Ashwani Kumar is a multi-award-winning chef of international acclaim. Known for his authentic and innovative menus, he has 25 years of experience having worked his way up from a commis in India to an international Executive Chef. Ashwani was scouted by the Taj Hotel group once he had qualified at the Panipat Institute, India. He is now the Executive Chef at the Baylis Restaurant and the Mango Lounge, Windsor and Consultant Chef for Masaani Restaurant, having previously worked at the Cinnamon Club and with the Oberoi Hotel group and the Taj Hotel group. Ashwani has won numerous awards for his cutting-edge modern Indian food, including Chef of the Year, Restaurant of the Year and International Chef of the Year. A highly respected creative in the food industry, Ashwani is known most for distinctive inventive flair and his contemporary Indian take on the classic Prawn Cocktail.