Ashish Bendre

Research & Engagement Extern

ashish@culinarytourismalliance.com

Ashish Bendre is a dynamic individual whose journey through the culinary world reflects his unwavering passion for food and entrepreneurship. Armed with a Bachelor of Hotel Management and Catering Technology from Savitribai Phule Pune University and a diverse range of certifications including Hospitality Industry in Tourism from the University of Mysore, HACCP, and ISO 22000 for Food Safety, Ashish has cultivated a deep understanding of both the art and science of the culinary industry.

His commitment to continuous learning is evident in his pursuit of specialized courses such as Food Tourism Entrepreneurship and Tea Foundation at George Brown College, Toronto, where he further hones his craft. With a multifaceted skill set ranging from culinary expertise to business acumen, Ashish has thrived in various roles, from serving as a Chef at The Spicyway to owning and managing The Meogja, demonstrating his adaptability and strategic mindset. His tenure as Chef de Cuisine at Japanese restaurant in Pune showcased his ability to curate menus, manage resources efficiently, and deliver exceptional culinary experiences.

Beyond his professional endeavors, Ashish is an avid traveler and a fervent advocate for culinary exploration, drawing inspiration from diverse cultures and cuisines.

His affinity for cities like Bangkok, Kyoto, Busan, Florence, Mumbai, Pune, and Toronto speaks volumes about his appreciation for the vibrancy of life, culture, and cuisine. With an innate curiosity and a relentless drive for excellence, Ashish Bendre continues to carve a distinctive path in the culinary world, fueled by his passion for innovation and his dedication to sharing the joy of food with others.