By Mewati Sitaram
When I first heard the story of Chef Ajinkya Jape, I was struck by how rooted his journey is in humility, relentless passion, and a vision that transcends borders. What began as a modest beginning in the sweltering kitchens of Pune has evolved into an inspiring cross-continental journey of culinary mastery and leadership.
A graduate of IHM Hyderabad, Chef Ajinkya started his career as a Trainee Commis 3 at Radisson Blu Pune. The early days were intense—long shifts, unforgiving heat, and exacting seniors. But instead of being overwhelmed, he absorbed every bit of learning, building the foundation of discipline and precision that defines him today.
His next big step came with the prestigious Ritz-Carlton in Bengaluru, India’s first. Here, Ajinkya began to discover the deeper layers of the culinary world—working with international ingredients, mastering mise en place, understanding flavour harmony, and developing a profound respect for ingredients and team members alike.
Keen to broaden his horizons, he moved to Canada and pursued postgraduate studies in Italian cuisine at George Brown College in Toronto, which included a collaboration with Italy’s world-renowned ALMA – La Scuola Internazionale di Cucina Italiana. That journey led him to Sorrento, where he staged at Michelin-starred Il Buco. It was a defining moment—a new culture, a new language, and a new level of culinary expectations. But Ajinkya took it all in stride.
Returning to Canada, he joined Fairmont Lake Louise as Chef de Partie and steadily rose through the ranks. Over the years, he worked across a wide spectrum of culinary establishments—from luxury resorts and fine-dining restaurants to convention centres and remote camps. Brands like Fairmont, Marriott, Hockley Valley Resort, and Calgary Stampede became part of his culinary canvas. Each experience added new textures to his evolving approach—melding Indian warmth and hospitality with Western structure, creativity, and precision.
As Executive Chef at Radisson Blu Toronto Downtown, Ajinkya’s leadership went far beyond the kitchen. He focused on building team culture, mentoring budding chefs, promoting sustainability, implementing waste management programs, and even cultivating kitchen gardens. His vision wasn’t just about what’s on the plate—it was about the people behind it, the process, and the purpose.
Today, he sets forth on a new chapter in Birmingham, USA, equipped with experience rooted in three continents, countless cuisines, and a refined sense of leadership. His journey is living proof that no matter where you begin, dreams backed by resilience and clarity can lead to extraordinary destinations.
“From peeling onions in a hotel kitchen in India to managing multi-million-dollar operations in North America, the journey has been humbling and empowering. But I believe this is just the beginning,” says Chef Ajinkya Jape — and indeed, it is.
Editor in Chief : Mewati SItaram
