Born and raised in Mumbai, Divesh Aswani spent the first 17 years of his life, eating only vegetarian food, watching cookery shows and dreaming of opening his own restaurant. He then moved to Sydney, enrolled at the Le Cordon Bleu Culinary Arts Institute to hone his skills and began cooking throughout Australia.
Upon graduating from LCB, Divesh worked in the kitchens of Hayman Island Resort and Kazbah before landing at Glass Brassiere, Hilton Sydney in 2011.
After rising through the ranks at Hilton, he worked his way up from Demi Chef to Jr Sous Chef where his first mentor, Chef Luke Mangan, helped instill Divesh’s career-long desire to constantly strive higher and seek out new challenges. He assisted Chef Luke to set up his new restaurants in Amila Fusi, Maldives.
This drive, along with knowledge of classic cooking techniques and a love of simple, straightforward flavours, led Divesh back to his home country – India, where he joined the opening team at the Magazine St. Kitchen as Head Chef.