biju ashfer

Ashfer Biju

Perrine NYC

Biography

 Ashfer Biju brings a worldly vision inspired by regional ingredients to the culinary program at Perrine restaurant and The Pierre hotel. A self-described “crafter of perishable art,” Biju guides his menus with careful finesse and consideration of the guest, favoring simple preparations that allow delicate nuances of the ingredients to shine through. 

Having grown up... READ MORE

 Ashfer Biju brings a worldly vision inspired by regional ingredients to the culinary program at Perrine restaurant and The Pierre hotel. A self-described “crafter of perishable art,” Biju guides his menus with careful finesse and consideration of the guest, favoring simple preparations that allow delicate nuances of the ingredients to shine through. 

Having grown up in the backwaters of Kerala, India, Biju experienced food as a daily celebration, with everything cooked fresh. “I credit my love of food to my childhood,” he says. “Growing up, I was exposed to all kinds of fish and seafood. and picked up on many techniques” This foundation paved the way for a successful career in hospitality, which began at 16 when Biju started working in restaurants.

After earning his hospitality degree in India, Biju found his burgeoning career taking him all over the globe—from the Culinary Institute of America to kitchens in Napa Valley, the Maldives, Jean-Georges in London, Mauritius, Seychelles and Southeast Asia—all for the sake of staging, working, and learning. Biju applies his comprehensive training, depth of travel, and experience to his current role. His extensive research of The Pierre’s culinary history & its vintage menus are evident in his refreshing balance of innovation and tradition. 

Even before the Taj Group’s foray into New York, The Pierre Hotel had pioneered in Indian cuisine. The Pierre Grill opened in 1948, serving authentic Indian curries prepared by specialist Indian chefs. It can only be termed destiny that Biju gets to re-live some of that magic by serving authentic Indian fare at Perrine and The Pierre Hotel. 

Chef Biju still considers himself a student of Regional Indian cuisine. He takes every opportunity to learn home and festive dishes and cuisines from different parts of his motherland. Biju travels to India every year and he is always looking to gain insight on how the culinary landscape has changed in India.

When he’s not researching cultures and cuisines, the Long Island NY resident enjoys spending time outdoors with his wife and kids, going on fruit-picking excursions, and engaging in social media.

Chef Biju is an avid traveler and travel photographer. 

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