Chef Aji Joseph holds a degree in Hotel Management from Mangalore University, and certifications in Food Production Principles and Food and Beverage Management from American Hotel and Motel Association, USA.

Aji Joseph’s inspiration to become a chef came from two distinct memories he holds close to his heart. He loved the pineapple pudding his mother made and went all out to try and get it just as perfect. Push carts selling omelettes near his school were another inspiration to him. He admired the way the vendors would flip their omlettes with such ease and skill. He would go back home and try to make them every day. Many trials and broken eggs later, he mastered the art even before he started culinary college.

He started his career at the Taj Gateway Hotel in Bangalore where he worked for four years. He then moved on to work with two of the best Cruise Liners in the USA. Working at Celebrity Cruises, Miami, Florida and Princess Cruises, Los Angeles made a huge impact on his career. He travelled the world far and wide, interacting with some of the best international chefs, picking up nuances of culture and cuisine.

He joined Oriental Cuisines in 2003 as the Opening Chef of Zara Tapas Bar and Restaurant and has been with the company since. He is now the Corporate Chef of Fine Dine, overseeing restaurants like Zara, Ente Keralam, Benjarong and Teppan. His culinary strengths lie in Spanish, Mexican, Italian and Kerala cuisines.