• Asheesh
    • Master chef
  • Fusion
  • Indian
  • Italian
  • Mediterranean
  • Modern American

Signature dish:  

Black Truffle Crab Profiterole

About Me

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 : –
Buckingham Palace
Kensington Palace
Le Gavroche, London
Langham, Hotel London
Aubergine Paris
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.
Chef Asheesh

Location:  

Los Angeles

  • 2-3 Course Plated Meal
  • 4+ Course Plated Meal
  • Banquet Meal
  • BBQ
  • Brunch
  • Cooking Lesson
  • Party canapes

Reviews (4)

  • What a wonderful experience! Chef Asheesh was absolutely amazing, courteous, and professional. We started off with an awesome round of nibblers followed by delicious courses and a wonderful dessert. Chef Asheesh was in touch with me for weeks to make sure that I was able to plan a great dinner after a surprise proposal. Chef Asheesh went above and beyond what I expected and the food was absolutely delicious! His sauces are something to experience!! Would definitely recommend!!

    • Worked on December 17, 2018
  • Asheesh was fantastic. The food was brilliant and he made every effort to ensure we had the best evening possible. Highly recommend!

    • Worked on December 6, 2018
  • Chef Asheesh was fantastic! We hired him for a family traveling to Los Angeles, and they were very happy. He was extremely flexible and communicative, and went above and beyond to make sure they were happy. We will definitely be reaching out to him again for any future LA trips!

    • Worked on October 5, 2018
  • Incredible food, incredible company and a great night for us and our family. Definitely recommend and we'll be using Asheesh again (next week actually!)

    • Worked on August 31, 2018
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