“Where only the best makes past the pass.”

Chef Ajai Sharma is a culinary storyteller, entrepreneur, and the creative force behind some of India’s most exciting modern food experiences. Born in Meerut, Ajai’s journey began humbly in his mother’s kitchen—where the scent of fresh tadka and the comfort of home-cooked food sparked a lifelong passion for cooking.

From these modest beginnings, he carved a path that led him to the prestigious Welcomgroup Graduate School of Hotel Administration in Manipal, where he honed his foundations in hospitality. Driven by a relentless curiosity and a love for craftsmanship, Ajai further pursued culinary education at the Culinary Institute of America, a turning point that would open doors to some of the finest kitchens in the world.

His professional journey spans across continents—from luxury hotels like Hilton Doha, Taj Mumbai, and Hyatt Jeddah, to Michelin-starred restaurants in New York like Gramercy Tavern and Cafe Altro Paradiso. Along the way, he has worked alongside renowned chefs such as Michael Anthony, Vikas Khanna, and Maneet Chauhan, deepening his understanding of both classical technique and modern innovation.
Chef Ajai’s style is rooted in tradition but expressed through a contemporary lens.

Whether reviving the royal kitchens of India in his book Saffron Saffairs, or exploring the street food heritage of Arabia in The Culinary Epic of Jeddah, he celebrates culture with authenticity and flair. He is also the voice behind Bite In With Bawarchi, a globally streamed podcast where he converses with culinary leaders and changemakers shaping the future of food.

What sets Chef Ajai apart is not just his technique—but his philosophy: food must evoke memory, emotion, and imagination. He brings this ethos into every plate, every project, and every team he mentors.
Today, Ajai leads multiple culinary ventures across India, building kitchens that are bold, rooted, and globally inspired. With a flair for theatrical presentations, sustainable sourcing, and storytelling through flavour, he continues to push boundaries—always asking: what’s next?

Highlights:

• Trained in New York under Michelin-starred chefs

• Author of two acclaimed culinary books

• Host of the international podcast Bite In With Bawarchi

• Known for reinventing traditional Indian cuisine through a global lens

• Passionate about culinary education, sustainability, and creative collaboration

 
“I don’t just cook food—I tell stories with it. Stories of where we’ve been, where we are, and where we’re headed.”
— Chef Ajai Sharma