Asheesh Danee

Meet Asheesh

My name is Asheesh Danee, though most people know me as Chef Asheesh. I’m a third-generation culinary professional, classically trained in Europe the traditional way. My passion for cooking began at home, inspired by my mother. She was a vegetarian, yet cooked meat and poultry flawlessly without ever tasting them. Watching her in the kitchen taught me early on that intuition, discipline, and respect for ingredients are just as important as technique.

I graduated with joint honors degrees in International Business Management and Hospitality & Culinary Arts from Brooks College, Oxford. Knowing I wanted to refine my craft at the highest level, I continued my culinary education under the mentorship of Chef Marco Pierre White, which led me to take a Commis Chef position with Chef Georges Blanc in France. Training in a three-Michelin-star kitchen was demanding, humbling, and deeply formative.

After completing my stage, I moved to Reims, France, where I worked as Chef de Saucier at La Château, another three-Michelin-star restaurant. Wanting to expand my culinary language, I then relocated to Genoa, Italy, where I trained under Signore Paolo Contigi, learning classic Italian cuisine through a modern lens.

Returning to London, I pursued experience in large-scale and off-site catering, working with Town & Country and Payne & Gunter. This chapter exposed me to everything from intimate private dinners to large-scale events for thousands of guests, including Garden Parties at Buckingham Palace and hospitality catering at Wimbledon.

My career later took me inside royal kitchens, working at Buckingham Palace under Chef Robert Irvine, followed by a role as Sous Chef at Kensington Palace in the private royal residences. I went on to hold my first Chef de Cuisine position at The Langham Hotel, London, before transitioning into executive leadership as Director of Operations and Culinary Director for the Viceroy Restaurant Group.

Eventually, I relocated to the United States, where I took on a variety of culinary and leadership roles, including owning and operating a children’s cooking school. Teaching young people how to cook became a personal mission—using food as a tool to encourage curiosity, confidence, and healthier relationships with what we eat.

Over the years, I’ve had the privilege of working with remarkable institutions and events, including:

Buckingham Palace

Kensington Palace

Le Gavroche, London

The Langham Hotel, London

Aubergine, Paris

La Château, Reims

Brown’s Hotel, London

The Open Championship, Lytham St Annes

Wimbledon Tennis Championships

Viceroy Restaurant Group

Bel Age Hotel, West Hollywood

Today, my work reflects decades of classical training, global experience, leadership, and mentorship. My philosophy centers on precision, respect for tradition, and thoughtful evolution—bringing refined cuisine, seamless execution, and genuine hospitality to every table.