ASHISH THAPLIYAL

Mobile Number: +971********* / +91-982******* - India

E-mail address: adlo0b@r.postjobfree.com

Instagram: @ Chefashishthapliyal

Personal profile

Rishikesh (The Yoga Capital of world) born Ashish is an assertive, vision driven chef with passionate cooking foundations rooted with Italian cuisine. He trained under Chef Maximiliano Cotilli (Stella, The Leela Kaminski Mumbai) & Chef Alessandro Persico (Celini, Grand Hyatt Mumbai). An expert of Italian, Mediterranean cuisine & South African Cuisine, Ashish has over 13 years of experience working across the Middle East and India. Ashish has also participated in several cooking completion awards.

Core skills

Italian, French, Mediterranean & South African cuisines. Modern Asian and progressive Cuisines.

Menu planning & design

Preopening

Leadership & management

Costing, management & revenue generation

Research and development &Food photography.

Kitchen design interior/and back-end operations.

Professional Experience

Sr. Sous chef

Palace Hospitality

Abu- Dhabi, UAE / March 2020 – present

Chef De Cuisine

The Grand Grill, Dubai, UAE / July 2019 - March 2020 Sous Chef

Etihad Airport Services Catering, Abu Dhabi, UAE / October 2017- May 2019

Outlet Chef

Azur, Room Service, La Piscine, Black Pearl, Coffee shop, Wanasah & Bar – Al Raha Beach Hotel (Re-Opening), Dubai, UAE / October 2015- September 2017

Demi Chef de Partie - Chef de Partie

Big Easy – Dubai sports city (Pre-Opening), Dubai, UAE / October 2013- September 2015

Commis Chef

Celini – Grand Hyatt Mumbai, India / June 2010- Sept 2013 Apprenticeship in Food Production

Stella – The Leela Mumbai, India / April 2007- April 2010. Education

2013 – B.Sc. H&TM (Bachelor in Hotel and Tourism Management (Major- Culinary Arts) Yashwant Rao Chawan Maharashtra Open University, Nashik, Maharashtra, India. 2010 – Apprenticeship food production, DEVT, Maharashtra, India. Achievements & Awards

• Chairman of Emirates Culinary Guild Young Chefs Club Since 2016.

• Certificate and Gold Medal in East coast salon culinaire Fujairah 2018 for the Beef live cooking.

• Certificate and Silver Medal in East coast salon culinaire Fujairah 2017 for the fish live cooking.

• Certificate in Salon culinaire Dubai 2017 for the beef and fish live practical cooking.

• Certificate and Bronze medal in Sial du Cuisine Abu Dhabi for fish live and 5-course menu in 2016.

• Certificate and Merit in Sial du cuisine Abu Dhabi for live beef in 2016 & 2015.

• Certificate in US poultry plated Main course category 4 course menu in 2016.

• Certificate and Gold medal-2012 and Silver medal-2011 in GREAT INDIAN CULINARY CHALLENGE, which supported by WICA and WACS in professional hot live cooking competition.

• Certificate and Bronze medal in GREAT INDIAN CULINARY CHALLENGE, which supported by WICA and WACS in Professional hot live regional (Indian) cooking competition in 2010 and 2013.

• Several media & TV shows (Physique TV, Fox TV, Abu Dhabi TV etc.),To increase the brand recollection of (Azur – Italian Restaurant) Al Raha Beach Hotel in the Abu Dhabi city.

• Team member of Big Easy in achieving the Best F&B Outlet of the Year 2015 by the third edition of Sport360’s Middle East Golf Awards.

• Team member of Big Easy in achieving the PGA Tour Dubai (Asian golf tour) held at The Els club Dubai in December 2014.

• Team member of Celini in achieving “Best Italian Restaurant” award by Times Food Guide Award for the Year of 2013, 2012, 2011 and Achieving for Providing authenticity of the Italian cuisine in India in 2011, 2012 and 2013 by the indo-Italian chamber of commerce and industry.

• Team member in achieving for Asia’s longest table, which entered in Limca book record, by celebrity Master Chef Adam DaSilva, Executive Chef and co-owner of Coda, Melbourne. Also participated in Melbourne Food and Wine Festival at Celini in February 2012.

• Attended 5 days training program of Hunar Se Rojgar organized by National Council of Hotel Management and held at IHM Mumbai.

• Won the HYSTAR (people making difference) in Diamond category for 3rd and 4th quarter of 2010, 3rd and 4th quarter of 2011 and 1st and 4th Quarter of 2012, 1st quarter of 2013 And in gold category 3rd quarter 2012and 2nd quarter of 2013 in platinum category.

• Successfully done ADAFCA food hygiene test and HACCP awareness training course by NQC.

• Won service excellence award by Al Raha Beach Hotel.

• Highfields Level-3 and 4 Award in Food Safety in Catering (RQF). Additional projects:

Certificate of workshop attended in UAE :

Rational ovens and appliances, Thermomix by Vorwerk, Koppert Cress academy UK- UAE, Meat &Live Stock Australia, USA poultry & Dairy, Spanish olives, European Kiwi, Emirati cuisine, and Aspic jelly and competition aspic work. In addition, factory visits like Caviar farm visit, Hydroponics, Barakat, Nestle Factory visit.

Worked with great pleasure with:

Chef Maximiliano cotilli of SATRICVM, Le Ferriere, Latina, One Michelin star, Italy Chef Alessandro Persico (Celini Grand Hyatt Mumbai) Chef Andre john, Big Easy Dubai, UAE

Chef Christof Egli. Al Raha Beach Hotel, Dubai

Chef Steve Tuchscherer, (Etihad) one Michelin Star, café Luitpoid, Munich, Germany Chef Jean-Christophe Fieschi (Council of Experts: Culinary, Hyatt Hotels) FEATURED IN

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CAESAR

SALAD

Smoked lobster medallions.

Romaine on bread ring.

Dressing.

RADICCHIO

RISOTTO

Arborio

Caramelized radicchio

Mascarpone and

Balsamic cubes.

SEABASS

AQUAPAZZA

Sicilian broth

Cherry tomatoes & olives

Beans & pine nuts,

Balsamic cubes.

Seafood bisque.

SOUS VIDE

LAMB CHOP &

LOIN

Cumin scented Carrot puree

Lamb tortellini & mushroom

croquets and romanesco.

CRAB MANGO

SIDE UP

Mango yolk

Crab meat with chili mayo

Sevruga caviar.

ROMA

CAPRESE

SALAD

Mozzarella wedge.

Roma tomato medallions.

Buratta mousse.

Pesto dressing.

LOBSTER

RAVIOLI

Creamy lobster ravioli.

Broccoli puree.

Grilled scallops & ginger.

GALETO

POULET

MUSTARD JUS

Baby corn-fed chicken

Sautéed snow peas

Mustard creamy jus.

SEABASS

SOY GLAZE

Sous vide seabass.

Vegetable millefoglie.

Enoki mushroom.

Chicken & soy glaze.

CITRON

CURRED

SALMON

Dill and parsley chopped

Green peas puree

Hassel nuts & spinach

Horseradish flavored

Greek yoghurt.

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