Get to Know: National Bank Open’s Executive Chef… National Bank Open

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The National Bank Open presented by Rogers is more than tennis, the event also provides fans with a world-class food experience.

At the helm of the tournament’s culinary operations is Executive Chef Ashtad Dadachanji. Born and raised in Mumbai, India, Chef Ash as been the Executive Chef at one of Toronto’s leading catering and event production companies, Marigolds and Onions, for over 14 years.

A master’s graduate from the prestigious Italian Culinary Institute in Piemonte, Italy, Chef Ash’s culinary experiences range from working at luxury hotels to high-profile events such as the National Bank Open in Toronto, the President’s Cup, the Hockey Hall of Fame Induction Ceremony, the Formula 1 United States Grand Prix, and more.

In a recent interview, Chef Ash spoke all about his passion for cooking and how important the National Bank Open is to him.

(This interview has been edited for clarity and brevity)

Q: First off, what or who got you into becoming a chef?

Chef Ashtad Dadachanji: My passion for cooking started with my grandmother at home, back in Bombay, India. One of the things that I really enjoyed was my grandma used to always put all these huge spreads on the dining table and, because we have a big family, everything was centered around the dinner table. It was food that was bringing people together.

I was always very fascinated by how every dish that she created, there was always a story behind it. There was history behind it. We get to know about our ancestors. Over time, that curiosity, it led me into this. It turned it into a desire to start cooking professionally and getting into kitchens.

Q: Where did you gain the most beneficial or even most memorable experiences in your culinary journey?

Chef Ash: With studying in Italy being the precipice of my career, I've had the fortune of working in luxury hotels, fine-dining environments all throughout India and Italy, going into anywhere from pop shops, restaurants and large hotels.

The idea of working in fast-paced environments and high-pressure kitchens, where attention to detail and teamwork is everything, basically taught me things like discipline, adaptability, respect for the ingredients.

Q: What three words would you use to describe yourself as a chef and why?

Chef Ash: The three words that I usually associate myself with are passionate, creative, and driven.

When I talk about passionate, it's because I genuinely care about every plate that I ideate and create. It's an experience for a customer when they leave my kitchen. It's a memory that sits with whoever is enjoying my food.

Creative on the fact that, when chefs reach a certain point, it's kind of like writer's block. Even chefs plateau, creativity starts to become a straight line, but the thing is, I enjoy pushing my boundaries all the time. I think the older I become, the wiser I get. I always say we sell the steak first, and then we sell the sizzle, which brings both look and flavor together.

Then, when it comes to being driven, I'm always striving to improve, whether it's refining techniques, learning new cuisines, or raising the bar. I'm constantly working on myself, where I can keep a high-level of skill and technicality because, once it happens to me, it is then radiated onto my team as well, so we all grow together.

Q: Now, let's focus a bit on the National Bank Open, and I want to know what first inspired you to get involved into the tournament?

Chef Ash: The NBO, it represents everything that I love about the culinary world, primarily competition, collaboration, and most importantly, community.

It's opportunity for me to showcase skill, creativity and teamwork, while being part of something bigger than myself. The NBO is huge, the energy and passion that's behind the organization, it made getting involved an easy decision. Until today, the NBO continues to be my favorite tournament of all time.

As a young immigrant kid coming in to make a life for himself, the NBO was the first door that I knocked on, and they opened it for me. I will always be indebted to the NBO and the people there. I have fed millions food over the 16 years that I've been there.

Q: What's the preparation that goes into a tournament like the NBO?

Chef Ash: The preparation is extremely intense, but it's also equally rewarding. It involves everything from refining concepts that we launch every year, testing dishes, sourcing the perfect ingredients, and ensuring that every detail when it comes to the Food & Beverage program for the NBO is completely dialed in.

One of the things as we approach tournament week is that there is a strong focus on teamwork, timing, and execution. During competition week, everything just needs to come together seamlessly like one well-oiled machine.

Q: How excited should everyone be for the dishes that are going to be on display for the NBO? And what can we all expect?

Chef Ash: I think people should be very excited. This summer's dishes will be way bolder. It's going to attract people from different walks of life, different tastes. It's an expectation with big flavors, thoughtful presentations, and menus that reflect both technical skill and creativity at the same time. It's going to be an unforgettable experience for everyone.

The NBO is so involved in the F&B program that it allows people like me to be creative and raise the bar constantly. We want to show that the F&B at the NBO can be as good as the Grand Slams.

The WTA's best return to Toronto next summer for the National Bank Open presented by Rogers Aug 1 to 13 at Sobeys Stadium. Get your tickets today!