About Us
Through his catering and events company, Food Raconteur, Ashok and his team create one-of-a-kind dining experiences for groups of all sizes.
… as featured on St. Louis Mag.
“raconteur” is French for storyteller
Bringing “Wow Experience to the Table”
The term “fusion,” as it relates to the culinary arts, is often misinterpreted, says Chef Ashok Nageshwaran. For the India-born Ashok, fusion calls for far more than simply throwing together a meal inspired by diverse cultures.
“There has to be a bit of science in there,” he says. “You have to understand the history of [the dishes]. What are the similarities? What flavors go together?”
Through his catering and events company, Food Raconteur, Ashok and his team create one-of-a-kind dining experiences for groups of all sizes. Each dish is a thoughtful marriage of cultural cuisines.
“It’s not one-menu-fits-all. We try to understand the profile of the host and the guests,” says Ashok. “Are they global travelers, or locals who don’t want too much adventure? Will it be too spicy? ”
The history of each dish, he says, is critical to understanding and appreciating the food. Rather than just setting a plate on the table, Ashok narrates each meal, drawing it out over several hours for a truly immersive experience. The word “raconteur” is French for storyteller, and that’s how he sees himself.
“People don’t know what they eat. They just do it without understanding the history, and I think that is the most fascinating aspect,” he says. Take the kebab, for example. Kebabs are thought to have originated in Turkey in the 1300s when soldiers skewered chunks of freshly hunted meat on swords and grilled them over open fires. “I tell people that what they’re eating is not just a piece of meat but a piece of history. They then have a newfound respect for the dish and the culture.”
Ashok’s unique approach earned him a 2020 Most Innovative Business Award from the city of Creve Coeur. He credits his past career in marketing with helping him figure out his niche and build a brand.
He enrolled at Le Cordon Bleu College of Culinary Arts, then spent six months in Spain, working with notable chefs. In St. Louis, he was hired by The Ritz-Carlton as a line cook and led food preparation for Sodexo, where he learned the art of food service for large groups. He launched Food Raconteur in 2017.
“People have told me St. Louis is not the place for this,” he says. “But I had a strong belief that there was a market for it.”
His instincts proved right. Even during the pandemic, Ashok says he’s declined more events than he’s accepted. He’s adapted to virtual classes and ventured into home-delivery meals, an area where he sees growth.
“Not many industries give you the opportunity to learn every day,” he says. “It keeps my mind refreshed and my energy positive.”