Our Story - Aiana Restaurant Collective | Ottawa

Raghav Chaudhary

Meet The Executive Chef

Chef Raghav Chaudhary is a Canadian chef. Throughout his seven years of experience in fine-dining, Chef Chaudhary completed an internship in Sweden and worked within a variety of reputable restaurants in San Francisco and Europe. His skills in Californian, French, and Nordic cuisine combined with a reverence for local, seasonal, and earth-to-table ingredients drives Chef Chaudhary’s vision for Aiana: one centered around the celebration of Canada’s distinct heritage and culture via inspired dishes.

A large lotus at the bottom left-hand corner of the section. In the bronze gradient outline.
A large lotus on the left side of the section. In the bronze gradient outline.
Management Team
Sean Fry, Consultant
Sean Fry is a classically trained chef, hotel restaurant management major, certified sommelier, and a certified specialist of wine. His time as an instructor at the Culinary Institute of America, combined with his experience as wine director, sommelier, and maître d’ instructor for Foundations Restaurant at Platt College, has led to a career spanning more than 35 years and a diverse portfolio of award-winning wine lists. He is overseeing the development of Aiana's beverage program and FOH team, and he will provide essential training to ensure guests enjoy the highest level of customer service when they come through our doors.
Tu Le, Chef de Cuisine
Tu Le’s culinary talents have humble roots, inspired by time spent in the kitchen with his mom and strengthened by his enrollment at La CIté Collegiale where he completed the Culinary Management program. During this time, Tu also worked at ARC in Ottawa under his mentor, Jason Duffy, where he was introduced to the principles of fine dining before moving on to complete the pastry program at Le Cordon Bleu. Since, Tu has worked in some of Ottawa’s finest establishments such as Black Cat Bistro, e18hteen and MēNa, as well as staged at Michelin starred restaurants including Eleven Madison Park (NYC), Benu (SF) and Restaurant Story (UK).
John Kim, Sous Chef
Food and hospitality have always been a prominent part of John Kim’s upbringing. When he wasn’t working as a dishwasher and kitchen hand at his parents’ restaurant during the weekends, he was setting the table and preparing meals for his parents at home, sparking a deep and lasting passion for food. Since those days, John moved his way into the pubs and sushi bars of Clarence street in Ottawa, where he climbed his way from working as a line cook to opening and relaunching various restaurants in Ottawa with his mentor John Leung. His resume includes stints at some of Ottawa’s best restaurants, including Social, Restaurant e18hteen, Beckta Dining & Wine, and now Aiana.
Mike Carson, Dining Room Manager
Born and raised in Orleans, Mike Carson began his career working in a variety of local restaurants where he learned the foundations of hospitality and service standards quickly. This knowledge eventually led him to Moxie's Bar & Grill, where he honed his own style of service and simultaneously completed his Bachelor of Arts at the University of Ottawa. Having been in the industry for 10+ years in a variety of positions, Mike’s knack for creating unforgettable guest experiences is enhanced only by the excitement and passion that he brings to each day and interaction – an asset Aiana’s future guests are sure to witness first hand.
Alex Nicholson, Beverage Director
Born just outside of Niagara and raised in Prince Edward County, Alex Nicholson has always been in close proximity to wine and winemaking. During her time in university, she began working at a wine bar where a deep passion took root and led her to complete courses with the Wine Scholar Guild, Wine Spirit and Education Trust (Level 3), and the Court of Master Sommeliers where she became a certified sommelier. Since that time, Alex has worked in many different roles from cellar hand in the Okanagan Valley to Wine Director at Restaurant e18hteen – and now as Aiana’s Beverage Director.