About
Cooking that quietly does the work.
Aakash Sachdev is a private chef with a career shaped inside luxury hotel kitchens and fine dining rooms. He brings that discipline into private homes, without the formality — the result is dinners that feel considered, warm, and unmistakably personal.
Philosophy
Season first. Technique second. Ego last.
A good menu starts with what's actually good that week. Aakash builds every booking around what the market and the season are offering, then applies the technique he's spent years refining — braising, curing, saucing, pastry — to bring out the best of those ingredients.
Guests notice the pacing before anything else. Courses arrive when the room is ready for them. Plates are cleared before you've had to think about it. The kitchen stays calm. That's the difference training makes.
And then there's the food itself: honest, generous, cooked with real precision, and plated with restraint. Nothing on the plate that shouldn't be there.
Experience
A decade inside serious kitchens.
From boutique luxury hotels to global hospitality groups, Aakash's career has been built inside kitchens where consistency is expected and detail is standard.
Marriott International
Executive Sous Chef
Leading kitchen brigades across banquet, à la carte, and premium private dining service in a global hotel setting.
Essentia Hotels & Resorts
Executive Chef
Full menu development and daily kitchen leadership for a boutique luxury property, from restaurant concepts through to bespoke private events.
Westin Hotels & Resorts
Sous Chef
Fine dining and multi-outlet service inside a premium hotel brand, with a strong focus on consistency and refinement.
Vines Pasta Grill
Sous Chef
Contemporary European cooking with a house pasta program and an emphasis on ingredient quality and technique.
Institute of Hotel Management, Aurangabad
Culinary Degree
Formal training in professional cookery, kitchen management, and hospitality operations.
Work with Aakash
Have an evening in mind?
Tell me about the occasion and the room. I'll come back with a proposed menu, pacing, and quote.