Aswini Gopalakrishnan

About Aswini Gopalakrishnan

Myself Chef Aswini, a proud Keralite and passionate creator. Born and raised in Kerala, I\'m now based in Chennai with my family, who have been my rock throughout my career. My culinary journey began in 2006 at IHM-Aurangabad, and since then, I\'ve worked across India, exploring international and local cuisines. My career highlights include launching standalone restaurants in Bangalore, catering to local food culture, and working with top hotel brands like IHCL and HYATT. At Grand Hyatt\'s Malabar Cafe, I was part of the pre-opening team, helping launch the restaurant in 2018. We sourced local ingredients, incorporated western techniques, and introduced innovative methods like coconut cream foams and charcoal smoking. After my maternity break, I joined the Taj Group of Hotels and worked at Vivanta IT Expressway, a 200-room boutique hotel with two restaurants, outdoor catering, and banquet operations. I introduced new theme-based buffets and amenities, including the Asian specialty restaurant SIAN, serving dim sum and Cantonese cuisine. Two years later, I moved to Taj Fisherman Cove, Chennai, a leisure property generating ₹150 crores in revenue annually. My focus shifted to ensuring guest satisfaction, curating menus, and overseeing operations. Although my initial focus was on specializing in Western cuisine, I gradually developed a passion for Indian regional cuisine. I\'m fascinated by the depth and diversity of Indian regional cuisine and the lost recipes waiting to be rediscovered. Throughout my journey, my cooking style has evolved to emphasize sustainability, authenticity, and simplicity. Exploring various Western and regional cuisines helped me connect with diverse clients on an emotional level. Growing up in a family business that catered to temple festivals, I learned that food expresses purity, wellness, and emotions. Today, I\'m excited to continue my culinary journey, exploring the world of cuisine and sharing my passion with others. I believe that food has the power to connect us, to heal us, and to bring us joy. And I\'m honored to be a part of this journey, discovering and sharing the flavors and stories of India\'s rich culinary heritage.

Experience

1. Executive Chef

   Compass Group

   Feb 2025 — Present · Chennai, IN

   Menu Planning | Recipe development| Food Quality Control | Kitchen Operations | Budgeting, Inventory and Cost Control Measures | Client relation/ Customer Service | Food Safety | HACCP & Compliance

Education

• Institute of Hotel Management, Aurangabad, India

  B.A.(Hons.) Culinary Arts

  2006 — 2010

• Baker Memorial Girls Higher Secondary School

  S.S.C

  2003 — 2005