Chef Asheesh

Who we Are

Welcome to our website! We are delighted to introduce you to our premier personal chef business, dedicated to catering to the needs of valued clients like yourself. At Opulent Chefs, we understand that your time is valuable and that you have discerning tastes. Our goal is to provide you with exceptional culinary experiences that exceed your expectations.

As a personal chef business, we offer a range of tailored services designed to meet your unique requirements. Whether you are hosting an intimate dinner party, planning a special celebration or simply seeking a delectable meal prepared in the comfort of your own home, we have got you covered. Our team of highly skilled and experienced chefs have a passion for creating culinary masterpieces that will tantalize your taste buds.

What sets us apart is our commitment to using only the finest and freshest ingredients. We take pride in sourcing locally sourced and seasonal produce to ensure that every dish we create is of the highest quality. Our chefs excel in a variety of cuisines, from classic French and Italian to exotic Asian and Middle Eastern flavors. Rest assured that each meal will be crafted with precision, artistry, and attention to detail.

In addition to our culinary expertise, we understand the importance of impeccable service. Our professional and discreet staff is dedicated to creating a seamless dining experience, allowing you to relax and enjoy the company of your guests.

We invite you to explore our website and discover the range of services we offer. Whether you are hosting an intimate gathering or organizing a lavish event, we are here to transform your vision into a reality. Experience the luxury of having a personal chef and elevate your dining experience to new heights with Opulent Chefs.

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Opulent Chefs

meet the chef

A little about myself, my name is Asheesh Danee or as most like to call me Chef Asheesh. I am a third generation culinary professional classically trained in Europe. The good Ole Fashion Way.

I was inspired by the cooking of my Mum and would spend time in the kitchen watching the way she cooked. I was in awe of her she was vegetarian and would make meat/poultry dishes to perfection without even tasting them.

I graduated with joint honors degree one in International Business Management and the other in Hospitality and culinary arts from Brooks College Oxford. I realized that I needed to complete my culinary education with the help of my mentor Chef Marco Pierre White, I took up a Commis Chef position with Chef George Blancs in France. Learning from a 3 Michelin Star chef was both hard work and exciting.

Upon completion of my “Stage” with Chef Blancs I moved to Reims France and worked at La Chateau another 3 Michelin Star Restaurant as Chef De Partie. I wanted to learn Italian cuisine and took a position with Signore Paulo Contigi in Genoa Italy. This was amazing as I learnt to cook classic Italian dishes with a modern twist.

Returning to London I took a position with an Catering Company as I wanted to gain experience in “Off Site Catering”. Working with Town and Country, Payne and Gunter was extreme from doing an intimate dinner for two to providing full blown event for 5000 (Garden Parties at Buckingham Palace, Hospitality Catering at the Wimbledon) to name a couple.

I moved to Buckingham Palace and worked under Chef Robert Irvine before moving to the private residences at Kensington Palace where I was Sous Chef.

My first Chef de Cuisine position was with the Langham Hotel in London. I moved away from the kitchen and more into management when I became Director of Operations and Culinary Director for the Viceroy Group of Restaurants.
Moved to the United States where I took on a Variety of Roles including owning and operating a cooking school for children. I wanted to start teaching children the art of cooking and help them fight childhood obesity by enjoying new ways to different foods.

Some of the Establishments that I have had the privilege of working at : –