After Graduating from the Institute Of Hotel Management in Goa, Chef Ashay moved to England where he did his Culinary Arts Diploma from the ‘Hammersmith and West London College’.

Meanwhile, he worked as an apprentice at the Riverbank Park Plaza, Vauxhall –London.  Following this, he entered the kitchen of the’ No.1 Lombard Street’, opposite the Bank of England. It is at this place where, under the watchful eye of Michelin Star ‘Old School’ Austrian Chef Herbert Berger, he learned the basics and the importance of classic techniques, hierarchy and discipline. This was the place where the spirit of Escoffier and Ferdinand point was still alive.

Starting from the Larder, Chef Ashay moved on to fish and meat. It is here that he got to cook along with some of Britain’s Culinary giants including, 3 michelin star OBE Chef Raymond Blanc of the legendary ‘Le Manoir Aux Quat Saison’,  2 michelin star Chef Shane Osborne of the ‘Pied a Terre’ and the co-author of the ‘Practical Cookery’ – 2 michelin star Chef John Campbell of ‘The Vineyards’ .

From there on, Chef Ashay joined Chef Tom Hempstead (Sous Chef for Herbert Berger), as he took over the kitchen of Lombard Street’s sister restaurant – the French brasserie ‘Papillon’in Chelsea. The small team here enabled him to take over more responsibilities & with the help of Tom, he could further refine his skills.

After the unfortunate closure of the ‘Papillon’ due to a Corporate Takeover, he went to ‘The University Of Wales’ where he did an MBA in Hospitality and meanwhile worked at the Hilton Hyde Park, where he learned the dynamics of bulk cooking and event organisation.

Having done an MBA, Chef Ashay then did a brief ‘Stage’ at Gordon Ramsay’s Savoy Grill at the iconic hotel ‘Savoy’ where the food was Contemporary British with strong French influences. This was the first kitchen he worked in which had a chef’s table and where chefs were encouraged to interact with the guests. Probably the most multi-faceted kitchen he had ever worked in, serving a PDR, the restaurant with an a la carte menu, a specials menu and a traditional ‘Meat Trolley’.

At the end of this ‘Culinary Stage’, he joined the much celebrated British Chef Mark Hix  [Ex- Culinary Head of The Caprice Group] for his new project the ‘Hix Tramshed’ in Shoreditch where his efforts paid off, a he won several of Hix’s appreciation awards. Working closely with Mark, a lot of his food philosophies rubbed off on Chef Ashay, especially his constant pursuit for ‘Sourcing the best local produce’ and the respect for ‘provenance’and ‘passionate farmers ’.  During his time with Mark, he worked with a lot of traditional farm owners, artisanal fromagers, butchers and fish mongers across Britain. He also had the privilege of sharing the stage with Mark doing various cooking demonstrations including the launch of his book ‘Mark Hix On Baking’.  Mark also introduced him to several Michelin star chefs including Richard Corrigan, Nathan Outlaw  and the highly revered 3 michelin star chef Thomas Keller of ‘The French Laundry’ and ‘Per se’.

Finally Chef Ashay decided to return to his home country… to find new inspirations and work on his own recipes.  In India, he started with a consultation assignment for the ‘Olive restaurant Group’s – ‘Le Bistro Du Parc’ in Delhi before he joined Pass Code Hospitality as a Head Chef at À Ta Maison.