Ashfer Biju

Chef Ashfer Biju brings a worldly vision inspired by regional ingredients to the culinary program at Baccarat New York, the Forbes Five Star AAA Five Diamond hotel. He oversees all food and beverage operations at the hotel including the Grand Salon, The Bar and Le Jardin, and in-room dining.

Prior to joining Baccarat, Chef Biju spent 12 years ats the The Pierre Hotel in New York City. Throughout his career, he has worked in Mauritius, Seychelles, the United Kingdom, the Maldives, and India, his home country.

With inspiration stemming from his family of restauranteurs in Kerala, India, Chef Biju developed a passion for fresh fish and seafood at an early age. He continues to pride himself on the use of seasonal ingredients, combined with his knowledge of classic French cooking with various indigenous influences ranging from European, Thai, Japanese and regional Indian cuisines.

Chef Biju holds a diploma in hotel and restaurant management and also completed the Culinary and Chef training program at The Oberoi Center of Learning & Development. He also studied at the Culinary Institute of Napa Valley, CA through their continuing education program.

Chef Biju is an avid traveler and travel photographer.