From training in Canada and working in luxury hospitality in Doha to returning to Mumbai to pursue his own creative vision, chef Akash Deshpande’s journey reflects how international experience can shape a distinctive culinary perspective. Drawing from kitchens abroad while celebrating local ingredients, he blends food, art, and storytelling with the ambition of creating experiences with global appeal.
Working from the bottom to the top
Deshpande was born and raised in Mumbai, a city that has always inspired him with its diversity, energy, and food culture. From a young age, he was fascinated by creativity and making things with his hands. Over time, that passion naturally found its way into cooking. After completing his schooling at St Mary’s High School, he moved to Canada to study culinary arts at Niagara College. “Living abroad completely changed the way I looked at food. I realised that cooking is much more than preparing a meal. It is storytelling, craftsmanship, emotion, and art all coming together to create an experience,” he reminisces in a chat with The Global Indian.
Like many chefs, he started at the very bottom. His first job in a five-star hotel was as a dishwasher. It taught him humility, discipline, and respect for every role in a kitchen. “After moving to Canada, I joined Benchmark Restaurant, where I developed my technical skills and learned the importance of precision and consistency. My journey then took me to Doha, where I worked in luxury hospitality and gained valuable experience serving guests from around the world. Eventually, I returned to Mumbai because I wanted to create something that truly reflected my own identity as a chef. That vision became LUV Restaurant,” he says.
Learning from his global stints
Working in Canada, Doha, and India taught him that every culture has something valuable to offer. “Canada taught me precision and respect for ingredients. Doha showed me the importance of hospitality and consistency. India constantly reminds me that we have some of the world’s most incredible produce, flavours, and traditions,” he says.
Building a contemporary Indian culinary identity
He does not cook traditional Indian food. Rather, his approach is to take the amazing ingredients and flavours available locally and transform them into something contemporary that can stand confidently alongside the best restaurants in the world. “I also do not follow trends. I believe trends come and go, but originality lasts. I would rather create something timeless that reflects my own perspective than chase what is popular. My goal is to prove that local ingredients, combined with creativity and technique, can produce food that is every bit as exciting as anything found globally,” he says.
Creating unique culinary experiences
Being the chef and creative force behind LUV Restaurant in Mumbai, he admits that it is more than a restaurant. It is a space where food, art, music, design, and storytelling come together. Every menu is created as an experience rather than simply a collection of dishes. “For me, success has never been about awards. While recognition is always be appreciated, what matters most is having the freedom to create exactly what I believe in and enjoying the process. If guests leave inspired, if my team continues to grow, and if I wake up excited to create every day, then I consider myself successful,” he says.
Leading with actions, not titles
Working in different countries taught him that leadership is not about being the loudest person in the room. It is about setting the standard through your actions. “I also learned that success looks different for everyone. Personally, I do not measure success by awards or recognition. I measure it by whether I am creating something original, enjoying the journey, and continuing to push myself creatively,” he opines.
Lessons in resilience and patience
One of the biggest lessons he has learnt is patience. “Starting as a dishwasher taught me that no job is too small and that every role contributes to the final experience. Building a restaurant has also taught me resilience. There are challenges every single day, whether it is leading a team, maintaining standards, or continuing to innovate. Those experiences have made me more patient, more disciplined, and more confident in trusting my instincts,” he avers.
Advice for aspiring chefs
His advice to young people who want to be chefs is to stay curious and never think any job is beneath you. “The kitchen rewards discipline, consistency, humility, and hard work. Travel whenever you can. Taste everything. Learn from everyone. Most importantly, do not cook to impress people or follow trends. Find your own voice. The chefs who leave a lasting impact are the ones who create something that nobody else can,” he says.
Inspired by art, driven by a global vision
Outside work, art has always been one of his biggest inspirations. He is fascinated by painting, architecture, design, and travel. “These influences naturally find their way into my food and the way I create experiences at LUV. I also enjoy mentoring young chefs because I believe knowledge should always be shared. My goal is to make LUV Restaurant a globally recognised brand with restaurants around the world. I want to continue creating experiences that blur the line between food and art while collaborating with inspiring people across different creative fields. At the end of the day, I simply want to keep creating, keep learning, and continue building something that people remember long after they have left the table,” he signs off.
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