Asish Guchhait – A Culinary Journey from Bengal to Global Kitchens |The Culinary Journey of Chef Asish Guchhait: Passion, Perseverance, and Progress |Chef Asish Guchhait: Blending Tradition, Innovation, and Leadership in the Culinary World |The Inspiring Rise of Chef Asish Guchhait in the World of Hospitality
Early Life and Inspiration
Born in the serene surroundings of Purba Medinipur in West Bengal, India, Asish Guchhait grew up in a culturally rich environment where food was more than just sustenance—it was a way of life. His early years were spent in the small town of Damodar Pur, where the aromas of home-cooked Bengali meals often filled the air. Growing up in a modest family, Asish witnessed how food could bring people together, turning ordinary days into moments of joy and celebration. This early exposure to traditional cooking ignited a spark that would eventually shape his professional destiny.
Even as a child, Asish displayed curiosity in the kitchen. While many of his peers spent their time outdoors, he found comfort in watching elders prepare meals, learning the essence of spices, balance of flavors, and the patience required in good cooking. These formative experiences nurtured his passion for food, and over time, his desire to pursue a career in the culinary world became increasingly clear.
Unlike many, Asish did not stumble upon the profession by accident. He carried within him a natural love for food and the discipline to turn that passion into a skill. It was this determination that motivated him to pursue hotel management and professional culinary training.
Education and Foundation Years
Asish’s educational journey started at Sadi R.N. High School, where he completed his 10th standard in 2015 under the West Bengal Board of Secondary Education (W.B.B.S.E.), securing 60%. Two years later, in 2017, he successfully cleared his 12th standard from the West Bengal State Council of Technical and Vocational Education (W.B.S.C.T.V.E.), achieving 70%.
While academics provided him with a foundation, it was the world of culinary arts that truly excited him. Recognizing his talent, he pursued a 3-Year Diploma in Hotel Management at Caravel Technical College from 2017 to 2020, graduating with an impressive 80%. This formal education not only refined his theoretical knowledge of food and hospitality but also gave him the technical skills required to enter professional kitchens.
The program exposed him to international culinary standards, food production techniques, hygiene, nutrition, and kitchen operations. For Asish, this diploma was more than a certificate—it was a ticket to turning his childhood passion into a lifelong career.
The First Step: Industrial Training at Taj Gateway Hotel
Every successful chef has a beginning, and for Asish, it started at the prestigious Taj Gateway Hotel, Madurai, where he completed his industrial training from April to September 2018.
At Taj, he was introduced to the realities of working in a five-star hotel kitchen. His role involved encouraging junior staff, understanding training requirements, and learning the importance of discipline in the kitchen. He also gained exposure to supply chain operations, regularly contacting vendors for vegetables, meat, and kitchen cleaning equipment.
This experience built a strong foundation in teamwork and responsibility. The Taj culture of excellence taught Asish the value of consistency, organization, and guest satisfaction—qualities that would remain with him throughout his career.
Job Training at The Express Inn, Nashik
In November 2018, Asish moved to The Express Inn Hotel in Nashik, where he began his job training as a cook, continuing until November 2019. Here, he experienced firsthand the rigorous demands of professional cooking.
His responsibilities included monitoring the temperature of cookers and roasters, assisting the catering manager in menu pricing, and ensuring proper portioning for service. These tasks might appear technical, but they gave him insight into the critical balance between cost, portion control, and customer satisfaction.
This phase also marked his evolution from a trainee to a budding professional who could handle independent responsibilities.
Growth as Commi-3 at The Express Inn, Nashik
By December 2019, Asish had progressed to the position of Commi-3 (Cook) at the same hotel, where he worked until August 2021. This stage was crucial in shaping his confidence and culinary creativity.
As a Commi-3, Asish was responsible for stocking and restocking freezer food products, ensuring hygiene and cleanliness, and maintaining kitchen order. More importantly, he began experimenting with menu innovation. He created standardized production recipes that ensured consistency in taste and presentation, a skill highly valued in hospitality.
It was during this period that he learned the art of balancing creativity with operational demands—designing dishes that not only impressed guests but also adhered to cost and preparation standards.
Commi-1 at Grape County Eco Resort, Nashik
Seeking further growth, Asish joined Grape County Eco Resort, Nashik in August 2021 as a Commi-1 (Cook), where he worked until September 2022.
This was a defining period in his career. At Grape County, he was entrusted with experimenting and creating new dishes, often incorporating customer feedback. His approach was both innovative and customer-centric. He ensured compliance with menu requirements, handled special requests, and supervised safety and food handling in the kitchen.
As a Commi-1, he developed leadership qualities—monitoring staff, guiding juniors, and ensuring kitchen efficiency. His role was no longer limited to execution but extended into creativity and management.
