Hi, I’m
Hi, I’m
Ashok Nageswaran
Ashok
Nageswaran
aka
aka
I believe every meal should tell a story.
I believe every meal should tell a story.
Food is about memory, people, and the journey of flavor that connects us all. As the Food Raconteur, I bring global classics to your table with care, balance, and purpose.
Food is about memory, people, and the journey of flavor that connects us all. As the Food Raconteur, I bring global classics to your table with care, balance, and purpose.
Every dish has a past, every course a meaning.
Every dish has a past, every course a meaning.
I began my journey in the kitchens of South India, where recipes carried stories older than memory.
I began my journey in the kitchens of South India, where recipes carried stories older than memory.
Those kitchens taught me patience, balance, and the language of flavor. My travels took me across continents, where I discovered new cuisines and refined my craft.
I learned how every culture tells its story differently through food.
Today, Food Raconteur brings those stories to life across private dinners, luxury events, and corporate gatherings.
Every menu is handcrafted, balanced, and mindful of health-rooted in tradition, yet inspired by modern dining.
Private Dining & Personal Chef Experiences
Private Dining & Personal Chef Experiences
Chef Mentorship And Culinary Residencies
Chef Mentorship And Culinary Residencies
Specialty Gourmet Products And Takeaways
Specialty Gourmet Products And Takeaways
Culinary Storytelling Events And Pop Ups
Culinary Storytelling Events And Pop Ups
Wellness Centric Menus And Retreat Catering
Wellness Centric Menus And Retreat Catering
The Raconteur’s Journey
I began in the family kitchens of coastal Tamil Nadu, learning food by watching my grandmother cook from memory, not recipes.
Curiosity led me to cook in homes in Bengaluru, cafés in Kochi, and fast-paced restaurant kitchens in Mumbai; each place showing me a new side of culture through food.
Travels across the Americas helped me see how ingredients change character. Corn in Oaxaca tasted nothing like the corn in Lima, and both felt different again in a New York kitchen.
These experiences shaped how I cook today. I bring back forgotten coastal dishes while blending ideas I picked up in Napa, São Paulo and Mexico City, while always keeping balance and health at the center.
Now, as the Food Raconteur, I bring all of this together to create meals and moments designed to stay with you long after the last bite.
The Cuisines We Work With
The Cuisines We Work With
India
SINDALAHISLAND
DESERT LINE
India
SINDALAHISLAND
DESERT LINE
India
India
Southeast Asia
Southeast Asia
East Asia
East Asia
The Mediterranean
The Mediterranean
The Middle East
The Middle East
Latin America
Latin America
Europe
Europe
Nordic region
Nordic region
Celebrity Experiences
Celebrity Experiences
I have cooked for
I have cooked for
across industries including
across industries including
from Fortune 500 companies.
from Fortune 500 companies.
These experiences have shaped how I design menus for people who appreciate detail, balance and comfort in equal measure.
These experiences have shaped how I design menus for people who appreciate detail, balance and comfort in equal measure.
Partners
Partners
These partnerships help bring culinary experiences to more people in more creative ways.
These partnerships help bring culinary experiences to more people in more creative ways.
Trusted By
Trusted By
Truly Loved by People Like You
Ashok prepared an amazing 6 course Indian French fusion menu in my home for a special birthday celebration. I was so impressed and my guests loved it.
This was an amazing experience. Ashok is so creative and the food was amazing. Professionalism and Creativity combined for an exceptional dinner.
Chef Ashok created a wonderful four course dinner that made my friend’s birthday special!! The cheese soufflé was so light and airy, the scallops melted in your mouth, and the dessert was perfection?
We had the Best meal last night. Everything was amazing. We had 6 courses. Highlights were the lobster bisque and the beet salad. Would hire again without hesitation.
Let’s start your story.
Reach out, share your vision, and we’ll craft an experience that’s as meaningful as it is memorable.
Let’s start your story.
Reach out, share your vision, and we’ll craft an experience that’s as meaningful as it is memorable.
I began in the family kitchens of coastal Tamil Nadu, learning food by watching my grandmother cook from memory, not recipes.
I began in the family kitchens of coastal Tamil Nadu, learning food by watching my grandmother cook from memory, not recipes.
Curiosity led me to cook in homes in Bengaluru, cafés in Kochi, and fast-paced restaurant kitchens in Mumbai; each place showing me a new side of culture through food.
Curiosity led me to cook in homes in Bengaluru, cafés in Kochi, and fast-paced restaurant kitchens in Mumbai; each place showing me a new side of culture through food.
Travels across the Americas helped me see how ingredients change character. Corn in Oaxaca tasted nothing like the corn in Lima, and both felt different again in a New York kitchen.
Travels across the Americas helped me see how ingredients change character. Corn in Oaxaca tasted nothing like the corn in Lima, and both felt different again in a New York kitchen.
Travels across the Americas helped me see how ingredients change character. Corn in Oaxaca tasted nothing like the corn in Lima, and both felt different again in a New York kitchen.
Travels across the Americas helped me see how ingredients change character. Corn in Oaxaca tasted nothing like the corn in Lima, and both felt different again in a New York kitchen.
These experiences shaped how I cook today. I bring back forgotten coastal dishes while blending ideas I picked up in Napa, São Paulo and Mexico City, while always keeping balance and health at the center.
These experiences shaped how I cook today. I bring back forgotten coastal dishes while blending ideas I picked up in Napa, São Paulo and Mexico City, while always keeping balance and health at the center.
The Raconteur’s Journey
Truly Loved by People Like You
Ashok prepared an amazing 6 course Indian French fusion menu in my home for a special birthday celebration. I was so impressed and my guests loved it.
We had the BEST meal last night. Everything was amazing. We had 6 courses. Highlights were the lobster bisque and the beet salad. Would hire again without hesitation.
This was an amazing experience. Ashok is so creative and the food was amazing. Professionalism and Creativity combined for an exceptional dinner.
Chef Ashok created a wonderful four course dinner that made my friend’s birthday special!! The cheese soufflé was so light and airy, the scallops melted in your mouth, and the dessert was perfection?
Those kitchens taught me patience, balance, and the language of flavor. My travels took me across continents, where I discovered new cuisines and refined my craft.
I learned how every culture tells its story differently through food.
Today, Food Raconteur brings those stories to life across private dinners, luxury events, and corporate gatherings.
Every menu is handcrafted, balanced, and mindful of health-rooted in tradition, yet inspired by modern dining.