Today we’d like to introduce you to Ashok.
Hi ashok, we’d love for you to start by introducing yourself.
Chef Ashok is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honors and distinction. He has gained a specialty experience in Spanish cuisine from Spain working with chefs from Michelin starrers in Bilbao and San Sebastian. An experience with Ritz Carlton and its restaurants allowed him to explore new concepts and new style dining. Working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. A stint in the corporate culinary environment has given the experience about world class dining and catering services and creating cuisine for healthier lifestyles and increasing dining revenues and improving customer satisfaction. Ashok enjoys themed fusion dinners, hosting culinary classes, food based workshops in St Louis and other parts of North America and constantly on the look out to learn about new flavors, ingredients. He is also on the panel of reviewing top class restaurants across globe. He also duals up as a private chef for many top personalities which include CEOs, STL soccer players and also works with top base ball teams during their games for their meal preparation. He also has worked with NFL legends also in creating memorable dinners. He has done more than 1700 gigs touching upon cuisines from 86 countries so far. He also works closely with many community out reach programs and constantly involved in providing his services for great causes in St Louis
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Not quite. But I wouldn’t have it any other way.
When I made the leap from a six-figure corporate job to an hourly kitchen role, people thought I was trading success for uncertainty. In their eyes, I was stepping down—from leading teams of hundreds to washing produce, prepping mise en place, and chasing the steam of someone else’s dream. But for me, it was a return to truth. A return to fire, flavor, and the fulfillment of creating something with my hands and heart.
Switching careers meant shedding titles, letting go of comfort, and starting from scratch in a world where you are not known by your résumé but by your last served plate. In the culinary world, every meal is a performance. There are no curtain calls for past achievements—only the applause (or silence) of your next diner.
The struggle was real: building a name in a new city, finding clients, earning trust dish by dish. Marketing myself wasn’t easy. I wasn’t a brand then—just a man with knives, recipes, and a relentless passion to serve. There were nights when the bookings were few, and the doubts many. But each event, each private dinner, and each smile around the table reaffirmed that this journey was worth it.
And yet, through the chaos, the callouses, and the countless hours, I’ve found something richer than a paycheck—purpose. I’ve cooked for CEOs, pro athletes, and families marking their milestones. I’ve hosted themed fusion dinners, taught culinary classes, and had the privilege of representing 86 different cultures through their cuisines. I’ve cooked not just for accolades, but for impact—whether in intimate kitchens or for community causes across St. Louis.
Every plate I serve carries a piece of that journey—from the polished halls of Le Cordon Bleu to the sun-drenched kitchens of Spain, the discipline of French perfection to the soul of Italian hospitality. It hasn’t been smooth, but it has been beautiful.
Because when passion is your compass, every detour becomes a story—and every struggle, a seasoning.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
At its core, my work is not just about food. It’s about experience. It’s about the journey of a dish from origin to plate, about honoring cultures, and about bringing people together over the universal language of flavor. Under my personal brand, “Chef Ashok,” I specialize in curating unforgettable culinary experiences that are global in inspiration and personal in delivery.
I am a certified culinary professional, a proud graduate of Le Cordon Bleu with high honors and distinction. My journey has taken me from the bustling kitchens of Michelin-starred restaurants in Spain to the refined elegance of Ritz Carlton properties. I’ve been mentored by top French chefs, perfected Italian techniques in Australia, and served in the heart of corporate culinary strategy—designing health-forward menus and enhancing guest satisfaction through the art of fine dining.
But what truly sets my work apart is the fusion of precision and passion. I’m known for delivering themed fusion dinners, private chef experiences, hands-on culinary workshops, and food-based storytelling events that transcend borders. Each offering reflects my exposure to 86 different world cuisines and over 1,700 curated gigs—from intimate dinner parties for CEOs and pro athletes, to large-format catering for elite teams like STL City SC, MLB franchises, and even NFL legends.
In St. Louis and beyond, I’ve built a reputation not just as a chef, but as a culinary innovator. I’ve launched a one-of-its-kind Wellness Studio & Food Lab—a space where food meets function, where we explore the healing, energizing, and transformative power of ingredients. It’s where modern wellness meets ancient wisdom through thoughtfully curated meals, nutrition workshops, and chef-led educational series.
Alongside my culinary services, I also consult with brands and restaurants across North America, India , helping them shape their identity through food—be it through menu engineering, kitchen workflows, or storytelling-based branding. I believe in helping brands find their voice in a saturated industry, through authenticity, creativity, and consistency.
One of the proudest moments of my journey was receiving a Community Excellence Award from the Mayor of St. Louis for my work in food outreach programs. I work closely with shelters, youth organizations, and local causes to ensure that my culinary impact goes beyond luxury dining—it reaches those who need comfort, care, and nourishment the most.
If there’s one thing I want readers to know—it’s this:
This isn’t just a career for me. It’s a calling.
It’s about creating joy, honoring heritage, nurturing wellness, and building bridges through every bite. Whether I’m plating a five-course dinner, leading a kitchen team, or teaching a child to make their first salad—I bring the same reverence to the table.
Food can change lives. I’ve seen it. I’ve lived it.
And with every meal I serve, I hope to serve that purpose.
— Chef Ashok
Founder | Culinary Artist | Wellness Advocate | Community Builder
What does success mean to you?
How do I define success?
For me, success isn’t a title on a door or a number on a paycheck. It isn’t found in applause or awards—though I’ve been fortunate to receive both. Success, to me, is much simpler… and far more profound.
It’s watching the sunrise with a quiet cup of coffee and knowing the day ahead is yours to shape.
It’s having the time to throw a ball for my dog, to laugh without checking the clock, to cook a slow meal for my family with music playing in the background—not because I have to, but because I want to.
It’s dancing to a song on a Monday morning when the world rushes, but your heart is calm.
After years in high-end kitchens and the polished world of corporate hospitality, I’ve come to realize that success is not about being busy. It’s about being present.
It’s about freedom. The freedom to explore cuisines that excite you. To take a break when your soul needs it. To create without boundaries. To choose your pace, your path, your plate.
At its core, my work is not just about food. It’s about experience. It’s about the journey of a dish from its origin to the plate. It’s about honoring cultures and telling stories through flavor. It’s about bringing people together at a table—not just for a meal, but for a memory.
And if I can do that, if I can live fully, love deeply, and cook honestly—then I’m already successful.
Because in the end, success isn’t what you achieve.
It’s what you feel.
Contact Info:
- Website: https://www.foodraconteurmo.net
- Instagram: food.raconteur
- Facebook: https://www.facebook.com/foodraconteur