International Experience in Kuwait – Jr. Demi Chef at The Doors Restaurant
The turning point in Asish’s career came in November 2022, when he secured an international role at The Doors Restaurant, Kuwait, as a Junior Demi Chef. Working abroad not only broadened his culinary exposure but also tested his adaptability to diverse cuisines and high-pressure service environments.
For over a year, until March 2024, Asish worked as a line cook in one of Kuwait’s busy restaurants. His responsibilities included executing recipes with precision, adhering to restaurant service standards, and maintaining food safety and hygiene. He also handled inventory, monitored kitchen organization, and worked under the watchful eyes of senior chefs.
This international exposure honed his skills in multi-cultural teamwork and enhanced his ability to cater to global palates. For Asish, Kuwait was more than just a job—it was a transformational chapter that gave him the confidence to succeed in any part of the world.
Return to India – DCDP and CDP at Plam Spring Resort, Nashik
After his international stint, Asish returned to India and joined Plam Spring Resort, Nashik, as a Demi Chef de Partie (DCDP) in September 2024. Here, he prepared high-quality food, assisted the CDP and Sous Chef, and ensured all workstations were clean and operational. His role demanded precision, responsibility, and leadership.
By April 2025, Asish had already proven his talent and was promoted to Chef de Partie (CDP) at the same resort—a position he continues to hold. As a CDP, he now manages a high-volume kitchen, supervising up to ten cooks. His responsibilities include creating new recipes, designing innovative menus, leading and training a diverse team, and ensuring profitability while maintaining customer satisfaction.
This promotion marked his rise from a young trainee to a professional leader in the kitchen, capable of driving both creativity and efficiency.
Skills and Expertise
Over the years, Asish has developed a wide range of skills that make him a versatile chef:
- Ability to work under pressure – handling large-scale kitchen operations during peak hours.
- Strong communication skills – coordinating with staff, managers, and guests effectively.
- Food knowledge – deep understanding of flavors, ingredients, and cuisines.
- Kitchen management – supervising staff, maintaining hygiene, and ensuring smooth workflow.
- Customer service handling – addressing guest complaints and turning them into positive experiences.
Languages and Cultural Strength
Asish is fluent in Bengali, Hindi, and English, which allows him to interact with a wide range of colleagues and guests. This multilingual ability makes him adaptable to both domestic and international kitchens, strengthening his global appeal as a chef.
Vision and Future Aspirations
Asish Guchhait’s journey reflects resilience, passion, and consistent growth. From his humble beginnings in West Bengal to his international experience in Kuwait and his current leadership role in Nashik, he has continuously proven his dedication to the culinary profession.
Looking ahead, Asish aspires to further refine his skills, specialize in innovative menu engineering, and contribute to the global culinary industry. His dream is to one day lead his own kitchen as an Executive Chef, bringing together his creativity, leadership, and passion for food.
The Inspiring Journey of Chef Asish Guchhait
The story of Chef Asish Guchhait is a remarkable tale of resilience, ambition, and passion for food. Born in a small village in Purba Medinipur, West Bengal, Asish grew up surrounded by the cultural richness of Bengali cuisine. From an early age, he observed how food brought people together, inspiring him to see cooking not just as a necessity but as an art form capable of creating happiness.
Determined to transform his passion into a career, Asish pursued his education with focus. After completing his 10th and 12th exams, he enrolled in a Diploma in Hotel Management at Caravel Technical College, where he graduated with distinction. This formal training became the foundation of his culinary journey, equipping him with technical knowledge and professional discipline.
His first step into the professional world came in 2018 at Taj Gateway Hotel, Madurai, where he underwent industrial training. Here, he learned the importance of teamwork, organization, and maintaining the highest standards of hospitality. Soon after, he joined The Express Inn Hotel in Nashik, progressing from job trainee to Commi-3, where he gained hands-on experience in food preparation, menu standardization, and kitchen management.
Ambitious and eager to grow, Asish later moved to Grape County Eco Resort, Nashik, as a Commi-1, where he experimented with new dishes and worked closely with guest feedback. His dedication and creativity did not go unnoticed, and in 2022, he achieved a significant milestone in his career—an international opportunity in Kuwait. At The Doors Restaurant, Asish worked as a Junior Demi Chef, mastering the demands of a busy international kitchen, handling diverse cuisines, and adapting to global culinary standards.
After his successful stint abroad, he returned to India and joined Plam Spring Resort, Nashik, where he quickly rose from DCDP to Chef de Partie (CDP). Today, he leads a team of cooks, manages high-volume kitchen operations, and continuously innovates with recipes and menus to satisfy both guests and business goals.
Chef Asish’s journey is a testament to determination, discipline, and love for cooking. From his humble beginnings in a small village to working in international kitchens, he embodies the belief that passion combined with perseverance can transform dreams into reality. With his growing leadership and creativity, Asish Guchhait is undoubtedly a promising name in the culinary world, inspiring young chefs to follow their passion with courage.