United States where I took on a Variety of Roles including owning and operating a cooking school for children. I wanted to start teaching children the art of cooking and help them fight childhood obesity by enjoying new ways to different foods.
Some of the Establishments that I have had the privilege of working at : –
Le Gavroche, London
Langham, Hotel London
La Chateau Reims
Browns Hotel London
The Open Championship Lytham St Annes
Wimbledon Tennis Championships
Viceroy Restaurant Group
Bel Age Hotel, West Hollywood
I look forward to working with you to customize a menu for you and getting to know you.