Chef Ashutosh Gairola’s illustrious career in pastry arts began in 2007. With formative years spent in renowned kitchens such as The Leela Kempinski Goa, Westin New Delhi, and aboard the Carnival Cruise ship in Miami, he refined his craft in luxury and international settings. His career trajectory includes prominent roles in esteemed establishments such as The Ritz-Carlton, Bengaluru, Renaissance Bengaluru, Ladurée Paris, Anantara The Palm Dubai, and Grand Hyatt Goa. Currently, he serves as the executive pastry chef at the iconic La Quinta Resort & Club.

Gairola’s expertise extends beyond the kitchen. As a former member of the Marriott Pastry Advisory Board and Operations Council in South Asia, he contributed to various food and beverage activations, led pastry workshops, and participated in several high-profile pre-openings across Marriott Hotels in the region.

Gairola’s baking philosophy revolves around three core principles: simplicity and seasonality, exceptional ingredient quality, and the harmony of design with modernity. His desserts embody the essence of nature, with a particular focus on replicating the purest fruit flavors in his artistic creations. He seamlessly combines innovative techniques with natural elements, resulting in desserts that captivate visually and celebrate each flavor’s brilliance.

A passionate and visionary chef, Gairola continues to transform the pastry world with his dedication to tradition and innovation, striving to deliver unparalleled culinary experiences.