Chef Aniruddha Agashe is a seasoned culinary professional with over four decades of experience in the Indian and international hospitality industry, including an impressive 28-year tenure at the iconic Taj Mahal Palace & Tower, Mumbai. A graduate of IHMCTAN, Mumbai, Chef Agashe began his career with Taj Palace, Delhi, where he was part of the opening team of the legendary Orient Express restaurant.
His international experience includes nearly a decade in Lagos, Nigeria, where he oversaw culinary operations across French and Indian restaurants, banquets and large-scale catering for leading oil companies including Shell, Mobil, Elf, Agip and Ashland.
During his long association with The Taj Mahal Palace, Mumbai, Chef Agashe served as Chef-in-Charge across several landmark outlets, including Rendezvous, Apollo Bar, The Chambers, Sidewok, Starboard and the Sea Lounge. He worked under the mentorship of celebrated Chef Hemant Oberoi and was involved in international food promotions featuring renowned chefs from across the world. He was also part of the Taj culinary team serving athletes during the 2010 Commonwealth Games in Delhi, managing food service operations involving thousands of meals.
A strong advocate of food safety and culinary excellence, Chef Agashe also served as the hotel’s Food Safety Team Leader, developing extensive knowledge of FSSAI regulations, food safety protocols and compliance. Since November 2022, he has been associated with the Cricket Club of India, Mumbai, as Culinary Head, overseeing catering for international cricket matches and major sporting events, while serving a distinguished clientele of international and Indian cricketers and sports personalities.
With deep expertise in high-volume kitchen operations, menu development, food safety, institutional catering and hospitality management, Chef Agashe is also keen to contribute as a culinary consultant, helping restaurants, cafés, cafeterias and cloud kitchens establish efficient, scalable and food-safe kitchen operations.