Celebrated for his innovative use of the freshest seasonal and regional ingredients during more than 12 years with luxury Taj Hotels, Resorts and Palaces around the world, Chef Biju began cooking at age 16. He was raised in a family of restaurateurs near the pristine backwaters of Kerala, India, and grew up with a passion for fresh fish and seafood. Today he is known for adding modern touches to traditional French, Mediterranean, Asian and Indian cuisines in a personal style influenced by his rigorous culinary training and extensive world travels. Chef Ashfer honors his heritage and his mother specifically by showcasing her Malabar Prawn Curry on his in-room dining menus. He joined The Pierre as Executive Chef in early 2012. Biju will continue to curate seasonal menus for Two E, the hotel’s contemporary bar/lounge, with a focus on sharing plates which complement Two E’s exquisite cocktail menu. He will also further develop new dining concepts in the same vein as the much lauded monthly Chef’s Social Club, where in tandem with Executive Pastry Chef Michael Mignano, an intimate dining ‘Club’ of 10 guests are presented with multiple-course tasting plates while seated at a communal table. Similarly, Chef Ashfer continues to provide customized in-suite dining experiences for hotel guests in each of its 11 Grand Suites, where royal feasts for special milestone celebrations and one-of-a kind banquets are implemented seamlessly.