User:Chef Danish Ashraf

Chef Danish Ashraf was born to Mrs.Fauzia Ashraf and Brigadier C.M Ashraf (Army Doctor),at Command Hospital Lucknow Cantonment,India,on 1st December 1975.He has two siblings Urooj Ashraf and Shirin Ashraf. He started his schooling at Don Bosco,Sevoke Road,Siliguri(1982-84),Saint Anthony's,Paota B'Road Jodhpur(1985-89),Saint Patrick's,GandhiNagar,Adyar, Chennai(1990),The Army Public School Dhaulakuan New Delhi(1990-93),Kendriya Vidyalaya, NDA, Khadakvasla,Pune(1994). He had a natural flair for cooking since childhood and hence was guided by his father to take up cooking as a career.This led him to take up a 3-yr course in Hotel Management from the Institute of Hotel Management,Catering Technology and Applied Nutrition Goa (1995-1998). As luck would have it,the Marriott Chain of Hotels were setting up their Flagship Property in Goa,where he joined as the first Management Trainee (Culinary) under the dynamic leadership of General Manager Hans Georg Roehrbein,who was responsible for opening the First Marriott property in India. During his training,Chef Danish honed his culinary skills under the leadership of Executive Chef Oliver Klopf and mentorship of two accomplished chefs - Chef Bobby Kapoor and Chef Surjan Singh Jolly. Chef Danish developed into a Jr.Sous Chef at the Goa Marriott Resort. He moved to the U.K and joined the Hilton group of hotels, the Midlands in 2003, further on in the year 2005 he was involved in the pre-opening of the Court House Hotel Kempinski in London.Later,he joined the prestigious Grosvenor House, A JW Marriott Hotel,London, in 2006 as part of the Banqueting team.He has worked for events along side some prominent Celebrity chefs of U.K. catering to the royalty,delegates,leaders,industrialists and celebrities from across the globe. He received a Diploma in Hospitality Leadership and Management by City & Guilds,U.K. Danish opened the Four Points by Sheraton,Pune in the capacity of Exec.Sous Chef(2010-11). Currently working as Executive Sous Chef at Renaissance Mumbai Convention Centre hotel Mumbai. Hands on approach and thirst for challenges gives him a wide range of exposure in Various Kitchens and skills on all aspects of People, Product, and Process. Exposure to various chefs on International Food Promotions and working with some of the Best chefs in India and abroad gives him the confidence to explore different vistas. Also a need to drive business keeps him innovative in menu development and presentations. He has been actively involved with set up of kitchens from hotel pre-opening phase and has streamlined operating procedures. In all the time he has been involved in the Business, has a natural flair and a Passion for cooking.