Ashish Sharma

The trade here is built on progression: classroom grounding, then kitchen repetition, then the harder lessons of service and control. Ashish Sharma trained at Delhi Public School - R. K. Puram and Thames Valley University before beginning professional work in India as a chef from 2003 to 2006. That early stretch established the pace of the rest of the career: measured, practical, and shaped by the demands of live service rather than theory.

By 2008–2009, Gordon Ramsay Restaurants had him in the chef de partie role, where accuracy and tempo matter in equal measure. Rhubarb Hospitality Collection followed with a sous chef post from 2009–2011, adding wider responsibility for coordination and kitchen oversight. The pattern continued at Waldorf Astoria Hotels & Resorts as chef de partie (2011–2013), then at The Jamie Oliver Group as sous chef (2012–2014), each step widening the scope of the work without changing its basics: standards, timing, and discipline.

Longer stays often say as much about reliability as titles do. At Beaufort House Chelsea, Sharma worked as sous chef from 2014–2018, before moving into senior sous chef at CH&CO (2018–2019) and then head chef (2019–2020). Those roles show the usual progression of a kitchen career only if the work underneath is consistent enough to earn it: judgment, delegation, and the ability to keep service steady. Since 2020, Sharma has served as executive chef of Impact Food Group.

The move reflects a career built step by step, with each position adding another layer of operational authority. His view of the profession is similarly direct: the work in bars and beverage service deserves to be treated as professional labor, not as a holding pattern.

No major awards are named.