MY THREE PILLARS



#LovePrayCook

An acclaimed culinarian, his love and passion for food has seen him grow as a modern Indian chef. His conviction and diligence has conferred him as one of the most celebrated chefs in the Indian television and food industry.

Love
Just as no dish is complete without love, Chef believes that all our lives should follow the same mantra. Only if you give love to all unconditionally, can that come back to you threefold!


Pray
Be it a weekly or daily visit to the house of God or a small prayer every night, spirituality plays such an enormous and wonderful part in our lives. It gives a sense of calm, gratitude and love for something so much larger than ourselves


Cook
Whether you're a chef or a home cook, there's one thing that's for certain - no dish will be perfect unless you make it with passion. After all, cooking is an art and no art is perfected unless it's backed by dollops of passion with a sprinkling of love.

MY FOOD VISION



If there's one thing I've learned about food philosophies, it is that they change. That’s the amazing part. My passion for food is my drive and I can proudly say that food has had an influence on me throughout my life. This passion, has not only taught me, but helped me evolve as an individual. Whether it was leading 5 Star brands or teaching through television shows, it is my love for cooking and passion for creativity that has gotten me so far. In my career as a chef and my time as a human, I was fortunate to realise that Food is an emotion, Eating is an experience and Meals, tell us stories. So let’s share and celebrate this passion, together.

My CAREER Path

Shimla

Cecil Oberoi

Ajay started his career at Cecil Oberoi, Shimla at a fairly young age to pursue his dream of innovation in the culinary world.

Delhi

Oberoi Center for Learning and Development

After Cecil Oberoi, Ajay joined the finest culinary and management training program at the Oberoi Center for Learning and Development (OCLD) and emerged a gold medallist.

Delhi

Kandahar, The Oberoi

His first assignment as a chef was at Kandahar, the Indian specialty restaurant at the Oberoi New Delhi, where he gave an edge to the Indian cuisine served and savoured by the Delhi Palette. Ajay was also responsible for the hotel's large banqueting operations as well as its coffee shop.

Mumbai

J.W Marriott

After his stint in Delhi, Ajay moved to the J.W Marriott in Mumbai as the chef de cuisine of Lotus Cafe, the busiest and the largest coffee shop of Mumbai. Ajay then headed to Saffron at the JW as the chef de cuisine, which is a hub for 'A' list celebrities from the entertainment and the corporate world.

London

Mint Leaf

In London, Ajay was the Executive Head Chef of the acclaimed Mint Leaf chain of restaurants, which is a benchmark in Modern and sophisticated Indian Dining. During his tenure in London, Ajay took Mint Leaf to new culinary heights in Indian cuisine. Mint Leaf has enjoyed critical acclaim for its ability to reinterpret classic Indian dishes in a contemporary fashion. During his culinary trail in the United Kingdom, Ajay was voted one of the eight best Indian chefs of London.

Mumbai

The Westin

Having great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture. At The Westin Mumbai Garden City, he was responsible for the food and beverage operations of the hotel which includes Prego - the finest Italian restaurant in Mumbai, Kangan, which is acclaimed for its breathtaking northwest frontier food, and Seasonal Taste - the 24-hour multi-cuisine restaurant and huge banqueting operations.

Mumbai

Burgundy Box

In 2014, Ajay quit his assignment at The Westin and embarked on the journey to become Chefpreneur. Being that Ajay is a food visionary, he wanted to see India dine in a whole new way. With his experience around many mediums he brings a fresh approach to food on a daily basis. Thus came about BURGUNDY BOX, a revolutionary DO IT YOURSELF Meal Kit.

Mumbai

Zion Hospitality Pvt. Ltd

Under the brand of Zion Hospitality, Chef Ajay started consulting restaurant developers and catering companies with their menu designs, concepts and culinary skills. Being on board with Sodexho Food Services, he travels to their key accounts pan India and conducts on ground trainings, food festivals for the consumers and other food related events.

Insight into
the Culinary Genius